Having just commenced using it, I thought I would spread the word on this product for those who don't know.
My interest was initially ignited by the writings of Enig and Fallon, and lately I have been learning about the virtues of this oil virgin cold pressed from coconuts in the South Pacific region. I ordered 2 litres on eBay Australia for a good price (its not the cheapest of oils) and it arrived yesterday. It is white and solid below 18 deg C but liquefies at higher temperatures. It has a subtle coconut flavour and very stable to cook with owing to its very high level of saturated fats. I cooked some chicken breast last night and ended up making a Thai green curry. Absolutely positively low-carb yet delicious!
I use organic coconut oil almost exclusively now but I prefer Omega Nutrition's brand that has had the coconut flavour removed. The flavour is removed by distilling the oil with a vacuum process. The heat involved in this process does not create trans fatty acids, and the beneficial fatty acids are not affected. I don't want coconut flavoured mayonnaise. :-) It's available in most health food and natural foods grocery stores where I live.
Pete said:
Having just commenced using it, I thought I would spread the word on this product for those who don't know.
My interest was initially ignited by the writings of Enig and Fallon, and lately I have been learning about the virtues of this oil virgin cold pressed from coconuts in the South Pacific region. I ordered 2 litres on eBay Australia for a good price (its not the cheapest of oils) and it arrived yesterday. It is white and solid below 18 deg C but liquefies at higher temperatures. It has a subtle coconut flavour and very stable to cook with owing to its very high level of saturated fats. I cooked some chicken breast last night and ended up making a Thai green curry. Absolutely positively low-carb yet delicious!
I find it easier to ingest coconut milk, than oil.
"Pete" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Having just commenced using it, I thought I would spread the word on this product for those who don't know.
My interest was initially ignited by the writings of Enig and Fallon, and lately I have been learning about the virtues of this oil virgin cold pressed from coconuts in the South Pacific region. I ordered 2 litres on eBay Australia for a good price (its not the cheapest of oils) and it arrived yesterday. It is white and solid below 18 deg C but liquefies at higher temperatures. It has a subtle coconut flavour and very stable to cook with owing to its very high level of saturated fats. I cooked some chicken breast last night and ended up making a Thai green curry. Absolutely positively low-carb yet delicious!
I find it easier to ingest coconut milk, than oil.
"Pete" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Having just commenced using it, I thought I would spread the word on this product for those who don't know.
My interest was initially ignited by the writings of Enig and Fallon, and lately I have been learning about the virtues of this oil virgin cold pressed from coconuts in the South Pacific region. I ordered 2 litres on eBay Australia for a good price (its not the cheapest of oils) and it arrived yesterday. It is white and solid below 18 deg C but liquefies at higher temperatures. It has a subtle coconut flavour and very stable to cook with owing to its very high level of saturated fats. I cooked some chicken breast last night and ended up making a Thai green curry. Absolutely positively low-carb yet delicious!
That could be because it's mostly medium-chain fatty acids and doesn't really need to be digested in the traditional sense. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy.
Cubit said:
I find it easier to ingest coconut milk, than oil.
I do find that things like LC pancakes just soak it up when frying, but I've had no problems using it for meats, eggs, etc. I use it in all my baking as a replacement for butter and other oils. And you only need to use 3/4 the amount called for in the original recipe. I make mayonnaise using 1/2 coconut oil and 1/2 canola oil. I can't use all coconut oil because it would harden in the fridge. But the combo works very well and it's the best tasting mayonnaise I've ever had.
Pete said:
Definitely. But its troublesome to fry with :-). But seriously, I must investigate Bev-Ann's suggestion.
I find it easier to ingest coconut milk, than oil.
Quoted message said:
That could be because it's mostly medium-chain fatty acids and doesn't really need to be digested in the traditional sense. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy.
He's comparing -coconut- oil to -coconut- milk, not other oils.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
That could be because it's mostly medium-chain fatty acids and doesn't really need to be digested in the traditional sense. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy.
I love to use coconut oil about 15 minutes to a half hour before working out. Seems to give me quite a bit of pep for it. MCT's rock! --
How do you take it, just off of a spoon? Or do you mix it with something? I tried adding a tablespoon to my breakfast smoothie but the cold soy milk and yogurt caused it to coagulate. That's why I started using it in all my baking since I have cookies and/or a muffin every day.
Kevin Martin (Homebrewer) said:
I love to use coconut oil about 15 minutes to a half hour before working out. Seems to give me quite a bit of pep for it. MCT's rock!
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
How do you take it, just off of a spoon? Or do you mix it with something? I tried adding a tablespoon to my breakfast smoothie but the cold soy milk and yogurt caused it to coagulate. That's why I started using it in all my baking since I have cookies and/or a muffin every day.
Kevin Martin (Homebrewer) said:
I love to use coconut oil about 15 minutes to a half hour before working out. Seems to give me quite a bit of pep for it. MCT's rock!
----- Bev
Bev
can you give your recipe for mayonaise with the coconut oil?
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
How do you take it, just off of a spoon? Or do you mix it with something? I tried adding a tablespoon to my breakfast smoothie but the cold soy milk and yogurt caused it to coagulate. That's why I started using it in all my baking since I have cookies and/or a muffin every day.
Kevin Martin (Homebrewer) said:
I love to use coconut oil about 15 minutes to a half hour before working out. Seems to give me quite a bit of pep for it. MCT's rock!
----- Bev
How are you using in baking? Do you use a butter extract to mimic butter flavour?
I use 3/4 the amount of coconut oil to replace whatever butter, oil or shortening is called for. So if the recipe calls for 1/2 cup butter (1 stick), for example, I use 6 tablespoons coconut oil. And yes, I use butter extract to mimic the butter flavour if it's appropriate. 1 teaspoon of butter extract per stick of butter called for seems to work well.
sprudil said:
How are you using in baking? Do you use a butter extract to mimic butter flavour?
In news:[email hidden], Bev-Ann <[email hidden]> stated | I use 3/4 the amount of coconut oil to replace whatever butter, oil or | shortening is called for. So if the recipe calls for 1/2 cup butter | (1 stick), for example, I use 6 tablespoons coconut oil. And yes, I | use butter extract to mimic the butter flavour if it's appropriate. | 1 teaspoon of butter extract per stick of butter called for seems to | work well. | | on Sat, 23 Jul 2005 01:11:20 GMT, "sprudil" <[email hidden]> wrote: | || How are you using in baking? Do you use a butter extract to mimic || butter flavour? | | ----- | Bev
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I use 3/4 the amount of coconut oil to replace whatever butter, oil or shortening is called for. So if the recipe calls for 1/2 cup butter (1 stick), for example, I use 6 tablespoons coconut oil. And yes, I use butter extract to mimic the butter flavour if it's appropriate. 1 teaspoon of butter extract per stick of butter called for seems to work well.
sprudil said:
How are you using in baking? Do you use a butter extract to mimic butter flavour?
----- Bev
Thanks,
I'll give it a try. Can you tell me how much it costs and what store you buy it at? If it's at Superstore or whatever then I know where to find it. I've only noticed it at one health store.
I'm assuming you use less given the moisture content of butter. Do you compensate in your recipe by adding more moisture?
And 1 fluid ounce is 2 tablespoons. I don't see your point...
on Sat, 23 Jul 2005 01:41:22 GMT, "FOB" <[email hidden]>
Quoted message said:
Three quarters of a half cup is 3 ounces.
In news:[email hidden], Bev-Ann <[email hidden]> stated | I use 3/4 the amount of coconut oil to replace whatever butter, oil or | shortening is called for. So if the recipe calls for 1/2 cup butter | (1 stick), for example, I use 6 tablespoons coconut oil. And yes, I | use butter extract to mimic the butter flavour if it's appropriate. | 1 teaspoon of butter extract per stick of butter called for seems to | work well.
I'm not sure why the 3/4 amount is used but that's what's recommended by all the coconut oil websites. It could be the moisture content, but whatever the reason, it works. I buy mine at a natural foods grocery store in Calgary called Community Natural Foods. I don't know if it's available in regular stores since I haven't looked for it there. I honestly don't remember how much it cost. I rarely pay attention to the price unless it's really outrageous. :-)
sprudil said:
Thanks,
I'll give it a try. Can you tell me how much it costs and what store you buy it at? If it's at Superstore or whatever then I know where to find it. I've only noticed it at one health store.
I'm assuming you use less given the moisture content of butter. Do you compensate in your recipe by adding more moisture?
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I'm not sure why the 3/4 amount is used but that's what's recommended by all the coconut oil websites. It could be the moisture content, but whatever the reason, it works. I buy mine at a natural foods grocery store in Calgary called Community Natural Foods. I don't know if it's available in regular stores since I haven't looked for it there. I honestly don't remember how much it cost. I rarely pay attention to the price unless it's really outrageous. :-)
thanks,
I saw the name in the other post. I have seen it at a health food store.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
How do you take it, just off of a spoon? Or do you mix it with something? I tried adding a tablespoon to my breakfast smoothie but the cold soy milk and yogurt caused it to coagulate. That's why I started using it in all my baking since I have cookies and/or a muffin every day.
Yeah , I'll just take a tablespoon straight. It seizes up very quickly when mixed in a shake due to the temps involved. Sometimes I put it in a shake anyway and get over that effect. Just depends on my mood and calories for the day. --
Everything I've read about coconut oil says that it can't be stored as fat by the body due to the medium chain fatty acids.
Kevin Martin (Homebrewer) said:
Yeah , I'll just take a tablespoon straight. It seizes up very quickly when mixed in a shake due to the temps involved. Sometimes I put it in a shake anyway and get over that effect. Just depends on my mood and calories for the day.
