I know what you’re probably thinking, I’m nuts about coconut with all these posts having coconut milk, coconut flakes, coconut water, or coconut flour in them, and you’re right! I’m crazy for coconuts (in a good crazy kind of way?). Today, let’s talk all about the nutrition contained in all things coconut, how to use, how to eat, and different types of coconut.
Whenever I mention coconut oil as another cooking oil to be used I hear roughly the same thing “Eeek! McKel, that’s a saturated fat!” It sure is. Coconut oil is comprised of about 90% saturated fat. So why do personally use and recommend this oil in cooking? The type of fatty acids that make up coconut oil’s saturated fat content are medium chain triglycerides, about 65%. Unlike long chain fatty acids (the majority of fats in our diet), which must go through modification prior to being digested and absorbed in our bodies, medium chain triglycerides are passively diffused from our gastrointestinal tract to the portal system (i.e. our bodies find it super easy to break down the fat before getting rapidly absorbed and used for energy by the body). Coming from a clinical background, MCT’s are very commonly used in treating people who have malabsorption issues, ketogenic diets, or for increasing calories without much volume.