Referred to as kalpa vriksha (Sanskrit for “the tree that supplies all that is needed to live”) in ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years all over the world.

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

What About Coconut Fat….

All fats have different fatty acid patterns and two fatty acids in coconut oil are myristic acid – which is heart-friendly —and lauric acid — which is not heart-friendly. Selected preliminary studies suggest that in a controlled laboratory setting coconut oil consumption increases both LDL (think “L” for lousy) as well as HDL (think “H” for healthy) cholesterol.

Some suggest the fact that it keeps cholesterol stable makes coconut oil a “better-for-you” saturated fat. However, studies have not yet determined how this ultimately might impact health over the long term.

The Coconut Research Center’s Dr Bruce Fife recommends one to maximum three tablespoons of coconut oil a day for health maintenance.

We use coconut oil because of the healthy benefits —but only in moderation.

As always, we measure how much we use…

A piece of the big cake(around 200 g) includes maximum 1 teaspoon (5 ml) coconut oil.