Coconut Oil News Story

RacyTray

I saw this news story about coconut oil (CO) yesterday. I use CO only a few times per week but I know many pp use it daily. Thoughts on this?

livingleanlivingclean

Which story would that be?

lemurcat12

Various articles about how the AHA says it's no better than butter, because high in sat fat -- which of course is hardly news (and it's not like I think butter is the devil -- in fact, I love butter). Question remains whether sat fat is a problem, especially in limited amounts which cooking oil is. I continue to think it's a perfectly good oil to use when it tastes best, and use it along with olive oil, butter, coconut oil, fat from bacon, duck fat, etc, all depending. (I do prefer extra virgin coconut oil, since I think it's healthier and anyway the point of it, for me, is the taste.)

I see nothing to change my conclusions that are in line with these pieces: https://well.blogs.nytimes.com/2015/12/24/ask-well-is-coconut-oil-a-healthy-fat/?_r=0

and

http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all

AnvilHead

This is the article I've seen linked with the discussion about coconut oil: https://www.usatoday.com/story/news/nation-now/2017/06/16/coconut-oil-isnt-healthy-its-never-been-healthy/402719001/#

Leslierussell4134

I'm glad the AHA finally took a stance. People have a right to know the facts and be able to make healthful choices on which fats they want to include in their diets.

janejellyroll

lemurcat12 wrote: »

Various articles about how the AHA says it's no better than butter, because high in sat fat -- which of course is hardly news (and it's not like I think butter is the devil -- in fact, I love butter). Question remains whether sat fat is a problem, especially in limited amounts which cooking oil is. I continue to think it's a perfectly good oil to use when it tastes best, and use it along with olive oil, butter, coconut oil, fat from bacon, duck fat, etc, all depending. (I do prefer extra virgin coconut oil, since I think it's healthier and anyway the point of it, for me, is the taste.)

I see nothing to change my conclusions that are in line with these pieces: https://well.blogs.nytimes.com/2015/12/24/ask-well-is-coconut-oil-a-healthy-fat/?_r=0

and

http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all

Exactly. I feel like this AHA position is begging the question by telling us that coconut oil is unhealthy because it contains saturated fat. Okay, we all *knew* coconut oil was saturated fat (well, most of us did anyway), but I am not convinced that saturated fat -- in the context of a diet that is supporting a healthy body weight -- is bad for us. I'm not chucking a quarter cup in my coffee every morning, I'm using it to roast vegetables (and once or twice a year for pie crust).

whitpauly

After using coconut oil for a few years my cholesterol went up,I rarely use it daily anymore

Need2Exerc1se

I've never really seen anything that made me think coconut oil is a 'healthy oil', which isn't to say it's unhealthy or even that it's not healthy. I've just never seen any hard data saying it's better than other options for cooking.

I don't like coconut and it's very expensive at the stores where I normally shop so I don't ever use it. I get by fine on the fats I've always used.

GottaBurnEmAll

For some of us genetically "gifted" individuals, sat fat is definitely a baddie.

I have to watch my intake because I'm one of those "lucky" people. I save my sat fat intake for the dairy I consume and use olive oil for my added fat due to this.

I think sensible consumption of coconut oil (for cooking when the taste is preferred) is something I'd do if I didn't have medical issues with saturated fat. Heck, I'd still use butter on my veggies too.

janejellyroll

GottaBurnEmAll wrote: »

For some of us genetically "gifted" individuals, sat fat is definitely a baddie.

I have to watch my intake because I'm one of those "lucky" people. I save my sat fat intake for the dairy I consume and use olive oil for my added fat due to this.

I think sensible consumption of coconut oil (for cooking when the taste is preferred) is something I'd do if I didn't have medical issues with saturated fat. Heck, I'd still use butter on my veggies too.

Yeah, I should have been more specific with my wording. There are certainly some people who do need to monitor their saturated fat intake, when I made my statement I was thinking of those who are outside of that group.

YvetteK2015

I remember when coconut oil was being pushed as a "healthy" fat, the main reason was because it was thought to boost metabolism. I never got into it for cooking, although my mother and sister started eating it daily. I just use it for skin and hair. Best makeup remover out there.

lemurcat12

Need2Exerc1se wrote: »

I've never really seen anything that made me think coconut oil is a 'healthy oil', which isn't to say it's unhealthy or even that it's not healthy. I've just never seen any hard data saying it's better than other options for cooking.

This is how I feel, but I'd put any cooking oil in that category. There are some options I avoid, but I think the idea that adding a cooking oil will make you healthier is odd. So mostly, within the broad group of fats I use, I choose based on taste and the dish I am making. (I love coconut, so EV coconut oil sometimes makes the cut, although less often than my default olive oil.)

lemurcat12

janejellyroll wrote: »

GottaBurnEmAll wrote: »

For some of us genetically "gifted" individuals, sat fat is definitely a baddie.

I have to watch my intake because I'm one of those "lucky" people. I save my sat fat intake for the dairy I consume and use olive oil for my added fat due to this.

I think sensible consumption of coconut oil (for cooking when the taste is preferred) is something I'd do if I didn't have medical issues with saturated fat. Heck, I'd still use butter on my veggies too.

Yeah, I should have been more specific with my wording. There are certainly some people who do need to monitor their saturated fat intake, when I made my statement I was thinking of those who are outside of that group.

I also think it depends on where you want to use that sat fat. If I were worried about keeping sat fat quite low I might save it for cheese (one of my arguments for preferring lower fat greek yogurt and cottage cheese is that they taste as good to me as full fat and I eat cheese for my dairy fat so am hardly going without). But if I had a diet that was overall low in sat fat it might be a place to use it (especially since I cook with like a teaspoon of it anyway).

If I were being very careful about sat fat it would be an easy thing for me to cut, though (same with butter).

Need2Exerc1se

lemurcat12 wrote: »

Need2Exerc1se wrote: »

I've never really seen anything that made me think coconut oil is a 'healthy oil', which isn't to say it's unhealthy or even that it's not healthy. I've just never seen any hard data saying it's better than other options for cooking.

This is how I feel, but I'd put any cooking oil in that category. There are some options I avoid, but I think the idea that adding a cooking oil will make you healthier is odd. So mostly, within the broad group of fats I use, I choose based on taste and the dish I am making. (I love coconut, so EV coconut oil sometimes makes the cut, although less often than my default olive oil.)

IDK I think there is enough data on extra virgin olive oil to safely call it a "healthy fat", as in you might actually be healthier for choosing it over other oils.

janejellyroll

lemurcat12 wrote: »

janejellyroll wrote: »

GottaBurnEmAll wrote: »

For some of us genetically "gifted" individuals, sat fat is definitely a baddie.

I have to watch my intake because I'm one of those "lucky" people. I save my sat fat intake for the dairy I consume and use olive oil for my added fat due to this.

I think sensible consumption of coconut oil (for cooking when the taste is preferred) is something I'd do if I didn't have medical issues with saturated fat. Heck, I'd still use butter on my veggies too.

Yeah, I should have been more specific with my wording. There are certainly some people who do need to monitor their saturated fat intake, when I made my statement I was thinking of those who are outside of that group.

I also think it depends on where you want to use that sat fat. If I were worried about keeping sat fat quite low I might save it for cheese (one of my arguments for preferring lower fat greek yogurt and cottage cheese is that they taste as good to me as full fat and I eat cheese for my dairy fat so am hardly going without). But if I had a diet that was overall low in sat fat it might be a place to use it (especially since I cook with like a teaspoon of it anyway).

If I were being very careful about sat fat it would be an easy thing for me to cut, though (same with butter).

Yeah, that context is important. Since I don't eat dairy or meat, most of the saturated fat I get seems to be from coconut.

I don't think of coconut oil as a "healthy oil" (aside from that we all need fat of some kind to live), so I'm in favor of pushing back against that "superfood" message. I'd just hate to see it spin back into "coconut oil is unhealthy" (which, to be clear, isn't what you're saying). Just as people can incorporate cheese or butter into a healthful diet, coconut oil can be regarded the same way. It's all about choosing which sources of saturated fat you enjoy the most.

AngryViking1970

The only reason I have a jar of coconut oil in my pantry is because I make my own body scrub.

ChantelleValarie

I choose coconut oil for cooking because it's been my understanding that olive oil becomes toxic at high temperatures whereas coconut oil doesn't. Ok, I admit a small cube of homemade chocolate using coconut oil once day for a couple of weeks every 6 months or so when I get a craving is naughty but it's my cooking oil of choice and it's great to do oil pulling with but I spit it out afterwards.

Need2Exerc1se

ChantelleValarie wrote: »

I choose coconut oil for cooking because it's been my understanding that olive oil becomes toxic at high temperatures whereas coconut oil doesn't.

This is not true.

estherdragonbat

I tend to default to olive oil for cooking and salad dressings, canola for baking, and grapeseed for deep-frying and high temperature. However, if the cookbook specifies a particular oil, I do my best to procure it. (Toasted sesame has been wonderful with my Asian noodle recipes). I rarely have a recipe that calls specifically for coconut, but I do have a jar of it, should the need arise.

cmriverside

estherdragonbat wrote: »

I tend to default to olive oil for cooking and salad dressings, canola for baking, and grapeseed for deep-frying and high temperature. However, if the cookbook specifies a particular oil, I do my best to procure it. (Toasted sesame has been wonderful with my Asian noodle recipes). I rarely have a recipe that calls specifically for coconut, but I do have a jar of it, should the need arise.

..and to spin off your comment, it doesn't get rancid like some other oils. I can keep it at room temp for a very long time without it changing in smell or taste. I like it in curried vegetables and soups.

But yeah, it's mostly a hair and skin conditioner for me, and it's great for that.

sammyjo0218

Couple times a week wouldn't be bad all in moderation. If someone uses it daily or like in bulletproof coffee a lot then obviously it'll have negative effects down the road. Healthy or not too much of a good thing isn't always great!

inertiastrength

I use it in my cooking. I usually put it with butter to help prevent the butter from burning. I use it quite a bit in my cooking to be honest, and my cholesterol also went up but the ratio (hdl:ldl) is now more favourable, and from what I understand particle size plays more of a role in cardiovascular risk, which I believe is in coconut oil's favour also.

I won't change anything in my diet based on these "findings"

cwolfman13

ChantelleValarie wrote: »

I choose coconut oil for cooking because it's been my understanding that olive oil becomes toxic at high temperatures whereas coconut oil doesn't. Ok, I admit a small cube of homemade chocolate using coconut oil once day for a couple of weeks every 6 months or so when I get a craving is naughty but it's my cooking oil of choice and it's great to do oil pulling with but I spit it out afterwards.

Extra virgin olive oil shouldn't be used to cook at higher temperatures...neither should virgin coconut oil...they both have a low smoke point...they are fine for a little saute. If you want to use them for cooking at higher temperatures you need to get refined.

lemurcat12

Need2Exerc1se wrote: »

lemurcat12 wrote: »

Need2Exerc1se wrote: »

I've never really seen anything that made me think coconut oil is a 'healthy oil', which isn't to say it's unhealthy or even that it's not healthy. I've just never seen any hard data saying it's better than other options for cooking.

This is how I feel, but I'd put any cooking oil in that category. There are some options I avoid, but I think the idea that adding a cooking oil will make you healthier is odd. So mostly, within the broad group of fats I use, I choose based on taste and the dish I am making. (I love coconut, so EV coconut oil sometimes makes the cut, although less often than my default olive oil.)

IDK I think there is enough data on extra virgin olive oil to safely call it a "healthy fat", as in you might actually be healthier for choosing it over other oils.

Choosing it over others is different from there being a healthy effect from adding it, which is what I don't see. You don't need any added oil, and my feeling about added oil is that it's neutral with some being better than others if you are going to add some.

I am not convinced that olive oil is particularly above the other fats I might use, in the context of a healthy diet, but I am aware of why someone might (and also why I don't find that all that compelling).

I love the taste of olive oil, though.

lemurcat12

cwolfman13 wrote: »

ChantelleValarie wrote: »

I choose coconut oil for cooking because it's been my understanding that olive oil becomes toxic at high temperatures whereas coconut oil doesn't. Ok, I admit a small cube of homemade chocolate using coconut oil once day for a couple of weeks every 6 months or so when I get a craving is naughty but it's my cooking oil of choice and it's great to do oil pulling with but I spit it out afterwards.

Extra virgin olive oil shouldn't be used to cook at higher temperatures...neither should virgin coconut oil...they both have a low smoke point...they are fine for a little saute. If you want to use them for cooking at higher temperatures you need to get refined.

Right, although my understanding is that olive oil doesn't become bad for you at higher temperatures. It just smokes and any flavor reasons for using it are going to be gone.

Also, as the NYT piece I posted points out, refined coconut oil is likely much less healthy (however we evaluate the sat fat content) than EECO, so using that due to higher smoke point isn't justified for health reasons.

There was some article I used to post on this, I'll have to find it.

markswife1992

i take coconut capsules every night to help absorb some of my fatty vitamins as well as to help me sleep. i have insomnia.

pdxwine

I do not use coconut oil in my food....but I do use it as a moisturizer, hand cream and on cuts and scrapes.

Christine_72

I have a massive jar of coconut oil that i bought to use as a body moisturiser and make up remover. 2 things... If i put that stuff anywhere near my face I'll break out in pimples within a day or two, it makes the skin on my body nice and smooth, except on my stomach where it becomes really dry :huh: So, i use it in some recipes, put it on my hair, and oil pull a few mornings a week.