Why is coconut oil used in most of the cookie recipes in the Back to Basics Cookbook?
The health benefits of coconut oil include heart diseases, cholesterol levels, weight loss, kidney problems, digestion, metabolism, high blood pressure, immunity, diabetes, hair and skin care, stress relief, dental care, diabetes, bone strength, HIV and cancer. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing. Coconut oil is a highly saturated fat with mostly MCFAs. The size of the fatty acids is very important. Most saturated and unsaturated fat, found in meats, eggs, milk, and most vegetable/plant oils are made up of LCFAs. MCFAs are smaller and they are easier to digest than LCFAs. MCFAs do not require special enzymes for digestion like the LCFAs require. MCFAs are sent directly to the liver and are immediately used for energy instead of being store as fat like the LCFAs are. LCFAs can be stored in the arteries in the form of choles
