Why fall in love with Coconut Oil?
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For Dr. Lair Ribeiro, in 1900, there was no myocardial infarction in the world and the first infarction was discovered by Dr. Paul Dudley White in 1925. In 1930, 3000 people died in the United States who were victims of stroke. And in 1960, 35 years after the first case, 300,000 heart attack patients died.

In 1911, vegetable oils were introduced to the market and with this began to appear several cases of myocardial infarction, which caused several deaths in the US and the world.

For Dr. Lair Ribeiro, vegetable oils are bad for health, such as soybean oil, sunflower oil, peanut oil, and worst of all, rape or canola oil.

The vegetable oils when they go through the hydrogenation process or are heated, their molecules are broken and the chain reorganizes. Trans fat is the name given to vegetable fat that undergoes a natural or industrial hydrogenation process. The hydrogenation process serves to make the fat more solid and makes the food last longer. Trans fat is not synthesized by the body and therefore should not be consumed (avoid vegetable oils and margarines). Cooking with coconut oil does not create trans fat.

“Coconut oil is a functional food, rich in antioxidants, which has a number of benefits to the body. Among them: prevention of cardiovascular diseases, aid in weight loss, reduction of cholesterol levels, antifungal action (helps in the treatment of candidiasis and bacterial gastritis) and strengthening of immunity, explains Dr Lair Ribeiro.

The main fatty acid of coconut oil is lauric acid which is also found in breast milk. Coconut oil strengthens the immune system as it contains lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. Coconut oil helps to improve the digestive system and avoids problems related to digestion, such as constipation and irritable bowel syndrome.

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