Is The Coconut the Fruit of Life ?

In the Philippines and Pacific Islands the coconut palm is called the “tree of life” and the coconut the “fruit of life”. What does science say?
Even though there has never been a scientific study to say so, coconut oil was once mistakenly believed to be unhealthy because of its high saturated fat content. It is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits.
Coconut oil has been described as "the healthiest oil on earth." What makes it different from all other oils, especially other saturated fats? The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. They come in short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA. It is that coconut oil is composed predominately of MCFA that makes it so special and so beneficial.
Our bodies respond to and metabolize each fatty acid differently depending on its size. The physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. Research indicates that MCFA help to lower the risk of both arterioscleroses and heart disease and have many other health benefits. Coconut oil has had a long history of use throughout the world as both a food and as a medicine. People who use the most coconut oil have the lowest heart disease rates in the world.
Research has led to the use in the U.S. of coconut oil, in one form or another, in hospital IV solutions, in infant formula, and in anti-candida medications. Published studies indicate that a few of the benefits of coconut oil are: kills bacteria, viruses, and fungi, improves energy and digestion, reduces inflammation, and supports the immune system.
Which is the best and healthiest coconut oil? Price and taste are indication of quality . The lowest priced products usually contain contaminates and can have an undesirable taste. Basically all coconut oils are a version of 2 types: RBD and virgin. RBD, which stands for "refined, bleached, and deodorized”, has undergone extensive processing which results in it being colorless, tasteless, and odorless. It is typically made from dried coconut oil called copra and commonly used in food processing and cosmetics. Virgin is made from fresh coconuts. Since high temperatures and chemical solvents are not used, the oil retains its naturally occurring phytochemicals (plant chemicals) which produce a distinctive mild coconut flavor and aroma. “Extra virgin” is used to indicate the oil was processed without additional heat making it a raw food, but there is no law governing the use of this term. The only way to tell if the oil is truly raw is by taste and smell. Raw oils will have a sweet, delicate coconut flavor and aroma. Heated oils will have a slight roasted and cooked flavor. Coconut oil does not need refrigerated because it is very stable. It can be safe and usable when kept on a shelf for years.
(For more information go to- www.coconutresearchcenter.org or read: The Coconut Oil Miracle or Coconut Cures by Bruce Fife, ND and Conrado S. Dayrit, MD; Coconut Oil by Cynthia and Laura Holzapfel; Nourishing Traditions by Sally Fallon and Mary G. Enig, PhD; Fats that Heal Fats that Kill by Udo Erasmus)

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