I'm thinking of adding coconut oil to my diet. Thoughts?

I like it in some recipes, but that is because the flavor fits a little better. Sometimes like it more for a stir fry or with curry a little more than other oils, but that is just being really picky, other oils still work well.

sh512266 wrote: »

Hi all, I haven't done much research on this yet so don't knock me! If anyone has any experience/information regarding adding organic virgin coconut oil to their diet and getting positive results I'd be glad to hear about it! Does it help with weight loss as long as you're in a calorie deficit? I'm looking at losing 9 more lbs to get to my goal weight and thinking of adding this to my breakfast protein smoothie. My protein intake is usually 100-115g daily and I weigh 144 lbs at 5"9. I keep my carbs under 50g total.

Won't do a thing...

In other news, I will be using coconut oil tonight. I do still love avocado oil because it has a high smoking point, unlike olive oil.

Here's a decent piece on coconut oil from the NYT's Ask Well blog:

http://well.blogs.nytimes.com/2015/12/24/ask-well-is-coconut-oil-a-healthy-fat/

"...despite “a lot of hype about it,” said Dr. Alice H. Lichtenstein, a Tufts University professor of nutrition science and policy who is vice chair of the federal government's dietary guidelines advisory committee, “there’s virtually no data to support the hype.”... There is little research on the health effects in people of coconut oil, Dr. Lichtenstein said, but “there appears to be no independent benefit of consuming it.”

That said, there are different kinds of coconut oil, and virgin coconut oil, which is gently processed, may not have the same harmful effects as highly processed oils, even though the fatty acid composition is similar, said Dr. Tom Brenna, a professor of human nutrition at Cornell University. Refined, bleached and deodorized, or R.B.D., coconut oil, which has been treated with solvents and subjected to intense heat, raises cholesterol so reliably that scientists have used it as a control when running experiments on different fats. The harsh processing may destroy some of the good essential fatty acids and antioxidants, such as lauric acid, a medium chain fatty acid believed to raise good H.D.L. cholesterol.

'If you’re going to use coconut oil, make sure you get virgin oil,' Dr. Brenna said. 'And, of course, everything in moderation.'"

And an earlier article in the NYT, with recipes, is here: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all


I personally think it's fine and use it as an alternative to olive oil or butter (based on the flavor I want, although I mostly use olive oil), but it's ridiculously faddish right now and the claims that it causes weight loss or has major health benefits are part of that, and not supported. I think there's a certain desire to think that eating some special food (coconut oil, kale, flax seed, chia, ACV, even blueberries) will have a magical effect, and maybe in some cases it will end up having a placebo effect so that people think they feel amazing from including it in their diets. But if that sort of thing isn't overly annoying to you, most of the foods are perfectly healthful additions to a diet, although their calories count like any others.

I find the flavour a bit overpowering but interesting about the high smoke point - I hadn't known that.

fitoverfortymom wrote: »

Hornsby wrote: »

fitoverfortymom wrote: »

I love coconut oil, but it's high in calories and I don't have a lot to spare. I've been using avocado oil lately. It has a high smoking point and fewer calories than coconut or olive oil.

It doesn't have lower calories.

I swore it did. I must be the worst label reader ever, or wasn't paying attention to the units properly on the label. I stand corrected.

If you want a lower calorie fat, use butter (it has some moisture so it's not all fat). Not the best smoke point though.

lemurcat12 wrote: »

comptonelizabeth wrote: »

I find the flavour a bit overpowering but interesting about the high smoke point - I hadn't known that.

It doesn't have a high smoke point.

http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

Coconut oil-350. EVOO-325-375.

Oh!

Ah, it must be refined coconut oil that people are referring to in claiming it has a high smoke point. I was wondering why people thought that. The problem is that the alleged health benefits (and taste benefits) are all from unrefined (or virgin coconut oil), and that refined is probably not good for you and often contains trans fats.

http://healthyeating.sfgate.com/refined-vs-unrefined-coconut-oil-2296.html

And also the article I linked above: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all