Rhizo (and others): coconut oil?
11 years ago
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Comments (17)
- 11 years ago
- 11 years ago
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Adding coconut oil to diet
Comments (17)You'll find conflicting data on coconut oil in the diet. Lots of claims for it and against it. It's pretty well established that heavily hydrogenated tropical oils, including coconut (such as what you'd find in commercial baked snacks--they hydrogenate the fat to increase shelf life) are bad actors, but that's likely due to the hydrogenation process and not the oil itself. Coconut oil is a mid-chain mostly saturated fat. It may well be metabolized differently than other saturated fats. There was a study some years ago about a bunch of Sri Lankans who were convinced by Western doctors to switch from their traditional coconut oil in the diet to vegetable oil. The rate of heart disease went UP, ha ha. Now I don't know if they did other Western habits like smoking Marlboros while sitting on their hineys watching 'Baywatch', but I thought that was interesting. I have used coconut oil for 'buttering' potatoes. I've also used coconut oil as the poaching fat in making duck confit (wowza, was that good!). There is a difference in the quality of coconut oil. I can get some fragrant organic coconut oil from the Dekalb Farmers Market in the Atlanta area--it's wonderful. The local supermarket has Lou-Ana coconut oil--okay, but not spectacular. You'll also find that there are some claims made by people trying to sell you the stuff--"if you don't buy this particular brand of coconut oil harvested by sincere vegetarians who are kind to kittens, you're gonna miss out on all the benefits"--you just need to try to separate the hype from the fact. Hard to do sometimes....See MoreCoconut oil ... Recipes?
Comments (17)yes you can not keep it near your stove for sure it will be liquid. I had mine in a caddy with my other stuff like my olive oil on the counter to the side of the stove, went to use it and it was liquefied on the top. So I know not to put it close to any heat sources or in the sunlight. I have severe GERD even with my prilosec but so far the coconut oil has not had any ill effects but I have never tried eating it straight....See MoreSubstituting coconut oil
Comments (13)Oh so right about adding coconut oil (liquid) to cold ingredients!!! Make sure your eggs are room temperature, and you may need to take the chill off of milk, yogurt, or other cold ingredients (few seconds in the microwave), otherwise you'll end up with chunks of solid coconut oil. The "solid nature of coconut oil is a PITA but will need to adjust to it" isn't a problem if you leave your coconut oil at room temperature, especially during warmer weather in an ambient temperature warmer than 70-degrees F. It gets harder the cooler the ambient temperature, but I've never stored coconut oil in the refrigerator - EVER. As part of the "Seven Survival Foods", I store enough coconut oil for 3-years (which I do of all the "Seven Survival Foods") and rotate it regularly and it's stored in a cool basement storage room until I move it to the kitchen. Several years ago I kept a cup of Nutiva Coconut Oil in our pantry for several years after the use-by date to see if it would go rancid. It never did and I finally went ahead and used it for homemade deodorant mixed with baking soda, cornstarch and essential oils. I mix coconut oil with homemade peanut butter or almond butter. You can purchase it already mixed, but it's a lot cheaper to do-it-yourself. I use several brands, and LouAna brand (I can get it at Wal-Mart and Dillons/Kroger) doesn't have any coconut flavor, and it's also the least expensive I can purchase locally, and use it when I don't want any coconut flavor. I like to use a brand that has the light coconut flavor in baked goods that has chocolate in it. It's my little "secret" flavoring ingredient in brownies. Coconut oil is also great in homemade yeast bread to help slow staling and mold. I also use coconut oil in many of my homemade "convenience" foods that call for shortening or butter - pancake mix, baking mix, Magic Mix (a mixture of powdered milk, cornstarch and coconut oil - used for making homemade Fudgsicles, pudding, cream of ______ condensed soup, Pesto Alfredo Sauce, etc.). There are all kinds of things you do with coconut oil (see link below). I always wipe any off a spoon and use it as hand lotion. I apply it to my face each morning and night. I often make a hot beverage mid-morning and add a dollop of coconut oil and a tablespoon of gelatin powder as a pick-me-up (I get up around 3 a.m. daily) and it keeps me from snacking. For bacon grease.... I purchase packages of bacon ends from a local meat packing company and will cook the entire package. Much cheaper than buying bacon and you can use it in nearly the same ways you would strips. I strain the bacon grease, put it in mini-muffin tins and make bacon grease "pucks" and freeze them in a vacuum-sealed container. I freeze the cooked bacon ends on a flat cookie sheet in a single layer, then portion them in snack-size plastic bags and vacuum-seal them in a FoodSaver bag. The bacon pieces work in egg dishes, topping a BLT (sandwich or salad), etc..... -Grainlady Here is a link that might be useful: 101 uses for coconut oil...See MoreWho is the one subbing in Coconut Oil??
Comments (18)We sold coconut oil from NOW foods while I was still married to the ex. He still carries it, it's $5.99 for a 12 oz. bottle. It's more expensive than butter, and certainly more expensive than shortening, but not more expensive than walnut oil or hazelnut oil or even good olive oil and it's much healthier for your heart, IMO, than butter. They all have about the same amount of fat and calories, but all fats are not created equally in a nutritional sense. Ashley likes apples sauteed in a bit of coconut oil in lieu of butter, and says they don't need as much sugar either, because the coconut oil adds some flavor of its own. I use it in some baked goods, but find that things like shortbread are somewhat the worse in taste and texture for the substitution. Of course, I make shortbread about twice a year, so it's an occasional splurge anyway. It's all a matter of what you like, and I find that I have to experiment and try things to determine whether its a good sub for certain other fats. I can also say that I'm in my 50s and have extremely low blood pressure, my glucose levels are excellent and the only reason I have high cholesterol is my genetics, it's an inherited trait from my mother's side and has nothing to do with my diet. I eat sugar when I like (Michigan beet sugar, grown and made locally), butter in moderation, use regular old flour off the shelf. However, I grow my own organic garden, my own grass fed beef, my own free range chickens and eggs and then I can and preserve those things myself. I try to avoid the hydrogenated fats and remember what my old doc told me: "If it wasn't a food 50 years ago, it's not a food today". Of course, he also told me that if you're over 40 and you get up in the morning and nothing hurts, you've died in your sleep. In spite of that, I have no discernable aches and pains and can still do a cartwheel on Makayla's lawn, spend 10 hours digging post holes without giving out and outrun the grandkids, so I must be doing SOMETHING right. Annie...See More- 11 years ago
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