In many Eastern religions, we have the concept of a "world tree". It is also a very prominent concept in Hinduism, where it is called kalpavriksha or 'wish fulfillment tree'.

The coconut tree has often been identified as kalpavriksha due to its many uses. Most families on the southern coast of India add coconut to their food without fail. They cannot imagine food without coconut.

But there is also an irrational fear of cooking with coconut oil. The blame has been attributed to the high concentration of saturated fat in the oil. Fortunately, the situation is changing. Today, we are seeing a resurgence of interest in coconut oil due to various scientific studies on it around the world. To know more about virgin coconut oil visit

Coconut oil is unique because unlike other types of cooking oil (palm oil, sunflower oil), its benefits extend to more than just cooking. Let's see what these benefits are.

It is rich in medium-chain triglycerides (MCT).

This has been getting bad press because it is high in saturated fat but that is not entirely true. The main saturated fats in coconut are caprylic, palmitic, myristic, and lauric acid. These saturated fatty acids belong to a category called medium-chain triglycerides, or MCTs. These are not only metabolized faster than long-chain triglycerides, but they are also healthier.

It has a high smoking point.

It has a high smoking point (177 degrees). Most seed, nut, and vegetable oils have a low smoke point. The smoking point is the heating point beyond which the oil will begin to burn. Foods that are cooked in oils with a lightly smoked oil generally have a burnt taste. Another advantage of a high smoke point is that beyond that point, the fatty acids in the oil oxidize and produce free radicals that are dangerous to health.