2.Protection Against Harmful Microorganisms
Approximately 50% of fatty acids are lauric acids in coconut oil. When digested, the lauric acid becomes a monolaurin molecule. Research shows that both lauric acid and monolaurin can remove dangerous pathogenic agents such as viruses, fungus, and bacteria.
Research indicates that candida allicins, a cause of yeast infections, and the potentially fatal Staphylococcus aureus were both susceptible to lauric acid and monolaurin.