5 reasons why coconut should be included in our diets:
1. GOOD FATS
As well as the good cholesterol mentioned above, studies have shown that the fatty acids in coconut flesh have been found to go straight to the liver from the digestive tract, where they can be used as a source of quick energy or converted to ketone bodies, which have been shown to have a therapeutic effect and improve brain function on brain disorders like epilepsy or Alzheimer’s (iii)(iv) and (v).
2. INCREASE ENERGY AND BURN FAT
The way the fatty acids in coconut are metabolized, producing ketones, can result in appetite being reduced as research has shown that ketone bodies can have an appetite reducing effect (vi). The medium-chain triglycerides (MCT’s) in coconut can increase energy expenditure, sometimes by up to 5%, and studies have shown that people who ate the most MCT’s at breakfast ate significantly fewer calories at lunch (vii).
4. ANTI-MICROBIAL, ANTI-VIRAL AND ANTIBACTERIAL
When lauric acid is enzymatically digested, it also forms a monoglyceride called monolaurin. Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi, including dangerous bacteria like Staphylcoccus aureus and Candida albicans, which is responsible for yeast infections.
5. COCONUT-BASED DIETS AMONGST HEALTHIEST IN THE WORLD
In many parts of the world, coconut is a daily dietary staple that people have thrived on for many generations.
A perfect example is the people from Tokelau, an island in the South Pacific. Their diets are such that 60% of their calories come from coconuts. This community are very healthy as a whole and there appears to be no heart disease amongst them (viii).
Other studies involving people from Kitava, an island in Papua New Guinea, show that despite heavy reliance on coconuts to make up the majority of their calorific intake, there is no sign of heart disease or strokes in the population (ix).
So fresh coconut can be a healthy and tasty addition to our diets.
1. GOOD FATS
As well as the good cholesterol mentioned above, studies have shown that the fatty acids in coconut flesh have been found to go straight to the liver from the digestive tract, where they can be used as a source of quick energy or converted to ketone bodies, which have been shown to have a therapeutic effect and improve brain function on brain disorders like epilepsy or Alzheimer’s (iii)(iv) and (v).
2. INCREASE ENERGY AND BURN FAT
The way the fatty acids in coconut are metabolized, producing ketones, can result in appetite being reduced as research has shown that ketone bodies can have an appetite reducing effect (vi). The medium-chain triglycerides (MCT’s) in coconut can increase energy expenditure, sometimes by up to 5%, and studies have shown that people who ate the most MCT’s at breakfast ate significantly fewer calories at lunch (vii).
4. ANTI-MICROBIAL, ANTI-VIRAL AND ANTIBACTERIAL
When lauric acid is enzymatically digested, it also forms a monoglyceride called monolaurin. Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi, including dangerous bacteria like Staphylcoccus aureus and Candida albicans, which is responsible for yeast infections.
5. COCONUT-BASED DIETS AMONGST HEALTHIEST IN THE WORLD
In many parts of the world, coconut is a daily dietary staple that people have thrived on for many generations.
A perfect example is the people from Tokelau, an island in the South Pacific. Their diets are such that 60% of their calories come from coconuts. This community are very healthy as a whole and there appears to be no heart disease amongst them (viii).
Other studies involving people from Kitava, an island in Papua New Guinea, show that despite heavy reliance on coconuts to make up the majority of their calorific intake, there is no sign of heart disease or strokes in the population (ix).
So fresh coconut can be a healthy and tasty addition to our diets.
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