You Should Avoid Using Coconut Oil For Cooking! Here’s Why

January 10, 2017

Coconut Oil

Although many foodies commonly use coconut oil for cooking, it appears that this is actually not such a good idea. A recent study conducted by the American College of Cardiology shows that using coconut oil for cooking may in fact cause artery clogging.

The study suggests that this tropical oil contributes to cardiovascular diseases due to its high saturated fat content, while it can also lead to higher cholesterol levels as it is rich in lauric acid.

To put the numbers in perspective, coconut oil has:

  • 7% of caprylic,
  • 8% of decanoic
  • 48% of lauric acid
  • 16% of myristic
  • 9% of palmitic
  • 6% of oleic (monounsaturated)
  • 5% of poly-saturated fatty acids.

As you can see, it contains a huge quantity of lauric acid that is responsible for raising overall blood cholesterol levels. Lauric acid increases both high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.

But coconut oil isn’t only increasing your cholesterol.

It Can Also Cause Heart Illness, Stroke, Cancer, Obesity…

Coconut oil is simply packed with calories. One tablespoon contains approximately 120 calories, and due to this high caloric content and saturated fat, regular use of coconut oil can promote weight gain and even lead to obesity.

But that’s not all.

Since coconut oil is also rich in polyunsaturated fats, it increases the risk of the following chronic diseases:

  • heart illness
  • stroke
  • cancer
  • obesity.


Which oils do you use for cooking? Let us know in the comments section.

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