[quote]redsol1 wrote:
When an oil hits it’s smoke point the fat basically goes rancid and becomes nutritionally useless.[/quote]
Not only that, but I’m pretty sure it turns into free radicals, which are basically the exact opposite of anti-oxidants.
OP, you can get coconut oil in gel-caps like fish oils, but they’re far more expensive.
[quote]rrjc5488 wrote:
Not only that, but I’m pretty sure it turns into free radicals, which are basically the exact opposite of anti-oxidants.[/quote]
you are correct!
La’
Redsol1
The whole point of coconut oil is all the awesome stuff in it WHEN IT IS UNREFINED.
And no, I did not taste it when cooking eggs, red potatoes, searing up a beef tenderloin, etc etc etc. I DID taste it when I’d add a blob to my espresso, and that was in a very good way.
$22 for the 78oz tub at Costco, for the good, unrefined stuff.