As we have found out here at Chi, there are many uses for coconut oil. Sarah Hawley is a fitness competitor and aspiring fitness model, she definitely has the body to show for it! Like many of you out there, she swears by coconut oil. Here she tells us about her coconut oil uses and why it’s so important in her training and diet routine.
My coconut oil of choice is Chi 100% Organic Virgin Coconut Oil. It’s raw, unrefined and unbleached, and the coconuts are cold-pressed, which retains both the depth of flavour, and also the high nutritional content. It was also the winner of a Great Taste Award (2014).
I mostly use coconut oil to cook with. Like all saturated fats, coconut oil is heat-stable, meaning that it’s far better for you than any other processed vegetable oil that’s manufactured specifically for cooking. Most importantly it’s natural, easy to digest, and makes food feel more satisfying while adding flavour.
There’s a lot of hype surrounding coconut oil these days. So much so, that people are calling it a “superfood”. Its benefits include everything from reducing your appetite and increasing energy expenditure (which in turn helps you lose weight), to improving cholesterol levels and brain function (due to its make-up of medium chain triglycerides or MCTs). Health benefits aside though, it actually tastes great too!
Now, there’s a common misunderstanding that all saturated fats are bad for us, when in fact, we actually need a certain amount of saturated fats in our diet. They help calcium absorption, protect the liver, and helps keep our brain function and immune systems running properly.
I especially like to add a teaspoon of coconut oil into my morning coffee. I do this because it tastes amazing, but the combination of caffeine and saturated fat also gives the body a great and lasting energy boost.
More recently, I’ve found that adding it to my rice just before it’s finished cooking gives it a lovely flavour, and a hint of the exotic!