In addition to all of the healthful benefits that come with cooking with coconut oil, there are a few other advantages of using it as well. One of those is the fact that it's such a versatile oil and can be used in so many recipes.
If you are not yet accustomed to utilizing it in your cooking, we ask you, what are you waiting for? Come along with us now and learn why this oil is considered so very special.
This tropical oil is known to be/have:
Please continue reading below for more on each topic...
The number one reason we recommend using coconut oil for cooking is because it’s a healthy saturated fat.
Contrary to what mainstream medicine and the food industry have led us to believe, we now know that there are different types of saturated fat. All saturated fat is not bad and some are even very beneficial. Through experience, we have come to believe that coconut oil is one of the best.
This tropical oil contains medium chain fatty acids which are special fatty acids with health promoting properties.
Here is what Dr. Joseph Mercola says about these fatty acids found in coconut oil;
The other advantage of cooking with coconut oil is that it provides dietary antioxidants.
Dr's Raymond Peat, and Jack Richardson say this about the protective effect of consuming healthy saturated fat:
Therefore, because it's a healthy fat, everyone can benefit from cooking with coconut oil.
However, Dr. Joseph Mercola believes there are certain groups of people that can particularly benefit from using it. They are:
For more about how this tropical oil can benefit you or someone you love, see our page on health benefits.
A Very Stable Fat
Cooking with coconut oil is beneficial in yet another way.
Coconut oil, in its pure and natural form, is higher in antioxidants than other oils.
As a result, it’s very stable and can sit out at room temperature for a long time without going rancid.
Because of this quality, it can have a very long shelf life.
A Healthy and Stable Fat
The high antioxidant levels also enable it to be heated to temperatures upwards of 500 degrees F. Incredibly, you can heat it to this very hot temperature and it won’t oxidize and be harmful to ingest.
This is not the case for other cooking oils such as canola, safflower, sunflower, soybean, corn, flaxseed and sesame. These are not recommended for cooking because they are polyunsaturated oils and are very delicate in the presence of heat.
Biochemically speaking, heat damages their chemical structures to the point that they become trans fats. Trans fats are harmful substances to ingest. Along with that, there are other more dangerous toxins that can result, too.
In addition, these oils are very heavy in omega 6 fats. Omega 6 fats are everywhere in food these days and heavy omega 6 consumption can lead to a host of health problems.
Cooking with coconut oil is a perfect choice for any kind of food preparation that you do. Whether you want to use the stovetop, bake, stir-fry, grill or fry food this oil is most beneficial.
Grilling Your Favorite Meats
One of the things you will encounter when cooking with coconut oil is the fact that it will be solid sometimes and liquid others.
Most of us are accustomed to seeing an oil that is always solid or liquid. Not this one. It's consistency changes depending on the
environmental temperature of its surroundings.
So, if the environmental temperature is below 75 degrees, it will becomes solid. If the environmental
temperature is above 75 degrees, then it will melt and become liquid. For more information about this and answers to other common coconut oil questions, see our coconut oil facts page.
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The information provided in this website is for educational purposes only and is not intended to replace the advice and care of your personal physician.
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