And–depending on the brand of coconut oil–it tastes really, really good. You can sauté or bake with coconut oil without fear–it won’t damage easily like polyunsaturated fats (hemp, flax, corn, grapeseed, sunflower, safflower or sesame oil, for example). Precisely because of its structure as a saturated fat, it’s a very stable oil and is one of the few considered safe at higher temperatures. And I was delighted with what I found inside!Īs a cooking oil, coconut oil is ideal in many ways: with a melting point of 76F (24.5 C), it remains firm at room temperature (great when using as a butter substitute, either in baking or spread directly on a piece of toast or muffin). Sure, it’s great when food can help maintain or promote good health but its use as a cooking oil was my primary focus when I first dug my spoon into that glassy white surface in the jar. supporting the proper functioning of your thyroid gland” and “helping to keep your skin healthy and youthful looking.” Mercola also lists some of the other possible benefits of coconut oil, including “promoting heart health. In addition, coconut oil contains lauric acid, a medium-chain fatty acid that can help combat viruses and bacteria (hence its use as an anti-candida food). Joseph Mercola explains here, coconut oil has frequently been confused with hydrogenated oils in the past, but virgin coconut oil isn’t the same as the old, trans-fat laden types. Yes, it is a (mostly) saturated fat, but sat fat has been maligned for too long. As Dr.
If you’ve been reading my blog for a while, you already know that I love cooking with coconut oil and use it frequently.