Now that you have been impressed by the many health benefits of coconut oil, how do you use it? Discover when to use it, when not to use it and some great tasting recipes.
How much coconut oil to consume?
A therapeutic dosage is 3 to 4 tablespoons a day to provide enough lauric acid to build the immune system. That is a lot! So if you are interested in losing weight that may be too much. At 120 calories per tablespoon we may want to have less and not lots of calories unless you need to gain weight.
There are five oils I use in my kitchen for different purposes:
1. Extra-virgin olive oil is the best fat to use as a salad dressing. Do not use for cooking. It has a low smoke point and heat makes it susceptible to oxidative damage. Olive oil has so many health benefits I include a little ever day when I eat my salad. Read about it’s many benefits here: Health Benefits of Olive Oil
2. Almond oil (refined) is more stable when it comes to cooking) has a high smoke point making it excellent for stir frying and sautéing. What I like about it is that it has a light, clean flavor that does not alter the taste of the foods I am using it to cook with.
3. Ghee is a purified form of clarified butter used as cooking oil throughout India. It has been purified of all moisture and solids so it can be used at higher temperature and is much more resistant to becoming rancid than more purified clarified butter. I use this when making curry dinners and on my occasional popcorn treat.
4. Coconut oil extra virgin:
- is excellent for baking cookies, cakes and pies.
- simply add a spoonful on top of your porridge.
- use it instead of butter on your potatoes or vegetables.
- Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 177°C (350°F) so not good for very high temperature frying.
- good for lower temperature sautéing.
- is slow to oxidize so is resistant to rancidity. It will last up to two years due to its high saturated fat content. It is best stored in solid form below 24.5°C