Been reading about a diet 3 week plan which looks a bit faddy but the recipes include cooking with coconut oil and using it in dressings etc. Not tried any yet but can't help feeling that it will be like sun tan lotion - has anyone tried it?

I havent tried it, but i know what you mean about the sun tan lotion!

What are the benefits of using the coconut oil?

Coconut oil is nice... it's fragrant, but not overpowering.

From what I gather, you just need to replace oils with coconut oil??

For cooking at high-temperatures, saturates are the best oils as they're least-likely to oxidise. Therefore the best none-animal fat for cooking is coconut oil, followed by palm oil, then olive oil. Omega-3 oils are the least-best for temperature cooking, as they oxidise at low temperatures.

Coconuts are high in saturated fat (about 98%). A good quality olive oil would also do the trick for your 'coconut diet'... coconut oil is just better if you dislike the taste of olive oil.

To explain fats a bit better (my geeky chemistry/biology side kicking in here)

Fats are complex, you need certain amounts of 'Good' fat, whilst trying to avoid the 'bad' fat. The goodness or the badness of these fats is determined by the way they are bonded together.

Fatty acids determine whether a fat is saturated, monosaturated, polysaturated etc. The 4 different types of fatty acid all have CH3 at one end and COOH at the other, the C-bonds in the middle determine whether the fat is 'Saturated'... 'monosaturated'... 'omega 3 polyunsaturate' or 'omega 6 polyunsaturate'.

Fat molecules are straight... the C-bonds have a H-bond above and below.

Saturated fat molecules are naturally straight, this is what makes trans-fats (An unsaturated fatty acid whose molecules contain trans double bonds between carbon atoms) a problem. They are straight, like saturated fat molecules, but have unsaturated bonds, making them open to oxidation.

Trans-fatty acids are found in partially hydrogenated vegetable oils and processed fats, any processed foods with 'hydrogenated' listed high on the ingredients list is generally BAD. (Margarines + sunflower spreads for example).

Increasing the intake of omega 3, which is anti-inflammatory (by eating oily fish and crushed flaxseeds) balances out the ratio of omega 6's (which are pro-inflammatory) and are a cause of heart disease and inflammatory dieseases.

The level and type of fat you consume can also affect your cholesterol levels... a relatively higher balanced-fat intake, is healthier than a carbohydrate rich diet. High-serum triglycerides, caused by over-consumption of sugary and carby foods for the activity level, result in triglyceride-rich cholesterol-depleted LDL particles (type B particles).

LDL (low-density lipoprotein) is what carries cholesterol around the body... if the LDL mops up the excess triglyceride, it is more likely to oxidise into BAD LDL. This is cleaned up by scavenger macrophages (A cell that engulfs and destroys pathogens), which then swell up and embed themselves into the artery walls, causing plaque build-up and narrowing of the coronary walls.

Fats are interesting :lol:

Edited Sat 21st Jun 2008 7:25 pm by Peaceful Chaos

:shock:

Wow, that was a great read. So that's why they suggest eating oily fish, helps break down the saturated fats?

Oily fish contain a high percentage of omega-3 fat... you need ALL fats in small amounts, but in the currest western society, the ratio of omega 6 to omega 3 is around 20:1. Ground linseeds and oily fish contain a higher ratio of omega-3 to omega-6 compared to other foods.

If you're following the GI (Glycemic index) diet, certain foods can be determined 'higher' or 'lower' GI by their fat and protein content. By adding certain proteins and some fats to 'high GI' foods, you can lower their GI... but also increase the risk hyperinsulinaemia (High levels of insulin in the blood, that can be related to insulin resistance).

Saturated fats and omega-6 fats raise the insulin secretion caused by carbs, monosaturates have little effect, and omega-3's lower the insulin secretion produced by the carbs... this means they can also help keep blood-sugar levels stable.

By keeping your omega-3's topped up, you can lower your risk of inflammatory illnesses and heart disease. You can keep the omega-3 chains topped up by consuming ground* linseeds which are a good veggie/vegan option, omega-3 fish capsules (on advice of a doctor, of course) and a couple of tins of oily fish a week. This helps balance out the fats which aren't as good for you.

It's about balance really... it's easy to over-consume high amounts of certain fats, particularly in todays society, by eating omega-3 rich foods, you can help restore the fat-balance in your body.

Doesn't mean you can over-consume on takeaways and chips etc though and then try to even it out with the good-stuff. The benefits will only really show as part of a varied, balanced diet.

*crushed/cracked/powedered linseeds stated, as you need to do this to release their oils. The seed itself is indigestible and just passes out intact!

Sorry Aliza... feel free to kick me off your thread, I've gone off on rather a tangent :lol:

just use extra virgin olive oil

maybe its because I am italian but I use olive oil in all of my cooking and in my salad on bread

everything

way better than butter and less fatty too!

I always cook with extra virgin olive oil, and I also use it as/as part of a dressing for greek-style salads. I don't use it on bread, but I don't butter my bread either!!

I love olive oil... but I don't like olives :roll: go figure that one out!!

I am the same. I HATE HATE HATE OLIVES though I'm italian which is so odd but i LOVE LOVE LOVE olive oil

i use it in everything