Coconut fat is largely composed of saturated fatty acids (about 86%), which the human body does not store as fat reserves but consumes immediately. It contains lauric acid, which increases HDL cholesterol levels (the good kind), supports immunity and thyroid function. It can withstand a smoke point of up to 200°C.
Similar to lard and butter, it is used not only in the kitchen but also in cosmetics. In the kitchen, it is particularly suitable for preparing sweet dishes, giving them a touch of flair and an interesting flavour.
It has a warm nature and a sweet taste. It supports haematopoiesis and is beneficial for the liver and spleen.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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