Formerly unheard of, coconut oil is becoming more of a staple cooking oil in many households. Manufacturers are using coconut oil in favor of other oils in packaged products, and there are claims that coconut oil can do everything from supporting weight loss to slowing the progression of Alzheimer’s disease.
In a randomized clinical trial, 40 participants were given either 2 tablespoons of coconut oil or 2 tablespoons of soybean oil once a day for 12 weeks. The soybean oil group saw their HDL (good cholesterol level) go down and their LDL (bad cholesterol) go up, both markers of an increased risk for cardiovascular disease. The coconut oil group did not experience a significant change in their cholesterol numbers but were more likely to have a higher HDL level.
Almost 50% of the fatty acids in coconut oil is the 12-carbon Lauric Acid.
When lauric acid is digested, it forms a substance called monolaurin.
Both lauric acid and monolaurin can kill harmful pathogens like bacteria, viruses and fungi.
For example, these substances have been shown to kill the bacteria Staphylococcus Aureus (a very dangerous pathogen) and the yeast Candida Albicans, a common source of yeast infections in humans.