Does anyone use coconut oil

IndyInk · February 2012

I use it instead of butter in recipes. I also make face cream out of it.

betholiver · February 2012

How expensive is it? where do you buy it?

I bought online Gold Label Virgin
Coconut Oil in Tropical Traditions http://www.tropicaltraditions.com/faq.htm#12

I paid 29.50. I looks good for being pure, virgin, handmade and Certified Organic / FL 32. oz

mmapags · February 2012

I like coconut oil and cook with it a lot (and butter and ghee and bacon fat).

As far as adding it to coffee: I have tried it and couldn't get it down. Blech. Unsalted butter sounds a bit better, but why not just use heavy cream? Or, rather, what is the supposed benefit of using high quality butter over high quality heavy cream?

The mix of unsalted butter and coconut oil blended with coffee give you a strong shot of medium chain fatty acids. These are an excellent and easily accessible energy source for the body. It also does some training of the body to get used to burning fat for energy instead of looking for sugar as energy. There is more info on this at the website www.bulletproofexecutive.com. He is the inventor of Bulletproof Coffee. He acutally uses MCT oil (Medium Chain Triglyceride). If blended and frothy is is excellent!

luvred51 · February 2012

bump

questionablemethods · February 2012

I like coconut oil and cook with it a lot (and butter and ghee and bacon fat).

As far as adding it to coffee: I have tried it and couldn't get it down. Blech. Unsalted butter sounds a bit better, but why not just use heavy cream? Or, rather, what is the supposed benefit of using high quality butter over high quality heavy cream?

The mix of unsalted butter and coconut oil blended with coffee give you a strong shot of medium chain fatty acids. These are an excellent and easily accessible energy source for the body. It also does some training of the body to get used to burning fat for energy instead of looking for sugar as energy. There is more info on this at the website www.bulletproofexecutive.com. He is the inventor of Bulletproof Coffee. He acutally uses MCT oil (Medium Chain Triglyceride). If blended and frothy is is excellent!

Yeah. I'd just use coconut milk for the MCTs and maybe blend it with some good cream. The coconut oil (in coffee) was pretty gross to me. I didn't blend it, though, so perhaps that would help but I'm not sure that I would want to waste perfectly good coffee, coconut oil and Kerrygold if I ended up having to toss it out. :happy:

0SimplymeStacyLea0 · February 2012

It is AMAZING!! Google it and it will tell you all the uses. I have never used it for cooking although I am thinking about doing it in a smoothie in the morning for immune system wellness. Hair, skin, nausea...etc!!!!! And yes it needs to be Virgin and unrefined.

Prefessa · February 2012

Guys:

What are the claims behind this?? I used MCT oil in the old days(A man made product) and not only did it not deliver unless you went on a ketogenic diet, but was nasty. MCT oil was refined in a way to keep the majority of the trigycerides in the 8-10 carbon range. It was a Liquid at RT.

I have seen this in the health food store and it is like Ghee... a slushy semi solid fat. I realize that saturated fats are better for sauteeing and pan searing.

Is it of use to folks who still choose to eat carbohydrates. I am beyond the days of going ketogenic....if fact I think I can never get my BS in the range needed to go into Ketosis.

mmapags · February 2012

I like coconut oil and cook with it a lot (and butter and ghee and bacon fat).

As far as adding it to coffee: I have tried it and couldn't get it down. Blech. Unsalted butter sounds a bit better, but why not just use heavy cream? Or, rather, what is the supposed benefit of using high quality butter over high quality heavy cream?

The mix of unsalted butter and coconut oil blended with coffee give you a strong shot of medium chain fatty acids. These are an excellent and easily accessible energy source for the body. It also does some training of the body to get used to burning fat for energy instead of looking for sugar as energy. There is more info on this at the website www.bulletproofexecutive.com. He is the inventor of Bulletproof Coffee. He acutally uses MCT oil (Medium Chain Triglyceride). If blended and frothy is is excellent!

Yeah. I'd just use coconut milk for the MCTs and maybe blend it with some good cream. The coconut oil (in coffee) was pretty gross to me. I didn't blend it, though, so perhaps that would help but I'm not sure that I would want to waste perfectly good coffee, coconut oil and Kerrygold if I ended up having to toss it out. :happy:

I agree if it's not blended, then it's just oily coffee. The blending makes it frothy and delicious. Brew a little extra one Saturday Morning and give it a try. I use 16 OZ coffee, 1 Tablespoon Coconut Oil and 2 Talbespoons of unsalted butter.

mmapags · February 2012

Guys:

What are the claims behind this?? I used MCT oil in the old days(A man made product) and not only did it not deliver unless you went on a ketogenic diet, but was nasty. MCT oil was refined in a way to keep the majority of the trigycerides in the 8-10 carbon range. It was a Liquid at RT.

I have seen this in the health food store and it is like Ghee... a slushy semi solid fat. I realize that saturated fats are better for sauteeing and pan searing.

Is it of use to folks who still choose to eat carbohydrates. I am beyond the days of going ketogenic....if fact I think I can never get my BS in the range needed to go into Ketosis.

I understand what you are saying. My food plan is not ketogenic but on the edge of it at 80 to 120 grams of carbs per day. I have personally never used the MCT Oil as the cocnut oil has more uses and I'm not going to buy and store one more item. The Bullet Proof guy says MCT has more Medium Chain Fatty Acids. He explains the concept behind it on his website if I remember correctly. I first heard about it on The Primal Blueprint Forum where the thread is something like 36 pages last time I looked.

miller0438 · February 2012

bump

ltlemermaid · February 2012

I just got some the other week and so far have used it in rice, popcorn and scrambled eggs. Noticed that I use a lot less (about 1/2 of what I would if using vegetable oil) for rice.

There are different kinds of coconut oil. I went with Spectrum Naturals Organic Coconut Oil thats refined and expeller pressed. Its great for medium to high heat. This one has no coconut flavor or smell to it so its great for regular cooking where you don't want the coconut flavor.

LilRedRooster · February 2012

What are you looking to use it for? I use it for everything from diaper rash to cooking, haha.

RachNRoll · February 2012

I used 1tsp to cook rice (4 portions) and 1 tbs to mix some tuna, peppers and mushrooms also divided by 4 portions (I cook and stock my meals in order to fill my meal plan for the week).

I'm still in week 1 using this oil, from MFP advice and I feel good, actually I think I'm a bit more energetic...still it's too early to say something else

edit: the food gets a slight taste of coconut, not sweet, actually kinda nice

tomusiakl · February 2012

A friend of MFP mentioned that she uses coconut oil on her hair and it has done wonders. Was thinking of buying some to try.

Yes it really works well for my hair. I rubbed some in and left it in my hair overnight this pass Friday night and my hair was so soft and conditioned on Saturday when i washed it out. Try and report too...

stephenatl09 · February 2012

I use coconut oil for everything I cook. I heard it is one of the only oils that does not transform into a transfat when heated enough to sautee etc. I have basically quit using EVOO. For salad dressings I use almond oil. It doesn't solidify in the fridge like EVOO.
p.s. I also put it in green tea.