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Coconut oil

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anticheryl Nov 3, 2012 02:41 AM

I am hearing that coconut oil is much superior health wise to olive oil and butter. Any opinions?

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    magiesmom RE: anticheryl Nov 3, 2012 05:34 AM

    There are lots of threads here about this with of course a full range of opinions.

    2 Replies
    1. re: magiesmom
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      anticheryl RE: magiesmom Nov 3, 2012 09:12 AM

      Thanks for that information mm how do I go about finding it.

      1. re: magiesmom
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        anticheryl RE: magiesmom Nov 3, 2012 07:46 PM

        Sorry for not doing due diligence before asking you to. It's just that this board has had so many changes and I couldn't seem to find a place to search. But I did, and now need to wade through umpteen opinions , whilst waiting for my body to inform me whether it prefers coconut oil to the others.
        Again, thanks.

      2. Rodzilla RE: anticheryl Nov 3, 2012 05:53 AM

        That's on account of the medium chain triglycerides - they're shorter chain fatty acids that are more likely to used as fuel rather than stored. There are a number of reported benefits to them, and though the significance in formal research outcomes are mixed, there is a lot of anecdotal evidence out there - including my own. I like it.

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          Ridge RE: anticheryl Nov 3, 2012 09:29 AM

          It's good for you. Coconut oil has a bad rap because it is high in saturated fat. But, Aa Rodzilla said, it's high in MCTs. MCTs are metabolized differently than other fats and they boost metabolism. Studies show that people living in places with a high consumtion of coconut oil like the south pacific are very fit healthy. When they move away and change their diet and substitute other fats they become sick. And a study in Japan showed that consumption of 1 tablespoon of MCT oil a day led to weight loss.

          1. Rodzilla RE: anticheryl Nov 3, 2012 04:10 PM

            a warning to the OP, if you want to begin supplementing with Coconut oil, start slow. As it's metabolized it can have almost a laxative effect until you become accustomed.

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              celesul RE: anticheryl Nov 3, 2012 07:24 PM

              I'm not sure exactly how it compares in terms of health, but it is certainly digested differently. I've long had trouble digesting large amounts of fats (I was that one kid who couldn't eat pizza...) but coconut oil doesn't trigger this trouble (I may have eaten much more coconut milk ice cream than is at all reasonable...), so I can attest to the body handling it differently. Oh, and it makes truly divine popcorn.

              4 Replies
              1. re: celesul
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                anticheryl RE: celesul Nov 3, 2012 07:35 PM

                Amen to the popcorn! Heavenly. So far so good, have traded it for butter for frying morning eggs and on toast. Pretty much everything. Almost five days and no bowel probs and the best thing, no taste problems!
                Thanks for your input.

                1. re: celesul
                  Rodzilla RE: celesul Nov 3, 2012 11:17 PM

                  oh you too?

                   
                  1. re: celesul
                    Becca Porter RE: celesul Nov 5, 2012 03:00 PM

                    My two year old has to have popcorn daily lately. I don't feel too bad since it is a whole grain cooked in just a little coconut oil with a pinch of salt.

                    1. re: celesul
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                      sisterfunkhaus RE: celesul Nov 10, 2012 08:51 AM

                      I can't eat it any other way than with virgin coconut oil.

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                      Puffin3 RE: anticheryl Nov 4, 2012 04:36 AM

                      We have been using ti for a few years for everything except when butter gives a flavor we need. I like eggs fried in butter for instance. See if you can buy it in three gallon pails from a food distributor. We can fortunately. It's a LOT cheaper that way. You can go in on a pail and share the cost with friends/family.

                      2 Replies
                      1. re: Puffin3
                        greygarious RE: Puffin3 Nov 4, 2012 12:41 PM

                        It's quite reasonable at Costco and Trader Joe's. $15.99 for 54 oz at Costco. Smaller jars at TJ's.
                        Fortunately, CO does not need refrigeration and resists rancidity. I am just finishing the second of 2 large containers bought 2 years ago.

                        I assume OP saw Dr.Oz discussing CO's benefits a few days ago.
                        He said it jumpstarts the fat-burning process during digestion.

                        I too use it except when I want the flavor of butter or bacon grease, or when the slight coconut flavor of CO clashes with the rest of the ingredients. CO is useful in baking anything with a crust because refrigerated leftovers won't be soggy as long as they are served cool. Ditto for streusels and crumb toppings. Chilled CO is VERY firm.

                        1. re: greygarious
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                          anticheryl RE: greygarious Nov 4, 2012 01:27 PM

                          Thanks gg, and yer right about Oz. Wish he would stop with all the gimmicky stuff he does on his program, contests and crap, but have to love him for his passion.
                          Yeah I found out about how firm CO gets when refrigerated before I knew about the rancidity issue. That more than almost anything was what was most convincing to me to try it. I have used it almost exclusively for about six days now and am looking for more ways to incorporate it into my normal diet. I decided to try to fool myself into believing it's butter by stirring a little turmeric into it, nope, can't fool mother nature. All in all I find it quite palatable and will continue experimenting with it in my trusty ole body.

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                        Puffin3 RE: anticheryl Nov 5, 2012 06:42 AM

                        We buy thirty three pound plastic pails of 'food grade' cc oil for $76.00.

                        1 Reply
                        1. re: Puffin3
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                          anticheryl RE: Puffin3 Nov 5, 2012 10:20 AM

                          I live alone so that would last me several years. Do you think it would not get rancid after a year? Just kidding. What the heck do you do with all that oil?

                        2. MVNYC RE: anticheryl Nov 5, 2012 12:38 PM

                          I have been thinkning of making the switch to coconut oil for health reasons and have a few questions. How strong is the coconut flavor in the finished dish. I cook Italian/Mediterranean style and those flavors don't really seem to mix. Does coconut oil work here or should I continue to use olive oil/butter/lard as I normally do. Obviously I would keep using olive oil for raw preparations.

                          thanks

                          5 Replies
                          1. re: MVNYC
                            greygarious RE: MVNYC Nov 5, 2012 01:16 PM

                            With the caveat that palate discernment varies from person to person: I use coconut oil when baking brownies because I like the slight coconut flavor that it imparts. But that's a half cup for a box of Ghirardelli Dark Chocolate Brownie mix. I do not taste it when I use a tbsp or less to sautee some chops or chicken, nor when I use it in stir-fries. I don't think I have used it in Italian recipes but don't think 'd taIste it if I used it to saute meatballs that then go into tomato sauce, for example. If you drown your food in olive oil the way Lidia Bastianich, for example, does, I don't think you could substitute coconut oil. Also, you have to keep in mind that CO is solid at room temps below 78F. You would not want to use it in a pourable salad dressing or cold sauce, for that reason.

                            1. re: greygarious
                              MVNYC RE: greygarious Nov 5, 2012 01:47 PM

                              I meant strictly for cooking purposes being as how coconut oil responds to heat better than olive oil.

                              I will try it with some sauteed dishes. Thanks,

                              1. re: MVNYC
                                linguafood RE: MVNYC Nov 5, 2012 03:26 PM

                                I think it might depend on the brand you get, or whether it's virgin or filtered or some such.

                                The first coconut oil I bought I loved, it had a barely noticeable coconut flavor. I find the brand I currently have, Nutiva Extra Virgin Organic (which was also bitchin' expensive), a bit too coconutty for my taste, which is why I combine it with peanut oil when I make popcorn these days. I would likely not use this particular brand for stir-fries -- unless I wanted coconut flavor in them -- and most definitely not for Italian/Mediterranean dishes.

                                1. re: linguafood
                                  greygarious RE: linguafood Nov 6, 2012 11:08 AM

                                  That's the only brand I have used - I got it 2 yrs ago on Amazon and remember that the lowest cost per ounce at that time was to buy the pack of two 54oz jars. I don't remember how much that was, though. I have recently bought the Trader Joe's and the one from Costco, but am not yet finished the Nutiva so the others are unopened.
                                  I HOPE they are as coconutty, since I love coconut.

                                  1. re: greygarious
                                    linguafood RE: greygarious Nov 6, 2012 12:47 PM

                                    It works nicely in recipes where you want coconut flavor -- a flavor I enjoy as well... just not in *everything* fried or sautéed.

                          2. Becca Porter RE: anticheryl Nov 5, 2012 03:04 PM

                            Another interesting use is bullet proof coffee. Coffee blended (in a blender) with a couple tablespoons grass fed butter and 1 tablespoon of coconut oil. My dad drinks it daily as like a liquid breakfast.

                            It is surprisingly delicious and gives you energy.

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