“Virgin coconut oil is high in lauric acid, a saturated fat that’s classified as a medium-chain fatty acid; it can raise both “bad” and “good” cholesterol levels. And there’s some evidence — including both animal and human studies — suggesting that coconut oil intake may be associated with a neutral, if not beneficial, effect on cholesterol levels.”
Regular readers know that I am a big fan of coconut oil. Here are previous posts on the subject:
Jackie Newgent, a registered dietitian wrote in Academy of Nutrition and Dietetics ……
Extra-virgin olive oil consistently tops the list in popularity when it comes to culinary oils. But these days coconut oil seems to be stealing the spotlight. Health claims abound around this tropical oil, but so does controversy. So what is it all about? Here are some facts about coconut oil.
Where Does Coconut Oil Come From?
There are two main types of coconut oil that you can use in cooking and baking: Virgin and refined.
“Virgin” coconut oil is extracted from the fruit of fresh mature coconuts without using high temperatures or chemicals; it’s considered unrefined.
“Refined” coconut oil is made from dried coconut meat that’s often chemically bleached and deodorized.
Some food manufacturers may use yet another form of coconut oil that’s further processed: partially hydrogenated coconut oil.
Nutritional Properties of Coconut Oil
The coconut oil…
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