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rootbear said: While transfat free, isn't this stuff super high in saturated fats?MCFA and LCFA can also be classified as saturated, monounsaturated, or polyunsaturated fatty acids. Coconut oil contains 92% saturated fatty acids. All of the MCFA in coconut oil are saturated. They, however, are very much different chemically from the long chain saturated fatty acids found in animal fat and other vegetable oils.
taf said: rootbear said: While transfat free, isn't this stuff super high in saturated fats?MCFA and LCFA can also be classified as saturated, monounsaturated, or polyunsaturated fatty acids. Coconut oil contains 92% saturated fatty acids. All of the MCFA in coconut oil are saturated. They, however, are very much different chemically from the long chain saturated fatty acids found in animal fat and other vegetable oils.
That still doesn't make coconut oil a particularly good choice to cook with, say, compared to olive or canola.
colto
Handsome Member
posted: Feb. 7, 2010 @ 5:36a
madcowdisease said: That still doesn't make coconut oil a particularly good choice to cook with, say, compared to olive or canola.
Absolutely untrue. While olive oil is healthier for normal consumption due to its antioxidative properties, both it and canola oil should be avoided when sauteing or frying as the heat will actually cause the fat to transition into trans-fatty acid which is obviously bad for you. Olive oil is safe for cooking at lower temperatures though. Coconut oil is the best oil to use in any high-heat (i.e stovetop) cooking.
colto said: madcowdisease said: That still doesn't make coconut oil a particularly good choice to cook with, say, compared to olive or canola.
Absolutely untrue. While olive oil is healthier for normal consumption due to its antioxidative properties, both it and canola oil should be avoided when sauteing or frying as the heat will actually cause the fat to transition into trans-fatty acid which is obviously bad for you. Olive oil is safe for cooking at lower temperatures though. Coconut oil is the best oil to use in any high-heat (i.e stovetop) cooking.
Apologies for the bump of a dead deal, but this information is SO completely wrong and unscientific I felt the need to post something.
Um, no. As anybody who has taken organic chemistry will tell you, hydrogenation requires certain conditions which are simply not going to take place in the kitchen. Commercial hydrogenation of unsaturated fatty acids requires hydrogen gas, high temperature, tremendous amounts of pressure, and a metal catalyst (palladium or nickel) to produce hydrogenated vegetable oils. Heating alone will not cause hydrogenation, although at VERY high temperatures it may cause breakdown of the oil and the formation of certain carcinogenic compounds - but if your oil is breaking down, it is well past its smoke point, and you will probably see smoke billowing from the pan (a hint, perhaps?) - the oil that remains will also have an acrid, bitter taste.
The main benefit of olive oil is less in its antioxidative properties (which are largely absent in most processed olive oils besides the naturally-occuring vitamin E) because those compounds rapidly break down after processing and refining, but in the high concentration of monounsaturated fatty acids, which promote better heart health and are associated with a decrease in cholesterol.
oh noes, saturated fats are bad says big bad pharma. eat more whole grains and processed corn. oh looks you're overweight! well "when diet and exercise aren't enough, ask your doctor about _____" so now you need to take these meds for your high blood pressure, take these meds for your cholesterol, take these meds for your diabetes, and eat more grains and avoid the evil saturated fats!
*sigh*
as for the deal, thanks OP! i placed my order. sure i've got 3 gallons of coconut oil in the pantry already from the nutiva deal, but these smaller containers are more convenient when i just want to eat a spoonful. noms! oh, i also drink olive oil, fish oil, and eat pats of REAL butter. nom nom nom!
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