About Fats, Part 1: Olive Oil vs. Coconut Oil

 

Often people ask me about fats. The most common question is what fat is better among the “good” fats: Olive oil  vs. Coconut oil. The truth is, there is really no one single answer to this question because both of these fats are very different. Let’s investigate…

Olive Oil:

-       Also known as oleic acid is a monounsaturated fatty acid that is very common in the Mediterranean Diet. 

-       One tablespoon contains 119 calories.

Benefits:

-       Studies shown this to lower total cholesterol and raise HDL (aka “good” cholesterol).

-       Linked to a reduced risk of cardiovascular disease (as well as a number of other chronic diseases such as Alzheimer’s).

-       Associated to reducing risk of cancer.

-       Powerful antioxidant (phenolic compounds).

-       Linked to reducing hypertension (high blood pressure).

-       A natural anti-inflammatory.

-       Is part of the treatment to delay the onset (but not a cure) to ALD aka Lorenzo’s Oil disease.

Coconut Oil:

-       Also known as primarily lauric acid.

-       One tablespoon contains 117 calories (and 12 grams of saturated fat).

Benefits:

-       Although coconut oil has been shown to raise overall cholesterol (due to high saturated fat content), it has also shown to raise HDL (aka “good” cholesterol).

-       Contains anti-fungal properties.

-       Has some antioxidants (polyphenols).

-       Contains medium chain fatty acids, which are absorbed optimally in the small intestine (especially among those who have a difficult time absorbing fats - such as ulcerative colitis and crohn’s disease).

© KATE EZRA WOLF, 2012. ALL RIGHTS RESERVED.