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Coconut oil containing 92% medium-chain saturated fatty acids, after arriving in the intestine will be directly absorbed through the intestinal wall without having to experience the process and enzymatic hidrolisasi.

Coconut oil is a small molecular size will be taken straight to the bloodstream and delivered to the liver as a metabolic centre for processing. In the liver, only coconut oil is processed to become energy, not cholesterol. The energy generated is used for mobile combustion throughout the body and activate all the endocrine glands.

Is coconut oil good for people with cholesterol?

All types of vegetable oils (coconut oil instead) will end up in the body as energy, cholesterol, and fat deposits. Cholesterol and fat this is the major risk factors and causes of cardiovascular diseases, such as blood coagulation, cholesterol, hypertension, narrowing of blood vessels, heart attacks and strokes. Herein lies the difference of coconut oil with other vegetable oils.

Mendis S. and Kumarasunderam R., researchers from Sri Lanka stated that when the people of Sri Lanka to replace the consumption of coconut oil with corn oil, was a decline in total cholesterol levels of 179.6 mg% to 146 mg%. LDL cholesterol (bad cholesterol) also decreased from 131.6 mg% to 100.3 mg%. However, HDL cholesterol (good cholesterol) also fell from 43.4 to 25.4 mg% mg%. As a result, the ratio of LDL / HDL to rise from 3.0 to 3.9. Because of that, they just become less healthy. This statement was quoted by dr. Vallejo S. Soerjoclibroto MSc., PhD., SPG (K) in his inaugural speech as professor of Nutritional Sciences, Faculty of Medicine, University of Indonesia.

Vallejo further stated that people who consume coconut oil had higher levels of polyunsaturated fatty acids omega-3 Eicosa Pentaeinoic Acid (EPA) and Docasa-Hexaenoic Acid (DHA) were higher than those who consume less of coconut oil. However, the habits of the people who use cooking oil repeatedly will change the unsaturated fatty acids into trans fatty acids that are harmful to health. It can raise levels of LDL lipoproteins and lower lipoprotein HDL.
Excessive heating can also convert unsaturated fatty acids into peroxides and other free radical compounds that can cause cancer. This not only applies to the coconut oil but also on other oil types. It is therefore advisable always to fry at a temperature not too high and avoid the use of used cooking oil.
Another thing to note is the chemical structure of coconut oil and palm oil are not easily changed if it is used for frying. Meanwhile, other oils have properties polymerization (clotting). Used frying oils have trans fats (trans fatty acids) which are free radicals and a major cause of degenerative diseases. Used frying oils have trans fats (trans fatty acids) which are free radicals and a major cause of degenerative diseases

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