Coconut oil contains 3 different fatty acids: Caprylic Acid, Capric Acid, and Lauric Acid. One interesting research study (Food Chemistry, Volume 136, Issues 3–4, 1–15 February 2013) investigated fatty acids profiles and antimicrobial activity of crude coconut fat. They found that amongst all fatty acids the lauric acid component was the highest, it was about 70%. Antimicrobial activity against food-borne pathogens, e.g. salmonella, was evaluated and found substantial evidence of preservative effects by coconut fat. However, it found that the concentration of good fatty acids in coconut oil was significantly lower than values reported in literature.
It also found Coconut Oil to be effective against the Candida yeast. Capric acid and lauric acid have a similar effect, creating a powerful combination of antifungal treatments. This also means that the Candida yeast is unlikely to build up resistance to coconut oil, which destroys the Candida plasma membrane. Capric acid kills fungal quickly and effectively first, then lauric acid finishes the job as it is the most active at lower concentrations and after a longer incubation time.
(J Med Food. 2007 Jun;10(2):384-7.) “It is noteworthy that coconut oil was active against species of Candida at 100% concentration compared to fluconazole. Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species.”
Dr Furman comments:
‘100 grams of coconut oil contains 86.5 grams of saturated fat. It contains 14.1 grams of 6-10 chain (medium chain) saturated fats and 5.8 grams of monounsaturated fat. So it is most accurate to call it (coconut oil) about 14% of those less harmfull (‘miraculous’) MCT saturated fats (a relatively small amount). . . [additionally] the extracted oil contains less than one tenth of nature’s valuable nutrients than the same amount of calories obtained from the whole food (coconut).‘
One could argue that Coconut oil may not be very rich in nutrients but it is a very ‘functional’ product.
Coconut Souffle Cake
5g european Agar Agar
120g coconut water
1/3 cup Stevia natural sugar
4 egg whites
300ml premium coconut milk
4 egg yolks
100ml premium coconut milk
1/3 cup coconut flour
1 tablespoon Stevia natural sugar
Optional: 1 teaspoon cocoa
1/4 cup shredded or flaked coconut
*20cm spring cake tin
1. Turn on the oven to 175C. Soak agar in coconut water in the saucepan.
2. Cover the bottom of the spring cake tin with baking paper.
3. Mix all Base ingredients, spread in the bottom of the form and bake at 175C for 10 minutes. Let it cool for a few minutes before starting the next step.
4. Beat egg whites until soft peaks form.
5. By using a silicon spatula, constantly mix coconut water with agar on medium heat until the mixture just starts to boil. Add sugar and continue mixing until it bubbles.
6. Pour coconut-agar hot syrup very slowly over the egg whites and continue mixing on low speed. Add coconut milk in batches and finish on a very low speed.
7. Quickly transfer the warm mass into the tin and sprinkle coconut flakes over the centre of the cake.
8. Place the tin in the fridge for 2 hours until the cake is set.
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