As of 2010, experts are debating the true health benefits and risks of using coconut oil in cooking and adding it to your regular diet. If you have difficulty processing high-fat foods, you may not be able to process coconut oil, which is very high in fat. It is important to note that when experts mention coconut oil, they are referring to extra virgin raw coconut oil.
Benefits
Coconut oil has a higher burning temperature than many other oils and a longer shelf life, which makes it a practical choice for cooking. Coconut oil also contains antimicrobial lipids, capric acid, caprylic acid and lauric acid--all which have antibacterial and antiviral properties.
Disadvantages
Coconut oil is high in saturated fat, which is why is initially had a bad reputation. Coconut oil, however, contains lauric acid and stearic acid, the same two ingredients found in dark chocolate, which are not proven to increase risk of heart disease.
The De-Yeasting Effect
You can add coconut oil to your diet to reduce yeast in your body (this is particularly important for women), but this could give you flu-like symptoms for three to five days. You may experience headache, nausea, chills or fatigue.
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