Health Benefits of Coconut Oil vs. Other Oils

Virgin Coconut Oil

Other Oils
• Chemical Structure •

92% Saturated NO missing pair of hydrogen atoms in its medium carbon chain, very stable, does not become rancid even in long storage, safe for cooking in high heat

 92% Saturated NO missing pair of hydrogen atoms in its medium carbon chain, very stable, does not become rancid even in long storage, safe for cooking in high heat 
• Characteristics (Major Fatty Acids) •

Medium Chain
47%-53% Lauric Acid

 Medium Chain
 47%-53% Lauric Acid 
• Process •

Naturally Processed with minimum or no heat / Cold Processed or Cold-Pressed

 Refined, Bleached, Deodorized (RBD) 
• Effect •

Anti-bacterial, anti-viral, anti-protozoal, anti-fungal, no trans fat; heart-healthy, immune boosting due to MCFAs, cosmetic & skincare uses, used as dietary supplement, healthiest oil to cook with.

 Retains all the health-giving properties of the MCFA. Best use as cooking oil and for industrial uses 
• Age •

5,000+ years recorded used in food preparation with health benefits

 5,000+ years recorded used in food preparation with health benefits 

Sunflower Oil
Chemical Structure:

 89% Polyunsaturated 2-3 pairs of hydrogen atoms missing in its carbon chain make sunflower oil highly liquid but vulnerable to oxidation 
Characteristics (Major Fatty Acids):

 LONG CHAIN: 65% Linoleic (reg), 82% Oleic (hybrid) 
Process:

 Refined, Bleached, Deodorized 
Effect:

 Causes good cholesterol, oxidation 
Age:

 For 46 years, plants has been cultivated since its production in 16th Century 

Olive Oil
Chemical Structure:

 77% Monounsaturated 1 pair of hydrogen atoms missing makes oil less prone to oxidation. Its 14% saturates protect its oleic acid making it heart healthy 
Characteristics (Major Fatty Acids):

 LONG CHAIN: 71% Oleic Acid 
Process:

 Naturally Cold-Pressed 
Effect:

 It becomes beneficial to our health if used as a salad oil or table oil. 
Age:

 One of the oldest oils used by man. Records show that this oil is more than 5000 years. This oil is mentioned in the Bible. 

Peanut Oil
Chemical Structure:

 48% Monounsaturated, Quite resistant to rancidity if handled properly 
Characteristics (Major Fatty Acids):

 LONG CHAIN: 36% – 67% Oleic Acid 
Process:

 Expeller Pressed or Solvent Extraction 
Effect:

 Used as salad dressing 
Age:

 100+ years 

Corn Oil
Chemical Structure:

 57% Polyunsaturated, 2-3 pairs of hydrogen atoms missing in its carbon chain makes corn oil highly liquid but vulnerable to oxidation 
Characteristics (Major Fatty Acids):

 Refined, Bleached, Deodorized (RBD) 
Process:

 Refined, Bleached, Deodorized (RBD) 
Effect:

 Causes good cholesterol, oxidation 
Age:

 81 years promoted as food oil 

Canola Oil
Chemical Structure:

 62% Monounsaturated, 1 pair of hydrogen atoms missing makes oil less vulnerable to oxidation 
Characteristics (Major Fatty Acids):

 LONG CHAIN: 56% – 64% Oleic Acid 
Process:

 Genetically modified rape seed Refined, Bleached, Deodorized (RBD) 
Effect:

 Omega -3 is transformed into trans fats during RBD process 
Age:

 30 years Biotechnology 

Soybean Oil
Chemical Structure:

 54% Polyunsaturated, 2-3 pairs of hydrogen atoms missing in its carbon chain make soy oil highly liquid but vulnerable to oxidation 
Characteristics (Major Fatty Acids):

 LONG CHAIN: 54% Linoleic Acid 
Process:

 Refined, Bleached, Deodorized (RBD) 
Effect:

 Causes good cholesterol, oxidation and has trans fats 
Age:

 60+ years food agriculture 

Palm Oil
Chemical Structure:

 51% Saturated-Palm Oil (extracted from palm fruitlets), 82% Saturated-Palm Kernel Oil (extracted from kernel or seed) 
Characteristics (Major Fatty Acids):

 LONG CHAIN (Palm Oil): 44% Palmitic
 MEDIUM CHAIN (Palm Kernel Oil): 48% Lauric 
Process:

 Refined, Bleached, Deodorized (RBD) 
Effect:

 Palm Kernel Oil is a good cooking oil because like coconut oil, it is a plant-based saturated fat with MCFAs 
Age:

 5,000+ years as recorded with regards to use in food preparation