Coconut oil worse than butter ???

Ramon

Legend
The American Heart Association has a track record for being wrong (low fat/high carb diets, polyunsaturated fats vs saturated fats, dietary cholesterol, etc.). Why should they be any different now? Personally, I'm keeping my bulk containers of coconut oil. It's the only oil I use for cooking, and I put it in my protein smoothies every day.
 
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atp2015

Hall of Fame

ollinger

G.O.A.T.
Extra virgin olive oil is my preference.

Extra virgin has the lowest level of oleic acid, compared with other olive oils, and oleic acid is thought lately to have favorable effects on brain health and blood pressure maintenance, as well as lowering LDL.
 

Sentinel

Bionic Poster
Yes. I have vacationed at the Extra Virgin Islands where they bottle this kind of oil.
But then sureshs visited the factory .... and ... they had to change the name.
What are they called now ? Cook Islands ?

Extra Virgin Airways is also doing its best not to allow suresh onboard.

Extra virgin olive oil is my preference.
I thought that is only for low heat cooking.
And it is frightfully expensive in many parts of the world.
I read that there's a lot of fake EVOO going around.
 

Crocodile

G.O.A.T.
What are they called now ? Cook Islands ?

Extra Virgin Airways is also doing its best not to allow suresh onboard.


I thought that is only for low heat cooking.
And it is frightfully expensive in many parts of the world.
I read that there's a lot of fake EVOO going around.
Should be OK for a quick stir fry in a wok. It's under $10 for a decent bottle here in OZ.
 

GBplayer

Hall of Fame
Extra Virgin Olive oil for low temperature.

Extra Virgin cold pressed Rapeseed for high temperature cooking.

Cold pressed walnut from the farm for salads.
 

hochiglenn

New User
The American Heart Association has a track record for being wrong (low fat/high carb diets, polyunsaturated fats vs saturated fats, dietary cholesterol, etc.). Why should they be any different now? Personally, I'm keeping my bulk containers of coconut oil. It's the only oil I use for cooking, and I put it in my protein smoothies every day.

Yep. Totally agree. Avocado oil is also great for cooking.


Sent from my iPhone using Tapatalk
 

Ramon

Legend
Extra Virgin Olive oil for low temperature.

Extra Virgin cold pressed Rapeseed for high temperature cooking.

Cold pressed walnut from the farm for salads.
Isn't Rapeseed Oil the same as Canola Oil? I stay away from Canola Oil as much as I can. I'd rather use Coconut Oil for high temperature cooking.
 

SystemicAnomaly

Bionic Poster
Isn't Rapeseed Oil the same as Canola Oil? I stay away from Canola Oil as much as I can. I'd rather use Coconut Oil for high temperature cooking.

Much confusion about the difference between rapeseed oil and Canola oil, particularly outside of Canada and the US. Canola (Candian + ola) was developed in Canada to replace rapeseed oil. Historically, rapeseed oil contained high levels of glucosinolates and erucic acid. Canola developed in the 1970s (by cross-breeding of rapeseed plants to remove glucosinolates and erucic acid. Erucic acid has been found to be toxic in some animal studies but I do not believe that it has really been proven to harmful to humans. I could be wrong about that tho'. See Lorenzo's oil.

By definition, if a seed is labeled "canola" it has to have less than 30 micromoles of glucosinolates and less than 2% of erucic acid. Outside of Canada and the US, this convention might not be followed and these oils may be incorrectly labeled. I believe that some rapeseed oil low in erucic acid have been developed but they might still not meet the criteria for canola oil.

http://www.thekitchn.com/whats-the-difference-between-canola-and-rapeseed-206047
 
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GBplayer

Hall of Fame
Much confusion about the difference between rapeseed oil and Canola oil, particularly outside of Canada and the US. Canola (Candian + ola) was developed in Canada to replace rapeseed oil. Historically, rapeseed oil contained high levels of glucosinolates and erucic acid. Canola developed in the 1970s (by cross-breeding of rapeseed plants to remove glucosinolates and erucic acid. Erucic acid has been found to be toxic in some animal studies but I do not believe that it has really been proven to harmful to humans. I could be wrong about that tho'. See Lorenzo's oil.

By definition, if a seed is labeled "canola" it has to have less than 30 micromoles of glucosinolates and less than 2% of erucic acid. Outside of Canada and the US, this convention might not be followed and these oils may be incorrectly labeled. I believe that some rapeseed oil low in erucic acid have been developed but they might still not meet the criteria for canola oil.

http://www.thekitchn.com/whats-the-difference-between-canola-and-rapeseed-206047

Premium Rapeseed Oil is also extracted by cold pressing rather than at high temperatures for Canola Oil.
 

Nadalgaenger

G.O.A.T.
You hear highly variable opinions on this product from the authorities.

On the one hand, the alternative medicine gurus Mercola and Axe tout its benefits ad infinitum.

On the other hand, other equally (or perhaps more) respectable gurus like Greger, Fuhrman, and Esselstyn would tell you that it contributes to heart disease.

I've personally never used it and feel fine. If you like it and your cholesterol numbers are healthy, then keep it up.
 

SystemicAnomaly

Bionic Poster
Just read an article in my paper that according to the American Heart Association "Coconut oil has more 'bad' fat than butter. Recommends corn, soybean oil and peanut oil.

I thought coconut oil was touted as healthy. Any comments ?

Found a couple of links on the net.

http://www.mercurynews.com/2017/06/...oil-is-as-bad-for-you-as-beef-fat-and-butter/

Seem that this story from the "Murky News" originated with USA Today. These stories appear to be a distortion of what The AHA really had to say. From what I've seen so far, the AHA did not really single out coconut oil in their analysis of previous studies. Seem that they just lumped coconut oil in with all other sources of saturated fats. And I don't believe that AHA makes any distinction between good saturated fats and bad saturated fats. Stearic acid, lauric acid (and other medium chain fatty acids) are some examples of sat fats that can be beneficial to the body.

http://drhyman.com/blog/2017/06/26/coconut-oil/
 

Ramon

Legend
Premium Rapeseed Oil is also extracted by cold pressing rather than at high temperatures for Canola Oil.

Thank you for the article on Rapeseed Oil. I know that a lot of otherwise good foods become "bad" after processing, so it makes sense to me. However, I do find it odd that you would use a cold-pressed oil for high temperature cooking. High temperature makes it "bad", right? Maybe it's better for that application than Olive Oil, but that's a very low bar to clear. It's not just about flash point. Unsaturated oils have the problem of being easy to oxidize when heated because they have double bonds. That's why I think a saturated oil would be better for high temperature cooking. They have single bonds, so they don't oxidize.
 

SystemicAnomaly

Bionic Poster
@GBplayer
Thank you for the article on Rapeseed Oil. I know that a lot of otherwise good foods become "bad" after processing, so it makes sense to me. However, I do find it odd that you would use a cold-pressed oil for high temperature cooking. High temperature makes it "bad", right? Maybe it's better for that application than Olive Oil, but that's a very low bar to clear. It's not just about flash point. Unsaturated oils have the problem of being easy to oxidize when heated because they have double bonds. That's why I think a saturated oil would be better for high temperature cooking. They have single bonds, so they don't oxidize.

Both Canola and most Rapeseed oils contain omega 3 fats. These fats have more double bonds than omega 6 fats and omega 9 (oleic or monounsaturated) fats. I would think that this would make them less stable with heat and less suitable for cooking. Yet manufacturers of canola oil claim that their oil is suitable for moderately high temp cooking. Is it possible that the other fats present in these oils have a protective effect on the omega 3 fatty acids present? This is something that has puzzled me for quite some time.

And the DHA and EPA present in fish have even longer chains (more double bonds?) than the omega 3 fats (linolenic acid) in vegetable/oil sources. Does other constituents of the fish protect its DHA/EPA when cooked? Not seen anyone address this.
 
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GBplayer

Hall of Fame
Thank you for the article on Rapeseed Oil. I know that a lot of otherwise good foods become "bad" after processing, so it makes sense to me. However, I do find it odd that you would use a cold-pressed oil for high temperature cooking. High temperature makes it "bad", right? Maybe it's better for that application than Olive Oil, but that's a very low bar to clear. It's not just about flash point. Unsaturated oils have the problem of being easy to oxidize when heated because they have double bonds. That's why I think a saturated oil would be better for high temperature cooking. They have single bonds, so they don't oxidize.

High temperature extraction of oil is not good for any oil, it increases yield, thus reducing cost. This is why cold pressed is more expensive.

Rapeseed Oil has a higher smoke point than olive oil, making it better for high temperature cooking as the smoke point is when it starts to degrade.
 

SystemicAnomaly

Bionic Poster
High temperature extraction of oil is not good for any oil, it increases yield, thus reducing cost. This is why cold pressed is more expensive.

Rapeseed Oil has a higher smoke point than olive oil, making it better for high temperature cooking as the smoke point is when it starts to degrade.

Still concerned that the omega-3 fatty acids in Rapeseed or Canola might produce trans fats, free radicals or some other nasties well before the smoke point of the oil is reached.

http://www.fitday.com/fitness-articles/nutrition/fats/how-cooking-affects-omega-3-fatty-acid.html

A high-oleic safflower or high-oleic sunflower oil will likely be suitable for high temps. Peanut oil, rice bran oil, regular safflower oil, coconut oil & ghee are all supposed to be good for high temp cooking.
 
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GBplayer

Hall of Fame
Still concerned that the omega-3 fatty acids in Rapeseed or Canola might produce trans fats, free radicals or some other nasty well before the smoke point of the oil is reached.

http://www.fitday.com/fitness-articles/nutrition/fats/how-cooking-affects-omega-3-fatty-acid.html

A high-oleic safflower or high-oleic sunflower oil will likely be suitable for high temps. Peanut oil, rice bran oil, regular safflower oil, coconut oil & ghee are all supposed to be good for high temp cooking.

http://www.telegraph.co.uk/health-f...ing-you-know-about-cooking-with-oil-is-wrong/
 

SystemicAnomaly

Bionic Poster

Interesting revelation about the high levels of aldehydes produced with sunflower oil and corn when heated. This brings up a number of questions tho'. I noticed the Professor Martin Grootveld says these 2 oils are fine as long as you don't subject them to heat, such as frying or cooking. However later in the article, for sunflower oil and vegetable oil (which normally contains corn oil), it indicates "the latest advice says we should avoid altogether". But they don't say why that these should be avoided for low or non-heat applications. I could be the high % of omega-6 fats present, but that is not addressed in the article.

I did a bit more research on the aldehyde production with heated or reheated oils. It appears that high levels are often produced when significant level of omega-3 and omega-6 fats are present in a heated oil. Note that sunflower oils can very quite a bit in their fatty acid profile. Probably the most common sunflower oils contain about 60% omega-6 fats and only 30% oleic (omega-9) fats. This is probably the type of sunflower mentioned in the article. Note that I had mentioned high-oleic sunflower oil in post #26. High-oleic versions have at least 82% oleic (monounsaturated) acid. The omega-6 content will often be 9% or less.

From what I have gleaned, not all aldehydes are toxic. The human body often produces aldehydes before converting it to something else. Many foods naturally contains aldehydes. Shiitake mushrooms, kimchi and other fermented foods contains a fair amount of aldehydes. These are supposedly healthy foods are are probably not toxic for most individuals.

https://www.sciencedaily.com/releases/2012/02/120222093508.htm
https://www.sunflowernsa.com/health/sunflower-oil-fatty-acid-profiles
 

SystemicAnomaly

Bionic Poster
@Sentinel @GBplayer

There is another compelling reason to avoid corn oil, vegetable oil and other oils that contain a high % of omega-6 fats. The average North American & European diet is very high in omega-6 fats (pro-inflammatory) and low omega-3 fats (anti-inflammatory). In addition to food/cooking oils high in omega-6, quite a lot of it creeps into our diet with processed foods. Many are not eating very much fish and omega-3 is disappearing from crops or other foods. Historically, the ratio of omega-6 to omega-3 fats had been close to 1:1. In many modern societies this has become more that 10:1 and quite often is more like 15:1 to 25:1. This imbalance could account for higher rates of inflammation, obesity, depression & violence. "... dietary imbalance may explain the rise of such diseases as asthma, coronary heart disease, many forms of cancer, autoimmunity and neurodegenerative diseases, all of which are believed to stem from inflammation in the body".

https://www.drweil.com/vitamins-supplements-herbs/vitamins/balancing-omega-3-and-omega-6/
https://chriskresser.com/how-too-much-omega-6-and-not-enough-omega-3-is-making-us-sick/
 

GBplayer

Hall of Fame
@Sentinel @GBplayer

There is another compelling reason to avoid corn oil, vegetable oil and other oils that contain a high % of omega-6 fats. The average North American & European diet is very high in omega-6 fats (pro-inflammatory) and low omega-3 fats (anti-inflammatory). In addition to food/cooking oils high in omega-6, quite a lot of it creeps into our diet with processed foods. Many are not eating very much fish and omega-3 is disappearing from crops or other foods. Historically, the ratio of omega-6 to omega-3 fats had been close to 1:1. In many modern societies this has become more that 10:1 and quite often is more like 15:1 to 25:1. This imbalance could account for higher rates of inflammation, obesity, depression & violence. "... dietary imbalance may explain the rise of such diseases as asthma, coronary heart disease, many forms of cancer, autoimmunity and neurodegenerative diseases, all of which are believed to stem from inflammation in the body".

https://www.drweil.com/vitamins-supplements-herbs/vitamins/balancing-omega-3-and-omega-6/
https://chriskresser.com/how-too-much-omega-6-and-not-enough-omega-3-is-making-us-sick/

There seems to be a difference between the UK recommended oils and the US.

We are told that cold-pressed rapeseed is just about the best oil for roasting, not frying, eg roast potatoes or vegetables. It is used by most good restaurants. We are also informed that it is completely different to heat extracted canola oil.

Cold-pressed extra Virgin olive oil is just about the best for low temperature cooking or salads.

Also that butter is no worse for you than sunflower spread.

Our livestock is primarily fed on a pasture diet as opposed to the US where livestock is intensively bred, and fed on a grain diet. This increases the amount of omega 3 oil.
 
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Ash_Smith

Legend
Just read an article in my paper that according to the American Heart Association "Coconut oil has more 'bad' fat than butter. Recommends corn, soybean oil and peanut oil.

I thought coconut oil was touted as healthy. Any comments ?

Found a couple of links on the net.

http://www.mercurynews.com/2017/06/...oil-is-as-bad-for-you-as-beef-fat-and-butter/
@slice bh compliment

Don't believe all you read...beef fat and butter are not 'bad' for you either...

https://www.onnit.com/academy/the-truth-about-coconut-oil/
 

Soul

Semi-Pro
As the article mentions, there is a theory that high cholesterol leads to heart disease.

Personally I no longer believe in the cholesterol theory of heart disease. Testing my cholesterol ins't something I worry about or have done.

For heart attack prevention I though the nitric oxide (NO) theory better. Basically raising NO levels help prevent a blood clot from blocking an artery leading to a heart attack. The guy that came up with the NO theory won a noble prize a number of years ago for his cardiac work. There are several ways to raise NO levels with diet, sun exposure, etc.

On the cholesterol theory for heart disease, I thought this a nice article by Dr. Ezekiel Emanuel
He is one of the creators of Obamacare. As he writes many of the tests done during a typical annual physical, such as cholesterol testing have not been found to improve, prevent or extend a person's life.

Skip Your Annual Physical

https://www.nytimes.com/2015/01/09/opinion/skip-your-annual-physical.html

excerpt:

...Around 45 million Americans are likely to have a routine physical this year — just as they have for many years running. A poke here, a listen there, a few tubes of blood, maybe an X-ray, a few reassuring words about diet, exercise and not smoking from the doctor, all just to be sure everything is in good working order. Most think of it as the human equivalent of a 15,000-mile checkup and fluid change, which can uncover hidden problems and ensure longer engine life.

There is only one problem: From a health perspective, the annual physical exam is basically worthless.

In 2012, the Cochrane Collaboration, an international group of medical researchers who systematically review the world’s biomedical research, analyzed 14 randomized controlled trials with over 182,000 people followed for a median of nine years that sought to evaluate the benefits of routine, general health checkups — that is, visits to the physician for general health and not prompted by any particular symptom or complaint.


The unequivocal conclusion: the appointments are unlikely to be beneficial. Regardless of which screenings and tests were administered, studies of annual health exams dating from 1963 to 1999 show that the annual physicals did not reduce mortality overall or for specific causes of death from cancer or heart disease. And the checkups consume billions, although no one is sure exactly how many billions because of the challenge of measuring the additional screenings and follow-up tests.

This lack of evidence is the main reason the United States Preventive Services Task Force — an independent group of experts making evidence-based recommendations about the use of preventive services — does not have a recommendation on routine annual health checkups. The Canadian guidelines have recommended against these exams since 1979.

How can this be? There have been stories and studies in the past few years questioning the value of the physical, but neither patients nor doctors seem to want to hear the message....
 

SystemicAnomaly

Bionic Poster
@Sentinel @GBplayer
As the article mentions, there is a theory that high cholesterol leads to heart disease.

Personally I no longer believe in the cholesterol theory of heart disease. Testing my cholesterol ins't something I worry about or have done.

For heart attack prevention I though the nitric oxide (NO) theory better. Basically raising NO levels help prevent a blood clot from blocking an artery leading to a heart attack. The guy that came up with the NO theory won a noble prize a number of years ago for his cardiac work. There are several ways to raise NO levels with diet, sun exposure, etc.

On the cholesterol theory for heart disease, I thought this a nice article by Dr. Ezekiel Emanuel
He is one of the creators of Obamacare. As he writes many of the tests done during a typical annual physical, such as cholesterol testing have not been found to improve, prevent or extend a person's life.

Skip Your Annual Physical

https://www.nytimes.com/2015/01/09/opinion/skip-your-annual-physical.html

excerpt:

...Around 45 million Americans are likely to have a routine physical this year — just as they have for many years running. A poke here, a listen there, a few tubes of blood, maybe an X-ray, a few reassuring words about diet, exercise and not smoking from the doctor, all just to be sure everything is in good working order. Most think of it as the human equivalent of a 15,000-mile checkup and fluid change, which can uncover hidden problems and ensure longer engine life.

There is only one problem: From a health perspective, the annual physical exam is basically worthless.

In 2012, the Cochrane Collaboration, an international group of medical researchers who systematically review the world’s biomedical research, analyzed 14 randomized controlled trials with over 182,000 people followed for a median of nine years that sought to evaluate the benefits of routine, general health checkups — that is, visits to the physician for general health and not prompted by any particular symptom or complaint.


The unequivocal conclusion: the appointments are unlikely to be beneficial. Regardless of which screenings and tests were administered, studies of annual health exams dating from 1963 to 1999 show that the annual physicals did not reduce mortality overall or for specific causes of death from cancer or heart disease. And the checkups consume billions, although no one is sure exactly how many billions because of the challenge of measuring the additional screenings and follow-up tests.

This lack of evidence is the main reason the United States Preventive Services Task Force — an independent group of experts making evidence-based recommendations about the use of preventive services — does not have a recommendation on routine annual health checkups. The Canadian guidelines have recommended against these exams since 1979.

How can this be? There have been stories and studies in the past few years questioning the value of the physical, but neither patients nor doctors seem to want to hear the message....

I've been hearing since the early 1990s that the cholesterol/lipid hypothesis is flawed/incorrect. This is the theory postulating a link between blood cholesterol levels and occurrence of heart disease. Udo Erasmus, an expert of dietary fat, was one of the first who brought it to my attention. He wrote about this in his book Fats the Heal, Fats that Kill. Have also come across a number of doctors and studies in the past 25 years that call the lipid theory into question.

The fallacies of the lipid hypothesis

"
The lipid hypothesis has dominated cardiovascular research and prevention for almost half a century although the number of contradictory studies may exceed those that are supportive."
 
A

Attila_the_gorilla

Guest
Butter is great, especially in the colder months. And personally, I trust coconut oil more than olive oil. The argument against saturated fat is not convincing at all.
 

Nadalgaenger

G.O.A.T.
@Sentinel @GBplayer

There is another compelling reason to avoid corn oil, vegetable oil and other oils that contain a high % of omega-6 fats. The average North American & European diet is very high in omega-6 fats (pro-inflammatory) and low omega-3 fats (anti-inflammatory). In addition to food/cooking oils high in omega-6, quite a lot of it creeps into our diet with processed foods. Many are not eating very much fish and omega-3 is disappearing from crops or other foods. Historically, the ratio of omega-6 to omega-3 fats had been close to 1:1. In many modern societies this has become more that 10:1 and quite often is more like 15:1 to 25:1. This imbalance could account for higher rates of inflammation, obesity, depression & violence. "... dietary imbalance may explain the rise of such diseases as asthma, coronary heart disease, many forms of cancer, autoimmunity and neurodegenerative diseases, all of which are believed to stem from inflammation in the body".

https://www.drweil.com/vitamins-supplements-herbs/vitamins/balancing-omega-3-and-omega-6/
https://chriskresser.com/how-too-much-omega-6-and-not-enough-omega-3-is-making-us-sick/
Do you recommend eating fish or getting Omega 3's from a plant-based source?

What about flax and chia seeds?
 

SystemicAnomaly

Bionic Poster
Do you recommend eating fish or getting Omega 3's from a plant-based source?

What about flax and chia seeds?

I get my omega-3s from both fish and plant sources. Fish, esp salmon and sardines, are the best sources of omega-3s (DHA/EPA). AVOID tilipia -- high in omega-6s but and in omega-3s -- this will not help to correct a dietary imbalance in omega fats. Algae is also a good source of DHA.

Plant sources provide ALA rather than DHA & EPA. Males tend to convert a small or moderate portion of ALA to the more useful DHA (& EPA). Older males even less than younger ones. Females in their teens to 30s (child-bearing years) are able to convert a higher level of ALA to DHA (& EPA) to provide a fetus or baby (breast milk) with a ready source of DHA. The rest of us should still be able to derive benefit from plant sources. Chia seeds (soaked) and flax seeds are very good sources of ALA. Freshly ground flax seeds are better that flax seed oil for health benefits.

One added benefit of ALA could be that it provides a very fresh source of DHA & EPA when it is converted in the body.
 
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rockbox

Semi-Pro
I like avocado oil for cooking. It's very neutral and has a high smoke point. Coconut oil smells too much like coconut and changes the flavor of dishes. From a health perspective, sugar is the enemy, not fat so as long as you stay away from the processed stuff, you are good to go.
 

Sentinel

Bionic Poster
https://www.pritikin.com/your-healt...ng-right/1790-is-coconut-oil-bad-for-you.html

The fat in coconut oil is 92% saturated fat.

What gets tricky is that there are different kinds of saturated fats. Some are long-chain (they have 12 or more carbon atoms), and some are medium-chain (fewer than 12 carbon atoms). These various saturated fats do not have the same impact on LDL (bad) cholesterol levels in the blood. One long-chain saturated fat, stearic acid, has little impact on LDL cholesterol. Stearic acid is the most common saturated fat in chocolate, which is why chocolate or cocoa butter raises LDL only about one-quarter as much as butter, even though both are about 60% saturated fat.


@slice bh compliment

Thanks for poasteng this.
Such nonsense. Follow the money.
From what i understand....
This study is funded by competing interests. Canola and vegetable oil companies. Soy.

Coconut oil is not manna from heaven, but it is up there with avocado on toast, and the Man does not like.
 

SpinToWin

Talk Tennis Guru
https://www.pritikin.com/your-healt...ng-right/1790-is-coconut-oil-bad-for-you.html

The fat in coconut oil is 92% saturated fat.

What gets tricky is that there are different kinds of saturated fats. Some are long-chain (they have 12 or more carbon atoms), and some are medium-chain (fewer than 12 carbon atoms). These various saturated fats do not have the same impact on LDL (bad) cholesterol levels in the blood. One long-chain saturated fat, stearic acid, has little impact on LDL cholesterol. Stearic acid is the most common saturated fat in chocolate, which is why chocolate or cocoa butter raises LDL only about one-quarter as much as butter, even though both are about 60% saturated fat.


@slice bh compliment
Last I read, saturated fats increased both HDL and LDL, in effect not being harmful, but the extent differs from person to person, as some react sensitively. Trans fats is where the trouble is at.

Hard to wrap your head around this topic, feels like there's warring fronts of scientists screaming at each other haha
 

ChaelAZ

G.O.A.T.
I don't like the flavor personally. I still love olive oil for a lot of cooking, or good'ol corn oil. I think the coconut thing was just good marketing by coconut growers.
 

SystemicAnomaly

Bionic Poster
I don't like the flavor personally. I still love olive oil for a lot of cooking, or good'ol corn oil. I think the coconut thing was just good marketing by coconut growers.

Probably best to minimize the use of corn oil. High in omega-6 fatty acids = pro-inflammatory. Already quite a bit of omega-6 fats in fast/processed foods. If you avoid these and/or consume an adequate/generous amount of omega-3-rich fish and other sources of omega-3s, occasional use of corn oil might be ok. But, as mentioned previously in this thread, there is also the threat of aldehyde production when corn oil is heated.

A high-oleic safflower oil, like Saffola, is a better alternative to corn oil. Very high in omega-9s (heart-healthy) & low in omega-6s. This is not true of regular safflower oil.
 

Ramon

Legend
I don't like the flavor personally. I still love olive oil for a lot of cooking, or good'ol corn oil. I think the coconut thing was just good marketing by coconut growers.
Olive oil is probably my biggest source of fat because I put it in my salad for lunch practically every day I go to work, but I'll never cook with olive oil. It's unstable at high temperatures, and just like a lot of things, it's great when it's raw, but if you let it oxidize and get rancid it's not healthy anymore. I'd much rather cook with coconut oil. Saturated fats are much more stable at high temperatures because they don't have double bonds that get oxidized.
 

SystemicAnomaly

Bionic Poster
Olive oil is probably my biggest source of fat because I put it in my salad for lunch practically every day I go to work, but I'll never cook with olive oil. It's unstable at high temperatures, and just like a lot of things, it's great when it's raw, but if you let it oxidize and get rancid it's not healthy anymore. I'd much rather cook with coconut oil. Saturated fats are much more stable at high temperatures because they don't have double bonds that get oxidized.

Many olive oils are suitable for low to medium heat (but not medium/high heat). However, Extra Light olive oils have a much higher smoke point (468°F). Caveat: despite its lack of double bonds, many coconut oils (virgin or unrefined) have a fairly low smoke point of 350°F while refined coconut oils are good up to 400°F to 450°F.

Oils with the highest smoke points include avocado oil (refined), high oleic safflower oil (like Saffola), rice bran oil, ghee (clarified butter), high-oleic sunflower oil & peanut oil.
 
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