2. Protection Against Harmful Microorganisms
About 50% of the fatty acids in the oil are lauric acids. When digested, lauric acid transforms into a compound called monolaurin. Research suggests that both lauric acid and monolaurin are able to kill off harmful pathogens, including viruses, fungi, and bacteria.
Candida albicans, the source of yeast infections, and Staphylococcus aureus, a potentially deadly pathogen, have both been shown in studies to be vulnerable to lauric acid and monolaurin.
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