Coconut oil?

Half a teaspoon of coconut oil in porridge is delicious

I've been using it to cook everything since January. HUGE difference in my skin/hair etc... Plus I don't feel guilty about frying my stuff in a pan - it tastes awesome too!!!

Its a great alternative to vegetable shortning for baked goods and frostings. Its also good to cook with if you are cooking at high heats becuase it won't hydrogenate. BUT I wouldn't go crazy with it in your food. its great for lip balm though!

Oh yeah, it's awesome to sautee vegetables with! We love that hint of coconut flavor on the veggies. Some coconut oils are more fragrant and flavorful than others.

I have not tried it (yet) but had heard before that coconut oil is great to cook with, here is some info I copied from;

http://www.mnwelldir.org/docs/nutrition/coconut.htm

Coconut oil is one of the most stable oils you can buy. It does not turn rancid easily. It does not attack your arteries. In fact, coconut oil was one of the foods Weston Price studied in his journeys. He discovered that the coconut was considered, by the local populations, a medicine food. He found that those civilizations that consumed coconut regularly had no knowledge of cancer, heart disease, arthritis, and diabetes.

Let’s take a look at the healing properties of coconut oil:

* Coconut oil is antiviral, antifungal (kills yeast too) and antibacterial. It attacks and kills viruses that have a lipid (fatty) coating, such as herpes, HIV, hepatitis C, the flu, and mononucleosis. It kills the bacteria that cause pneumonia, sore throats, dental cavities, urinary tract infections, meningitis, gonorrhea, food poisoning, pneumonia, and many, many more bacterial infections. It kills the fungus/yeast infections that cause candida, ringworm, athletes foot, thrush, jock itch, diaper rash and more.
* Coconut oil is called the "low fat" fat. It actually acts like a carbohydrate in that it is quickly broken down in the liver and used as quick energy. It is NOT stored like other fats. It boosts one’s energy and endurance. Many athletes use it blended into their drinks. It also supports thyroid function and increases your metabolism (great if you want to lose weight).
* Coconut oil improves digestion and absorption of fat soluble vitamins, minerals (especially calcium and magnesium), and amino acids. It improves the body’s use of blood glucose and improves insulin secretion and absorption (great for type II diabetes). In fact, many diabetics (type I and type II) use it to reduce their symptoms. One’s risk of diabetes decreases with regular use of coconuts and coconut oil. And as we already mentioned, cooking with coconut oil does not create any harmful byproducts.
* Coconut oil helps the body heal and repair faster. It aids and supports immune function, protecting us from a variety of cancers.
* Coconut oil, contrary to much hubbub, is good for your heart. It keeps our blood platelets from sticking together (and causing dangerous clots). Regular users of coconut oils have a much lower chance of atherosclerosis (clogging of the arteries), arteriosclerosis (hardening of the arteries), and strokes. Coconut oil can lower your blood pressure.
* Coconut oil is a natural antioxidant. It protects the body from free radical damage and prevents premature aging and degenerative diseases.
* Finally, coconut oil is the best massage oil on the planet. What it does to your skin, you simply have to witness. It forms a barrier against infections, softens and moisturizes your skin, and prevents wrinkling, sagging, and age spots. It promotes healthy hair and complexion, protects from any damaging UV rays. (It is used in Ron Salley’s products.)

I use it for my hair but I havent thought about it for cooking. Alot of people at my school drink coconut water though I've been meaning to try it.