Coconut Oil vs. Olive Oil
Replies
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Olive Oil!! Coconut oil is a saturated fat and olive oil is monounsaturated. Tons of research on why monounsaturated fats benefit the heart and years of data. I'd definitely stick with olive oil until more research on coconut oil, right now which I think is just a fad.0
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coconut oil 97% of the time.
I prefer olive oil when broiling my veggies. Otherwise.... coconut oil for everything!0 -
Coconut Oil tastes better.0
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I recommend avoiding canola/veggie oils at all costs!
Have you ever researched what is in Canola oil?
Its actually rapeseed oil that goes through intense processing to make it edible!
Read this:
http://www.westonaprice.org/know-your-fats/the-great-con-ola
Canola is a lie pushed by companies back when an incomplete study said that sat fat made you fat. Sat fat is actually good for you. It does not cause cholesterol issues like people think.
Processed flours and such are what cause heart issues... look at this:
http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml0 -
I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.0 -
It depends on what I'm cooking...you can't just have one oil...you have to have use different oils for different temperatures, there is not a one size fits all...also you have to take into consideration the actual food...for example, I don't think my bolognese sauce would be all that great with coconut oil, it's much better with olive oil...popcorn on the other hand rocks with coconut oil.
I don't really think it should be viewed as Coconut Oil vs Olive Oil...I use both regularly...as well as avocado oil.0 -
I recommend avoiding canola/veggie oils at all costs!
Have you ever researched what is in Canola oil?
Its actually rapeseed oil that goes through intense processing to make it edible!
Read this:
http://www.westonaprice.org/know-your-fats/the-great-con-ola
Canola is a lie pushed by companies back when an incomplete study said that sat fat made you fat. Sat fat is actually good for you. It does not cause cholesterol issues like people think.
Processed flours and such are what cause heart issues... look at this:
http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml
In addition to what is written above, the increasing abundance of omega 6 as a result of seed oils is also contributing to the problems. Better fats have higher levels of omega 3, while unhealthier ones (like a lot of the seed oils that started to appear in great quantities in the grocery stores in the last 2 decades) contain low or no omega 3 and very high omega 6.0 -
False. Not all saturated fats are bad for you, and not all unsaturated fats are good for you. Trans fats are unsaturated fats, for example. Lauric acid and stearic acid (found in coconut oil and milk/butter, respectively) are both saturated fats that are healthy, on the other hand.I'm confused as to how cco is that good for you since it's saturated fat. But I do use it for certain things. Sometimes I sautee fruit in it before adding it to oatmeal, or for some stir fries where it just seems more appropriate (though I have sunflower oil that I use more for that). For the most part I use evoo. I mostly have cco because it's great for cleaning leather and I keep meaning to try it for a hair mask.
Fat is NOT bad for you and our bodies need it. Coconut oil is one of the best to ingest (from what I understand).
You can use it for frying (supposedly evoo breaks down the higher the heat gets)
You can use it for body oil
Homemade make up
Homemade lip balm
Homemade deo (that believe it or not works better than store bought)
The list is nearly endless for the uses.
Saturated fat and trans fat are NOT good for you and should be consumed in very little amounts if any. If you're going for healthy fat, go for olive oil, it's unsaturated which is the good fat our bodies do need.
I've heard all the "health benefits" of coconut oil, but I don't buy any of it. They say it's the "good saturated fat", well if any saturated fat is good for you (which it's not) then I guess coconut oil is the one to go for. But unsaturated fat will always be better than any saturated fat, even the "healthier saturated fats"0 -
Agree with this except I'm iffy on the trans fats part of refined coconut oil. Not sure how a saturated fat can be partially hydrogenated....do you have any literature.I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.0 -
I prefer Coconut.....
I like the smell.
It is a MCT, so your body burns it quicker than it does other kinds of oils....
I put it in my coffee....
Doesn't cause an insulin spike....
All of this.0 -
Coconut oil. Makes my porridge taste gorgeous and is so beneficial and multi purpose plus it just tastes nicer0
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I recommend avoiding canola/veggie oils at all costs!
Have you ever researched what is in Canola oil?
Its actually rapeseed oil that goes through intense processing to make it edible!
Read this:
http://www.westonaprice.org/know-your-fats/the-great-con-ola
Canola is a lie pushed by companies back when an incomplete study said that sat fat made you fat. Sat fat is actually good for you. It does not cause cholesterol issues like people think.
Processed flours and such are what cause heart issues... look at this:
http://preventdisease.com/news/12/030112_World-Renown-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease.shtml
In addition to what is written above, the increasing abundance of omega 6 as a result of seed oils is also contributing to the problems. Better fats have higher levels of omega 3, while unhealthier ones (like a lot of the seed oils that started to appear in great quantities in the grocery stores in the last 2 decades) contain low or no omega 3 and very high omega 6.
True. Excellent addition. 0 -
Agree with this except I'm iffy on the trans fats part of refined coconut oil. Not sure how a saturated fat can be partially hydrogenated....do you have any literature.I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.
Hydrogenation can be used to saturate or desaturate. In the case of coconut oil they partially hydrogenate the saturated fats to decrease the saturation, raising the smoke point. It's actually a part of the refining process.
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.0 -
I just straight up drink my oil to get my fats! 1 tsp a day0
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Yeah, not keen on the environmental impacts of the palm oil business at all. I'm just trying to understand the trans fats process further, so bear with me.
Agree with this except I'm iffy on the trans fats part of refined coconut oil. Not sure how a saturated fat can be partially hydrogenated....do you have any literature.I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.
Hydrogenation can be used to saturate or desaturate. In the case of coconut oil they partially hydrogenate the saturated fats to decrease the saturation, raising the smoke point. It's actually a part of the refining process.
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.
A saturated fatty acid is one in which every carbon atom is bound to two hydrogen atoms. An unsaturated fatty acid is one in which one or more pairs of the carbon atoms along the chain have only one hydrogen atom each, and the two carbon atoms of the pair are connected by a double bond and not a single one. Unsaturated fatty acids either have a cis isomer which is normal or a trans isomer which, other than the natural ones are produced through hydrogenation. The hydrogen atoms attach to the vacant double bond sites where only 1 hydrogen atom is attached to the carbon chain, filling that space creating more saturation. Basically I'm not sure how the opposite or desaturation happens.
Anyway I took a look at hydrogenated coconut oil in a data base and there's about 1g of trans fats in 1 cup of refined coconut oil. On the other hand I also looked at refined and not hydrogenated canola oil and found it has 4g's per cup. I believe it's the omega 3's predominantly that are susceptible to trans configuring and why poly fats are normally used for hydrogenation because of the multiple sites available for the hydrogenation process. I find it confusing, to say the least.0 -
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.
20 kg of coconuts to make 1 litre oil is wholesale destruction? How about if we replace some of the crops that contribute to the obesity and diabetes epidemic, like sugar cane, with coconuts instead?0 -
Yeah, not keen on the environmental impacts of the palm oil business at all. I'm just trying to understand the trans fats process further, so bear with me.
Agree with this except I'm iffy on the trans fats part of refined coconut oil. Not sure how a saturated fat can be partially hydrogenated....do you have any literature.I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.
Hydrogenation can be used to saturate or desaturate. In the case of coconut oil they partially hydrogenate the saturated fats to decrease the saturation, raising the smoke point. It's actually a part of the refining process.
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.
A saturated fatty acid is one in which every carbon atom is bound to two hydrogen atoms. An unsaturated fatty acid is one in which one or more pairs of the carbon atoms along the chain have only one hydrogen atom each, and the two carbon atoms of the pair are connected by a double bond and not a single one. Unsaturated fatty acids either have a cis isomer which is normal or a trans isomer which, other than the natural ones are produced through hydrogenation. The hydrogen atoms attach to the vacant double bond sites where only 1 hydrogen atom is attached to the carbon chain, filling that space creating more saturation. Basically I'm not sure how the opposite or desaturation happens.
Anyway I took a look at hydrogenated coconut oil in a data base and there's about 1g of trans fats in 1 cup of refined coconut oil. On the other hand I also looked at refined and not hydrogenated canola oil and found it has 4g's per cup. I believe it's the omega 3's predominantly that are susceptible to trans configuring and why poly fats are normally used for hydrogenation because of the multiple sites available for the hydrogenation process. I find it confusing, to say the least.
On the other hand, it's wholly possible that during the desaturation process, hydrogen atoms may attach to the unsaturated fats in the oil, thus causing the trans fats as well. It's not a process I fully understand, it's just a process I'm aware of.0 -
Peanut for stir frying, olive for some salady things, coconut for baked things.
I'm not too fond of olive oil overall. It's OK.
I really like the flavor of peanut for stir fry, or at a lower sautee coconut. And most baked goods I've tried it in, coconut oil is a plus.
I've been making flaxseed muffins in the micro - coconut oil is my goto for that, because the flavor is so much nicer.0 -
First you have to explain how sugar cane contributes to the "obesity and diabetes epidemic," because it doesn't. And yes, it's wholesale destruction. Entire ecosystems are being leveled and decimated so giant corporations can plant coconut trees to cash in on the insane "healthy coconut everything" trend. Because cocnut palms can only grow in specific conditions without large expense, companies find it easier to just level an area they can grow, then try and farm them elsewhere.
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.
20 kg of coconuts to make 1 litre oil is wholesale destruction? How about if we replace some of the crops that contribute to the obesity and diabetes epidemic, like sugar cane, with coconuts instead?
Which of course, also means that you couldn't get rid of sugar cane and replace them with coconuts, different growing environments.0 -
im a coco ho
If one could be a coco-ho.. I'm in that category. coconut oil, coconut butter, coconut anything and everything (preferably organic). I use coconut oil in and on most things, not just for consumption but skin care too... everything. love it.0 -
Yeah, not keen on the environmental impacts of the palm oil business at all. I'm just trying to understand the trans fats process further, so bear with me.
Agree with this except I'm iffy on the trans fats part of refined coconut oil. Not sure how a saturated fat can be partially hydrogenated....do you have any literature.I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.
Hydrogenation can be used to saturate or desaturate. In the case of coconut oil they partially hydrogenate the saturated fats to decrease the saturation, raising the smoke point. It's actually a part of the refining process.
Personally I avoid coconut oil because of the environmental devastation involved. It takes 1400kg worth of coconuts just to make 70 liters of oil. It's ruining native environments by wholesale destruction.
A saturated fatty acid is one in which every carbon atom is bound to two hydrogen atoms. An unsaturated fatty acid is one in which one or more pairs of the carbon atoms along the chain have only one hydrogen atom each, and the two carbon atoms of the pair are connected by a double bond and not a single one. Unsaturated fatty acids either have a cis isomer which is normal or a trans isomer which, other than the natural ones are produced through hydrogenation. The hydrogen atoms attach to the vacant double bond sites where only 1 hydrogen atom is attached to the carbon chain, filling that space creating more saturation. Basically I'm not sure how the opposite or desaturation happens.
Anyway I took a look at hydrogenated coconut oil in a data base and there's about 1g of trans fats in 1 cup of refined coconut oil. On the other hand I also looked at refined and not hydrogenated canola oil and found it has 4g's per cup. I believe it's the omega 3's predominantly that are susceptible to trans configuring and why poly fats are normally used for hydrogenation because of the multiple sites available for the hydrogenation process. I find it confusing, to say the least.
From my experience, it seems that palm oil makes yummier cookies. :ohwell:0 -
they are both equally good on my hair as an overnight treatment. it's a tie.
for bread dunking I prefer olive oil and for roasting veggies and etc.
for baking i prefer coconut and also for coffee, sometimes when I think i need more fat but don't know where to fit it, i put coconut oil in my coffee and i like the taste.0 -
olive oil. don't like the coconut taste in anything else other than desserts.0
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To the people who claim that Canola Oil is Rapeseed Oil, please note that traditional Rapeseed Oil and Canola Oil are genetically different things. While Canola oil is sometimes called Rapeseed Oil, it bears very little in common with what was once Rapeseed Oil and is missing much of the Acid that used to cause it to go rancid quickly. They do share the same plant family but Canola is a rather different beast. This is not to claim it should be drunk from the jug but that much of the internet hype around Canola Oil is really specifically about Rapeseed Oil not Canola. Rapeseed Oil is still out there, and does have a lot of horrible attributes, it is primarily found in Asian cooking. Understand, however, that a very high percentage of Canola Oil is from genetically modified plants an therefore it isn't a choice clean eaters are going to make.
Olive and Coconut are still better choices for many things, but Canola is still a fairly safe oil to use and is no where near as bad as it gets a reputation for on many health forums. I personally don't remember the last time I used Canola oil, I mostly use Grapeseed and Olive Oil. But many would claim Grapeseed Oil has the same issues as Canola so guess I am doomed
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Both...I cook with coconut oil, but I don't like it in salad dressings...I will use olive oil in dressings and homemeade mayo as coco tends to "harden" in a very icky way on lettuce! LOL...0
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This is a forum to help people and inspire people, not argue and debate. Sorry I started a debate and argument, wasn't my intention, just put my opinion in. You seem set in your ways and I guess I am too, so if CO works for you GREAT! That's awesome. It is the healthiest version of saturated fat. People just need to research for themselves and decide for themselves what they want going into their bodies. I prefer olive oil, but that's just me. I hope everyone has a wonderful day and keeps pushing toward their goal
No one is trying to debate your OPINION.....but you did state it as if it were a fact and that is misleading.....that is the point that is trying to be made to you. No one is trying to change your mind.
Don't forget to add (IMO) if it is only opinion. (I've learned the hard way lol)0 -
Coconut oil. The smell is better, taste is better, and you can honestly find a use for it for just about anything0
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I need to clarify something, as I keep seeing people say coconut oil is good for frying. NO. Unrefined virgin coconut oil oxidizes and goes rancid (the smoke point) at a mere 350 degrees F. Extra virgin olive oil is good to 410. The only coconut oil that works for trying is the highly refined version, which is trans-fat heavy and not healthy in the least.
Coconut oil is a low temperature oil, meant for low heat or no heat. The best oil for dying is actually peanut oil, as it can take high heat and is still healthy. Olive oil is decent for frying, but it's flavor can overpower more delicate foods.
The coconut oil that I use for frying is refined....but the label says non-hydrogenated. I rarely fry food at high temps or deep fry so the refined is only for occasional use. Peanut for deep fry. and Raw Virgin Oil for everything else.0 -
Im going to throw in a wild card.
Grapeseed Oil
I use it for cooking all the time. Has a high smoke temp and doesn't taste overpowering like Olive oil.0 -
Both are fine. I use olive oil more, though, something with the flavor that is more appealing to me. *shrug*0
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