Find of the Week: Coconut Oil
We have been hearing more and more about coconut oil–that white stuff in a glass jar that looks like Crisco. We’ve also seen it show up on more grocery store shelves in the last few years. We didn’t know much about coconut oil, but because of all the buzz from friends and various media outlets, Sharon and I decided we should find out more about it. Particularly because coconut oil was previously believed to be anything but good for you.
At room temperature, coconut oil is a solid and does not need refrigeration. I learned from the Heart Association that, as a tropical plant-based oil (in the same category as palm oil), it contains saturated fats but no cholesterol. Other plant-based oils (like olive, sunflower, safflower, peanut, canola) have polyunsaturated or monounsaturated fats that can help reduce bad cholesterol levels. So, while coconut oil does have saturated fats, it will not necessarily alter the balance of good vs. bad cholesterol in your body. The main saturated fat in coconut oil is lauric acid. The lauric acid is what gives coconut oil the often-mentioned benefits of boosting metabolism and strengthening the immune system, although there seems to be conflicting information about studies that can substantiate that claim.
So, armed with all this new information about coconut oil, I decided to buy some. I have three main reasons:
1. I figure it at least does no more harm to my body than any other saturated fats I use in cooking (like butter) and may in fact do some good (although I retain a healthy skepticism about the benefits being claimed by many).
2. I also like that it is a great non-dairy substitute for baking (there is lots of information on the internet about how to use coconut oil rather than butter in baking).
3. The oil does impart a nutty, sweet flavor to dishes. I especially like using it to sauté vegetables like carrots or greens. I have also read that it is great for roasting vegetables (just melt it before tossing in with the vegetables to roast).
In the end, coconut oil is a great addition to my pantry but is still a saturated fat that I will use in moderation.
