Organic Coconut Oil and Organic Virgin Coconut Oil from Omega Nutrition

Coconut Oil helps us stay healthy.

Omega Nutrition's Coconut Oil is made from 100% organic, unrefined coconuts. This non-hydrogenated oil contains no "trans-fatty acids". It becomes solid at room temperature (24ºC/76ºF). It is anti-inflamatory, anti-viral, anti-fungal, and anti-bacterial. It can help a person desiring to lose weight as it has half the calories of other fats.It also helps control diabetes. It has a higher flash point than lard, ghee or butter. Coconut Oil is the ideal product for cooking, baking and stir frying. Ogranic Virgin Coconut Oil, with its sweet light taste, is the perfecit choice for toast, hot muffins, etc.

Will Coconut Oil raise my cholesterol level? *

  No! When non-hydrogenated organic coconut oil is part of a healthy diet, there is usually no change in serum cholesterol levels. For example, researchers have noted that the Polynesians and the Bicolanos (of the Philippines) include coconut oil in their diets and have low serum cholesterol levels and very little coronary disease.

  Nearly four decades ago, data gathered from experimental diets, falsely concluded coconut oil raised blood cholesterol levels. Scientists now know that coconut oil was not the villain. The health problems were caused by the omission of essential fatty acids (EFAs) in the experimental diets, not by the inclusion of coconut oil. (It is also believed that the coconut oil used in these experiments was hydrogenated.) Diets which include hydrogenated or partially hydrogenated products can result in high serum cholesterol levels. This is because these products contain harmful TFAs (trans-fatty acids).

  Not all saturated fats are bad for you. Current research shows it is no longer correct to think that all saturated fatty acids raise cholesterol. There are two groups of saturated fats; medium chain and long chain. Each of these fats act differently in the body. Many long chain fats are in the form of animal fats. A high concentration of these fats in the diet can raise the LDL (bad cholesterol) level.

  Medium chain fats such as those found in coconut oil, can raise the HDL (good cholesterol) and do not clog arteries (remember, coconut oil melts at 77ºF, normal body temperature is 98ºF). Medium chain fats digest easily and are a good source of energy for the body.

*"Essential Fatty Acids In Health And Disease" by Edward N. Siguel, M.D.,Ph.D.

**"Fats that Heal, Fats that Kill" by Udo Erasmus, Ph. D.

***"The Healing Mircales Of Coconut Oil by Bruce Fife, N.D.

TOKYO, Japan. Crohn's disease was almost totally unknown in Japan prior to 1965 but has been increasing rapidly since. The increase in the incidence of the disease parallels a drastic, six-fold increase in the intake of dietary fat between 1945 and 1985.

 Now researchers a the International Medical Center report that they have found statistically significant links between the increase in fat and animal protein consumption and the rise in Crohn's disease. Their data is based on a comprehensive dietary survey carried out by the Japanese Ministry of Health and Welfare during the period 1985 to 1996. The researchers found strong correlations between intake of total fat, animal fat, n-6 polyunsaturated fatty acids (linoleic acid), animal and milk protein and the incidence of Crohn's disease. The intake of fish protein showed no correlation with disease incidence and a high intake of vegetable protein was found to have a protective effect. The ratio of n-6 to n-3 polyunsaturated fatty acids was also found to be significant with a high ration corresponding to a high incidence of Crohn's disease.

 The researchers concluded that the increase in Crohn's disease observed in Japan correlates closely with an increase in the consumption of dietary fats and animal proteins and a decrease in the intake of n-3 fatty acids (linolenci acid) which has been found to have an anti-inflammatory effect.

 Shoda, Ryosuke, et al. Epidemiologic analysis of Crohn's Disease in Japan: increased dietary intake of n-6 polyunsaturated fatty acids and animal protein relates to the increased incidence of Crohn's disease in Japan. American Journal of Clinical Nutrition, vol. 63, No. 5 May 1996, pp. 741-45