Coconut Oil good or bad? saturated FAT?

I love coconut oil.... But in moderation. I enjoy and it is great to cook things like stir fry with, however I'm not really on the bandwagon for coconut oil.

congrats you found out saturated fat is good for you.

The downside? Eating/drinking something to excess.

*Anything* in excess can be hazardous. No one is arguing that. Most people that use coconut oil, use it as a supplement or a substitute for other fats. No one has come here to promote eating a whole jar a day. I personally only consume 2tbsp max a day, and it is usually used in place of butter on my toast.

* the question mark was referring to the two points in conclusion - "Consequently, MCT constitute a good energy source for patients with pancreatic insufficiency and fat malabsorption as well as preterm infants with pancreatic juice and bile acid insufficiency."

MCT have been used medically for the treatment of many things - "Medium chain triacylglycerols (MCTs) are a unique class of lipids that contain fatty acids of primarily eight and ten carbons in chain length. Since they first became commercially available in 1955, MCTs have found an increasing number of uses because of their unique properties. Historically, they have been used in the treatment of patients with various fat malabsorption syndromes, surgical patients, cancer patients, and preterm infants. With the filing of a generally recognized as safe (GRAS) petition for medium chain triacylglycerols, they are increasingly gaining the interest of food formulators because of their unique metabolic and physical properties." http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.1996.tb00072.x/abstract

MCT are absorbed differently than LCT: "Medium-chain fatty acids (MCFA) have attracted attention as part of a healthy diet, because they are absorbed and transported directly into the liver via the portal vein, metabolized rapidly by beta-oxidation, and increase diet-induced thermogenesis."

"However, such effects have not been reported in humans."

This was part of the introduction/description. The study was seeing if the results could be replicated in humans, and it did if you look at the results from the study: "In this study, we stringently controlled not only the amount of oil, but also the total energy intake under the guidance of a dietitian. Consequently, the total daily energy intake by individual subjects was almost the same during the study. Second, we believe that the hepatic lipid turnover rate in obese persons (BMI ≥ 23 kg/m2) may be slower than in nonobese persons (BMI < 23 kg/m2). Therefore, we divided the data into those for subjects with a BMI over and under 23 kg/m2 and analyzed the results separately. Consequently, we found that in subjects with BMI ≥ 23 kg/m2, body weight and fat in those fed MCT were significantly lower than in those fed LCT. These results suggest that a MCT diet may tend to reduce body weight and fat in overweight persons (BMI ≥ 23 kg/m2) compared with a LCT diet." http://jn.nutrition.org/content/131/11/2853.long

More studies for anyone interested:

Medium-chain fatty acids: functional lipids for the prevention and treatment of the metabolic syndrome.
Nagao K, Yanagita T.
Source

Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Honjo-1, Saga 840-8502, Japan. knagao@cc.saga-u.ac.jp
Abstract

Metabolic syndrome is a cluster of metabolic disorders, such as abdominal obesity, dyslipidemia, hypertension and impaired fasting glucose, that contribute to increased cardiovascular morbidity and mortality. Although the pathogenesis of metabolic syndrome is complicated and the precise mechanisms have not been elucidated, dietary lipids have been recognized as contributory factors in the development and the prevention of cardiovascular risk clustering. This review explores the physiological functions and molecular actions of medium-chain fatty acids (MCFAs) and medium-chain triglycerides (MCTs) in the development of metabolic syndrome. Experimental studies demonstrate that dietary MCFAs/MCTs suppress fat deposition through enhanced thermogenesis and fat oxidation in animal and human subjects. Additionally, several reports suggest that MCFAs/MCTs offer the therapeutic advantage of preserving insulin sensitivity in animal models and patients with type 2 diabetes.

http://www.ncbi.nlm.nih.gov/pubmed/19931617

Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity.
Assunção ML, Ferreira HS, dos Santos AF, Cabral CR Jr, Florêncio TM.
Source

Faculdade de Nutrição, Universidade Federal de Alagoas, Maceió, AL 57072-970, Brazil.
Abstract

The effects of dietary supplementation with coconut oil on the biochemical and anthropometric profiles of women presenting waist circumferences (WC) >88 cm (abdominal obesity) were investigated. The randomised, double-blind, clinical trial involved 40 women aged 20-40 years. Groups received daily dietary supplements comprising 30 mL of either soy bean oil (group S; n = 20) or coconut oil (group C; n = 20) over a 12-week period, during which all subjects were instructed to follow a balanced hypocaloric diet and to walk for 50 min per day. Data were collected 1 week before (T1) and 1 week after (T2) dietary intervention. Energy intake and amount of carbohydrate ingested by both groups diminished over the trial, whereas the consumption of protein and fibre increased and lipid ingestion remained unchanged. At T1 there were no differences in biochemical or anthropometric characteristics between the groups, whereas at T2 group C presented a higher level of HDL (48.7 +/- 2.4 vs. 45.00 +/- 5.6; P = 0.01) and a lower LDL:HDL ratio (2.41 +/- 0.8 vs. 3.1 +/- 0.8; P = 0.04). Reductions in BMI were observed in both groups at T2 (P < 0.05), but only group C exhibited a reduction in WC (P = 0.005). Group S presented an increase (P < 0.05) in total cholesterol, LDL and LDL:HDL ratio, whilst HDL diminished (P = 0.03). Such alterations were not observed in group C. It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity.

http://www.ncbi.nlm.nih.gov/pubmed/19437058

The application of medium-chain fatty acids: edible oil with a suppressing effect on body fat accumulation.
Takeuchi H, Sekine S, Kojima K, Aoyama T.
Source

Central Research Laboratory, The Nisshin OilliO Group, Ltd., 1 Shinmei-cho, Yokosuka, Kanagawa 239-0832, Japan. h-takeuchi@nisshin-oillio.com
Abstract

The bulk of fatty acids found in our diets consists of long-chain fatty acids (LCFA), which are molecules containing 12 or more carbon atoms. In contrast, medium-chain fatty acids (MCFA) are composed of 8-10 carbon atoms, and are found in palm kernel oil, among other types of foods. MCFA have attracted attention as being part of a healthy diet, because they are absorbed directly into the portal vein, transported rapidly to the liver for beta-oxidation, and thus increase diet-induced thermogenesis. In contrast, long-chain triacylglycerols are absorbed via the intestinal lymphatic ducts and transported by chylomicrons through the thoracic duct into the systemic circulation. Because medium-chain triacylglycerols (MCT) containing solely MCFA have a few disadvantages when used for deep frying, we have developed a new kind of triacylglycerol product: medium- and long-chain triacylglycerol (MLCT). MLCT is produced by lipase-catalyzed enzymatic transesterification. Long-term clinical trials have demonstrated that MLCT and MCT result in less body fat accumulation in humans. MLCT oil has been approved as FOSHU (Food for Specified Health Use) for use as cooking oil with a suppressing effect on body fat accumulation.

http://www.ncbi.nlm.nih.gov/pubmed/18296368

From what I can understand from these citations, coconut oil (CO) is preferrable to "long chain" saturated fats and may contribute to less weight gain than these other saturated fats. It is not preferred to polunsaturated fats, at least in terms of cardiovascular disease. As I understand it, CO was used in one of the studies cited (involving New Zealand rabbits) to induce atherosclerosis in contrast to polyunsaturated oils.

Overall, this seems like evidence that if you are choosing between other saturated fats and CO, CO is preferred. I do not see any studies that advocate replacing polyunsaturated fats with CO, at least as far as cardiovascular disease risk goes. In choosing between fat sources (to consume), CO seems like one of the worst among plant sources but still better than animal sources.

I eat 1-2 TBSP daily. It's all good.

Oh dear,
I want to encourage you all to look up "saturated fat and cholesterol myths."

It most likely will change your life in some way, even if only to open your ears to some things you've probably never heard before and probably won't believe at first... until you realize that it all makes sense--- why people still believe that "cholesterol is bad and saturated fat is artery-clogging." You have been conditioned to believe this nonsense. How many times do you hear an advertisement for something that is "low-fat" or "cholesterol free?" If you realized that saturated fat is the fat that's good for you and that you absolutely need cholesterol to function properly--- then you wouldn't be buying that junk.

Why is it that heart disease didn't become prevalent until after we started eating vegetable oils, increasing our carbohydrate intake and started avoiding cholesterol?

Staying away from cholesterol will not help you prevent heart disease. Staying away from cholesterol will do exactly the opposite.
But this will probably sound unbelievable to you. So you better start looking into the truth before you become another one of those cardiac patients I see in the hospital, straight out of surgery- only 65 but looking and sounding like an eighty-year old, aged and crippled- wondering why he has all these problems even after taking cholesterol-lowering drugs and eating a low-fat diet? What can we do? We give them physical therapy and advice on how to adjust to life after heart disease, but the advice they're being given from all directions (from doctors, from the AHA, from Lipitor Ads, and equally-misinformed coworkers and neighbors) is just setting them up for either 1. failure to improve and readmission to the hospital or 2. their grave, ultimately. What advice am I referring to? The advice that says to substitute poly-unsaturated fat for "artery-clogging" saturated fat, and to better watch that cholesterol level!

Too lazy to google right now? Go ahead and Clickety click: http://www.bodybuilding.com/fun/kosloff13.htm
Or, http://eatingacademy.com/nutrition/the-straight-dope-on-cholesterol-part-v

Loved those articles, thanks for the info. I already use coconut oil every day for cooking, now I'm pretty glad I do, lol.

Coconut oil is metabolized efficiently!! I use it on my skin too! Very good for you!'

mdwy62,

I know you must be well-intentioned, but your post is a perfect example of the result of decades of lobbying against saturated fats and cholesterol. Many people are under this spell. About two and a half years ago, I had my eyes opened. Since then, I have not and will not- ever pick up another bottle of vegetable oil again. I will never go back, especially after I've seen the horrible effects of Alzheimer's on friends' families; I would do anything to keep my parents from going through that.

Anyone trying to limit their intake of cholesterol and saturated fat, and subsequently eating loads of unsaturated vegetable oils and carbohydrates instead (including fruit juice and diet soda) is setting themselves up for a plethora of middle-late adulthood diseases: Dementia, Loss of Libido, Heart disease, cancer, diabetes, stroke, and especially... Alzheimer's.
Those don't sound very appealing. I will do whatever I can to protect the people I care about from these horrible man-perpetuated diseases...
That means spending a little extra money to be able to scoop into a container full of beautiful, creamy coconut oil for the rest of my life and pretty much guarantee that I won't ever need to worry about harming my cardiovascular system or my brain function (try saying that about inflammation-inducing polyunsaturated frankenstein-oil.) I will eat organic, grass-fed beef and feel assured that I'm giving my body the nutrition it needs to stay satisfied until my next meal, and I'll eat butter- delicious, organic butter that's rich and creamy and made from the milk of grass-fed, free-range cows and spread it on organic sprouted grain toast, knowing that I am treating not only my tastebuds, but also treating my body, making a "cheers" to a healthy life. I won't ever touch anything labeled "low-fat" or "low-cholesterol" because I prefer my food to actually be food- not chemically modified junk that perpetuates the ridiculous lie that eating fat makes you fat.

You most likely believe the opposite- that saturated fat is the bad one and that unsaturated oil is good for your heart. Well, my friends- that is exactly why millions of people are having heart failure and cognitive impairments that they possibly can never recover from because they keep doing the exact thing that made them sick in the first place: listening to advice like this: "Watch that cholesterol level, Mr. Smith- only use the egg whites- throw away the yolk and don't eat red meat. Make an appointment to see me again in a month and check if you got that cholesterol to go down!..." then following that advice, and continuing to need hospital care for years and years until ultimately a heart attack takes its final blow.

We are not supposed to have heart problems. They only started happening when we started chemically extracting oil from corn and making margarine; and when we started feeding our kids purple, red, and blue colored drinks pumped with corn syrup and ascorbic acid (artificial vitamin C), and when we gave kids fruit-flavored corn cereal that started their mornings with about 100 grams of sugar after counting the milk, the OJ and the poptart, and wondering why diabetes went through the roof.
You are probably confused because I started the paragraph talking about the heart, and then started talking about carbs. Yes, you read correctly. And the fact that you are surprised by this is another example of how amazingly effective a billion dollar industry can be at covering up the truth from everyone.

If you care about the people you love, then at least... think about how little sense it makes for us to be encouraged, by the American Heart Association, to increase the intake of an oil that was intentionally manufactured to promote obesity (with the unfortunate collateral of liver failure and other diseases) in livestock, including pigs and then marketed for human consumption because there was a surplus in corn. (named "canola oil" after mixing a bunch of other chemically-altered oils that were originally used only in industrial products like paint varnish, and were never fit for consumption by any living thing.)

Coconut Oil Side Effects

Effortless weight loss sounds good, but is it really effortless if you're sick to your stomach every day? Nausea and vomiting seem to be common among those who take several daily tablespoons of coconut oil, the recommended medicinal dose among promoters [source: Coconut Connections].

Just one tablespoon of coconut oil has more than 13 grams of fat. Four tablespoons will give you almost the entire U.S. recommended maximum daily intake of fat. And coconut oil has the highest saturated fat of any oil -- 10 times the saturated fat of olive oil, for example. So it may not be surprising that no clinical studies have actually documented a connection between coconut oil and weight loss [source: Mayo Clinic].

Coconut defenders say this doesn't matter for two reasons. First, coconut oil contains medium-chain triglycerides, which are easier to process than long-chain fatty acids are. Second, they say, the only proof that coconut oil is bad for you comes from a decades-old study that was flawed and used partially hydrogenated oil, which contains trans fats. Most coconut oil on the market now is virgin (cold-pressed) oil [source: Babcock]. Even the defenders of coconut oil warn against consuming non-virgin oil, which is partially hydrogenated.

If the coconut-oil defenders are correct, then great -- coconuts and saturated fat for everyone! But if they're not, then a coconut-oil regimen could do some serious damage to your heart health. And it won't take long to do it. One study found that people on coconut-oil diets showed higher arterial fat just hours after one meal [source: Tsang]. Prominent doctor Andrew Weil notes coconut oil's potentially damaging effects on blood cholesterol and opines that, unless more research can demonstrate its good health effects, you shouldn't use it [source: Weil]. Plus, if all that fat doesn't reduce your total caloric intake, it could actually lead to weight gain [source: Mayo Clinic].

One way to get some benefits from coconut oil without worrying about its cardiac effects is to rub it on your skin. Read on to learn more.

Wow I should be sick constantly then, I have it every day 2 x a day. I love the stuff. I cook everything with it & refuse to use anything else.

I wonder how many other people are just scared to try it? Bloody hell. I should be dead, I been using it for months. Not a problem. It's a natural sunscreen as well....from the INSIDE. It makes your skin nicely spring back as well.... I should have a pouch from my 20+ yeahs of having my belly..... it's all gone & I dont moisturize on the outside.


Geeze I hate it when people are all "it's bad for you stay away"

Im going to disagree with a lot of people here. While I don't believe coconut oil is "bad" for you. I also don't consider it this amazing thing that all of these people claim. Its still a saturated fat - and while it may not behave like an animal based saturated fat like butter I would consider it neutral. Its better for you than butter and margarine but other oils like olive oil are still better for you than coconut.

the only fats that are amazing and have significant health benefits are omega 3's.

Make some popcorn with it because it is delish!

Im going to disagree with a lot of people here. While I don't believe coconut oil is "bad" for you. I also don't consider it this amazing thing that all of these people claim. Its still a saturated fat - and while it may not behave like an animal based saturated fat like butter I would consider it neutral. Its better for you than butter and margarine but other oils like olive oil are still better for you than coconut.

the only fats that are amazing and have significant health benefits are omega 3's.

How did you come to this conclusion? Do you have any info that supports your statement? Have you ever had popcorn popped in olive oil?

My understanding of it is that it is a healthier alternative than some other oils/fats. I tend to use only olive or coconut oil for cooking, even then I use oils sparingly. I've found that vegetable oil makes me bloat badly, get nauseous and all around lousy feeling. In truth, I prefer to use coconut oil as a moisturizer - I whip it up with a mixer and it fluffs it up more and feels incredible on my dry, parched skin. Also, no chemicals/additives/alcohol and names I cannot pronounce, so I feel like I'm doing my skin a big favor all the way around.

Coconut oil is a naturally saturated fat. The dangerous saturated fats are those that are chemically altered (partially hydrogenated or trans fats).

Hi niftyafterfifty,
Ahh!!! Please don't group saturated fats with the p-h- word!!!
The fats you are speaking of are not one and the same. Saturated fat is saturated fat.

There is only "natural" saturated fat. No other type of saturated fats exist. When attempting to create a fat that is "saturated" with hydrogen bonds out of something that just doesn't have that unique molecular structure, we end up with "partially" or "fully" hydrogenated lipid molecules. Partially hydrogenated fats are not saturated- they are man-made to mimic saturated fats because adding the missing hydrogen bonds makes the molecule more shelf-stable. But nonetheless, they still will never be truly "stable" when ingested in our bodies. They wreak havoc and bring saturated fat's reputation down with it when sat. fat had nothing to do with it. He was off in his room doing his chemistry homework while trans fat was putting explosives in his neighbors' mailboxes. Anyway, the lack of proper hydrogen bonds: that is why an unsaturated fat molecule goes rancid so quickly and why it's so bad for you- they start to oxidize almost immediately and when it hits that fryer- say hello to your new creation: trans fat. (Oh my gosh, she didn't! Yes I did I went there. I went where no vegetable oil company wants me to go. To the dark dark truth!!!)

Not that I condone using wikipedia for hard evidence, but I don't feel like walking over to my bookshelf to grab my books on heart disease/cardiovascular health right now and the definition that wikipedia has for trans fat is indeed accurate:
"Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated, but never saturated. "

So, please, be kind; know the difference between the fats. Saturated is and always was- the superior lipid above all other lipids. Monounsaturated is cool too, but remember- it's still somewhat unsaturated.
Plus, saturated fat has been vilified for far too long (about sixty years now) and deserves the long-overdue praise.