Coconut Oil As the Safest and Very Stable Cooking Oil

A friend has a thought that comes to her mind about taking the coconut oil as her candida antifungal. She is already taking 6 teaspoons of olive oil as per recommendations of the anti-candida regimen she is following. Add 3-4 tablespoons of coconut oil to that and she believes she is surely going to end up being as fat as pig! She wants other recommendation on the oils that are allowed.

For your information, coconut oil is not fattening. It is not stored by the body but burned for energy. The other safe oils for cooking besides tropical oils are fats of animal origin, butter, tallow, etc; basically any natural saturated fat. You could ask at the health food for them to order coconut oil, or find a source online, there are many. Search coconut oil on Google and you will find a lot of dealers. Prices tend to be rather high though, in my opinion.

Olive oil is mostly monounsaturated oils with some saturated oils. I have heard to use olive or sesame oils for cooking as well, but I think saturated oil like coconut is probably the safest. The danger is from trans-fatty acids and oxidation of the oils when cooking. Coconut oil is very stable. It has a shelf life of about 3 years without being refrigerated.

I don’t know the carbon chain length of the monounsaturated fatty acids in olive oil. Short and medium chain fatty acids seem to be the most beneficial as nutritional oils. They are metabolized differently than the longer chains and are used by a shorted metabolic path to make energy.

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