TIP OF THE DAY: Cooking With Coconut Oil
If you like coconut, have you cooked with coconut oil?
We’re not talking about hydrogenated coconut oil, a trans fat long been used in American processed foods, which has been phased out of use over the past few years. We’re talking extra virgin coconut oil, which is 90% saturated fat but of a type that metabolizes in the body similar to an unsaturated fat. It thus does not increase LDL (bad) cholesterol. You can find liquid coconut oil, which is fractionated coconut oil that has had the good-for-you lauric acid removed so it doesn’t solidify. It stays liquid, even in the fridge. Use it on your hair and skin if you want, but not for cooking. |
![]() The same coconut oil that is used to cook is also used as a beauty product to make skin soft and hair shiny. Photo of virgin coconut oil—Fair Trade, organic and certified kosher—courtesy Dr. Bronner. |
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DIFFERENT TYPES OF COCONUT OIL When you’re in the store, you may discover a confusing list of options, including extra virgin coconut oil, virgin coconut oil, expeller-pressed coconut oil, the aforementioned liquid coconut oil, and generic products simply called “coconut oil.” Go with the virgin or extra virgin. According to Health Impact News, they’re the same thing. There’s no industry standard for “extra virgin”; it’s simply better marketing that leverages consumers’ preference for extra virgin oil oil. Here’s a detailed explanation of the different types of coconut oil. |