Coconut Oil?

Diet and Nutrition
21

[quote]dcolacu1 wrote:

[quote]BulletproofTiger wrote:

[quote]dcolacu1 wrote:

[quote]Vegita wrote:

[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]

Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.

V[/quote]

I was under the impression that smoke point was the key. According to Smoke point - Wikipedia the smoke points for different oils can be all over the place depending on the quality and refinement of your particular brand. Different kinds of olive oil are all over the chart. Whenever I try coconut oil at high heat, it is usually gone before long and my meat sticks to the pan. I made the switch to grapeseed oil for beef/chicken since that’s what Robert Irvine does for most meats and I think he’s an excellent chef. Again, I love coconut oil for eggs, but I personally have had better results with grapeseed at high heat. [/quote]
Cooking results or health results?
[/quote]

Cooking results. I’ve been using coconut oil for about a year and grapeseed for about a month. I typically have good HDL/LDL/total chol. numbers and haven’t been tested in about a year and a half so I can’t make any objective comments on health results.
[/quote]

I think grapeseed oil is a Poly, which creates far more toxins when heated than saturated or mono. So you might want to consider that aspect of it as well.

Generally meat should be grilled or cooked in the oven in dry heat. The only time I really ever fry meat in oil is if I’m doing a stir fry, and then the meat is thin enough to be cooked pretty quickly on medium high heat, so the oil is only under med high heat for maybe 5 mintues tops.

Sauteeing veggies is done on lower temp, like med heat so using coconut oil or even olive oil in that case is going to be fine. I also only lightly sautee veggies. Overcooking them will destroy a lot of the enzymes and stuff which is good for you. I also eat a lot of raw and lightly steamed veggies, as each state makes different nutrients in the food more available.

Another thing you can do with coconut oil is to make vegetable dip with it. Get some onion soup mix, some coconut milk cream (sold in the health food section) and some coconut oil. Put a couple scoops of coconut oil in a microwave safe bowl and get it to just trun liquid, add a little coconut milk cream and stir it in, it should result in a thicker cream to which you could add some of the onion soup mix and make a delicious and very good for you vegetable dip. I mean for when you are eating your cut up raw veggies.

For lunch today I had cut up, green and red organic bell peppers, Organic broccolli and culiflower and organic celery dipped in blue cheese dressing. And then finished off with a large crispin apple. Quite good and filling. Lots of nutrients, lots of fiber, tastes good, easy to prepare.

V

22

[quote]BulletproofTiger wrote:

[quote]XanderBuilt wrote:
Apart from cooking and using in shakes I’ve been taking spoonfuls to supplement, tried 2 to 4 tablespoons without a problem. 6 was too much, I got an adverse reaction from this (felt warm, nauseous etc). Is this typical of oils in general or just coconut oil or perhaps step changing up slowly? I’ve been on IF for the last 2 months and trying to get my macros in which is why I went for the higher dose. The quality of my coconut oil is good and still fresh so couldn’t really explain the adverse reaction. Any help is appreciated.[/quote]
I never have a problem with it, but I also cook with it and hardly ever eat more than a tablespoon straight. I have eaten dishes with up to 2 or 3 tablespoons max. 6 might just be too much.[/quote]

Thanks BPT. I’ll stagger the dose, like 2 x table spoon x 2 or x 3 a day. 6 is ambitious I realise.

23

[quote]Vegita wrote:

[quote]dcolacu1 wrote:

[quote]BulletproofTiger wrote:

[quote]dcolacu1 wrote:

[quote]Vegita wrote:

[quote]dcolacu1 wrote:
I use it every morning for my eggs. IMO it’s not great for high-heat cooking because it will burn up/evaporate pretty quickly. If you’re cooking a steak or chicken in a pan you’re probably better off with olive oil or grapeseed oil. My steaks cooked with grapeseed oil have been turning out great lately.[/quote]

Coconut oil is actually very heat stable, Olive oil is not. Olive oil will burn and oxidize much faster at high temperatures than Coconut oil. Anything you fry in a pan should be done with Coconut oil.

V[/quote]

I was under the impression that smoke point was the key. According to Smoke point - Wikipedia the smoke points for different oils can be all over the place depending on the quality and refinement of your particular brand. Different kinds of olive oil are all over the chart. Whenever I try coconut oil at high heat, it is usually gone before long and my meat sticks to the pan. I made the switch to grapeseed oil for beef/chicken since that’s what Robert Irvine does for most meats and I think he’s an excellent chef. Again, I love coconut oil for eggs, but I personally have had better results with grapeseed at high heat. [/quote]
Cooking results or health results?
[/quote]

Cooking results. I’ve been using coconut oil for about a year and grapeseed for about a month. I typically have good HDL/LDL/total chol. numbers and haven’t been tested in about a year and a half so I can’t make any objective comments on health results.
[/quote]

I think grapeseed oil is a Poly, which creates far more toxins when heated than saturated or mono. So you might want to consider that aspect of it as well.

Generally meat should be grilled or cooked in the oven in dry heat. The only time I really ever fry meat in oil is if I’m doing a stir fry, and then the meat is thin enough to be cooked pretty quickly on medium high heat, so the oil is only under med high heat for maybe 5 mintues tops.

Sauteeing veggies is done on lower temp, like med heat so using coconut oil or even olive oil in that case is going to be fine. I also only lightly sautee veggies. Overcooking them will destroy a lot of the enzymes and stuff which is good for you. I also eat a lot of raw and lightly steamed veggies, as each state makes different nutrients in the food more available.

Another thing you can do with coconut oil is to make vegetable dip with it. Get some onion soup mix, some coconut milk cream (sold in the health food section) and some coconut oil. Put a couple scoops of coconut oil in a microwave safe bowl and get it to just trun liquid, add a little coconut milk cream and stir it in, it should result in a thicker cream to which you could add some of the onion soup mix and make a delicious and very good for you vegetable dip. I mean for when you are eating your cut up raw veggies.

For lunch today I had cut up, green and red organic bell peppers, Organic broccolli and culiflower and organic celery dipped in blue cheese dressing. And then finished off with a large crispin apple. Quite good and filling. Lots of nutrients, lots of fiber, tastes good, easy to prepare.

V[/quote]

Sounds like a solid lunch. I’ve learned a lot about cooking in the past year, and like you mention there is always a spectrum of different ways to cook vegetables to get the most out of them nutritionally. I am not quite sure it comes down to plant enzymes however. Since all enzymes are proteins (with a few exceptions like RNA enzymes), I figure they will be denatured during the digestive process anyway.

John Meadows has some good fat/oil facts in this article, for general reference for this thread. He’s big on red palm oil, which I have not tried but seems interesting.

My breakfast today was a kale (lightly sauteed) omelet with omega-3 eggs (cooked in coconut oil), and organic bacon, and a granny smith apple with coffee. Had to decide between making a good breakfast and showering. I think I made the right choice.

24

Egg fried rice

25

[quote]XanderBuilt wrote:

[quote]BulletproofTiger wrote:

[quote]XanderBuilt wrote:
Apart from cooking and using in shakes I’ve been taking spoonfuls to supplement, tried 2 to 4 tablespoons without a problem. 6 was too much, I got an adverse reaction from this (felt warm, nauseous etc). Is this typical of oils in general or just coconut oil or perhaps step changing up slowly? I’ve been on IF for the last 2 months and trying to get my macros in which is why I went for the higher dose. The quality of my coconut oil is good and still fresh so couldn’t really explain the adverse reaction. Any help is appreciated.[/quote]
I never have a problem with it, but I also cook with it and hardly ever eat more than a tablespoon straight. I have eaten dishes with up to 2 or 3 tablespoons max. 6 might just be too much.[/quote]
Thanks BPT. I’ll stagger the dose, like 2 x table spoon x 2 or x 3 a day. 6 is ambitious I realise.[/quote]
Probably just too much in one hit. It is a quickly digested fat and provides a whole lot of quick energy. 6 Tablespoons is like 800+ cals or so. How would you feel with that many calories of glucose in one go? Probably not so good unless it was PWO.

26

Use it to grease up the electric skillit before eggs, pancakes & bacon. It has a higher smoke point than butter. It is awesome with popcorn! I use a modified Alton Brown recipe: In a heat safe stainless steel bowl add 3tbs EVCoconut oil, 1/2c popcorn & 1/4tsp fine/powered salt. Cover tightly w/HD aluminum foil, poke 9ish holes in top, using oven mitts med. heat on stove and agitate every so often (think JiffyPop). Once popping starts lower heat and remove when popping slows down. I have a HD 1c measure that I use as a small pot to melt the butter for topping. EVCO is solid below 76*F so when the popcorn cools it’s not as greasy in your hand but will melt like butter in your mouth.
If you take any fat soluble bulk powder like CoQ10 you can melt, mix, cool to take later. Also great to mix with butter or bacon grease.

27

Ive tried using it with eggs, and for me its eatable, but I find the smell a bit sickening. I prefer using a touch of butter with eggs, although Il try the coconut oil with some chicken stir fry… maybe that will be tolerable.

tweet

28

What type of coconut oil do you guys buy? Also is there a difference between coconut oil, virgin coconut oil, and extra virgin coconut oil?

29

[quote]Phoenix44e wrote:
What type of coconut oil do you guys buy? Also is there a difference between coconut oil, virgin coconut oil, and extra virgin coconut oil?[/quote]
get organic ev coconut oil. don’t know why but just doooo it. I buy whatever has good reviews on amazon.com, or whatever is at trader joe’s

30

Jarrow Formula is what I use. Solid supplement company thus good CO

31

I use Nutiva.

It’s cold-pressed and pure white- not refined, deodorized, or bleached.

Plus, it’s organic and made without pesticides, GMOs, or hexane.

32

I’ve since switched to pastured butter for bacon/eggs… SO MUCH better. I use CO in my shakes now.

33

[quote]Brotha123 wrote:
What do you guys use this in. Can it replace any other oils? Any good recipes?[/quote]

For breakfast I sometimes just take a tablespoon of it plain and wash it down with whipping cream.

I love to add it to broths and it makes a great cooking oil as long as you don’t take it above 400ish degrees. It is also great mixed in sweet-potato with butter or cream.

Coconut oil contains medium chain fatty acids which go directly to the liver to be converted to ketone bodies and released to the body for immediate energy. This is good to take just to keep the body in a ketogenic state if you are trying to reduce body fat.

34

[quote]Iron Dwarf wrote:
I use Nutiva.

It’s cold-pressed and pure white- not refined, deodorized, or bleached.

Plus, it’s organic and made without pesticides, GMOs, or hexane.[/quote]

And right now Costco is carrying extra virgin Nutiva in 72oz for $22! It’s way too good of a deal to pass up.

35

[quote]Ty Carlson wrote:

[quote]Iron Dwarf wrote:
I use Nutiva.

It’s cold-pressed and pure white- not refined, deodorized, or bleached.

Plus, it’s organic and made without pesticides, GMOs, or hexane.[/quote]

And right now Costco is carrying extra virgin Nutiva in 72oz for $22! It’s way too good of a deal to pass up.[/quote]

I’d say, best price II’ve found is Jarrow 32oz for $14 on Amazon

36

[quote]Iron Dwarf wrote:
I use Nutiva.

It’s cold-pressed and pure white- not refined, deodorized, or bleached.

Plus, it’s organic and made without pesticides, GMOs, or hexane.[/quote]

Nutiva is also the best tasting IMO…and I’ve tried a lot of them.

I bought a super-expensive jar once that supposedly added or omitted some processing step which supposedly led to a higher quality product. Whether or not it did, I can’t say, but the taste was awful.

37

Does anyone have any information and or experience with Tropical Traditions Gold Label Virgin Coconut Oil?

I am not entirely worried about price, smell, or taste. I’m looking to buy coconut oil for my skin and hair because over the past few months I’ve been having issues with both.

Overall I’m obviously looking for everything and have taken into account the advice on which brands are better for taste/cooking with and do appreciate it.

38

[quote]Ty Carlson wrote:

[quote]Iron Dwarf wrote:
I use Nutiva.

It’s cold-pressed and pure white- not refined, deodorized, or bleached.

Plus, it’s organic and made without pesticides, GMOs, or hexane.[/quote]

And right now Costco is carrying extra virgin Nutiva in 72oz for $22! It’s way too good of a deal to pass up.[/quote]

I’m a member there, but had no idea Costco carried it!

Thanks Ty!