Cooking With Coconut Oil: Good For Diabetes?
Some of the fats we consume are called long-chain fatty acids. The hormone insulin is the key that allows both glucose and long-chain fatty acids to enter our cells and provide energy. The vegetable oils many of us consume are made of long-chain fatty acids.
There are also dietary fats that contain medium-chain fatty acids.
Medium-chain fatty acids (MCFAs) can penetrate our cells and provide energy without the assistance of insulin. This means individuals who are insulin resistant, or whose bodies do not produce insulin, can still be naturally nourished and fueled by MCFAs.
Why Coconut Oil Differs From Vegetable Oils
Coconut oil, although a saturated fat (semi-solid at room temperature), contains an abundance of MCFAs that can nourish cells even when insulin is absent or ineffective. This is why some nutrition experts and doctors recommend coconut oil for diabetics. Plus, this oil not only nourishes blood vessels, it strengthens the circulatory system without clogging it.
More Coconut Oil/MCFA Perks
Supports the secretion of insulin
Improves insulin sensitivity and glucose tolerance
Stimulates metabolism which promotes insulin manufacture and our cells absorption of glucose
Slows the digestive process so sugars are released at a slow, even rate into the bloodstream
Coconut oil has a low glycemic index (GI) and the GI of starchy or sweet foods is lowered with the addition of coconut oil
What Others Say About Coconut Oil
A Researcher's Conclusion
A 2009 study published in the Diabetes journal showed that mice fed coconut oil had less insulin resistance, meaning their bodies u Continue reading