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…
- Also known as oleic acid is a monounsaturated fatty acid that is very common in the Mediterranean Diet.
- One tablespoon contains 119 calories.
- 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.
- Also known as primarily lauric acid.
- One tablespoon contains 117 calories (and 12 grams of saturated fat).
- 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.