http://www.thealternativedaily.com/soybean-oil-vs-coconut-oil/ As the authors of a new study wrote, “Soybean oil accounts for 90% of all the seed oil production in the U.S. and its increased consumption parallels that of the obesity epidemic.” *********************************** Coconut oil, on the other hand, was found to be far healthier. The mice fed 40 percent coconut oil displayed less weight gain, lower levels of glucose intolerance, and less instance of fatty liver than the mice fed either type of soybean oil. Surprised? Neither were we. ***************************
When the war ended and the United States proclaimed hydrogenated oils to be the “healthier oils.” By the 1960s, a weak scientific theory claimed that saturated fats-like those found in butter, eggs, milk, red meat and coconuts – increased “bad” LDL cholesterol and were dangerous to consume. Nothing was further from the truth!
While the toxic unsaturated paint-stock oils, especially safflower, soy, corn and linseed (flaxseed) oils, have been sold to the public precisely for their drug effects, all of their claimed benefits were false. When people become interested in coconut oil as a “health food,” the huge seed-oil industry–operating through their shills–are going to attack it as an “unproved drug.”
While components of coconut oil have been found to have remarkable physiological effects (as antihistamines, antiinfectives/antiseptics, promoters of immunity, glucocorticoid antagonist, nontoxic anticancer agents, for example), I think it is important to avoid making any such claims for the natural coconut oil, because it very easily could be banned from the import market as a “new drug” which isn’t “approved by the FDA.”
We have already seen how money and propaganda from the soy oil industry eliminated long-established products from the U.S. market. I saw people lose weight stably when they had the habit of eating large amounts of tortilla chips fried in coconut oil, but those chips disappeared when their producers were pressured into switching to other oils, in spite of the short shelf life that resulted in the need to add large amounts of preservatives. Oreo cookies, Ritz crackers, potato chip producers, and movie theater popcorn makers have experienced similar pressures.
The cholesterol-lowering fiasco for a long time centered on the ability of unsaturated oils to slightly lower serum cholesterol. For years, the mechanism of that action wasn’t known, which should have suggested caution. Now, it seems that the effect is just one more toxic action, in which the liver defensively retains its cholesterol, rather than releasing it into the blood. Large scale human studies have provided overwhelming evidence that whenever drugs, including the unsaturated oils, were used to lower serum cholesterol, mortality increased, from a variety of causes including accidents, but mainly from cancer.
Unsaturated Fats Are Essentially Involved In Heart Damage: The toxicity of unsaturated oils for the heart is well established, [24, 25, 26] though not well known by the public.
The deadly effect of the long-chain unsaturated fats on the immune system has led to the development of new products containing short and medium-chain saturated fats for intravenous feeding. 
U.S. marketing dominates the world economy, including of course the communication media, so we shouldn’t expect to hear much about the role of PUFA in causing cancer, diabetes, obesity, aging, thrombosis, arthritis and immunodeficiency, or to hear about the benefits of the saturated fats.
Later work showed that the polyunsaturated fats both initiate and promote cancer. With that knowledge, the people who kept claiming that “linoleic, linolenic, and maybe arachidonic acid are the essential fatty acids,” should have devoted some effort to finding out how much of that “essential nutrient” was enough, so that people could minimize their consumption of the carcinogenic stuff.
Between the first and second world wars, cod liver oil was recommended as a vitamin supplement, at first as a source of vitamin A, and later as a source of vitamins A and D. But in the late 1940s, experimenters used it as the main fat in dogs’ diet, and found that they all died from cancer, while the dogs on a standard diet had only a 5% cancer mortality. That sort of information, and the availability of synthetic vitamins, led to the decreased use of cod liver oil.
But around that time (1934), the seed oil industry was in crisis because the use of those oils in paints and plastics was being displaced by new compounds made from petroleum. The industry needed new markets, and discovered ways to convince the public that seed oils were better than animal fats. They were called the “heart protective oils,” though human studies soon showed the same results that the animal studies had, namely, that they were toxic to the heart and increased the incidence of cancer.
The “lipid hypothesis” of heart disease argued that cholesterol in the blood caused atherosclerosis, and that the polyunsaturated oils lowered the amount of cholesterol in the blood. Leaving behind the concept of nutritional essentiality, this allowed the industry (and their academic supporters, such as Frederick Stare at Harvard) to begin promoting the oils as having drug-like therapeutic properties.
Larger amounts of polyunsaturated fat were supposed to be more protective by lowering the cholesterol, and were to be substituted for the saturated fats, which supposedly raised cholesterol and increased heart disease, producing atherosclerotic plaques in the blood vessels and increasing the formation of blood clots.
Around the same time, there were studies that showed that unsaturated fats retarded brain development and produced obesity.