Comments on: Coconut Oil

By: kelsey

kelsey — Mon, 23 Apr 2012 20:15:11 +0000

Ashley- there has been a lot of evidence showing that agave has one of the highest levels of fructose, even more than high fructose corn syrup. It isn't a “natural” sweetener as it claims either. I have a post dedicated to natural sweeteners and their counterparts, but until then, here's an article to read: http://www.foodrenegade.com/agave-nectar-good-or-bad/

By: Ashley

Ashley — Mon, 23 Apr 2012 16:31:04 +0000

What is this about Agave? Is there something I missed? Is it not actually a good sweetener? I don't use it, I'm a fan of maple syrup myself (even though someone recently told me that it wasn't any different than having refined sugar...) but I know a lot of people who swear by it so I am just curious.

I know coconut oil is so good for you. We use it as a sunscreen. I just can't stand the taste or texture. I used to take a Tablespoon of it before every meal followed by a Tablespoon of Apple Cider Vinegar. I don't mind Apple Cider Vinegar but I can't stand coconut oil now. Even the smell makes me sick. I guess I'm just going to have to suck it up...

By: kelsey

kelsey — Thu, 19 Apr 2012 01:45:37 +0000

I have seen conflicting data on the smoke point (especially that of EV olive oil), but I actually don't fry at high temperatures anyway, so 350 is just right for me to use in all of my baking and pan frying at low temps. I stir-fried some asparagus for lunch today with it, and had the dial on about medium heat. It didn't smoke, and it was delicious. I got the “high smoke point” from reading about what a stable oil it is, and how you can use it for baking just like butter. The only real way to tell would be to pull out a thermometer, but I just try to stay away from really high temperatures when cooking on the stove anyway!

By: Jessie

Jessie — Thu, 19 Apr 2012 00:25:00 +0000

Do you ever fry in coconut oil? The smoke point for extra virgin coconut oil is actually 350 degrees…not much hotter than butter, and cooler than both EV olive oil and every variety of canola. Don't get me wrong, I love coconut oil, but it's interesting that the companies producing it claim a high smoke point when it's actually relatively low. Then again I haven't tried frying yet so I don't know from personal experience, just from Annie's (and a chart on wikipedia:
http://en.wikipedia.org/wiki/Smoke_point

By: kelsey

kelsey — Wed, 18 Apr 2012 18:01:14 +0000

Yes, USE IT MORE. It is so good for you. Add a couple of Tablespoons to a smoothie, either liquid or solid. In baking, when a recipe calls for oil, just add coconut oil (liquid). To get it liquid, just put it in a bowl with warm water (or the sink). You can use it in place of butter for sure. Use it to grease your pans, muffin tins, etc. Drizzle onto veggies for roasting, or in the pan for cooking meat. The possibilities are endless.

By: Mark and Hilary

Mark and Hilary — Wed, 18 Apr 2012 05:02:16 +0000

so….just a scoop in a smoothie? in place of butter in baking? what do I DO with it? I don't use a lot of oil/fat (a little butter here, a little olive oil there) normally, so I should look for places to use more?? You are the only research I read, so tell me more!