I’ve included an update to this post from Dec. 2016 today and thought you might like to read about it. See the bottom of this post for the update.
Coconut oil has been given a bad wrap unfairly. It’s been proven scientifically that it has way more benefits for which most doctors gave it credit. Actually, doctors believed that if you had a heart problem you had to stay away from coconut oil because they “assumed” it was part of the problem. Little did they know that was quite the opposite.
Here is a quote from Dr. Axe – “Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease.” Rather than my repeating everything Dr. Axe tells you about coconut oil, please go here to read his article about 20 benefits of this great oil.
I’ve been using coconut oil for quite a while now – even before all this adventure of mine began. It has actually contributed to a lot of benefits for me in that it has antiviral, anti-inflammatory properties, and helped with weight reduction.
I probably get about 2-3 Tablespoons (or more) of a combination of coconut oil, olive oil, and/or avocado oil each and every day. Usually it’s more coconut oil, because I use it in my teas each day, but also for cooking, baking, and personal care.
Coconut oil contains MCT (medium-chain triglycerides) which are great for weight reduction. Over the past couple of years, I have lost about 45 pounds (and don’t know where they went, but really don’t care either). Bonus! I know that it wasn’t just the coconut oil, but stopping eating all gluten products certainly helped there too!
OK, so the question is which type of coconut oil should I be buying and/or looking for? Well, there are two types – Virgin and Refined. Another thing to look for is if the oil is processed it should be Hexane Free (Hexane is a chemical used to extract oil from seeds and vegetables, but is also referred to as a “cleaning agent”). Please read your labels carefully.
There is little difference between Virgin and Refined Coconut Oils because they both contain MCT. The main difference in some of the refined ones is they may have the coconut scent and taste removed so that it’s just the oil.
I buy my coconut oil in the largest container I can handle. At Costco, they sell a Kirkland brand of Organic Virgin Coconut Oil in an 84 oz. container (2 lb). It was solid when I bought it at the warehouse store, but a couple of days later it was totally liquid. I also buy LouAna Coconut Oil in a 14 oz container and Carrington Farms Cooking Coconut Oil from Walmart or wherever I can find it. I use LouAna or Carrington Farms when I know I’m making food for my husband, as he doesn’t like the smell or taste of the oil when I’m cooking, especially on the stove top, as they don’t have a coconut taste or smell. So even if he doesn’t know I’m using it, he’s getting the benefit of the oil in his diet as well.
Coconut oil can be used for cooking and baking. It is liquid at room temperature, but will turn solid at temperatures below 76 degrees Fahrenheit. I love that it turns liquid at room temperature because it makes it easy to use in recipes. I just pour the oil into my measuring cup or scoop into a measuring spoon – no “leveling” required.
Another thing about coconut oil is it won’t go rancid like some other oils! Please do yourself a favor and do not use vegetable oils, or canola oil or any “hydrogenated” oil – none of these types of oils are good for you and actually will contribute to clogging up your arteries and make you unhealthy. I will probably go through one 84 oz container of coconut oil in about 1 to 1-1/2 months and that is mainly for my tea and some baking.
I did mention that coconut oil is also great for personal care. How you say? Well, it’s in my toothpaste (helps keep my gums healthy and teeth whiter); it’s in my homemade skin care products (moisturizes the skin); it’s in my cough syrup (antiviral properties help reduce length of cold symptoms). Coconut oil has many benefits in your life.
I almost always use coconut oil in my baking whenever oil is called for in a recipe. I might use avocado oil in some recipes due to its very mild flavor and taste. Actually, in my AIP English Muffin recipe you could use either coconut oil, avocado oil, or olive oil for the fat – they all work equally well.
When using coconut oil in my tea, it makes the tea quite “creamy” tasting. You would have to blend in a blender to get this action, so don’t just add the oil, blend it in.
I hope this clears up some of the question about coconut oil and the benefits of using it.
Update: I’ve just received a note from Jen at Jen Reviews about an article she produced about the 7 Health Benefits of Coconut Oil. It may be repetitive in spots, but certainly adds to what I’ve included.
Have a blessed day and week ahead.