Coconut oil is high in saturated fatty acids, with short- and medium-chain fatty acids accounting for 70% of these fatty acids (Table 4). It is poor in unsaturated fatty acids, with insignificant n:6 and n:3 polyunsaturated fatty acid content and a low n:6/n:3 ratio (4). Coconut oil contains significant amounts of lauric acid, which is known to be toxic to bacteria, viruses, and fungi (5). Therefore, it should not be used on open wounds or cuts to prevent infection. Omega-3 fatty acids are essential because the human body cannot make them. They play an important role in brain development and function, vision, immune system response, pain management, blood clotting, and more. Marine algae produce large quantities of omega-3 fatty acids, which are then converted into oxygen by fish. In addition, fish eat other organisms that contain high levels of omega-3 fatty acids (such as krill) and so they too can provide needed nutrients in times of famine or environmental change. Land animals such as cows, sheep, and goats also convert alpha-linolenic acid into omega-3 fatty acids using enzymes in their bodies; however, since they do not consume marine algae or fish, they must be given the nutrient in supplement form. Omega-3 fatty acids can be obtained from plants, but only if they are consumed in sufficient quantity.