Test for Adul­ter­ation

Consumer Voice - - Coconut Oil -

Co­conut oil is 100 per cent fat. It is a type of fat in oil that causes heart prob­lems. Though re­search in hu­mans has been re­mark­ably limited, the sat­u­rated fats in co­conut oil (like those, for ex­am­ple, in choco­late and dairy prod­ucts) ap­pear to be more neu­tral in their ef­fect on blood choles­terol than that in meat. Sat­u­rated fats tend to raise LDL (bad) choles­terol, but they vary in chem­i­cal struc­ture.

Co­conut oil’s main sat­u­rated fatty acid is lau­ric acid, which is in few other foods. Some re­search has found that lau­ric acid raises HDL (good) choles­terol and prob­a­bly LDL as well.

Pro­mot­ers of co­conut oil say that in places where peo­ple con­sume a lot of it, such as Sri Lanka and south­ern In­dia, choles­terol lev­els tend to be healthy and rates of car­dio­vas­cu­lar dis­ease rel­a­tively low. How­ever, it is to be noted that it could be due to var­i­ous fac­tors, such as ge­net­ics, ex­er­cise and other di­etary dif­fer­ences.

Blood Pres­sure

A com­bi­na­tion of daily co­conut oil in­take along with regular ex­er­cise train­ing may help in main­tain­ing blood pres­sure at nor­mal lev­els, ac­cord­ing to a re­search.

“The pos­si­bil­ity of us­ing co­conut oil as an ad­ju­vant to treat hy­per­ten­sion adds to the long list of benefits as­so­ci­ated with its con­sump­tion. This is an im­por­tant find­ing as co­conut oil is cur­rently be­ing con­sid­ered a popular ‘su­per­food’ and it is be­ing con­sumed by ath­letes and the gen­eral pop­u­la­tion who seek a healthy life­style,” said Valdir de An­drade Braga from Fed­eral Uni­ver­sity of Paraiba in Brazil, who co-au­thored of the re­search. The study was pub­lished in the jour­nal Ap­plied Phys­i­ol­ogy, Nu­tri­tion, and Me­tab­o­lism. Place the bot­tle of oil in a re­frig­er­a­tor. If the co­conut oil so­lid­i­fies, leav­ing an ad­di­tional/ sep­a­rate layer, it means it has adul­ter­ants. How­ever, if only the oil freezes and there is no other layer of any vis­i­ble sub­stance, the oil is most likely not adul­ter­ated.

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