What if you were offered a unique source of fat that has all the properties of fat, but it helps burn other fats? He is in front of you. This is coconut oil of the first pressing, the rising star of the universe of food additives!
Author: Brad Chase
What do you associate with "thermogenics"? Probably, with a heat, after all literally this term means "generating heat". Or a stimulant like caffeine comes to mind, which is known for its ability to accelerate metabolism and increase energy consumption. And maybe, in the hope of losing weight, you are already taking some thermogenics.
And I strongly doubt that when mentioning thermogenics, you thought about the coconut and especially about the fats extracted from its pulp. Until quite recently, coconut oil, along with partially hydrogenated soybean oil, was considered the worst of all "harmful fats". Perhaps you know them under a different name: trans fats. As shown by numerous studies, these fats increase the risk of cardiovascular pathology and obesity, in addition, scientists have identified the relationship of hydrogenated fats with all possible medical problems, from depression to infertility. And by the way, it's because of them that you stopped buying popcorn in theaters!
Given the wetted reputation of the product, you have every right to be skeptical of what I'm going to say next: coconut oil is one of the best natural thermogenics. But before you run to the nearest movie theater, cut yourself in the nose: recycled coconut fat has a beneficial coconut oil of the first pressing as much as Homer Simpson with Mr. Olympia.
Are they intrigued? Should be intrigued. Then let's open the coconut and examine it under a microscope!
What is the first-time coconut oil?
Coconut oil – edible oil extract from the pulp of ripe coconut. It is a key product in Asia, Oceania and tropical regions of the planet, in short, where coconut palms grow at every step. The population of the Philippines and other countries uses coconut for food and for various economic purposes for hundreds, if not thousands of years.
Since coconut oil is resistant to high temperatures, it is ideal for frying and baking. Due to its high stability, coconut oil is slowly oxidized and does not deteriorate for long. The secret of such stability is in the high degree of saturation of fatty acids, and this same feature of the chemical composition makes it such a health-giving product.
The difference between useful and harmful coconut oil lies in the extraction method. Refined coconut oil is extracted with hexane (a solvent), various enzymes or high temperatures. Then it is cleaned, bleached and deodorized to finally kill the smell and taste of coconut, and preservatives are added to the oil. After that, part of the coconut oil undergoes a hydrogenation process to increase the melting point. During the production process, the content of saturated fat falls in the oil, and part of the fatty acids turns into harmful trans fats.
A completely different story with coconut oil of the first pressing, which is extracted from the pulp of coconut by grinding in a liquid medium, drying under the sun, pressing, centrifugation or filtration. But keep in mind, "screw press" and "cold pressing" are not equivalent to the "first spin", so carefully study the information about the product. The procedure for the first pressing is controlled by the Association of coconut producers of Asia and Oceania, which includes countries that supply the world market with the lion's share of coconut oil.
The result is a product that has the aroma and taste of coconut, while the refined oil is clear, taste-free and odorless. Coconut oil of the first spin may be white, cream or yellow. As a rule, it is sold in tin or glass containers; opening this container, you will see a loose solid mass.
How is coconut oil better than "other"?
The American FDA, the World Health Organization and many other authoritative organizations caution against excessive consumption of coconut oil because of the high content of saturated fatty acids in it. However, it should be noted that the studies exposing coconut oil were carried out on hydrogenated, refined oil, and not on oil of the first pressing. The truth is that coconut oil of the first pressing is not just another coconut oil. It deserves to be singled out in a separate category – the category of "oils and fats" at the same time.
To appreciate the uniqueness of coconut oil of the first pressing, you need to understand how our body absorbs nutrients. The fact is that lipid metabolism is fundamentally different from the exchange of proteins and carbohydrates. Instead of splitting into structural molecules, which immediately go to the creation of tissues and the generation of energy, fats are first split to fatty acids, then combined, forming lipoproteins, and then placed in storage in adipose tissue.
However, fatty acids with medium-length chains, widely represented in coconut oil of the first pressing, are an exception. The body uses them not like other fats, but rather like carbohydrates. This means that fatty acids of medium chain length do not circulate freely in the blood and are not stored in reserve, increasing body weight. Instead, they are sent to the liver, where they are instantly used as an energy source.
You have understood everything correctly. This fat is not stored in adipose tissue, and immediately goes to the generation of energy, thus speeding up your metabolism. Numerous studies have confirmed this unique characteristic of coconut oil of the first pressing. And that's why coconut oil today is considered a better choice for cooking than refined vegetable oils.
Medium chain fatty acids Do not circulate freely in the blood and are not stored in reserve, increasing body weight. Instead, they are sent to the liver, where they are instantly used as an energy source.
One study found that fatty acids with an average chain length similar to those found in coconut oil accelerated metabolism by 48-65% in obese individuals, and this thermogenic effect persisted for 24 hours after ingestion of the nutrient. Experts recognize that fatty acids with medium chain accelerate metabolic processes about three times stronger than fatty acids with a long chain. This means that fatty acids with an average chain length are not only a useful source of energy, but also help burn fat stores.
At least because of the colossal potential of coconut oil in terms of impact on body weight, it should firmly settle in your kitchen. But wait a bit, and you will get acquainted with the other useful properties of these amazing fats.
Coconut oil of the first spin contains a number of useful saturated, monounsaturated and polyunsaturated fats. Some of them, for example, oleic and linoleic acid, are well known for their medicinal properties. But since more 60% of coconut oil falls on saturated fats, they are the basis of this product.
In coconut oil, the main fat with an average chain length is lauric acid, the limiting fatty acid, consisting of 12 carbon atoms. In nature, lauric acid is not widely distributed: a small amount is found in breast milk and palm kernel oil (not to be confused with palm oil, nothing in common!), In trace amounts it is present in the milk of some animals. But in coconut oil of the first pressing it accounts for more than half of fatty acids.
Lauric acid has a pronounced antibacterial activity, but its effect on cholesterol level has attracted much more general attention. This fatty acid with a chain of medium length is known for its ability to raise the level of cholesterol in the body, however, this rise occurs mainly due to the so-called useful high-density lipoprotein (HDL) cholesterol. By increasing the concentration of HDL, lauric acid can help to strengthen the health of the cardiovascular system. The content of lauric acid is another area in which the difference between refined and raw coconut oil can be seen with the naked eye. During processing, lauric acid is removed from coconut oil, because this fatty acid is an important component for soap making and cosmetics production. So either the first oil or nothing.
Coconut oil and type 2 diabetes
In addition to the effect on fat burning and the cardiovascular system, coconut oil can be useful in a number of diseases, in particular, with type 2 diabetes.
Experiments on animals have shown that marginal fats of coconut oil help to control the synthesis of glucose and slow the absorption of sugar in the digestive tract. They regulate the breakdown of carbohydrates to simple sugars (glucose), helping the body to keep the blood sugar concentration at a safe level. That's why coconut oil is sometimes advised to take along with carbohydrates – to reduce the glycemic effect of the latter.
For comparison, refined vegetable oil is rich in fatty acids with a long chain, which has been proven to inhibit the assimilation of blood sugar cells. This helps increase blood glucose levels and increases insulin resistance – depressing news for diabetics. There is also evidence that coconut oil causes a feeling of satiety in people who adhere to strict diets, helps them control their appetite and suppresses cravings for carbohydrates, while at the same time providing immediate energy generation at the cellular level.
When the popularity of coconut oil of the first extraction soared to the skies, people began to buy it all in large quantities and found new applications of the product. But today you can buy a container containing ten liters of hardened coconut oil, at a surprisingly low price.
But what to do with it? Cooking is the most obvious answer. Vegetable or butter almost in any dish can be replaced with coconut oil. Try to spread it on bread, fry vegetables or fish on it, and, perhaps, you will have to taste its delicate aroma.
In addition, coconut oil is a first-class fat for baking. With coconut butter, homemade cookies and biscuits will remain as airy and friable as with a more caloric source of fat, but from now on you will have more nutrients in your baking. Coconut oil is gaining popularity as a massage oil, a means for moistening hair, a medicine for insect bites and even a baby diaper cover.
To diabetics and people, aimed at burning fats, we can recommend taking coconut oil of the first extraction in pure form, both in capsules and just a spoon, because it also has a detoxifying effect. In addition, oil can be an excellent addition to the protein cocktail. Taking coconut oil for first weight loss, start with one teaspoon per day or replace them with your traditional cooking oil. Then gradually increase the daily intake to a maximum of six tablespoons. This approach will help your body to adapt to the new product.
Coconut oil is not a magic drug, and to achieve weight loss, it should be used in conjunction with training and a balanced diet. However, coconut oil can become a valuable tool in your arsenal, and its potential is unquestionable.