Coconut oil used as a dressing, does not fatten, slows sugar absorption, & does not increase cholesterol level.
When we talk about coconut, we imagine exotic places far to reach, colourful images, & a scent of the sea, but actually it is much closer than we imagine, cocnut is used widely in the cosmetic industry & now is also setting foot in our kitchens. It is considered the fruit of life by tropical populations, because it is their only resource & full of virtue, infact thats way it has always been greatly appreciated, in the cosmetic indusrty it is of great help against psoriasis, skin peeling, baldness and much more, in the medical field it is used against ear or mouth infections & it is being used more & more frequently in cuisine.
Although it is rich in saturated fats, various studies have proven that the fats found in coconut oil do not increase cholesterol LDL level but actually rebalance the levels of blood sugar & fat. This explsins why it is very useful in diets, & it also seems that it can help the weightloss process even though it contains quite a lot of calories.
Coconut oil is mainly made out of saturated fats, among which Lauric acid, this acid contains virtues that are fundamental for our health, (it is found also in breast milk). It is antimicrobial, & antifungal, therefore helps clean up our organism from toxins & micro organisms that lead to swelling & fermentation of our gastrointestinal tract. It also has a thermogenic effect, therefore increases our metabolic rate also helping who has slow thyroid function. It is also very filling when eaten & if used in adeguate doses it could be of great help in having a Healthier and richer diet.
How should it be used in the kitchen?
Coconut oil could be used either raw as a dressing or for cooking; it usually comes in a solid form but melts very easily when warmed. Despite its unmistakable scent, it does not alter the taste of any dish and therefore can be used with any type of food. This oil is also very stable & does not deteriorate if compared to for example olive oil, therefore it can be used for any type of cooking, baking, open flame and so on. It can also be used as a substitute to butter in sweets or cakes were only one third of the quantity is required, it is also good as a sweetener in beverages.
Which one should we buy?
It is reccomended to buy a biological, extra virgin & cold pressed, not bleached, not perfumed or hydrogenated. It does not go bad quickly like other oils, but must always be stored in a cool, dry place away from sunlight.
How to reduce the fat content in rice with coconut oil:
It looks almost like a magic formula or a joke, but actually a research conducted by the American Chemical Society, proved how coconut oil is able to change the structure of the molecules in some foods. Basically adding coconut oil (about 3% of the weight of the rice) to rice when cooking, will practically reduce the calorie content that can vary between 10% to 60% according to the quantity cooked, this is due to the fact that coconut oil interacts with the rice starch during the cooling period, this way it forms a lighter & healthier starch.
Take a look at our tried and tested method: Anti-Diet
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