Coconut oil’s amazing nutritional qualities and why it was demonized.
Since the 1960s, coconut oil has been unfairly labeled as “unhealthy.” The media reported studies of how tropical coconut oils were laden with artery-clogging fats. What wasn’t reported was the fact that the coconut oil used in the studies was hydrogenated – not the virgin oil used for centuries as a staple food. We now know it’s hydrogenation – artificially adding a hydrogen molecule to oils in order to make them shelf-stable – that’s the problem, not coconut oil. Hydrogenated soy, corn, and canola oils – loaded with dangerous trans-fats and processed with toxic hexane solvents – are routinely added to packaged foods. Hydrogenation fattened corporate profits and American waistlines, and is now linked with diseases. [click to continue…]









