What helps you lose weight, is good for digestion, provides immunity to a whole bunch of stuff, is used in cosmetics, speeds up healing and your metabolism, helps maintain cholesterol levels and stave off osteoporosis, is effective against infections and can be deliciously added to endless healthy dishes?
You already know we're talking about coconut oil.
As we age, our digestive system and metabolism become more sluggish as our body struggles to rid us of toxins and other sludges. That's one of the reasons we start to put on weight.
Weight loss solution? Organic coconut oil.
Athletes and body builders have known this for ages. Coconut oil has been part of their diet because it contains fewer calories than other oils. The fat content is also more easily converted into usable energy and so provides athletes with extra energy and endurance. The fat is used up and not left hanging around our stomachs, hearts and arteries.
Don't be afraid to use it, especially for frying foods. In fact, it's the only oil that is stable enough to withstand seriously high heat during cooking.
This wonder oil contains lauric acid. You body converts lauric acid to something called monolaurin which has anti-viral, anti-bacterial and anti-protozoa properties – an immune system bonanza! So ditch the spray and use the real stuff.
And your tummy will thank you. It can better digest the food with a dollop of coconut oil 'cause it improves the absorption of vitamins and minerals from the food you eat. For those of us who may be middle-aged, coconut oil can help stave off osteoporosis since it helps your body absorb calcium and magnesium.
There's one more unusual property. It's solid at room temperature and only melts when the temperature rises. So don't be worried if you see a bottle of solid coconut oil and then magically find it has liquefied. It's fine. Go ahead and use it.
But remember: moderation is always the key.
A+ on that pop quiz.
Channa Masala/ Spiced Chickpea Curry Recipe
1 can of chickpeas rinsed
1 Tbsp coconut oil
½ tsp cumin seeds
½ tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
¼ tsp chilli powder
1 small onion chopped
1 inch slice of ginger chopped
1. Heat coconut oil in skillet.
2. Add cumin seeds and wait for them to start popping.
3. Add onion and ginger and fry.
4. Combine the spices (this is called a masala) with water to make a paste.
5. Add paste to onion mixture, stirring. If the mixture gets too dry, add a little water.
6. Add chickpeas and simmer for a couple of minutes. Garnish with fresh coriander leaves.
For other ideas of what to do with this amazing oil, check out why our friends at lululemon are also cuckoo for coconut oil.
Next Up? Lemons.