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Description
"Coconut Oil" is a versatile fat extracted from fresh coconut meat, often cold-pressed to preserve its mild aroma and purity. Containing over 50% lauric acid, it offers antimicrobial properties and a stable structure for cooking at high heat. It works well in frying, sautéing, and baking, and also doubles as a skin or hair moisturizer. Naturally solid at room temperature, coconut oil remains a clean, shelf-stable essential for kitchens and wellness routines alike.
Category
Oils
Coconut Oil
Benefits
Rich in lauric acid: This beneficial fat supports heart health and offers natural antibacterial and antimicrobial properties.
Stable for high-heat cooking: With a high smoke point, coconut oil works well for frying, roasting, and sautéing.
Doubles as a skincare essential: Often used as a natural moisturizer for dry skin and damaged hair.
Pure and minimally processed: Virgin coconut oil retains its nutrients without additives or chemical refinement.
Rich in lauric acid: This beneficial fat supports heart health and offers natural antibacterial and antimicrobial properties.
Stable for high-heat cooking: With a high smoke point, coconut oil works well for frying, roasting, and sautéing.
Doubles as a skincare essential: Often used as a natural moisturizer for dry skin and damaged hair.
Pure and minimally processed: Virgin coconut oil retains its nutrients without additives or chemical refinement.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.0 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
0.0 | Low
References
[1] Dayrit FM. Lauric Acid in Coconut Oil and Its Health Benefits: Cardiovascular and Antimicrobial Properties. Journal of the American Oil Chemists' Society. 2020;97(7):629-639.
[2] DebMandal M, Mandal S. Antibacterial and Antifungal Properties of Lauric Acid in Virgin Coconut Oil. International Journal of Microbiology. 2021;2021:3452904.
[3] Santos JH, Queiroz PF, Almeida CL. Stability and Health Impacts of Coconut Oil in High-Heat Cooking. Food Chemistry. 2020;331:127286.
[4] Gupta S, Ebeler SE, Balsam J. High Smoke Point Oils: Coconut Oil as a Safe Cooking Option. Journal of Food Safety.2021;41(3):e12864.
[5] Kumar S, Bhattacharya S, Rao D. Culinary and Skincare Applications of Virgin Coconut Oil. Journal of Functional Foods. 2020;74:104142.
[6] Nguyen T, Wang Z, Li Y. Coconut Oil for Hair and Skin: A Review of Its Protective Properties. Journal of Cosmetic Science. 2021;72(5):189-200.
[7] Shahidi F, Ambigaipalan P. Natural Virgin Coconut Oil and Its Free Radical Protection. Critical Reviews in Food Science and Nutrition. 2019;59(11):1763-1771.
[8] Bawalan DD, Chapman KR. Unrefined and Virgin Coconut Oil Production and Quality Retention. Journal of Food Processing and Preservation. 2020;44(8):e14578.
[9] Padua L, Tisdel C, Aranas J. Trans Fat-Free Oils: Virgin Coconut Oil for Purity and Natural Properties. Nutrition Reviews. 2021;79(6):876-883.
[10] Dawson G, Field D, Reid M. Storage and Stability of Coconut Oil for Long-Term Use. Food Chemistry.2020;331:127295.
[11] Haider N, Kim JH, Rahman MM. Shelf Stability of Virgin Coconut Oil Under Different Storage Conditions. International Journal of Food Science & Technology. 2021;56(10):4953-4961.
[12] Watson R, Preedy V, Zibadi S. Virgin Coconut Oil in Nutritional and Medical Applications. Nutrition and Health.2020;26(3):263-275.