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Medium Chain triglycerides (MCTs) are abundantly found in coconut butter. Unlike other forms of fat, the liver is able to metabolise MCTs similarly to how it utilises carbohydrates as a fuel source. Coconut butter’s digestibility means that it is quickly absorbed by our bodies, and not left to circulate the blood stream like other fats. The MCTs in coconut oil have also been shown to have thyroid supporting mechanisms. Studies that were conducted on the basal (resting) metabolic rate of people who ate MCTs comparative to those participants who consumed more LCTs (long chain triglycerides i.e. vegetable oils) were found on average to have a 12% increase in their basal metabolic rates.
Our body’s cells are comprised primarily of saturated fats. Regular consumption of Coconut Butter promotes cellular health, reducing oxidative damage from free radical exposure. Internal cellular protection translates externally to healthier, more hydrated, younger looking skin.
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations to treat a wide variety of health problems including the following: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds.
Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits.
Data from http://www.coconutresearchcenter.org/
Coconuts are a source of important physiologically functional components, found in the fat part of whole coconut, in the fat part of desiccated coconut and in the extracted coconut oil. Lauric acid, the major fatty acid from the fat of the coconut, has long been recognized for the unique properties that it lends to nonfood uses in the soaps and cosmetics industry. More recently, lauric acid has been recognized for its unique properties in food use, which are related to its antiviral, antibacterial and antiprotozoal functions. These fatty acids are found in the largest amounts only in traditional lauric fats, especially from coconut. Natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver and improves the immune system’s anti-inflammatory response. Certain fatty acids and their derivatives can have adverse effects on various microorganisms. Those microorganisms that are inactivated include bacteria, yeast, fungi and enveloped viruses.
As a functional food, coconut has fatty acids that provide both energy (nutrients) and raw material for antimicrobial fatty acids and monoglycerides (functional components) when it is eaten. Desiccated coconut is about 69% coconut fat, as is creamed coconut. Full coconut milk is approximately 24% fat. Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium-chain fatty acid which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial and antiprotozoal monoglyceride used by the human and animal to destroy lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including hemophilus influenzae, staphylococcus epidermidis and group B gram-positive streptococcus, listeria monocytogenes streptococcus agalactiae, helicobacter pylori, groups A, F and G streptococci, gram-positive organisms, and some gram-negative organisms if pretreated with a chelator; also, a number of fungi, yeast and protozoa such as giardia lamblia have been found to be inactivated or killed by lauric acid or monolaurin.http://www.tuberose.com/Fats_&_Oils.html
This ingredient is normally used as an ingredient in the following Healthelicious products:
choc chip slice
intense desire bites
coconut, apricot and cranberry slice