You can cook with it at high temperatures without it going rancid (I think that's the issue when you heat oil too high, I could be wrong on that though). It has a higher smoke point.
Their chain of fatty acid is similar to those found in breast milk I believe. If I'm not wrong, olive oil is a polyunsaturated fatty acid, or a PUFA, and there's something that's less than ideal about PUFAs, which I don't remember. Kurt harris et al convinced me of it through articles and then I forgot the reason. But I'm pretty sure the community doesn't altogether frown on olive oil, but just not for cooking, since the smoke point is low.
I think that's all I got. But I know there's more.
Maybe this is a good link?
Here’s what I learned from Dr. Fife on the podcast, as it relates to overall health:
*Coconut oil is a healthy Saturated Fat that is heat stable. This means you can cook with it at high heat, and it will not go rancid and create free radicals in the body, which promote premature aging.
*Coconut oil stimulates the thyroid, regulating metabolism and increasing overall energy.
*Coconut oil has been known for its healing power. Being a MCFA (medium chain fatty acid), it has anti microbial properties, meaning that it helps break the lipid coat of bacteria and viruses and allows the body’s white blood cells to work more effectively.
*Coconut oil promotes healthy gut flora by allowing the friendly bacteria to flourish in the gut and killing any microorganisms or parasites that are not beneficial to the gut lining. It also kills candida (yeast overgrowth) in the digestive tract.
*Of particular interest to me was information about the benefits of coconut oil and Alzheimer’s. Dr. Fife mentioned that coconut oil provides ketone bodies which promote healing in the brain, and that many Alzheimer’s patients have had a regression in their symptoms after using coconut oil. Any kind of brain healing sounds good to me.
*Many more unbelievable health benefits are listed on Dr. Fife’s website.