The Tree of Life

To many, coconut seems like an exotic treat -- something you might encounter on a tropical vacation or at a luau-themed party. But in tropical climates where they readily grow, virtually every part of the coconut tree is used everyday for everything from food, skin care, and medicine to making mats, ropes, and clothing. In fact the coconut tree is so important it is referred to as "the tree of life" in the Philippines and has been revered for thousands of years in Ayurvedic medicine. Botanically classified as Cocos nucifera, the coconut tree is a tropical palm tree that can be found growing in tropical regions from Florida to central India to southern Brazil, where they can grow up to 70 feet tall and have a life span of 70 years. Today those not lucky enough to live in tropical climates are becoming aware of the health benefits this versatile tree has to offer and are starting to reap the benefits of the coconut palm.

Before we can fully explore coconut and its many health benefits it is essential to address what you might be thinking: "But aren't coconuts high in saturated fat and therefore bad for us?" Yes, coconuts are high in saturated fats, but no, they are not bad for us. Believe it or not, those saturated fats are part of what makes coconut such a healthy food. Unfortunately much of what we have been led to believe regarding coconut, and fats in general, is not accurate, and while the subject of how coconut oil came to be vilified is too much to explain now, a look at these healthful fats and their effects on the body should set your mind at ease.

The majority of the saturated fats in coconut oil are medium chain triglycerides (MCTs) or medium chain fatty acids (MCFAs). Because of their length MCTs are more water soluble than longer chain saturated fats, which makes them more readily absorbed and utilized by the body. In fact, these fatty acids are not generally stored as fat and instead are burned for energy.

The myth that coconut oil is unhealthy for the heart couldn't be further from the truth. In several studies performed between 1959 and 1995, coconut oil added to the diet produced better measures of blood lipids than the diet recommended by the American Heart Association. Recently researchers conducted a study in which Brazilian women aged 20 to 40 years old took either soybean oil supplements or coconut oil supplements daily. Both groups were asked to follow a balanced diet and walk each day. The group receiving the coconut oil experienced an increase in beneficial HDL cholesterol and a lower LDL: HDL ratio. In addition to the effects on blood lipids, coconut oil is a rich source of vitamin E, which helps protect the arteries from damage that may lead to cardiovascular disease.

The fear that the saturated fats in coconut will make you fat is also unfounded. Not only are the fats in coconut readily burned for energy, but they also help to stabilize blood sugar and maintain satiety longer, both of which are important in healthy weight management. The MCTs found in coconut may also have a thermogenic effect, which means they raise body temperature and boost the body’s metabolic rate. In the same study of Brazilian women mentioned above, the women taking the coconut oil supplement also experienced a reduction in body mass index and waist circumference.

The benefits of MCTs don't stop with weight balance and heart health. In fact, the greatest benefits of coconut may actually be in two special types of MCTs: lauric acid and capric acid. Lauric acid, a health-promoting fat whose only other natural source is human breast milk, comprises approximately 49 percent of the fatty acids in coconut. Not only does this fat play an important role in infant nutrition, it has also been recognized as a potent antimicrobial. Once ingested, lauric acid is converted by the body to a different compound called monolaurin, which is even more potent than lauric acid and has been shown to be antiviral, antibacterial, and antiprotozoal.

Capric acid accounts for about 6 to7 percent of the fats in coconut and is converted to monocaprin by the body. Together monolaurin and monocaprin appear to be effective as antimicrobials by destroying the lipid bi-layer that surrounds and protects viruses; they may also interfere with the communication and signaling of bacteria and viruses. There is a growing body of evidence to suggest that MCTs in coconut are able to destroy or inactivate viruses such as HIV, herpes, and influenza, as well as bacteria like Helicobacter pylori, fungi like ringworm and Candida albicans, and protozoa like Giardia lamblia. What's more, these fatty acids appear to work synergistically and are much more active together than apart. Just the way they come packaged in coconut!

While the health benefits of the fats found in coconut oil are certainly impressive, the benefits don't end there. The fats in coconut are not only effective taken internally, but also used topically and may be beneficial in the treatment of head lice, acne, and dermatitis. The clear water found inside the coconut is quite possibly nature’s most perfect electrolyte replacement drink. Rich in vitamins and minerals, coconut water far surpasses any commercially prepared electrolyte drink and with a fraction of the sugar and none of the artificial colors or flavors. In addition to supplying MCTs, vitamins, and minerals, the meat of the coconut is also a rich source of fiber and is low in digestible carbohydrate. Flour made from coconut meat is a fantastic grain-free and gluten-free option that is now widely available. This flour not only offers the benefits of coconut but is high in fiber as well. Perhaps coconut's best feature though, is the wide variety of products that can be obtained from this single tree, making it simple and delicious to reap the benefits.

Coconut Oil is extracted from fresh or dried coconut meat. This is the most concentrated source of MCTs and because it is mostly saturated fats, it is a good choice for cooking. Look for varieties that are extra virgin, cold pressed, and stored in glass. Avoid hydrogenated coconut oil.

Coconut water is usually obtained from young green coconuts and is clear or slightly cloudy with a subtle taste. While the water is an excellent source of minerals, especially potassium, it does not supply an appreciable amount of fat, calories, or sugar.

Coconut milk is made by "juicing" the meat of the coconut and is usually found canned. Be sure not to buy the light variety or you’ll miss out on all those MCTs. Several products made from coconut milk are now available, such as coconut ice cream and coconut yogurt.

Coconut flour is made from fresh-ground coconut meat. It has a low glycemic index, is gluten-free, and high in fiber, making it a great addition to most cooking and baking.

Coconut sugar is made from the sap that drips from the flower of the coconut palm. It is made in a process similar to that of maple syrup and is a great nutrient-dense natural sweetener.

Recipes

• South Indian Coconut Chicken
  
  
• Coconut Almond Clusters
  
  
• Carrot Ginger Soup