Coconut milk fat composition.

Half of the fatty acids in natural coconut oil are lauric acids, which are converted to fatty acid monolaurin in the body. Monolaurin destroy lipid-coated viruses such as herpes, cytomegalovirus, influenza, and various pathogenic bacteria and protozoa.

It is a popular misconception that coconut oil increases one's cholesterol levels and results in heart disease. This was based on an overblown hypothesis that all saturated fats are bad for the body. Recent findings indicate that some saturated fats are needed by the body for proper functioning.

The fatty acids in coconut oil are medium chain triglycerides (MCTs). MCTs are a class of fatty acids whose chemical composition is shorter than the long-chain fatty acids present in most other fats and oils, which accounts for their name.

Also called lean fats, MCTs differ from other fats in that they have slightly lower calorie content and are more rapidly absorbed and burned as energy, resembling carbohydrates more than fats.

Because of their structure, MCTs do not raise serum cholesterol or contribute to heart disease like the long chain triglycerides found in seed oils. Negative information on coconut oil was also based on scientific studies that used hydrogenated coconut oil instead of natural coconut oil.

Hydrogenated coconut oil contains trans fatty acids (TFAs). TFAs are bad for us. They are usually found in processed foods such as margarine, potato chips and baked goods that contain hydrogenated or partially hydrogenated oil.

So, rule of thumb, use only natural, unprocessed coconut milk or virgin coconut oil.


The following is the chemical composition of the parts of a coconut that we consume.

Note:

Coconut Cream = that really thick white fluid that is produced in pressing coconut meat. It's about the consistency of condensed milk.

Coconut Meat = Thick white fleshy part that we eat, flake, or grated.

Dry Meat = Sun dried coconut meat or dessicated coconut where most of the liquid was evaporated.

Coconut milk = Thick white liquid produced from pressing coconut meat with the addition of other liquids such as coconut water or plain water.

Coconut water = Clear liquid endosperm filling the space inthe center of the coconut that forms the fleshy meat.


MINERALS AND COMPOSITION OF COCONUT

Acid Binding Elements:
Cream Meat Dry Meat Milk Water
Calcium - mgs 15 13 26 16 20
Potassium - mgs 324 256 588 - 147
Sodium - mgs 4 23 - - 25
Magnesium - mgs - 46 90 - 28
Iron - mgs 1.8 1.7 3.3 1.6 .3


Acid Forming Elements:

Cream Meat Dry Meat Milk Water
Phosphorus - mgs 126 95 187 100 13
Chlorine - mgs - 320 - - -
Sulphur - mgs - 85 - - -
Silicon - mgs - - - - -
Iodine - mgs .009 - - - -
Bromine - mgs - - - - -

Vitamin A - I.U. 0 0 0 0 0
Thiamine (B-1) - mgs .02 .05 .06 .03 trace
Riboflavin (B-2) - mgs .01 .02 .04 trace trace
Niacin - mgs .5 .5 .6 .8 .1
Ascorbic Acid (C) - mgs 1 3 0 2 2

Water - percentage 54.1 50.9 3.5 65.7 94.2
Energy-Calories 334 346 662 252 22


Carbohydrates:
Cream Meat Dry Meat Milk Water
Total - grams 8.3 9.4 23.0 5.2 4.7
Fiber - grams - 4.0 3.9 - trace
Fat - grams 32.2 35.3 64.9 24.9 .2

Fatty Acids:
Cream Meat Dry Meat Milk Water
Total Saturated -gms 28 30 56 22 -

Unsaturated:
Oleic - grams 2 2 5 2 -
Linolic - grams trace trace trace trace -

Protein - grams 4.4 3.5 7.2 3.2 .3
Ash - grams 1.0 .9 1.4 1.0 .6

Source: Composition & Facts About Foods by Ford Heritage.



Nutrients in one pound (meat only):

Calories 1,569 Iron 7.7 mg
Protein 15.9 g Vitamin A 0
Fat 160.1 g Thiamine .24 mg
Carbohydrates 42.6 g Riboflavin .10 mg
Calcium 59 mg Niacin 2.4 mg
Phosphorus 431 mg Ascorbic acid 14 mg

Source: Dr. Bernard Jensen's Foods That Heal 1988: