I must admit, several years ago when I heard about cooking with coconut oil I was totally against it. I was under the impression (like so many others) that coconut products were high in fat…so why would I knowingly add more fat to my diet? As I became more educated on the product/issue, I soon realized my earlier knowledge was incorrect. Glad I was wrong…because I LOVE using COCONUT OIL, and now try to incorporate it in my cooking as much as possible.
I will often replace coconut oil with other oils/fats during my cooking/baking. I LOVE using it on my morning toast or bagel instead of butter. I enjoy the taste when used in skillet frying and sautéing.
Coconut oil and coconut products are a staple in diets in the Pacific and Asia. In his book The Coconut Oil Miracle, Bruce Fife goes into great detail about the health benefits of this amazing oil.
Some of the noted benefits of using COCONUT OIL are:
- Relieving dry flaky skin
- Making your hair shiny and dandruff free
- Help to prevent heart disease
- Aids in weight loss
- Reduce inflammation
- Helps with premature aging
I truly enjoy the taste of coconut oil, and knowing the health benefits it carries, I find myself taking a spoonful each day to try and reap the so called health rewards. Every little bit helps so why not? Research claims it is among the healthiest oil you can consume.
Coconut oil has a consistency similar to butter. If you melt it and mix it with another oil (say olive oil) it will remain in a liquid state that is great for salad dressing.
I have added it to my smoothies, but unless I consume them right away (not placed in the fridge for later use) I find the oil hardens and I am left with drinking little “beads” of oil, which I’m not a fan of.
It is very stable and does not have to be kept in the fridge. It has a long shelf life, so buying it on sale is not an issue. It will keep for a long time.
So…do you use coconut oil in your baking/cooking? Any other great ideas for this wonderful tasting oil?