Coconut Oil:
This is an incredible source of medium chain fatty acids (MCFA’s). Most of the fats we consume are long chain fatty acids that need to be broken down first before they are absorbed. MCFA’s are easily digested because we do not need to break them down. Instead they are sent directly to the liver for energy production. As a result, your body does not need to produce bile or pancreatic enzymes to digest the fat. This makes it perfect for diabetics and people suffering from gall bladder issues.
It also contains lauric acid. This is converted to monolaurin in the body and is useful in fighting viruses and diseases.
Our bodies need saturated fat for cell function and growth. Studies are not conclusive that saturated fat causes heart disease. This is truly a go to fat in your diet as the anti-microbial, anti bacterial and antifungal properties in addition to the nutrient content are so nourishing!
This is my go to cooking oil but I also use it in smoothies for a little extra flavor.
This can be found in any health food store.
Serving Size: 1 tablespoon
Fat: 14g
Carbs: 0g
Protein: 0g
100% fat, 0% carbs, 0% protein
Red Palm Oil:
This is very different than palm kernel oil and should not be confused. Red palm oil if rich in Vitamin A and E. The health benefits are achieved due to the red color of the palm fruit that contains carotenes, including beta-carotene and lycopene. It is also loaded with antioxidants, tocopherols and tocotrienols (Vitamin E). There is scientific evidence indicating it plays a beneficial role in fighting heart disease and high cholesterol. Similar to coconut oil it is a MCFA but it is the high antioxidant levels that make this another go to fat for your diet.
This can be found in any health food store.
Serving Size: 1 tablespoon
Calories: 130
Carbs: 14g
Carbs: 0g
Protein: 0g
100% fat
Olive Oil:
This is rich in monounsaturated fat. Studies indicate that consuming monounsaturated fats is attributed to a decrease in cardiovascular disease, including hypertension, stroke and hyperlipidemia (high blood cholesterol and triglyceride levels). It is helpful in reducing inflammation and facilitates carbohydrate metabolism.
I do not cook with olive oil as it has a low boiling point but instead use it on salads, in smoothies and for dipping. Coconut oil and red palm oil have higher boiling points than olive oil.
Serving Size: 1 tablespoon
Calories: 119
Fat: 13.5g
Carbs: 0g
Protein: 0g
100% fat
