Heart Health

Researchers, from the Heart Research Institute in Australia, studied participants who were fed with meals prepared with either coconut oil (high in "bad" saturated fats) or safflower oil (high in "good" polyunsaturated fats). After 3 hours, they found those fed with the coconut meal high in saturated fat had a significantly reduced blood flow due to arteries' reduced ability to expand. After 6 hours, researchers found that the good high-density lipoprotein (HDL) cholesterol's anti-inflammatory properties had decreased after the saturated coconut meal, but improved after the polyunsaturated safflower meal. The results of this study were published in the Journal of the American College of Cardiology in August 2006. Coconut fats can be harmful this found. However, other researchers have stated the opposite -- Coconut oil is composed of a group of unique fat molecules known as medium-chain fatty acids (MCFA). Although they are classified as saturated fats, this fat can actually protect you from getting a heart attack or suffering a stroke. Although coconut oil is predominately a saturated fat, it does not have a negative effect on cholesterol. Natural, nonhydrogenated coconut oil can tend to increase HDL cholesterol and improve the cholesterol profile. HDL is the good cholesterol that helps protect against heart disease. Total blood cholesterol, which includes both HDL (good) and LDL (bad) cholesterol, is an inaccurate indicator of heart disease risk. A more accurate way to judge heart disease risk is to separate the two types of cholesterol. Therefore, the ratio of the bad to good cholesterol (LDL/HDL) is universally recognized as a far more accurate indicator of heart disease risk. Because of coconut oil's tendency to increase HDL, the cholesterol ratio improves and thus decreases risk of heart disease.

This. therefore, has led others to understand that there may be a widespread misconception that coconut oil is bad for you because it is said to raise blood cholesterol and cause heart disease. The only "proof" is one four-decades old study. The study used hydrogenated coconut oil. It is now known that the process of hydrogenation can create "trans fatty acids" (TFAs), which are toxic entities that enter cell membranes, block utilization of essential fatty acids (EFAs) and impede cell functionality. TFAs also cause a rise in blood cholesterol. These substances are not present in natural coconut oil. In other words, a study based on hydrogenated coconut oil has no relevance to the non-hydrogenated coconut milk or coconut oil that you eat. Many studies of coconut-consuming populations such as those found in Polynesia and Sri Lanka, show that "dietary coconut oil does not lead to high serum cholesterol nor to high coronary heart disease mortality or morbidity." There are several animal studies suggesting coconut water can lower cholesterol and blood pressure, but this research is too preliminary to make claims about it.

Cancer Protection

People living in tropical climates, who have a diet high in coconut oil, appear to be healthier, have less heart disease and cancer. Groups of such people originate from Melanesia and the Yucatan. These people are slightly hyperthyroid because of the thyroid stimulating effects of coconut oil plus a diet which includes protein (fish) and adequate fruit (stimulates thyroid function). Being 92% saturated, coconut oil is very resistant to oxidation and free radical production. Using coconut oil for cooking may help to decrease chances of developing cancer. Coconut oil offers a generous source of health-boosting and relatively rare medium chain fatty acids (MCFA). MCFAs assist our bodies in wiping out disease-causing germs, thus relieving stress on the immune system. Many studies have shown that virgin coconut oil has anti-carcinogenic effects. One tested a group of rats that were chemically induced with colon cancer. Other dietary oils like corn, safflower, and olive were used alongside the coconut oils that were fed to the rats to study their effects. They found that the rats that were fed with olive oil and coconut oil had the lowest incidence of tumor in the intestines. The MCFAs component of coconut oil has antimicrobial properties so it effectively prevents the spread of cancer cells and enhances the immune system. In yet another study done by L.A. Cohen and his colleagues, animals were chemically induced with breast cancer. They found that the animals that were given coconut oil did not develop tumors while those animals that were given other dietary oils develop tumors. However, beyond the oil, others believe that when it comes to cancer, no major studies have perfectly linked the coconut's water content to cancer prevention. Some of the compounds in coconut water, such as selenium, have antioxidant properties and fight cancer in the lab, but many common fruits and vegetables are powefully packed with these same compounds and could be preferred.

References

• By Bruce Fife, N.D., "COCONUT OIL AND HEART DISEASE", http://www.coconutresearchcenter.org/article10132.htm.
• Gloria Tsang, RD, "Saturated Fat in Coconut Oil is bad for your heart", http://www.healthcastle.com/ coconut-saturated-heart.shtml.
• Michael Babcock, "The Truth About Coconut Oil", http://www.thaifoodandtravel.com/ features/cocgood.html.
• Lita Lee, "Coconut Oil: Why it is Good For You", http://www.coconut-info.com/coconut_oil_why_it_is_good_for_you.htm.
• "What Causes Cancer and How Coconut Oil Helps Prevent One", http://www.coconut-oil-central.com/what-causes-cancer.html.
• "Coconut Water: Health or Hype?", http://www.aicr.org/site/News2?page=NewsArticle&id=19168&news_ iv_ctrl=2303
  
• http://en.wikipedia.org/wiki/File:Cocos_nucifera00.jpg
• http://en.wikipedia.org/wiki/File:Coconut_wall.jpg
• http://en.wikipedia.org/wiki/File:CoconutTree.jpg
• http://en.wikipedia.org/wiki/Coconut