Thyroid UK

More Info On The Benefits of Coconut Oil For Hypothyroidism

After reading the really the helpful link posted yesterday on the benefits of coconut oil for hypothyroidism, I was keen to learn more. I've come across this informative article by Dr Joseph Mercola, which it looks like some of the article posted yesterday was taken from. Dr Mercola's article includes even more nutritional advice for thyroid health. I've posted it here to share with you all:

4 Replies

Thank you very much for sharing!



Hi HEA72, thanks for this post and info. Have bought coconut oil and also desiccated coconut to sprinkle on cereal etc. Do you know how long it takes to start having an effect?


Hi, so sorry about my late reply. I can't say, everyone's body's are biochemically different. I guess you'll know by how you feel. You could take your temperature and pulse daily (as recommeded by Dr Durrant-peatfield) to see if your readings have increased, that might be a sign things are on the up! The key with cold pressed/raw/unrefined oils is not to heat them to their smoking point. It's then that they change their molecular structure to trans-fats! We'll only reap the benefits of the good oils, if they're consumed cold or warmed gently (if needed to cook with). We also need to limit or avoid completely the trans-fats in our diets, so the good oils we consume get a chance to do their good healthful work in the body. Hope that helps :-)


Made this delicious Lime-Blueberry Poppy Seed cake last week, no grains or dairy:-

half cup coconut flour

half teaspoon salt

quarter teaspoon baking soda

6 eggs

half cup melted coconut oil

quarter cup honey

half tablespoon pure vanilla essence

Zest one lime

2 tablespoons lime juice

one and a half tablespoons poppy seeds

one and a quarter cup fresh blueberries

Heat oven to 350 degrees.

Mix coconut flour, salt and baking powder in a small bowl

In large bowl whisk eggs, coconut oil, honey, vanilla, lime zest and lime juice until smooth. Stir in flour mixture, poppy seeds and blueberries, combine all ingredients.

Grease 8 x 8 inch pan with coconut oil and dust with coconut flour. Pour batter into pan and spread into corners.

Bake until lightly golden and a toothpick comes out clean, about 35-40 mins. Cool and cut into squares.

Coconut flour and oil is not cheap but does go a long way and the leftover ingredients will make further cakes. I found the cake lasted almost a week, taking this into account and the health benefits it is well worth it and much better for you than processed shop bought.


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