Sunday, November 7, 2010

Why Coconut Oil? Winter's Coming.

Yesterday, I was asked why I didn't I sauté my apples in Olive Oil instead of Coconut Oil, this is why:

If you have read any recent articles about Coconut Oil, it is now considered the most healthy.

"The Benefits of Olive Oil and Coconut Oil.

Every one knows that olive oil is good for you. It has been ingrained in our brains. Extra virgin olive oil is the best.
But did you know that once heated it loses many of it's benefits? This is where coconut oil comes in.

Extra virgin coconut oil (vco), is the only healthy oil that retains it's nutritional qualities and benefits at very high temperatures making it the best oil to cook with.

Extra Virgin coconut oil is good for the heart, promotes weight loss by speeding up your metabolism and helping with the proper function of the thyroid gland, keeps your breath fresh, makes a wonderful skin moisturizer and softener, also works well as a sunscreen and does not wash off as easily as sunscreen lotions, works as an underarm and foot deodorant and as an antiperspirant. The benefits of coconut oil are countless!"  More at:

"If there was an oil you could use for your daily cooking needs that helped protect you from heart disease, cancer, and other degenerative conditions, improved your digestion, strengthened your immune system, and helped you lose excess weight, would you be interested?

This is what coconut oil can do for you:

What Coconut Oil DOES NOT Do:
  • Does not increase blood cholesterol level.
  • Does not promote platelet stickiness or blood clot formation.
  • Does not contribute to atherosclerosis or heart disease.
  • Does not contribute to weight problems.
What Coconut Oil DOES Do: 
  • Reduces risk of atherosclerosis and related illnesses.
  • Reduces risk of cancer and other degenerative conditions.
  • Helps prevent bacterial, viral, and fungal (including yeast) infections.
  • Supports immune system function.
  • Helps control diabetes.
  • Provides an immediate source of energy.
  • Supports healthy metabolic function.
  • Improves digestion and nutrient absorption.
  • Supplies important nutrients necessary for good health.
  • Supplies fewer calories than other fats.
  • Promotes weight loss.
  • Helps prevent osteoporosis.
  • Has a mild delicate flavor.
  • Is highly resistant to spoilage (long shelf life).
  • Is heat resistant (the healthiest oil for cooking).
  • Helps keep skin soft and smooth.
  • Helps prevent premature aging and wrinkling of the skin.
  • Helps protect against skin cancer and other blemishes.
  • Functions as a protective antioxidant."   
Lauric Acid (found in coconut oil) is necessary for good health says Dr. Mary Enig, a Ph.D. nutritionist/biochemist and one of the world’s leading authorities on fats and oils.

"The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc."  More at:

Coconut Oil in Your Kitchen

"I only use two oils in my food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat that works great as a salad dressing.

However, it should not be used for cooking. Due to its chemical structure, heat makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their double bonds.
I strongly urge you to throw out those omega-6 vegetable oils in your cabinets.   Why?
Reason # 1: Most people believe that frying creates trans-fat. That is not the major problem, in my opinion. Although some are created, they are relatively minor. There are FAR more toxic chemicals produced by frying omega-6 oils than trans-fat.
Frying destroys the antioxidants in oil and as a result oxidizes the oil. This causes cross-linking, cyclization, double-bond shifts, fragmentation and polymerization of oils that cause far more damage than trans-fat.

Reason # 2: Most of the vegetable oils are GMO. This would include over 90 percent of the soy, corn and canola oils.

Reason # 3: Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, which creates an imbalance in the ratio of omega-6 to omega-3. I believe that excessive consumption of damaged omega-6 fats contributes to many health concerns.
There is only one oil that is stable enough to resist mild heat-induced damage, while it also helps you promote heart health and even supports weight loss and thyroid function -- coconut oil.
So, whenever you need an oil to cook with, use coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes. Even though I don't fully recommend frying foods, if you must fry, by all means use coconut oil -- it's your smartest choice."
More at:
"Research shows that replacing other cooking oils with virgin coconut oil generally creates a more favorable HDL/LDL ratio.  This oil has antiviral, antibacterial, antimicrobial, and antiprotozoal properties and, like all whole foods, contains nutrients for a healthy body."  More at:

Since I found out that coconut oil is good for the skin and hair, I am going to go to the health food store to buy a separate 1lb jar of NOW brand, on Wednesday.  (That is the day it is 20% off!) Then I can have another jar in the bathroom. 
But Barleans (above) is supposed to taste better for cooking, baking or putting in smoothies, but more expensive.

I know that is more than you really wanted to know about Coconut oil.

It is cooler again, and the cats had to wait until the sun came around to the screen porch, before they could go out there.

We will have to get ready for Winter, I even put socks on today!


Leno said...

Hmm, very interesting. May have to try coconut oil.

pidge said...

Is it easy to find or do you have to get it at a health food store. They are always way over priced.

Gypsy said...

But does it taste like coconut? I think coconut smells wonderful in suntan lotions, but can't stand the taste of it!

LakeConroePenny,TX said...

Thank you for your comments, Pidge and Gypsy.

Pidge, I understand that it can be bought at Walmart. Maybe in the health food section, or the pharmacy. But I don't know if that is the good, organic kind, or if it has been 'messed up'.

Gypsy, So far I have only had the NOW brand, and it doesn't taste of anything that I can tell. But I have heard that each brand tastes differently.

I hope that helps answer your questions.
Happy Trails, Penny, TX

LakeConroePenny,TX said...

Thank you for your comment, too, Arlene. Sorry I didn't see it before I read Pidge's and Gypsy's comments.
Happy Trails, Penny, TX

Anonymous said...

HI Penny

Where did you buy the Now Brand? This was a very interesting post. I only use olive oil to cook with.

Take Care
Brenda Brown

LakeConroePenny,TX said...

Thank you for your comment, Brenda.

I buy it at the health food store in the next town, but here is their Store Locator:
It is 20% off on Wednesdays, here. So that makes it $6.40 for 12 oz.

But I heard Barleans tastes better, so I am going to try that next time.
Happy Trails, Penny, TX