Cooking with Coconut Oil

Cooking with Coconut Oil

One of the ways to be able to ingest more coconut oil is replace your cooking oil with coconut oil! You can use coconut oil for cooking! Coconut oil has a high smoke point, making it absolutely ideal for cooking – especially frying. It also has the good kind of fats, medium fatty acids, that not only gives you more energy, but also help burn fats in your body faster*. It is a better choice than all the other healthy kinds of oil – olive oil and canola oil.

Health practitioners recommend one take three to four tablespoons of extra virgin coconut oil like Skinny Coconut Oil everyday to enjoy its maximum benefits. This might be a challenge for some people who do not like the taste, texture of smell of coconut oil. It’s a good thing there are other ways to incorporate coconut oil into one’s diet.

How Do You Cook with Coconut Oil?

When cooking, replace your cooking oil with coconut oil at 1:1 ration. For shortening, replace 1 part shortening with 3/4-part coconut oil. Either melt it or use it at room temperature depending on your needs. Keep in mind coconut oil will mix well when the rest of your ingredients are at room temperature. It makes a great replacement for less healthy alternatives like vegetable oils and shortening, which can contain GMOs and Trans fats. Use coconut oil at room temperature for flaky baked products. Melt coconut oil and use it in its liquid state to replace vegetable oil and butter.

Why Use Extra Virgin Coconut Oil?

Extra virgin coconut oil like Skinny Coconut Oil can actually improve blood lipid profiles*. Skinny Coconut Oil is extra virgin, 100% pesticide free, all-natural, raw coconut oil that is cold pressed at room temperatures below 115°F and is perfect for use in raw diets. Most other "virgin coconut oils" are expeller-pressed or centrifuge-processed at the temperatures above 115°F which changes the nutrient content of the coconut oil.

What Do the Professionals Say About Coconut Oil?

In two separate rat studies, virgin coconut oil was compared against copra oil (refined coconut oil) and corn oil. The virgin coconut oil significantly reduced Total and LDL cholesterol, oxidized LDL, triglycerides and increased HDL (the good) cholesterol (Source). In a study of women with abdominal obesity, coconut oil increased HDL and lowered the LDL:HDL ratio, while soybean oil increased Total and LDL cholesterol and decreased HDL (Source). Medium chain triglycerides (the fats in coconut oil) have also been shown to reduce blood triglycerides compared to long chain fats (Source).

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