Saturated fat kills Candida

This post includes a summary of a study published in Antimicrobial Agents and Chemotherapy 2001 November; 45(11): 3209–3212 and a recipe for baked eggs florentine.

Study title and authors: 

In Vitro Killing of Candida albicans by Fatty Acids and Monoglycerides

Gudmundur Bergsson,1* Jóhann Arnfinnsson,2 Ólafur Steingrímsson,3 and Halldor Thormar1

Books:

Institute of Biology, University of Iceland,1 Department of Anatomy, University of Iceland Medical School,2 and Department of Microbiology, National University Hospital,3 Reykjavik, Iceland

*Corresponding author. Mailing address: Institute of Biology, University of Iceland, Grensasvegur 12, 108 Reykjavik, Iceland.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC90807/

The results of the study show that capric acid, a 10-carbon saturated fatty acid, causes the fastest and most effective killing of all three strains of Candida albicans tested. Lauric acid, a 12-carbon saturated fatty acid, was the most active at lower concentrations and after a longer incubation time.

Capric acid and Lauric acid are found in milk fat, butter, palm oil and coconut oil.

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Recipe of the day

Baked Eggs Florentine

Ingredients:

• 1 slice bacon

Food Mall: Eggs

• 1/2 c spinach

• 1/2 c diced tomatoes

• 2 eggs

• Coconut oil

Instructions:

Oil ramekins (small baking bowls) and place them on a cookie sheet. Preheat oven to 350 F.

For each ramekin, tear bacon strip into small pieces and place in the bottom of ramekin.

Add baby spinach, then tomatoes. Pepper to taste.

Crack the eggs over the top (do not break yokes). Place ramekins (on the cookie sheet) in the oven and bake for 12-14 minutes.