Did you know? Coconut oil has a higher threshold for heat than nearly every oil/fat on the market? The nutrients in olive oil—one of the most stable vegetable oils—only remain whole and stable until they reach a heat between the range of 200-340° F, whereas with coconut oil the nutrients remain whole and stable up to 350° F. When heat is applied to oil it becomes denatured, meaning that it has deteriorated to a degree and is not at optimum capacity. When we put denatured foods into our bodies it in turn keeps us from functioning at full capacity. Using coconut oil for cooking is a great option because it is a far more stable oil and will not great trans fat and does not heighten cholesterol levels.
It is interesting to note that other than human breast milk, coconut oil it is one of nature’s richest sources of lauric acid—a component that has antiviral, antimicrobial, antiprotozoal and antifungal properties. It acts by disrupting the lipid membranes in organisms like fungus, bacteria and viruses and thus destroying them. Lauric acid has also been proven to be effective against HIV/AIDS.
Constitution of Coconut Oil:
Primary fat: Lauric acid, a medium-chain “good” saturated fat.87% Saturated; 6% Monounsaturated; 2% PolyunsaturatedOmegas: 3% omega-6; 0% omega-3. (No ratio)
Goodies: Antioxidants; Trace Vitamins E and K; Trace iron
Smoke Point: Nutrients stable up to 350°F
Great for: Margarine substitute, spread, baking, frying, higher-heat cooking.
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