Cook With The Right Oil For Twice The Benefits. Instead of using vegetable oils to cook, switch to coconut oil. It has a high smoke point and is a nutritious and beneficial fat. Coconut oil also supports thyroid function, which can speed up your metabolism. There are also many foods that increase metabolism, why not cook with coconut oil to get the most out of your meals?
Hi! I don’t have coconut oil in France, can I use olive oil or something else?
I read the book “Coconut Cures” and tried coconut on my skin, in my hair, on my food and all I did was get clogged pores, dull hair, and weight gain. Later I learned that some people don’t metabolize coconut the same way others do, which is why some gain weight on coconut while for others, eating coconut makes your metabolism into a fat buring machine.
I’m not knocking the book…it was really interseting and chalk full of ideas on how to use coconut for health benefits. Just that I think it’s important to know that not everyone responds well to this fruit (is it a fruit? Or a vegetable…can’t remember!)
It is actually a drupe, which I discuss in another post. I don’t recommend taking it straight as others do, but I do think it is the best cooking oil out there.
I don’t understand why you are recomending coconut oil since it is a very saturated fat, and saturated fat is not good for us?? Help me understand! Thanks a lot!
Oils and fats are composed of molecules known as fatty acids. They are classified either according to saturation or based on molecular length and size of the carbon chain within each fatty acid. Monounsaturated fats and polyunsaturated fats are an example of the first class.
The second classification is based on molecular size or length of the fatty acid’s carbon chain. Long chains of carbon atoms consist of each fatty acid with an attached hydrogen atom. There are short chain fatty acids known as SCFA, medium chain fatty acids (MCFA) such as coconut oil and long chain fatty acids (LCFA). Whether unsaturated or saturated, the majority of fats and oils in our diet are composed of long chain fatty acids. In fact, a majority of the fatty acids commonly consumed are LCFA.
Coconut oil is predominantly medium-chain fatty acid (MCFA) and the effects of the MCFA in coconut oil are distinctly different from the LCFA found in other foods. In fact, the saturated and unsaturated fat in milk, eggs,meat and even in plants and most vegetable oils are made of LCFA. Why is this relevant? It is important because our bodies respond and metabolize each fatty acid differently. It is the MCFA found in coconut oil that makes it special because these fatty acids do not have a negative effect on cholesterol. In fact, they are known to lower the risk of heart disease and atherosclerosis. There are only few dietary sources of MCFA, and one of the best sources by far is coconut oil.
The saturated fat in coconut oil is a plant based fat. It’s not the same saturated fat you would find in animal products. Make sure all your coconut products are unrefined and organic and you’re good to go. Hope this helps.
I absolutely love coconut oil. I’ve been using it for a while now in everything from cooking to baking. I love it on skin, hair, as a make-up remover etc. Such a great stuff and replaces so many cosmetics loaded with toxins, chemicals and pesticides. When getting it make sure it’s organic, cold pressed, extra virgin, possibly raw and non-gmo stuff. I love Nutiva brand as my personal preference. I’ve experienced a lot of health improvements already and probably many more to come.
what about Grapeseed oil? is that ok to cook with?
I wouldn’t cook with grapeseed oil. If you’re using it make sure it’s organic and non-gmo kind. It’s good in salad dressing, for cooking I prefer coconut oil.
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content.,