The Truth about Saturated Fats

The perception that all saturated fats are bad, lingers in many people today. As a result, one of nature’s most amazing resources, tropical oils, and especially coconut oil with all its functional, nutritional and pharmaceutical possibilities, has been lost to modern medicine and diets for decades. Although saturated, the fat in coconut oil is structurally, pharmaceutically and behaviorally different to any other natural oil or fat.

Why is the saturated fat in coconut oil so good? The difference of all fats is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats.

Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including almost all vegetable oils) are composed of LCFA.
MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease.

Atherosclerosis initially develops as a result of injury to the arterial wall. The injury could be caused by toxins, free radicals, viruses or bacteria. The MCFA in coconut oil kills viruses and bacteria. Coconut oil also acts as an anti-oxidant to stop free radicals. Coconut oil protects the heart and its arteries from further injuries by viruses, bacteria and free radicals. This allows the arterial walls to heal since there is no further damage.

It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial. There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.

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