While researching fats for my Healthy Eating Workshop, I came across a lot of information on coconut oil. I’ve been putting coconut oil on my skin for years now and have been frying things in it for a long time too. But there’s been a recent frenzy on the subject, particularly regarding weight loss and as this is my gig, I thought I’d find out some more.
I also decided to use myself as a guinea pig, so as of today I’m adding at least 1 tbsp of coconut oil to my 
diet each day. Want to join me and take the challenge yourself? We’d love to hear your comments.
I’ll keep you posted on my progress!
Here’s my weight for today, Day 1, just under 59kgs.
But what’s the big deal about coconut oil
We now know that processed sugar is the major culprit in the obesity epidemic. Too much sugar makes us hungry all the time, upsets the tummy, promotes infection and gives us the big roll of fat around the belly! Yuk. Fats in general, and saturated fats like coconut oil, in particular, help to correct all of this.
Coconut oil helps boost your metabolism because it is “thermogenic” – heat promoting, unlike trans and hyrdrogenated cheap oils which are fat promoting. There also seems to be a link between coconut oil and healthy thyroid function.
Coconut oil taken internally helps make your skin feel yummy and ensures your bowels move regularly. It also helps reduce insulin resistance.
But, most of all, when we forget the “low fat” bundle of lies we’ve been fed for the last 4 decades at least, we find that healthy fats are necessary to reduce the appetite, provide necessary vitamin D and other fat soluble vitamins and keep our blood sugar low. Healthy fats include coconut oil, avocado, organic nut and seed butters, organic or pasture raised meat fat, duck fat, organic (ideally raw) butter and and sustainable palm oil.
Need a recipe for coconut oil?
You can find millions with Chef Google! But, as recent discoverer and advocate of pumpkin recipes (and it is Halloween in the Northern Hemisphere today) here’s one I’d like to share with you:
Coconut Pumpkin Pie Smoothie
Servings: 1
Preparation Time: 3-5 minutes
- 1/4 cup pumpkin puree
- 1 banana, fresh or frozen
- 1/2 cup coconut milk*
- A dash of cinnamon
- 1 teaspoon honey
- 1 tablespoon coconut oil, melted
Combine pumpkin puree, banana, coconut milk, cinnamon, and honey in a blender. Blend on high until well mixed and smooth. While blender is running, slowly pour in coconut oil.
Pour in a glass and garnish with a sprinkle of cinnamon. Enjoy!
