Coconut Oil and Belly Fat

                                                  

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I’ve run across some VERY interesting studies recently on the relationship between coconut oil (or any type of coconut fat, including coconut milk and cream) and how it can affect your body fat…

The findings may surprise you!

A 2009 study published in the Journal Lipids consisted of testing the effects of either 2 tablespoons of coconut oil or 2 tablespoons of soybean on a group of 40 women over the span of 28 days.

Results showed that the group that ate the coconut oil had a decrease in abdominal fat, while the soybean oil group actually showed a slight increase in belly fat. Additionally, the group that ate the coconut oil showed increased HDL ‘good’ cholesterol levels, while the soybean oil group had decreased HDL cholesterol and increased LDL ‘ bad’ cholesterol.

The Journal of Nutrition published a study where researchers investigated all studies relative to medium chain fatty acids (MCFAs) that are abundant in coconut fat and weight management. The studies showed that diets rich in fats such as those found in coconut oil prompted a boost in metabolism, increase in energy, decrease in food consumption, reduced body weight and lower body fat mass. The study authors highly recommend using oils that contain MCFAs, such as coconut oil, as a tool to drop extra abdominal fat, manage a healthy weight, and even as a way to treat obesity.

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Yet another study that assessed body weight and fat storage relative to three different types of diets including a low-fat diet, high-fat diet with long chain fatty acids (LCFAs) and a high fat diet with MCFAs. In order to bring about weight gain, caloric intakes were adjusted for the diets. At the end of the research period (which lasted 44 days), the low-fat diet group stored an average of 0.47 grams of fat per day, the LCFA group stored 0.48 grams of fat per day, and the MCFA group only stored a mere 0.19 grams per day (despite purposely increasing calories). Those in the MCFA group (coconut fat) had a 60 percent reduction in body fat stored compared to the other diets.

Another added bonus of consuming organic coconut oil (and coconut cream or milk) is that it tends to make us feel fuller for longer. Studies indicate that MCFAs help increase feelings of fullness and lead to a reduction in calorie intake when compared to the same amount of calories from other fats. When MCFAs are metabolized, ketone bodies are created in the liver – these have been shown to have a strong appetite reducing effect helping you to lose fat faster.

If you thought from reading about how using coconut oil daily for helping to reduce abdominal fat is pretty incredible, you’re going to be blown away by the powerful health benefits of coconut oil on the page below… 9 MORE reasons to use DAILY coconut oil (including benefits to thyroid, brain, skin, oral health, heart health, detoxing, cancer, and more)

Reasons to use coconut oil.

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https://capital.one/31COeoR

The coconut is a "functional food" rich in vitamins, minerals and fiber - the essential nutritional building blocks for perfect health.

For generations, island people considered it "The Cure for All Illness" and consumed the meat, milk and coconut oil daily. Although this diet was high in saturated fat, Western conditions like diabetes, cancer and heart disease were virtually unheard of.

Filipinos and islanders were instead rewarded with a lovely youthful complexion, soft wrinkle-free skin, almost no skin cancer - even with excessive exposure to year round sun - and abundant good health.

Coconut oil in particular has been shown to protect you from viruses, bacteria, infection, cancer, thyroid, brain and heart problems... plus beautifies your skin - and even burns fat! 

Coconut oil - a saturated fat - is chock-full of health-promoting properties - and is in no way responsible for high cholesterol, obesity, heart disease and the bad effects you've been led to believe.

Finally, modern medicine and science are starting to realize this fundamental truth... and it's been a long time coming. But sadly not before heart disease, cancer, diabetes, obesity and a whole host of other catastrophic diseases have reached epidemic proportions!

Becoming A Healthy Eater

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Being a healthy eater requires you to become both educated and smart about what healthy eating
actually is.  Being food smart isn't about  learning to calculate grams or fat, or is it
about studying labels and counting calories.Healthy eating is all about balanced and moderate eating, consisting of healthy meals at least three times per day.  Healthy eaters eat many
different types of foods, not limiting themselves to one specific food type or food group.
Eating healthy requires quite a bit of leeway.  You might eat too much or not enough, consume
foods that are sometimes more or less nutritious. However, you should always fuel your body and
your brain regularly with enough food to keep both your mind and body strong and alert.
A healthy eater is a good problem solver.  Healthy eaters have learned to take care of themselves
and their eating with sound judgement and making wise decisions.  Healthy eaters are always aware
of what they eat, and know the effect that it will have on their bodies.
When someone is unable to take control of their eating, they are also likely to get out of control
with other aspects of life as well.  They could end up spending too much, talking too much, even
going to bed later and later.  You should always remember that restricting food
in any way is always a bad thing.  Healthy eating is a way of life, something that you can do to
enhance your body or your lifestyle.  If you've thought about making your life better, healthy
eating is just the place to start.  You'll makelife easier for yourself, those around you, and
even your family. 

Lemony Baked Salmon With Asparagus and Bulgar

1 cup Bulgar

1 1/2 cups low-sodium vegetable or chicken broth

kosher salt and black pepper

1 pound asparagus (about 1 bunch), trimmed

1 1/4 pounds skinless salmon fillet, cut into 4 pieces

1 lemon, very thinly sliced

2 tablespoons chopped fresh dill

olive oil, for serving

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Nutritional Information

• Calories 375
• Fat 11g
• Sat fat 2g
• Cholesterol 90mg
• Sodium 491mg
• Protein 38g
• Carbohydrate 32g
• Sugar 2g
• Fiber 8g
• Iron 4mg
• Calcium 58mg

How to Make It

Step 1

Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper. Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon.

Step 2

Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.

Step 3

Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.

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