Ingredient: Coconut Oil

Coconut oil is such a winner to have to hand in the kitchen. I use coconut oil when we are making curries and dhals. It’s also a great fat to use when baking and is the perfect butter swap for those following a dairy-free or vegan diet.

About 50% of the fatty acids in coconut oil is made of lauric acid which is naturally antifungal. This can help topically as well as internally for candida.
The medium chain fatty acids (MCT) in coconut oil are also the main part of the ketogenic diet that is used sometimes to help children with intractable epileptic seizures. There is also some evidence that that the MCT in coconut oil can help to support memory in the aging brain.

If you don’t like the strong coconutty flavour when baking cookies or muffins, then use coconut oil in the odourless form.