Szafi Reform 100% Coconut Oil, non-hydrogenated 1000ml

 Filtered, non-hydrogenated, taste-free, fragrance-free coconut oil. Perfect for cooking.

Coconut oil is one of the few foods that can be classified as a “superfood.”

Its unique combination of fatty acids can have profound positive effects on health.

This includes fat loss, better brain function and various other amazing benefits.

Here are the top 10 health benefits of coconut oil that have been experimentally confirmed in human studies.

1. Coconut Oil Contains a Unique Combination of Fatty Acids With Powerful Medicinal Properties

2. Populations That Eat a LOT of Coconut Are Among The Healthiest People on The Planet

3. Coconut Oil Can Increase Your Energy Expenditure, Helping You Burn More Fat

4. The Lauric Acid in Coconut Oil Can Kill Bacteria, Viruses and Fungi, Helping to Stave Off Infections

5. Coconut Oil Can Kill Your Hunger, Making You Eat Less Without Even Trying

6. The Fatty Acids in Coconut Oil Are Turned into Ketones, Which Can Reduce Seizures

7. Coconut Oil Can Improve Blood Cholesterol Levels and May Lower Your Risk of Heart Disease

8. Coconut Oil Can Protect Hair Against Damage, Moisturize Skin and Function as Sunscreen

9. The Fatty Acids in Coconut Oil Can Boost Brain Function in Alzheimer’s Patients

10. Coconut Oil Can Help You Lose Fat, Especially The Dangerous Fat in Your Abdominal Cavity

Coconut oil nutrition facts

• Coconut oil is a dense source of energy; 100 g oil provides 884 calories.

• Being rich in saturated fats, it is one of the stable vegetable cooking oils featuring a very long shelf life. Its high smoke point temperature at 232 (450 F) degrees allows food items for deep frying.

• Its fatty acids profile, however, make it as one of the most discussed edible oils in terms of health-benefits it confers. Coconut oil composes of saturated, mono-unsaturated and polyunsaturated fatty acids (SFA: MUFA: PUFA) at a ratio of 86.5: 5.8: 1.8 fats.

• A major portion of its saturated fats is, however, fall into the medium chain triglycerides (MCT’s) or medium-chain fatty acids (MCFA’s) group, ranging from 6-12 carbon atoms. The MCT’s in this oil are lauric acid (C-12), capric acid (C-10), caprylic acid (C-8) and caproic acid (C-6). Together, they constitute 68% of total saturated and 59% of total fat content.

• Lauric acid, being a 12-carbon saturated fat, constitutes the major portion of MCTs. 100 g fresh coconut oil contains 44.6 g of lauric acid, constituting more than 45% of total fat content.

• In the gut, lauric acid and other MCTs absorb directly into the blood stream and thus save energy and bring early sense of satiety. Additionally, MCTs help increases blood HDL or good cholesterol levels in the blood.

Health benefits of coconut oil

• Despite its high saturated fats composition, coconut oil characteristically has its own set of health benefits. MCTs absorbs passively and enter the blood system inside the gut without the mediation of transport channels. Several research studies suggest that these fats help reach early satiety and increase blood HDL/total cholesterol levels. 

• Lauric acid and other MCTs absorb passively into the blood stream and thus save energy and bring early sense of satiety. These characteristics of coconut oil strongly commended by some nutrition scientists like Mary Gertrude Enig who is among the strong advocators of saturated fat benefits. When consumed in moderation over the period of time, saturated fats, particularly medium-chain triglycerides may help control body weight and a reduction in risk of atherosclerosis.

• Cold-pressed oil contains a small amount of vitamin E and other tocopherols. 100 g fresh oil composes of 0.19 mcg of vitamin E.

Reservations about coconut oil

• Present day scientific community has divided opinion on coconut oil benefits. American heart association indeed recommends to “limit saturated fat intake to less than 7 percent of total daily calories.”

• European food-safety authority (EFSA) stepping further, opined that “saturated fats are synthesized by the body and are not required in the diet. Therefore, no Population Reference Intake (PRI), Average Requirement (AR), Lower Threshold Intake (LTI), or Adequate Intake (AI) is set.” Most European countries advise their population not to exceed 10% of total calories from saturated fats.

• Studies suggest that there exist a positive correlation between saturated fats and blood LDL cholesterol levels. Substituting saturated fats with poly-unsaturated (PUFA) fats has shown a gradual decline in the blood triglyceride and LDL-cholesterol levels.

• Coconut oil is very high in saturated fats (>90%) and there exist conflicting evidence of coronary artery disease (CAD) and coconut oil consumption, particularly by the exotic, inland inhabitants around the world. Traditional native coastline (seashore) population who eat, drink, cook everything using coconut and its products may have not shown significant health problems when compared to non-traditional (for instance, US citizen) population.

• Further, traditional coconut oil consumers mix it with say fish (they cook fresh fish with coconut milk, oil, etc.) and eat lots of locally available, seasonal vegetables, and fruits (coastline Indian, Malaysian, Polynesians, Indonesian, Philippines). If you advise an US citizen to roast, cook or fry everything that already high in saturated fat (say beef) using coconut oil, then its consequences on health would, otherwise, prove to be very hazardous! 

• Commercially available cooking coconut oil is most often double-filtered and hydrogenated in order to avoid it turn rancid (which is one of the reasons why it appears solid at room temperature like lard, or butter).