This controversial little oil has exploded onto the market in the last couple of years. Paleo followers worship it and vegans finally have a real solid fat they can cook with. How could an artery clogging, fat depositing saturated fat be widely accepted as a healthy oil?
Cuz scientists and nutritionists are shifting their opinions of saturated fat. For years, the thinking was black and white about fats – Unsaturated:Good. Saturated:Bad. Well, here’s the deal. After looking at, pulling apart and dissecting years and years of research on the subject, we now know that saturated fat is not the enemy. Oh, ya haven’t heard? Well, I’m glad you’re here. Because some saturated fat can actually be good for us. Like coconut oil. Moving on….The composition of coconut oil is made up of a large percentage of medium chain triglyercerides, or MCTs. MCTs are easily and quickly absorbed and digested, qualifying coconut oil as a fat burner. Now, shoveling coconut oil into your mouth by the truckload is not going to promote fat loss, but coconut oil absolutely supports metabolism far better than your standard industrial oils [canola, corn, vegetable, soybean…you get it]. And if you need more proof, MCTs have actually been used for years in hospitals in patients who are having malabsorption issues because they are so easily digested.By the way, I am actually cooking an egg in this photo, not just playing with my cast iron skillet.
At the moment there isn’t an overwhelming amount of evidence stating that coconut oil is the miracle food that the media tells us it is. But I can tell you that I dig it, and that I will be the first to report back once more research on the benefits of coconut oil is done.
- MCTs and coconut oil are high in lauric acid, a fat that has antibacterial, antiviral, and antioxidant properties.
- MCTs promote the development of ketones, a substance that your brain uses as fuel.
- MCTs are a proven fat burner. That’s right, proven. There are even pure MCT supplements are there. I put a spoonful of MCT oil in my coffee every morning for serious brain power n’ fat burnin’.
- Coconut oil just tastes good. I’d rather eat a stick of coconut oil than a vat of olive oil any day. If I had to, ya know.
- Look for expeller-pressed, refined coconut oil for your high heat cooking. Refined has a very high smoke point and works great for sautéing, baking and frying.
- Then look for extra virgin coconut oil or coconut butter. This type of oil has a stronger coconut flavor and lower smoke point. This is the type of fat you keep around to use as a spread or just drizzle over veggies after cooking.
- My favorite, trusted brands are Trader Joe’s, Spectrum, Sonoma Harvest Organic and Artisana.
- Coconut oil has a higher smoke point than traditional cooking oils, meaning the healthy fats stay intact when heated. Not so fun fact: heating extra virgin olive oil on high heat causes fat oxidization, meaning in a split second you’ve turned a healthy oil into a damaged oil, wrecking havoc on your metabolism.
- On the stove, I love using coconut oil to make eggs, pancakes and to sauté veggies.
- Sometimes I spread coconut butter on toast with a sprinkle of cinnamon or a few slices of avocado and sea salt.
- I love replacing oil in baking recipes with coconut oil – just melt it first. It also works really well as a butter replacement in cookie recipes.
- To replace shortening in a pie crust, just make sure the coconut oil is really cold before handling it.
What am I missing?? Tell me how you use your coconut oil!