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  1. #1 Once a Villain, Coconut Oil Charms the Health Food World 
    Once a Villain, Coconut Oil Charms the Health Food World
    Andrew Scrivani for The New York Times


    Published: March 1, 2011

    ¶ A FEW years ago I noticed something odd at the health food store. There, rubbing elbows with the extra-virgin olive oil and cold-pressed canola oil was virtually the last fat I expected to see in such esteemed company: coconut oil.

    The last time I checked, coconut oil was supposed to be the devil himself in liquid form, with more poisonous artery-clogging, cholesterol-raising, heart-attack-causing saturated fat than butter, lard or beef tallow.

    Its bad reputation caused a panic at the concession stands back in 1994, when the Center for Science in the Public Interest put out a study claiming that a large movie-theater popcorn, hold the butter, delivered as much saturated fat as six Big Macs. “Theater popcorn ought to be the Snow White of snack foods, but it’s been turned into Godzilla by being popped in highly saturated coconut oil,” Michael Jacobson, the executive director of the center, a consumer group that focuses on food and nutrition, said at the time.

    So given all this greasy baggage, what was coconut oil doing in a health food store? In fact, it has recently become the darling of the natural-foods world. Annual sales growth at Whole Foods “has been in the high double digits for the last five years,” said Errol Schweizer, the chain’s global senior grocery coordinator.

    Two groups have helped give coconut oil its sparkly new makeover. One is made up of scientists, many of whom are backtracking on the worst accusations against coconut oil. And the other is the growing number of vegans, who rely on it as a sweet vegetable fat that is solid at room temperature and can create flaky pie crusts, crumbly scones and fluffy cupcake icings, all without butter.

    My curiosity stirred, I brought some home and experimented. I quickly learned that virgin coconut oil has a haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.

    Its natural sweetness shines in baked goods and sautés, and is particularly wonderful paired with bitter greens, which soften and mellow under the oil’s gentle touch. And the saturated fat in coconut oil makes it a good choice in pastries, whether you avoid animal fats or simply want to pack a little more coconut flavor into that coconut cream pie.

    But before I get to the cupcakes, let’s start with the science.
    More at the link. Yet another blow struck against the War on Fats cult.

    NYT
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  2. #2  
    Administrator SaintLouieWoman's Avatar
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    Even the mighty Dr Oz is recommending it. I have friends in St Louis who TIVO his program every day while at work. I admit that I catch it when I can in the mornings here.
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  3. #3  
    I have never seen Dr. Oz but I am a chemist and being blissfully free of any professional obligation to the low-fat industry, I can heartily endorse both coconut fat and lard as "heart healthy" fats.

    I personally eat about a half an avocado every day and I have no fear of cream. You need to look out for transfats, hydrogenated fats, anything made from factory-produced soy (fermented soy is okay in small amounts), and the corn, rape, and "vegetable" oils. :eek:
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    Senior Member hoplophobe's Avatar
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    Quote Originally Posted by Gingersnap View Post
    I have never seen Dr. Oz but I am a chemist and being blissfully free of any professional obligation to the low-fat industry, I can heartily endorse both coconut fat and lard as "heart healthy" fats.

    I personally eat about a half an avocado every day and I have no fear of cream. You need to look out for transfats, hydrogenated fats, anything made from factory-produced soy (fermented soy is okay in small amounts), and the corn, rape, and "vegetable" oils. :eek:


    Food is dangerous...
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  5. #5  
    Quote Originally Posted by hoplophobe View Post


    Food is dangerous...
    Some factory foods are more dangerous than they are delicious. Why bother with them?
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  6. #6  
    Senior Member hoplophobe's Avatar
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    My post was not clear enough:

    I have never seen Dr. Oz but I am a chemist and being blissfully free of any professional obligation to the low-fat industry, I can heartily endorse both coconut fat and lard as "heart healthy" fats.

    I personally eat about a half an avocado every day and I have no fear of cream.
    You need to look out for transfats, hydrogenated fats, anything made from factory-produced soy (fermented soy is okay in small amounts), and the corn, rape, and "vegetable" oils.
    Bad enough the chemicals and what not can harm people...they can also commit rape?
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  7. #7  
    Quote Originally Posted by hoplophobe View Post
    My post was not clear enough:


    Bad enough the chemicals and what not can harm people...they can also commit rape?
    LOL! Rape is just the real name for the seeds used to make canola oil. Somebody probably complained and so they rebranded it. Just like they did with niger seed which is now often rebranded as the oddly pointless Nyjer Seed or just black thistle seed.
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  8. #8  
    Administrator SaintLouieWoman's Avatar
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    Quote Originally Posted by Gingersnap View Post
    I have never seen Dr. Oz but I am a chemist and being blissfully free of any professional obligation to the low-fat industry, I can heartily endorse both coconut fat and lard as "heart healthy" fats.

    I personally eat about a half an avocado every day and I have no fear of cream. You need to look out for transfats, hydrogenated fats, anything made from factory-produced soy (fermented soy is okay in small amounts), and the corn, rape, and "vegetable" oils. :eek:
    We have avacados almost every day. The huge Florida ones are fantastic, but are out of season right now. A couple of days ago got a large California avacado, but still not as large nor as creamy as the Florida ones

    The great Dr Oz advocates eating avacadoes every day. I cut them in chunks and mix them with the ripe, off the vine tomatoes coming out of Florida and a mango salsa. It's really delicious. SR even enjoys it----he used to gripe about the "health" food.

    We also eat lots of strawberries. Patriot 45 can tell you about the glories of Plant City strawberries (where he lives). They're wonderful right now and very inexpensive. The other day got 2 one pound trays of them for $2.99. We eat them in combination with fresh blueberries, which are also really inexpensive now.
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  9. #9  
    Sin City Moderator RobJohnson's Avatar
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    I fry eggs in this:

    http://www.walgreens.com/store/c/nat...037538-product

    Sometimes I add it to a cup of hot coffee...

    Sometimes I just take it straight up..

    It's interesting to note, where diets are high in coconuts there are not many people needing a triple by-pass..
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  10. #10  
    Sin City Moderator RobJohnson's Avatar
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    Quote Originally Posted by Gingersnap View Post
    Some factory foods are more dangerous than they are delicious. Why bother with them?
    Very true.
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