Coconut Oil Cooking



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Coconut Oil Cooking
How 's cooking with coconut cooking oil?What food store can I buy it from and has anyone use it for frying?

Whether coconut oil burns quickly during cooking or not largely depends whether you're using a refined or unrefined oil. Refining an oil will raise its burning or smoking point. Unrefined coconut oil smokes at about 170C, while the refined oil smokes at about 230C.

Whatever oil you use, never keep reusing it for deep-frying like some street food vendors who are using practically black oil (can't imagine the amount of carcinogenic (cancer-causing) substances in it!)

Often you hear of coconut & palm oil enthusiasts & producers extolling that it's cholesterol free or low in it and hence is 'healthy'. This is obviously an attempt to pull wool over consumers' eyes as 1) any plant matter or its extract naturally has no cholesterol or only a minute trace amount since only animal fats & matter have cholesterol, therefore highlighting such a natural characteristic is superfluous, and 2) coconut oil & similarly palm oil are extremely high in saturated fats, which hardly makes them a healthy oil by any stretch of the imagination.

So, anyone who suggests that coconut oil is good for people with heart problems should really learn the facts for their own health benefit, before they end up with clogged arteries & heart diseases from over-consumption of such oils.

My advice is to use either canola or olive oil or their blends as the healthiest options. Even your generic vegetable cooking oil is way healthier than coconut & palm oils, butter, lard, ghee etc. Health is not an area in life to be penny-pinching about.

Does Cooking With Coconut Oil Change the Taste of Your Food?

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