El aceite de coco está volviéndose a poner de moda en dietas especializadas y entre los círculos de gente que le gusta comer saludable. En este artículo la autora sugiere que en vez de solo tomarlo como suplemento, deberíamos aprovechar todas las opciones de uso que tiene el aceite por su composición química y características nuticionales.
Siempre te aconsejamos que busques productos que estén certificados orgánicos para la protección del ambiente de quienes lo cultivaron y mucho mejor si es certificado de Comercio Justo. Puedes conseguir en La Chiwinha el aceite virgen de coco marca Dr. Bronner que cumple con ambas certificaciones.
¿en qué recetas estás usando el aceite de coco en tu vida?
Siempre te aconsejamos que busques productos que estén certificados orgánicos para la protección del ambiente de quienes lo cultivaron y mucho mejor si es certificado de Comercio Justo. Puedes conseguir en La Chiwinha el aceite virgen de coco marca Dr. Bronner que cumple con ambas certificaciones.
¿en qué recetas estás usando el aceite de coco en tu vida?
Do the health benefits of coconut oil make it worthy to take as a supplement?
I do think coconut oil is a healthy addition to your diet, but I would rather see people cook with this healthy fat rather than take it as a supplement. Many shoppers are surprised to hear my recommendation, given coconut oil's high saturated fat content, but here are three characteristics that make coconut oil great for cooking.
First, saturated fats are the most stable fats, meaning they are less likely to become oxidized during cooking or storage. Liquid cooking oils are more susceptible to oxidation during high-temperature cooking, and the resulting oxidized fatty acids promote atherosclerosis and are unhealthy to consume.
Second, while it is true that most saturated fats raise blood cholesterol, high blood cholesterol levels don't always mean greater heart disease risk, contrary to the traditional low-fat message we have all heard over the past 40 years from the nutrition community (inflammation is a stronger risk factor).
Third, the saturated fats found in coconut oil are medium-chain fatty acids, which are metabolized in the body in a different way than the (longer-chain) saturated fats in butter, lard and other animal foods. The saturated fat in coconuts is primarily lauric acid — this fatty acid raises "good" cholesterol levels (HDL), has antibacterial properties, and seems to benefit dry hair and skin.
We actually do carry coconut oil capsules (soft gels), but it is important to consider that taking coconut oil as a supplement may unnecessarily increase your total fat intake. Cooking with coconut oil makes more sense to me — unless you don't like the flavor of coconuts, that is! It's not the best for scrambled eggs, but I find coconut oil a welcome addition to stir-fries, soups, curries, cookies and popcorn.
PCC Taste, March 2012