Starting in the late 1960’s and early 70’s research began indicating saturated fat as being linked to heart disease. Coconut oil and palm kernel oil were listed as bad “tropical oils” that should be avoided. Most of the hype was political and had no relevance at all to heart disease. In fact, heart disease is linked more-so to consuming refined carbohydrates and trans fats.
The truth about saturated fats is that they don’t spoil like polyunsaturated fats because they’re “saturated” with hydrogen atoms. They also don’t get converted to trans fatty acids, which are linked to heart disease. The saturated fat coconut oil can help one lose weight by helping burn stored fats. Coconut oil also quickly converts to energy to sustain body building strategies. Saturated fats are the safest oils to cook with, including coconut oil, butter and even lard. They are extremely resilient to high temperatures and don’t turn rancid easily as polyunsaturated fats do. In fact, saturated fats like butter are much, much healthier than these butter substitutes that are available on the market today. My advice is, go back to basics, eat the foods our parents grew up on, not the “substitutes”.
If you would like to read more about the myth that “saturated fat causes heart disease”, click here or go to http://chriskresser.com/new-study-puts-final-nail-in-the-saturated-fat-causes-heart-disease-coffin. Also consider www.mercola.com and type “saturated fats and heart disease” to read many available articles.