18 May 2010

Using Coconut Oil

So you've decided to try it; great! Now you need to know what to do with it.  

It's delicious, it's nutritious, and it's versatile.


Best for:

baking and sautéing. 

Whole Foods market recommends it especially for making popcorn (why didn't I think of that?! Ooh, and drizzle a little dark chocolate over it...), or making hashbrowns. 
I have used it in smoothies, both as a supplement, and for the light flavor of coconut. I have used it for stir-frys as well; the flavor isn't quite as pronounced, so if you have strongly flavored food, you could use this oil for most of your medium temp cooking.

Not great for:

deep-frying, high-temp frying. 

Once an oil reaches its smoking point, it begins to break down, and release free-radicals. For your health's sake, if you ever heat your oil too high to the point where it's smoking, your best bet is to dump that oil, and start over.

Other Uses


Coconut oil is a great moisturizer for your hair, especially very coarse hair. It's even been used for treating dandruff.

Skin Care:
Coconut oil is unique, in that its chemical make up allows it to be exposed to light without the threat of oxidizing. Oxidation of any oil releases free-radicals, which are a leading cause of cancer and signs of aging. Coconut oil not only can withstand more light than most virgin oils, but it is loaded with antioxidants, which fight free-radicals. 

Some people even claim it can be used to heal wounds (though it's unclear if this is due to ingesting it, or using it topically...)

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