What is the answer about Coconut Oil?

It also depends if it's fractionated or not.

I used I 6 or 7 years ago and found I was highly allergic, migraines, systic acne and multitudes of less obvious symptoms. It is in everything now a days, which for me is rough. I can tell with one bite if coconut oil is present.

I am glad to hear that some are having great luck with nutrition.

I read that coconut oil is great for deep frying. Has anyone tried it for that and does it have an after taste?

97yroldmom, According to the label on my jar of coconut oil, it is not to be used for cooking that exceeds 350 degrees. It is not recommended for deep fry or stir frying. Other types of frying and cooking are fine.
Searching for smoke points of cooking oils, I have found that coconut oil begins to smoke at temps above 350 degrees.
Depending on the process of making or extracting the oil determines its taste. One must read the label for whether or not it retains the taste of coconut.
I agree on using it drinks as long as a person has the means to blend it into the drink.
Good stuff coconut oil.

Sendhelp
I use it daily in a shake when I’m following my favorite diet. My blender doesn’t allow it to clump that I’ve noticed but it is a thick and tasty shake. The coconut butter is 60% fat and has 3 grams fiber per tablespoon. It’s made from the whole coconut flesh with all the fats and solids.
The coconut oil is 86 % saturated fat, 6% monounsaturated fat and 1.4 percent polyunsaturated fat. It is made from the dried coconut flesh.
Either one is great in shakes (to me).


Old Sailor
You make a good point that coconut butter as opposed to coconut oil is not good for high heat cooking. That’s because the butter has bits of coconut flesh and that will burn.
But coconut oil is good for cooking up to 400 degrees. My husband even uses it to fry uncoated ( no batter) chicken wings when he’s making hot wings.
He uses it for battered fried shrimp as well. We try not to fry food but it happens from time to time and I really don’t want to use the alternatives.

Because coconut oil is mostly saturated fat the Am Heart Assoc is against it. However locations where the diet is extremely high in coconut oil usage there is virtually no heart disease. Studies show that it’s when carbs and sugar are added that it ( saturated fat) causes the problems in US diets.

There are two processes for making coconut oil. Both for cooking. I don't remember the exact procedures or processes but one will taste like coconut and the other is tasteless.
I use the tasteless version. it is not recommended for high temp cooking like stir frying as it has a very low smoke point. Lower than most oils.
Many diabetics use it to get the necessary fats for digestion rather than use the vegetable oils.
It can be used for many other thing, such as dry skin.

If you add coconut oil to a smoothie or shake it freezes into little clumps of crystals and does NOT blend.

Putting some coconut oil,  avocado oil, or olive oil on your hair makes a great hair conditioner

If I want coconut, I will get one and crack it open to eat it.

Not against it, just that is is one more trend or fad, beware of excess-everything in moderation.

Pamstegma, I think I will start eating lots of coconut oil as I would rather go from a heart attack with my brain intact ;-). At least that is what I think today lol

Dear Millie,

Thank you for sharing what you have done to improve your dad's health.

I will have to look for MCT and see how I like it.

Hi, 97yroldmom, Thank you for the suggestion about avocado oil.

We use coconut oil for high heat where you can’t use olive oil. For popcorn it’s great. Put it in shakes.
It’s also good for your skin. For pets coat.
I agree that the MCT is better. Add it to coffee, shakes, whatever. Avocado oil is also good for high heat. I choose not to use canola or vegetable oils so it’s a good alternative.

My father's early dementia has improved dramatically through great nutrition and supplements. Although coconut oil is good for brain health, MCT oil is WAY better. It is derived from coconut oil. I also have him on caprylic acid, alpha lipoic acid, Vitamin C with bioflavonoids and turmeric. He eats no grains, is basically on diabetic diet..as Alzheimer's is diabetes of the brain. He eats 100% organic, low glycemic. He continues to improve. I took him off of the gabapentin as it was causing a lot of the dementia like symptoms.He definitely has early dementia, but not late stage as we thought when he came to live with me 3 months ago.

My husband saw it on Dr. Oz so we had to buy it. I occasionally use it for something like fried eggs or anywhere I would use butter in frying. It melts immediately. I don't even taste it. We are still working on the first can. We aren't using it enough to make a difference, but who knows?

I bought some quite awhile ago....but my husband won't take it easily. I buy the liquid form and use it in salads in place of other oils.....but it needs to be taken daily if any good is to be done...so I was wondering if anyone out there is using it on a regular basis..marymind

Coconut oil has a wonderful scent, melts at 76F / 24C and is a wonderful addition in small amounts to baking cakes and cookies. It is almost entirely saturated fat, 91%. That kind of fat is GOOD for the brain and nerve cells and BAD for the arteries. So which is most important to your patient?

Coconut oil is the latest trend. It's supposed to aid in everything from Alzheimer's to obesity to the immune system. Apparently it's also supposed to help the heart and thyroid. From what I understand it's pretty gross and has to be mixed in with something so you don't taste it.

There was a study in 2009 on coconut oil and obesity but I don't remember the results. I'm sure you can find them online.

My thoughts are if coconut oil is this miracle substance the pharmaceutical companies would have snapped it up and figured out how to market it.

But like anything, if someone really believes in it and takes it they might see positive results just from the power of suggestion.