>  > All about: Coconut Oil
All about: Coconut Oil

All about: Coconut Oil

Friday, 29th May 2015

Coconut oil has become a bit of a food hero, racking up the health accolades and being hailed a superfood. But is it really all that?
And what happens if you don’t like coconut?! Read on for our must-know guide to coconut oil…
  • Yes coconut oil is a saturated fat but it is not the same saturated fat that you find in red meat and dairy products. It contains medium chain triglycerides, a type of saturated fat that is converted into energy in the liver instead of being deposited as body fat, making this a great choice for anyone needing to lose weight or low on energy. Studies also suggest it may reduce abdominal obesity, often associated with chronic diseases like type 2 diabetes.
  • Coconut oil is a great immune booster for all the family as it contains natural anti-viral, anti-bacterial and anti-fungal properties. Add it to smoothies or blend with some fruit for a tasty spread.
  • Knowing what oils to cook with can be a challenge – if you heat delicate omega-rich oils above their smoke point they will become toxic. Saturated fats generally are better to cook with than omega-rich oils as they can withstand the heat better. Refined coconut oil can be used for cooking at lower temperatures, but as with all unrefined, cold-pressed oils, virgin coconut oil is best used raw, such as in desserts, dressings or smoothies, where its nutritional content is retained.
  • Those at risk of cardiovascular disease are usually advised to avoid saturated fats. However, coconut oil is cholesterol-free and studies have found it increases the ‘good’ HDL cholesterol and improves the LDL:HDL cholesterol ratio, meaning it may reduce your risk of heart disease.
  • Many brands now offer a flavor- and aroma-free coconut oil, so if you don’t want your green beans all coconutty, they don’t have to be. Genius.
Dorothy’s first impressions…
‘I remember the first time I tasted coconut oil in cooking. It was at a friends house in Brooklyn and the kale, squash, fish and rice all tasted of coconut… not really my cup of tea. I went back to olive oil and grass-fed butter until I took a holistic cooking class at The Natural Gourmet Institute in New York where they sold a version that was tasteless (I was also even happier to see that I could buy it here in England at Planet Organic and not have to order it by mail)! I was thrilled, as my partner has an arthritic condition called Ankylosing Spondilitis I read that coconut oil may have anti inflammatory effects on arthritic conditions and wanted to see if it would make a difference. I now love using the tasteless coconut oil for searing, such as steak, scallops and fish, and for grilling and sautéing vegetables, as it can take the higher temperatures. I keep a tasty raw coconut oil on hand for my smoothies and skincare needs.’
Dorothy & Stephanie
Fig & Bloom
Bespoke Nutrition in the Kitchen


Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)