Guest guest Posted October 16, 2003 Report Share Posted October 16, 2003 In a message dated 10/16/2003 1:14:36 AM Eastern Daylight Time, docwhite@... writes: > Yes, it does work What exactly do you mean by work? I use organic coconut oil and don't seem to notice any difference. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2003 Report Share Posted October 16, 2003 In a message dated 10/16/2003 1:14:36 AM Eastern Daylight Time, docwhite@... writes: > Yes, it does work What exactly do you mean by work? I use organic coconut oil and don't seem to notice any difference. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2003 Report Share Posted October 18, 2003 Has anyone found or used the coconut capsuales??? Maybe then I could get past the taste thing and get the right amount in. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 What's the deal with coconut oil? It sounds like some of you know something about it that I don't --- please tell!! Does it taste like coconut? I love coconut! ~Jen S.See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 What's the deal with coconut oil? It sounds like some of you know something about it that I don't --- please tell!! Does it taste like coconut? I love coconut! ~Jen S.See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 What's the deal with coconut oil? It sounds like some of you know something about it that I don't --- please tell!! Does it taste like coconut? I love coconut! ~Jen S.See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Thanks for all the info about coconut oil. I'm off to Google it!See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Thanks for all the info about coconut oil. I'm off to Google it!See what's new at AOL.com and Make AOL Your Homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I am no expert, so I'm going to advise you to google it. But the kind to buy is extra virgin cold expellar pressed. It is a really good fat, and from what I've read the only fat that can touch it in health benefits is olive oil. It only has a tiny coconutty taste (if you buy the type I referenced) so you can use it for a big variety of things. If you don't buy the type I wrote, it is more coconut flavored. I've read that it can actually speed up your metabolism, is anti-viral, anti- bacterial and anti-fungal. It's also REALLY good if you suffer from dry skin, nothing can touch it. > > What's the deal with coconut oil? It sounds like some of you know something > about it that I don't --- please tell!! Does it taste like coconut? I love > coconut! > > ~Jen S. > > > > ************************************** See what's new at http://www.aol.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I am no expert, so I'm going to advise you to google it. But the kind to buy is extra virgin cold expellar pressed. It is a really good fat, and from what I've read the only fat that can touch it in health benefits is olive oil. It only has a tiny coconutty taste (if you buy the type I referenced) so you can use it for a big variety of things. If you don't buy the type I wrote, it is more coconut flavored. I've read that it can actually speed up your metabolism, is anti-viral, anti- bacterial and anti-fungal. It's also REALLY good if you suffer from dry skin, nothing can touch it. > > What's the deal with coconut oil? It sounds like some of you know something > about it that I don't --- please tell!! Does it taste like coconut? I love > coconut! > > ~Jen S. > > > > ************************************** See what's new at http://www.aol.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Bobbin, Is this something can be drank? When would coconut oil be used? It if speeds up metabolism, sign me up. :-) Michele Bobbin wrote: I am no expert, so I'm going to advise you to google it. But the kind to buy is extra virgin cold expellar pressed. It is a really good fat, and from what I've read the only fat that can touch it in health benefits is olive oil. It only has a tiny coconutty taste (if you buy the type I referenced) so you can use it for a big variety of things. If you don't buy the type I wrote, it is more coconut flavored. I've read that it can actually speed up your metabolism, is anti-viral, anti-bacterial and anti-fungal. It's also REALLY good if you suffer from dry skin, nothing can touch it. >> What's the deal with coconut oil? It sounds like some of you know something > about it that I don't --- please tell!! Does it taste like coconut? I love > coconut!> > ~Jen S.> > > > ************************************** See what's new at http://www.aol.com> Currently Reading: Songs Without Words Recently Read: Shopaholic and Baby by Sophie Kinsella __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Bobbin, Is this something can be drank? When would coconut oil be used? It if speeds up metabolism, sign me up. :-) Michele Bobbin wrote: I am no expert, so I'm going to advise you to google it. But the kind to buy is extra virgin cold expellar pressed. It is a really good fat, and from what I've read the only fat that can touch it in health benefits is olive oil. It only has a tiny coconutty taste (if you buy the type I referenced) so you can use it for a big variety of things. If you don't buy the type I wrote, it is more coconut flavored. I've read that it can actually speed up your metabolism, is anti-viral, anti-bacterial and anti-fungal. It's also REALLY good if you suffer from dry skin, nothing can touch it. >> What's the deal with coconut oil? It sounds like some of you know something > about it that I don't --- please tell!! Does it taste like coconut? I love > coconut!> > ~Jen S.> > > > ************************************** See what's new at http://www.aol.com> Currently Reading: Songs Without Words Recently Read: Shopaholic and Baby by Sophie Kinsella __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 When I started using coconut oil, I didn't like coconut at all . It was after I took the steroids and messed up my body, and I was looking for a way to repair the damage without 'more drugs'. Coconut oil was the first in a long line of nutritional changes I made. Virgin Coconut oil tastes and smells like coconut - but very mild. Expellar pressed has no smell or taste. I have both types - if I'm making curry, chocolates or putting a blob in my hot chocolate, I use VCO, if I " m cooking eggs, frying potatoes or somethign like that, I use EPCO. There is much info out there about coconut oil: http://www.westonaprice.org/knowyourfats/coconut_oil.html http://www.coconut-connections.com/ I buy Wildnerness Family Naturals. I've tried a few brands and this is so far, my favourite. Ivy > > What's the deal with coconut oil? It sounds like some of you know something > about it that I don't --- please tell!! Does it taste like coconut? I love > coconut! > > ~Jen S. > > > > ************************************** See what's new at http://www.aol.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I have olive oil as well - but it's better not to heat olive oil. coconut oil can withstand higher temps without breaking down - (most of the oils the 'food police' we've been talkign about tell us to cook with *do* break down ) which is another good reason to cook with it. > > I am no expert, so I'm going to advise you to google it. But the kind > to buy is extra virgin cold expellar pressed. It is a really good fat, > and from what I've read the only fat that can touch it in health > benefits is olive oil. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 A lot of people drink it - I don't since it makes me a bit queasy. I just cook with it - excpet when I put it in hot chocolate. It is solid in coole climates, though. I always know summer is truly over when my coconut oil goes back to solid > > > > What's the deal with coconut oil? It sounds like some of you know > something > > about it that I don't --- please tell!! Does it taste like > coconut? I love > > coconut! > > > > ~Jen S. > > > > > > > > ************************************** See what's new at > http://www.aol.com > > > > > > > > > > Currently Reading: Songs Without Words > Recently Read: Shopaholic and Baby by Sophie Kinsella > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Thanks Ivy. I will have to look into getting some. It sounds very fascinating. Michele iv_adb wrote: A lot of people drink it - I don't since it makes me a bit queasy. I just cook with it - excpet when I put it in hot chocolate. It is solid in coole climates, though. I always know summer is truly over when my coconut oil goes back to solid > >> > What's the deal with coconut oil? It sounds like some of you know > something > > about it that I don't --- please tell!! Does it taste like > coconut? I love > > coconut!> > > > ~Jen S.> > > > > > > > ************************************** See what's new at > http://www.aol.com> >> > > > > > > > Currently Reading: Songs Without Words > Recently Read: Shopaholic and Baby by Sophie Kinsella> > > > __________________________________________________> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I learned the hard way that olive oil isn't great for stir frying! Talk about a sticky mess... I do continue to use if in most other non-high temp uses. Will have to look for and try the coconut oil. Is it better for stir frying than sesame oil? > > > > I am no expert, so I'm going to advise you to google it. But the kind > > to buy is extra virgin cold expellar pressed. It is a really good fat, > > and from what I've read the only fat that can touch it in health > > benefits is olive oil. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I learned the hard way that olive oil isn't great for stir frying! Talk about a sticky mess... I do continue to use if in most other non-high temp uses. Will have to look for and try the coconut oil. Is it better for stir frying than sesame oil? > > > > I am no expert, so I'm going to advise you to google it. But the kind > > to buy is extra virgin cold expellar pressed. It is a really good fat, > > and from what I've read the only fat that can touch it in health > > benefits is olive oil. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 I learned the hard way that olive oil isn't great for stir frying! Talk about a sticky mess... I do continue to use if in most other non-high temp uses. Will have to look for and try the coconut oil. Is it better for stir frying than sesame oil? > > > > I am no expert, so I'm going to advise you to google it. But the kind > > to buy is extra virgin cold expellar pressed. It is a really good fat, > > and from what I've read the only fat that can touch it in health > > benefits is olive oil. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 For Stir-fries and cooking items at high-heat...I use a canola oil spray....it works perfectly!... --debra ----In IntuitiveEating_Support , " Katcha " wrote: I learned the hard way that olive oil isn't great for stir frying! Talk about a sticky mess... I do continue to use if in most other non-high temp uses. Will have to look for and try the coconut oil. Is it better for stir frying than sesame oil?---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 I do have canola oil that I am trying to use up. I have found that I can 'blend' this with some olive oil and even have used it with stir frying. Just olive oil by itself is NOT a good idea to say the least I learned the hard way that olive oil isn't > great for stir frying! Talk about a sticky mess... I do continue to > use if in most other non-high temp uses. Will have to look for and try > the coconut oil. Is it better for stir frying than sesame oil?---- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 I learned the hard way that olive oil isn't > > great for stir frying! Talk about a sticky mess... I do continue to > > use if in most other non-high temp uses. Will have to look for and try > > the coconut oil. Is it better for stir frying than sesame oil?---- > > > Hey Katcha, I'm a little bewildered as to why your experience with olive oil turned out a sticky mess ... what sort were you using? I've never had any problems with olive oil. I use cold pressed extra virgin. BTW, I'd be a little wary about frying anything for too long with sesame oil, as I've read from many sources that it's not stable enough for high heat use (at least some sorts aren't - there are apparently various, light, dark, etc). They warn that the polyunsaturated fatty acids are prone to build up dangerous trans-fatty acids at high temperature (its smoke point is only 177°C/350°F). On the bottle in my fridge it warns not to use it for cooking in, just to add flavour at the end of cooking, before serving. It does add a terrific flavour to Asian style meals and soups. I've been looking for a good quality coconut oil too, but it's hard to find here at a price that doesn't make you dizzy and in urgent need of a quick sit down. <gg> Cheers Sigigee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 This might help : http://www.westonaprice.org/knowyourfats/howtransform.html Trans Fatty Acids Are Not Formed by Heating Vegetable Oils By G. Enig, PhD One of the frequent questions I receive in my email concerns the formation of trans fatty acids in the typical cooking process. I was quite surprised the first time I received this question, for several reasons. I knew that there were several things that were necessary for the formation of the trans fatty acids. One was a tank of hydrogen; second was a closed container, which allowed an adequate vacuum to form; third, an appropriate catalyst was needed; and last, the heat that would allow the chemical changes to occur had to be sufficiently high in conjunction with the other components. During my many years of analyzing foods for the presence of trans fatty acids, I had found numerous examples of used frying oil that had started out without being partially hydrogenated and did not have any trans fatty acids, and there was still never any trace of trans fatty acids in the used oil unless the oil had been used for frying foods that had been prefried in a partially hydrogenated oil. I am not sure who started the rumor that frying or even just cooking or heating polyunsaturated oils would produce trans fatty acids in those oils; but it is just that, an untrue rumor. It was likely started by one of the many internet writers hired to fill space or by someone who thought he or she knew the reason that there was trans fat in a particular product. The idea that cooking with heat damages the oils that are highly polyunsaturated is true and the warning against cooking or frying using fragile oils such as flaxseed oil is valid, but not because trans fats are formed. What is formed under harsh circumstances such as high-temperature cooking and frying is a polymerized oil, and this is because the heat has helped to form free radicals and then various breakdown products. (Flaxseed oil that is still in the ground seed can be heated in baking and it does not become damaged.) A number of years ago, a dietitian/nutritionist told me about her experience trying to make trans fatty acids in an open pan on top of the stove. She wanted to make a video of the process to use for teaching purposes. She was unsuccessful with this venture, and she had contacted me to ask me why her project had failed. She had not actually known how the trans were formed to begin with and assumed from what she had been told that the raising of the temperature would cause the trans to form. The project had been undertaken in one of the laboratories in a local university, and the analysis was to be done by someone in the same laboratory who knew how to use the instrument for analyzing the oil. Certain types of trans fatty acids could probably be formed from a highly polyunsaturated oil during deep fat frying in one of the new pressure cooker fryers, but these types of trans fats would be like those formed in high pressure deodorization. They would not be the broad range of trans fats with delta-6, 7, 8, 9, 10, etc. So far, none of the groups doing analysis have reported this. Very small amounts of trans fatty acids have been found in corn chip products formed by extrusion cooking. This is due to the high pressure and the presence of a type of alkaline catalyst; but those trans that are formed are reported only in trace amounts from omega-6 or omega-3 oils. Those fats and oils that are appropriate for cooking or sautéing and will withstand fairly high temperatures are those that have been in use for thousands of years, including olive oil as well as the more stable saturated coconut and palm oils and the animal tallows. An oil such as sesame oil with its special heat-activated antioxidants can be blended with coconut oil and olive oil to form a very stable good cooking oil. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > Hey Katcha, > > I'm a little bewildered as to why your experience with olive oil turned > out a sticky mess ... what sort were you using? I've never had any > problems with olive oil. I use cold pressed extra virgin. I too use virgin olive oil and it seems that it turns to a 'burnt' residue at high heats (for stir frying). I've never used sesame oil, only heard that is what is used for a more 'asian' taste. I'll not be trying it thanks to your input I did use canola oil for years until I found out about the harsh chemicals used to 'refine' it. I also used to get heart 'flutters' and these have stopped since I've changed over to olive oil. Life is learning and change Thanks for your feedback. I do hope you find some coconut oil that you can afford and enjoy trying too. What an irony - you are certainly not too far from the tropics where it must be made. One would think it couldn't be all that difficult to make. Guess its the 'special' product mark up? ehugs, Katcha > > BTW, I'd be a little wary about frying anything for too long with > sesame oil, as I've read from many sources that it's not stable enough > for high heat use (at least some sorts aren't - there are apparently > various, light, dark, etc). They warn that the polyunsaturated fatty > acids are prone to build up dangerous trans-fatty acids at high > temperature (its smoke point is only 177°C/350°F). On the bottle in my > fridge it warns not to use it for cooking in, just to add flavour at > the end of cooking, before serving. It does add a terrific flavour to > Asian style meals and soups. > > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 > Hey Katcha, > > I'm a little bewildered as to why your experience with olive oil turned > out a sticky mess ... what sort were you using? I've never had any > problems with olive oil. I use cold pressed extra virgin. I too use virgin olive oil and it seems that it turns to a 'burnt' residue at high heats (for stir frying). I've never used sesame oil, only heard that is what is used for a more 'asian' taste. I'll not be trying it thanks to your input I did use canola oil for years until I found out about the harsh chemicals used to 'refine' it. I also used to get heart 'flutters' and these have stopped since I've changed over to olive oil. Life is learning and change Thanks for your feedback. I do hope you find some coconut oil that you can afford and enjoy trying too. What an irony - you are certainly not too far from the tropics where it must be made. One would think it couldn't be all that difficult to make. Guess its the 'special' product mark up? ehugs, Katcha > > BTW, I'd be a little wary about frying anything for too long with > sesame oil, as I've read from many sources that it's not stable enough > for high heat use (at least some sorts aren't - there are apparently > various, light, dark, etc). They warn that the polyunsaturated fatty > acids are prone to build up dangerous trans-fatty acids at high > temperature (its smoke point is only 177°C/350°F). On the bottle in my > fridge it warns not to use it for cooking in, just to add flavour at > the end of cooking, before serving. It does add a terrific flavour to > Asian style meals and soups. > > I've been looking for a good quality coconut oil too, but it's hard to > find here at a price that doesn't make you dizzy and in urgent need of > a quick sit down. <gg> > > Cheers > Sigigee > Quote Link to comment Share on other sites More sharing options...
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