I want to start off by saying that this isn’t a recipe but I wanted to start a nutrition and health part of my blog telling you guys about benefits of a specific ingredient and ‘nutritional powerhouses’ that I’ve been using recently. I love learning about nutrition and dietics, so if you do too, hope you enjoy!
I grew up hating coconuts – I loathed them: the smell, the taste, everything!
I had never actually tried it but I just couldn’t stand anything with coconut.
However, about a year ago I tried coconut flesh for the first time. I had been missing out completely! So creamy and milky and delicious – I was a changed woman!
I’d heard a lot about coconut oil: the benefits but also the high amounts of saturated fats and whether it was good or bad and I didn’t really think it would be worth splashing out on a product that I didn’t know too much about, so I decided to check out what the hype was about!
Coconut oil is amazing: not just for cooking and ingesting internally, but also for use externally. It’s one of the best natural makeup removers out there!
The many benefits are:
Lowering cholesterol and blood pressure levels.
Helps strengthen bones, as it helps with better absorption of calcium, vitamin D and other minerals.
Helps with digestion and may get rid of irritable bowel syndrome and candida.
Can help with skin problems such as psoriasis, eczema, acne, ageing etc.
It can also help heal bruises and scars if applied externally by making a protective barrier over it.
Many people are against coconut oil as it is 90% saturated fat. About 50% of that is lauric acid, which is made of many medium chain fatty acids that are digested easily by your body. The lauric acid contains many anti microbial, antibacterial and antioxidants.
But which coconut oil should I buy? I hear you ask. I personally get a organic raw virgin oil from biona (found here). It does have a slight taste of coconut, which I love and gives things a delicious buttery taste.
It’s great in baking for substituting with butter or I can imagine it’s great in curries. My favourite way of using it is when I make popcorn – it’s like cinema popcorn but a billion times better!