July 24, 2017

Coconut Oil…WHY??? Plus a tad bit on Macadamia Nut Oil!

I get asked all the time how can I be a TRUE ITALIAN and NOT use EVOO!! Well, I use to be a EVOO junkie…I put it on everyting I ate! NO JOKE!! Well then I started researching certain foods and condiments I consumed and well EVOO was practically thrown out of my diet and I was turned onto Coconut Oil. And just as of lately, I have started using Macadamia Nut Oil too.

Coconut oil has become associated with an increasing range of health benefits. It has become the healthiest oil on earth, especially as an aid to reducing cardiovascular risk and helping with weight loss. There is so much interest lately about the amazing benefits of Coconut Oil. Though it is really important for people to understand the difference between virgin, extra virgin and original coconut oil; and why they produce such different results.

Coconut oil is commonly divided into two broad categories:
•RBD (refined, bleached, deodorized)

The difference between the two types is in the amount of processing the oil undergoes.

Refined Coconut Oil is commonly regarded as lower quality than virgin oil and is typically made from copra (dried kernel – meat) of the coconut, which is made by drying coconut in the sun. It is referred to in the coconut industry as RBD (refined, bleached, and deodorized) coconut oil.
If you put this type of oil on your skin it is just that OIL and will clog the pores of your skin, imagine what it will do to the insides of you.  DO NOT BUY JUST COCONUT OIL, IT NEEDS TO BE “VIRGIN”.
Virgin Coconut Oil (VCO) is  unrefined coconut oil, the term “VCO” in the idustry means that this form of coconut oil processing is the most unrefined and most natural form and no artificial filtering or expeller pressing is used. The oil remains in its most natural form and retains a rich smell and sweet taste of coconut. Most virgin oils are extracted by a number of methods. High temperatures and chemical solvents are not used, so the oil retains its naturally occurring phytochemicals (plant chemicals) which produce a distinctive coconut taste and smell.

“Virgin” means the oil was produced by the use of physical means and no chemical treatment. So when you see the term “Virgin” on a can of Coconut Oil…it means it is unrefined!

Good quality Coconut Oil should taste and smell like coconut. It should be very fine oil and will quickly melt in the palm of your hand with body heat. If it does not solidify or melt quickly you know it is much thicker and inferior oil. Good quality Coconut Oils should have a shelf life of at least 2 years without any deteriorate of the oil at all. When cooking with Coconut Oil, the oil will fry at very high temperatures. Good quality can be mixed in both hot and cold drinks.

Regardless of the label on the oil, whether “Virgin” or “Extra Virgin”, many of the benefits associated with coconut oil involve the medium chain fats. These special fats make up around three-quarters of the oil content. They take their name from the length of their carbon backbone, or chain, which numbers between eight and 14 carbons. The benefits to medium chain fats are how they demonstrate a potential anti-microbial effect against a variety of fungi and bacteria, and also reduce cardiovascular risk by inhibiting the build up of cholesterol in the arteries. The medium chain fats can also increase the metabolic rate through the easy with which they are burnt in the body.

What else…how about virgin coconut oil being not only good for the heart, but it also promotes weight loss by speeding up your metabolism and it helps aid the proper function of the thyroid gland. It also keeps your breath fresh, can make an amazing skin moisturizer, softens it as well, it can also work well as a sunscreen and does not wash off as easily as sunscreen lotions! Here is one that amazed me…it works as an underarm and foot deodorant and as an antiperspirant. The benefits of coconut oil are countless!

Ok…so now to EVOO…as much as it is good for you, did you also know once heated it LOSES many of it’s benefits! Though it is still better than the counterparts…like polyunsaturated fats and omega-6 oils which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are the absolute worst oils to use in cooking, HANDS DOWN!!! So if you are going to use EVOO, use it on your salads!

Now on to Macadamia Nut Oil…it has minimal linoleic acid and good amounts of magnesium, manganese, thiamine, copper, and iron. Macadamia oil imparts a mild, buttery, rather macadamia-y flavor to your foods. Out of all the seed and nut oils (peanut, sunflower, walnut, avocado, etc), macadamia oil can withstand high cooking temperatures without any significant oxidation (not losing it’s benefits). (Did you know the darker the bottle and keeping it cool…will make any oil stay fresh longer).  This is owed to it’s extremely low omega-6 fatty acid content (2nd lowest, next to coconut oil) and a high monounsaturated fatty acid content (way higher than EVOO).  The most unstable of all fatty acids is omega-6 linoleic acid, which macadamia oil has almost NONE!!  It also contains varies amount of antioxidants that benefit your body! It is rich in squalene, which is a naturally occuring antioxidant found in human skin surface lipids that protect us from sun-induced lipids. It’s primarily used in our bodies to prevent oxidative damage, it helps synthesize vitamin D and cholestrol. You can use macadamia oil for salad dressings, personal hygiene (shaving and moisturizing), light sauteeing and stir frying, mayo-making, and essentially anything you’d normally use EVOO for!!


On the outside I am full of tats and it's hard to find me NOT smiling.... But on the inside, it's ALL titanium, from 3 severe car accidents that should have taken my life (1993, 2000 & 2008)! I am a living & breathing testimony of God's great mercy here on Earth!! And I'm ready to show this world that NO ONE on this Earth can hold me back from living out what God has in store for me!!!


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