Using Coconut Oil Therapeutically

We’ve been hearing a lot about the beneficial uses of coconut oil recently. Even Dr. Oz is now promoting coconut oil as a healthy fat. Coconut oil is a plant-based saturated fat, and the saturated fats have been wrongly and mercilessly demonized by the mainstream medical industry. This is slowly beginning to change. At one point, saturated fats were blamed for high cholesterol and heart disease. I have written here and here about why that’s not true and why fat is beneficial. We need fats for good health. Your brain is over 70 percent fat, and each and every cell membrane needs fat to maintain its permeability so that nutrients can get into the cell. Too many man made hydrogenated fats (the true bad kinds) make cell walls rigid so that nutrients can’t pass through.

Back to coconut oil. The ‘saturated fats are bad’ paradigm is beginning to change now that we know how fats really work in the body. In the 80s, we were told tropical oils like coconut and red palm were the killers, and it was all low fat this and that and an explosion of vegetable oils. Did heart disease rates decline? Opposite, actually, due to an increase in heavily refined polyunsaturated vegetable oils and the man made hydrogenated fats/trans fatty acids. For more info on this, read Bruce Fife’s book, The Coconut Oil Miracle and read my post here. Coconut oil is a medium chain fatty acid and about 50 percent lauric acid, a component in human breast milk. It has myriad therapeutic benefits used both internally and externally. Clinical studies have shown that coconut oil has anti-microbial, anti-viral, and anti-pathogenic properties, making it effective in the treatment of everything from candida to herpes to Alzheimer’s (remember, the brain needs fat) to AIDS. Coconut oil possesses the following benefits:
-weight loss
-boost thyroid function
-boost metabolism
-improve immune function
-fight yeast (candida) used both internally or topically for fungus
-improve the health of both skin and hair
-improve dental health

Just look at the traditional South Pacific and Polynesian cultures, who traditionally have low rates of cardiovascular disease due to their regular use of coconut oil. Industrialized cultures and the refined and processed foods that come along with it lead to poor health. Highly processed and refined soy, canola, corn and cottonseed oils are the real bad guys.

So as I mentioned, coconut oil is a medium chain fatty acid that the body burns quickly for energy. By contrast, vegetable or seed oils are long chain fatty acids that are difficult for the body to break down and are predominantly stored as fat. Because it stimulates metabolism and boosts energy, coconut oil can boost thyroid function and contribute positively to weight loss efforts. I see a lot of low thyroid clients, and although hypothryoidism is complicated, coconut oil is one positive piece to throw into the mix of treating it. So, how to use it?

Therapeutically, you can use up to 3 tablespoons of coconut oil internally per day, with each meal. Obviously it’s great to use for cooking, which I’ll discuss. The dosage to boost energy and thyroid function, or for weight loss, will obviously depend on the person. Too much can cause loose stool, or if you don’t digest fats well due to poor gall bladder function or congested liver/gall bladder, this may not be ideal for you, and you may fare better just using coconut oil for cooking. Otherwise, start off with a tablespoon and work up from there, up to 3 tablespoons to see benefits.

Topically, use coconut oil on your skin and hair. I use it at night on my face and it is lovely. My skin loves it. Great for the scalp, too, due to its anti-fungal properties, so you can massage scalp with it to prevent/get rid of dandruff. Use it on fungal infections or any skin condition, even eczema. I’ve heard of folks using coconut oil topically on the neck area where the thyroid is located to boost thyroid function, but I don’t have any direct research saying this works. It’s basically an all around healing balm!

As a saturated fat, solid at room temp, coconut oil (and palm oils too) is a great choice for cooking because it holds up well to heat. Read more here about how to use fats in cooking. Use for high temp sauteing or searing meat. I’ll use it in the pan when I sear meat on both sides before transferring to the oven.

Buy virgin unrefined coconut oils. It should smell vaguely of coconuts. This is true of any oil, really– it should smell like whatever it is. You don’t want the refined kind which has likely been exposed to hexane or chemical extraction methods. I like Tropical Traditions. Their coconut oils and creams are awesome. Also try the coconut cream, which is basically the meat ground finely into a paste. It’s very creamy due to the high fat content. I use it as a spread on gluten free toast, or you can eat it right out of the jar! Great for baking or desserts, or you can add to smoothies or warm drinks. Here’s a great dessert or snack recipe I got from Diane over at Balanced Bites. Also check out my vegan fudge recipe made with coconut oil, which also makes a great energy boosting snack!
Sweeter Free Chocolates
1/4c coconut oil
1/4c + 1Tbsp coconut creme
1/4c almond meal (I used my own homemade ground in a coffee or spice grinder)
3 Tbsp cocoa powder

Stir over a low flame to melt oil and coconut creme together and whisk in other ingredients. Pour into a mini muffin tin or ice cube tray into 12 portions and throw it in the fridge to solidify. Put raw cocoa nibs, coarse red salt and coconut shreds into the pan first for a fun topping when you flip them out of the tin.

Read more about coconut oil here:
Eat Fat Lose Fat by Dr Mary Enig & Sally Fallon
The Coconut Oil Miracle, by Bruce Fife
Eat Fat, Look Thin, by Bruce Fife