Coconut Oil

What's the consensus around here on coconut oil as a dietary ingredient? I have been researching it but was wondering what folks around here have to say.

rwj

It is the worst vegtable oil for you. It is saturated fat. When I go that route I'd rather opt for butter.

[Jenise]

Robert, a friend who tended to fall under the spell of every medicine show snake charmer who came along once gave me a jar of coconut oil, and it sat in my pantry for two years before I threw it away unopened. I can't recall what all it was supposed to cure, but the sat fat problem that Carl mentions made me decide that my world was complete without it so I never even tried it. Besides, it looked more like something you should spread on your legs than put in your food.

[Robin Garr]

It is the worst vegtable oil for you. It is saturated fat. When I go that route I'd rather opt for butter.

Doesn't palm oil beat it in the cardiac sweepstakes?

I could see using palm or coconut oil in moderation for a specific ethnic purpose, but I couldn't really imagine keeping a big jar around. I'm not even sure where I could get it ... I'd know where to go (African shops) for palm oil, but it never even occurred to me to look for coconut oil locally.

Lessee here ... well ... this Web hit suggests that palm and coconut oil are about equally bad, and on a par with Crisco or margarine (vegetable shortening). I'd say it's a good idea not to go heavy on all of them, but using it for a recipe-specific purpose really isn't going to send a shot of deadly fat straight from your tummy to your heart.

The National Heart, Lung, and Blood Institute warned that "a high content of saturated fat... found in ..... palm kernel oil, palm oil, coconut oil and cocoa butter" put people at risk for having heart attack or stroke.
* For the sake of your heart, minimize the intake of both saturated fats and trans fats. Choose wholesome fresh foods instead of packaged foods, which usually contain these bad fats.
* Avoid using cooking oils that are high in saturated fats and trans fats such as coconut oil, palm oil or vegetable shortening. Instead, use oils that are low in saturated fats and high in mono- and polyunsaturated fats such as canola oil, olive oil and safflower oil.
* As saturated fats are found in animals products, choose lower-fat version dairy. In addition, trim visible fats and skins from meat products.

It is the worst vegtable oil for you. It is saturated fat. When I go that route I'd rather opt for butter.

You could not be more wrong.

It's wonderful stuff I use it all the time.

It is the worst vegtable oil for you. It is saturated fat. When I go that route I'd rather opt for butter.

You could not be more wrong.

It's wonderful stuff I use it all the time.

I tend, at this point, to agree with Chef, from what little I know, and have heard, it does seem to have some health benefits. I have never seen it, but I do love Coconut Syrup and use it for the occasional bite of a pancake that I take. A granddaughter is crazy over coconut syrup, which I buy in Redding, but they cannot find in Sacramento...crazy!

Doesn't palm oil beat it in the cardiac sweepstakes?

I could see using palm or coconut oil in moderation for a specific ethnic purpose, but I couldn't really imagine keeping a big jar around. I'm not even sure where I could get it ... I'd know where to go (African shops) for palm oil, but it never even occurred to me to look for coconut oil locally.

Oh, this "unhealthy" oil can be bought at any health food store. It never goes rancid, either.

Coconut oil IS saturated fat. So for cholesterol level effects, it has to be classed with butter, lard, and beef tallow.

It's nowhere near as bad as hydrogenated vegetable oils such as margarine or Crisco. Those contain significant amounts of trans fats, which are the ultimate bad fat--at least according to our best dietary knowledge.

So coconut oil isn't as good for you as vegetable oils such as olive, peanut, or corn. Coconut oil IS a major ingredient in a lot of South Indian vegetarian cuisine, and, as a major constituent in coconut milk (which is a coconut oil emulsification), in Thai cuisine. But there's a lot worse out there. And used in moderation--no problem, unless you're one of those unfortunates with a fat and cholesterol metabolism problem.

-Paul W.

Here's the problem I have with that. I don't believe cholesterol has anything to do with heart disease.

I believe there's been a whole lot of new research into its health benefits, but only if you use virgin coconut oil. My friend Spice and More wrote this on her blog:

Then I read an article on the health benefits of extra virgin coconut oil. Yes, contrary to popular wisdom, it is actually quite a healthy choice. Your body does not store it as fat and something about lauric acid. And apparent health benefits in relation to the thyroid function and diabetes. Google it if you want to know more. You will be surprised. The key is that it needs to be virgin coconut oil – not the super processed stuff that is either totally odourless and colourless or smells and tastes terribly rancid. Virgin coconut oil is supposed to be pressed soon after picking, in a place close to where it is picked, using manual (and not chemical) extraction. So now I try and use the coconut oil instead of olive oil or butter. It has a lovely gentle coconut flavour and aroma and is quite nice in sweet baked things as well as cooking. A nice way to add a coconut flavour without coconut cream.

Mind you, I tried it, and didn't like the flavour of it, so I don't use it.

And you can't make "theater" popcorn without it.

I fairly expected Chef to be more positive than most. I also expected to get a fairly polarized set of opinions, which I did.

What I have found thus far is that coconut oil is mostly saturated fat (90%: 15% caprylic and capric, 45% lauric, 18% myristic, 10% palmitric, and 8% monounsaturated oleic). This means that coconut oil will raise cholesterol levels. However, the fatty acids present in coconut oil are mostly medium chain fatty acids (MCFA) which raise HDL and not LDL cholesterol levels. From what we know about cholesterol it is that high HDL levels are good. So the cholesterol ratio now becomes important. If we are raising our cholesterol by ingesting coconut oil but lowering our ratio between HDL and LDL then this may actually be a good thing.

Celia is correct in her mention of EVCO and the cold pressed method of extraction. This preserves much of the purported benefits of the oil. Also, lauric acid is the prevalent fatty acid in coconut oil (see above). If any of you were breast fed for any amount of time then this is the same fatty acid that you so eagerly suckled. Human breast milk is made up mostly of lauric acid. Purportedly, lauric acid has antimicrobial properties (good for infants with developing immune systems).

I have heard that coconut oil will solidify in the blood but this myth has been dispelled by the oils low melting point of 76°.

So what does all this mean? Well, from what I can tell it means that coconut oil will raise your cholesterol but mostly (if not exclusively) your HDL's. I think that Robin probably has it when he says that it probably doesn't hurt to have it now and then, just like anything else we eat. If incorporated into a well balanced diet then it shouldn't do any harm.

For what it's worth, Andrew Weil says that, in his opinion, not enough research and testing has been done on the oil (in terms of human diet) so he doesn't advocate using it as an ingredient. He is not the only diet guru I have heard say this but he is the most notable.

And, Jenise, while I haven't been ingesting coconut oil with any regularity I will say that I have been rubbing it on my hands and face every day and my skin feels great!

rwj

And, Jenise, while I haven't been ingesting coconut oil with any regularity I will say that I have been rubbing it on my hands and face every day and my skin feels great!

I do that,too. I didn't even get into the extra virgin thing, but that's all I buy.

If it promotes HDL, then indeed it may have heart health benefits.

The idea that coconut oil (or any dietary fat) might solidify in the blood is pure nonsense. Fats and cholesterol are transported in the bloodstream in small protein-coated particles. These are the high, medium, and low density lipoproteins (HDL, MDL, LDL) that you hear about so much. Furthermore, coconut oil in the diet is broken down by digestion into glycerin and free fatty acids. The fatty acids hook up with compounds called bile salts and are absorbed by the cells lining the small intestine. The intestinal cells reassemble the free fatty acids into fat molecules (triglycerides), package them up as lipoprotein particles, and send them on their way into the bloodstream.

I haven't used pure coconut oil in cooking, but I use coconut milk (the raw emulsion of coconut oil and water) a lot.

-Paul W.

I love coconut oil - for pedicures. It's wonderfully moisturizing.

I have been rubbing it on my hands and face every day

I hear that can leave you copra coloured.....

I tend not to use coconut oil unless cooking a recipe from a cuisine that calls for it.

And, Jenise, while I haven't been ingesting coconut oil with any regularity I will say that I have been rubbing it on my hands and face every day and my skin feels great!

I do that,too. I didn't even get into the extra virgin thing, but that's all I buy.

Let's face it Chef, at your age, you don't need the extra virgin anymore...

Paul,
Thanks for speaking to the myth. I was about to do the same. Amazing how ignorant people will make up anything that seems plausible.

Paul,
Thanks for speaking to the myth. I was about to do the same. Amazing how ignorant people will make up anything that seems plausible.

I"m actually glad that Paul got to it first, Bernard. You having such insipid manners and all.

rwj