Coconut oil is reputed to offer a whole wealth of wonderful properties that make it the right choice for anyone looking at fighting disease. It is naturally anti-fungal and anti-bacterial and so is excellent applied topically to fungal/yeast symptoms. It is right up there with the best for fighting Candida internally, offering immense immune boosting properties at the same time, so use it liberally when cooking.
One of the best ways to use coconut is as pure virgin coconut oil. It can be melted into foods such as soups, stir fries and steamed vegetables. It is solid at room temperature. Alternatively it is quite safe – in fact the best oil to use at higher temperatures.
Another enormous benefit with coconut oil is that its stability at room temperature means that it has a great shelf life.
However Dr Greger has the following to say about the issues of this vegetarian saturated fat:
Years ago I profiled a study that found that cholesterol levels were significantly lower during a coconut oil diet—but only when compared to a butter diet. You know you have a bad product when the only way you can make it look good is to compare it to diets rich in butter. Yes, coconut oil made bad cholesterol go up, but not as bad as butter. But how much is that really saying?
The more I learn, the more I am heading away from refined, concentrated forms of fat and eating only wholefoods that offer carbs, protein, fibre and other vitamins and minerals as nature intended.