- Foods cooked in coconut oil taste better longer. If left at room temperature unsaturated oils turn rancid fairly quickly. However, even after one yeaer at room temperature, coconut oil shows no evidence of rancidity. Coconut oil is packed with antioxidants, and it also reduces the body' need for vitamin E.
- Coconut oil stimulates thyroid function which, in turn, stimulates conversion of production of low-density lipoprotein cholesterol into the anti-aging prohormones and hormones pregnenolone, progesterone and dehydropeiandrosterone (DHEA). These valuable agents prevent heart disease, senility, obesity, cancer and other diseases associated with premature aging, as well as chronic, degenerating diseases.
- Another benefit from coconut oil's unique ability to support thyroid function is weight loss. In the 1940s, farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite, notes an expert. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer-causing drug). In the late 1940s, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn.
- Coconut oil protects against cancer. Generally speaking, animals fed unsaturated oils develop more tumors.
- Coconut oil has tremendous antiviral properties. Coconut oil contains medium-chain fatty acids such as lauric, caprylic, and capric acids. Of these three, coconut oil contains 40-55 percent lauric acid which has the greatest antiviral activity of these three fatty acids. Lauric acid is so adept at fighting viral pathogens it is present in large quantities in breast milk. The body converts lauric acid to a fatty acid derivative (monolauric), which is the substance that protect infants and adults alike from viral, bacterial, or protozoal infections.
from Patient Heal Thyself
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