Coconut,Groundnut/Sesame Oil ,Bad for Heath?

So is the Case with Gingely Oil.Earlier it was reported that it is cause for higher Cholesterol  level.

Now it is found to be other wise.

In India Languages, especially in the South, Gingely Oil(Sesame Oil) is called as ‘Good Oil’

Tamil/Malayalam-Nallennai

Kannada-Olle ennae

Telugu-Manchi noone.

Fatty acid	Nomenclature	Minimum	Maximum
Palmitic	C16:0	7.0 %	12.0 %
Palmitoleic	C16:1	trace	0.5 %
Stearic	C18:0	3.5 %	6.0 %
Oleic	C18:1	35.0 %	50.0 %
Linoleic	C18:2	35.0 %	50.0 %
Linolenic	C18:3	trace	1.0 %
Eicosenoic	C20:1	trace	1.0 %

Vitamins and minerals

Sesame oil is a source of vitamin E.^[13] Vitamin E is an anti-oxidant and has been correlated with lowering cholesterol levels.^[14] As with most plant based condiments, sesame oil contains magnesium, copper, calcium, iron, zinc, and vitamin B6. Copper provides relief for rheumatoid arthritis. Magnesium supports vascular and respiratory health. Calcium helps prevent colon cancer, osteoporosis, migraine, and PMS. Zinc promotes bone health.

Besides being rich in Vitamin E, there is insufficient research on the medicinal properties of sesame oil. However, the following claims have been made.

Blood pressure

Sesame oil has a high percentage of polyunsaturated fatty acids^[15] (omega-6 fatty acids)—but it is unique in that it keeps at room temperature. This is because it contains two naturally-occurring preservatives, sesamol and sesamin. (Normally, only oils predominately composed of the omega-9 monounsaturated oil, like olive oil, keep at room temperature.)

It has been suggested that due to the presence of high levels of polyunsaturated fatty acids in sesame oil, it may help to control blood pressure. It could be used in cooking in place of other edible oils and to help reduce high blood pressure and lower the amount of medication needed to control hypertension.^[16]

The effect of the oil on blood pressure may be due to polyunsaturated fatty acids (PUFA) and the compound sesamin, a lignan present in sesame oil. There is evidence suggesting that both compounds reduce blood pressure in hypertensive rats. Sesame lignans also inhibit the synthesis and absorption of cholesterol in these rats.

Those who gargle Gingely Oil do not get bad breath and Mouth ulcer is cured immediately.

http://en.wikipedia.org/wiki/Sesame_oil

Coconut oil, Gingely oil and groundnot oil  have been in use in India since time immemorial.They have been found to have medicinal properties.

Coconut oil make the skin glow.

Fatty acid content of coconut oil
Type of fatty acid			pct
Lauric saturated C12			47.5%
Myristic saturated C14			18.1%
Palmitic saturated C16			8.8%
Caprylic saturated C8			7.8%
Capric saturated C10			6.7%
Stearic saturated C18			2.6%
Caproic saturated C6			0.5%
Oleic monounsaturated C18			6.2%
Linoleic polyunsaturated C18			1.6%
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.red: Saturated; orange: Monounsaturated; blue: Polyunsaturated http://en.wikipedia.org/wiki/Coconut_oil

Look at people from Kerala, you can find their skin glowing, because they have Coconut in their food daily in some form or the other.

Coconut oil was supposed to be the devil himself in liquid form, with more poisonous artery-clogging, cholesterol-raising, heart-attack-causing saturated fat than butter, lard or beef tallow…

Its bad reputation caused a panic at the concession stands back in 1994, when the Center for Science in the Public Interest put out a study claiming that a large movie-theater popcorn, hold the butter, delivered as much saturated fat as six Big Macs. “Theater popcorn ought to be the Snow White of snack foods, but it’s been turned into Godzilla by being popped in highly saturated coconut oil,” Michael Jacobson, the executive director of the center, a consumer group that focuses on food and nutrition, said at the time…

According to Thomas Brenna, a professor of nutritional sciences at Cornell University who has extensively reviewed the literature on coconut oil, a considerable part of its stigma can be traced to one major factor.

“Most of the studies involving coconut oil were done with partially hydrogenated coconut oil, which researchers used because they needed to raise the cholesterol levels of their rabbits in order to collect certain data,” Dr. Brenna said. “Virgin coconut oil, which has not been chemically treated, is a different thing in terms of a health risk perspective. And maybe it isn’t so bad for you after all.”

Partial hydrogenation creates dreaded trans fats. It also destroys many of the good essential fatty acids, antioxidants and other positive components present in virgin coconut oil. And while it’s true that most of the fats in virgin coconut oil are saturated, opinions are changing on whether saturated fats are the arterial villains they were made out to be. “I think we in the nutrition field are beginning to say that saturated fats are not so bad, and the evidence that said they were is not so strong,” Dr. Brenna said.

Plus, it turns out, not all saturated fats are created equal.

http://www.nytimes.com/2011/03/02/dining/02Appe.html?src=me&ref=general

Groundnut.

Groundnuts, also known as peanuts, are considered a very healthy snack. Groundnut is the member of the legume family and is native to regions like South America, Mexico and Central America. However, it is successfully grown in other parts of the world as well. The name of the plant combines the morpheme ‘pea’ and ‘nut’. In the culinary sense, it is regarded as a nut, but in the botanical sense, the fruit of the plant is a woody legume. Since that is the case, the groundnut is actually a kind of pea. The groundnut is also known by different names like earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts. Throughout the world, they are known for their nutrition and health benefits. Read for information on the nutritional value and benefits of groundnuts.