Coconut Oil

Coconut Oil

I strongly advise you ONLY use coconut oil when cooking, further below are the benefits of using coconut oil – the last one is a very important benefit! Let me explain the effect of using vegetable oil, olive oil or any other types of oil in heating/cooking.


Rancid oils are a major source of destructive free radicals in the human diet. Oils oxidize through exposure to air, heat and light and become unstable and highly toxic to your body.

Polyunsaturated fats such as sunflower, soy and sesame oil are the most unstable and prone to oil rancidity, because their chemical structures are missing several pairs of hydrogen atoms.

Reasons for Dangers – Manufacturers extract most cooking oils using heat, which makes the oils rancid and toxic even before they reach the store shelves. Manufacturers then refine and deodorize the oils through various chemicals to remove the bad smell and give the oils a nice colour. This process makes it virtually impossible to tell if an oil is rancid or not.

Once bought, storing the oil in a cupboard at room temperature and in subdued light will not stop the oxidation process. Cooking greatly accelerates the oxidation rate and allows free radicals to form, harming body cells and using up antioxidants. Health Hazards – Eating rancid oil will expose you to accelerated aging, raised cholesterol levels, obesity and weight gain.

Daily consumption increases the risk of degenerating diseases such as cancer; diabetes; Alzheimer’s disease; and atherosclerosis, a condition in which artery walls thicken due to a build up of fatty materials.

According to a study from the University of Basque Country, the breakdown rate and total formation of toxic compounds depends on the type of oil and temperature. Initially, the oil decomposes into hydroperoxids, then into aldehydes. Examples – Among the most highly refined polyunsaturated oils are canola, safflower and corn.

Another example is flaxseed oil, rich in omega-3, an essential fatty acid. Although flaxseed oil sells well in the health food stores, it is highly sensitive and unstable.

Monounsaturated fats like virgin olive oil, have only a pair of missing hydrogen atoms, which makes them less vulnerable to oxidation. You can use virgin olive oil for low temperature cooking and for salad dressings.

Once open, store it in the refrigerator and use it within a month. Recommendations – Buy only vegetable oils that are cold pressed, unrefined and organic. Make sure the oils are stored in dark bottles and keep them away from heat. Get small bottles so you use them up before the oil is exposed to air for too long. For high temperature cooking, use only saturated fats like butter and lard, which are stable and highly resistant to oxidation. Coconut oil is also high in saturated fat and an all-purpose cooking oil. Coconut oil is very stable under heat.


The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and increased metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes and bone strength.

These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial and soothing properties.

Coconut oil consists of more than ninety percent of saturated fats (Don’t panic!), with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin coconut oil is no different from this.

  • Saturated fatty acids: Most of them are medium chain triglycerides, which are supposed to assimilate well. Lauric acid is the chief contributor, with more than forty percent of the share, followed by capric acid, caprylic acid, myristic acid and palmitic.
  • Polyunsaturated fatty acids: Linoleic acid.
  • Monounsaturated fatty acids: Oleic acid.

Heart Diseases – There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats.

However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure.

The saturated fats present in coconut oil are not harmful as it happens in case of other vegetable oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

The Last One: Fat/Weight Loss – Coconut oil is very useful in reducing weight and fat loss. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems.

Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight.

Digestion – Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion.

Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids. Use coconut oil while cooking/frying/roasting/baking, add it to porridge, smoothies etc…the cheapest place I have found this is GoNutrition®, plus it is organic virgin coconut oil. Hit the link below to buy your coconut oil.



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