According to a key advisory notice published in the journal Circulation – one which looks at all kinds of fats and their links to cardiovascular disease – coconut oil is packed with saturated fats. In fact, 82 percent of coconut oil is comprised of saturated fats, far more than in regular butter (63), olive oil (14), peanut oil (17), and sunflower oil (10). [...]
“Because coconut oil increases [bad] cholesterol, a cause of cardiovascular disease, and has no known offsetting favorable effects, we advise against the use of coconut oil,” the AHA conclude. In essence, there is nothing to gain and everything to lose by using coconut oil in cooking.
If you already have high bad cholesterol levels, then coconut oil is potentially quite dangerous to consume or use in acts of culinary creations. Swapping it out for olive oil, according to the AHA, will reduce your cholesterol levels as much as cutting-edge, cholesterol-lowering drugs.
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