Coconut oil questions

[ORChick]

OK, well I've made a start. I pulled the jar (organic, extra virgin ) down off the top shelf, and put it where I will be more likely to remember it. I cook Indian and SE Asian recipes fairly often; a slight coconut taste shouldn't be amiss there (and I need to make those coconut oatmeal cookies again, now that I have reminded myself ). Thanks everybody for your input.

 

[freemotion]

I don't want to hijack freemotion's thread on fats, so I thought I'd start a new one. I have read about the benefits of coconut oil, and even have a jar on the shelf, but I guess you might say that I am "scared" to use it. I don't dislike coconut, but am not so fond of it that I want everything to taste like it. Is this just a matter of *getting used to it*? Or is it not as apparent in the cooked foods as I fear? I think I could use it in Indian curries, and such, and it is probably very nice in certain candies - but I don't make candies . Oatmeal coconut cookies of course. But what else? Somehow I can't imagine a lot of what I cook tasting good with that hint of coconut in it.

Aww, thanks, but it would've been ok. I use some coconut oil here, as it is so healthy, but to me it is a taste that belongs in sweets. I made a mayo with a mix of coconut, olive, and sesame oils and all I tasted was coconut. I was sick of it by the time that batch was done. I liked the very first coconut-y chicken salad sandwich I had, then I was DONE.

I do taste it in everything I tried it in, and although I love the taste of coconut....I could eat the oil straight from the jar....I didn't like cooking with it.

I found a very old jar in my cellar, unopened....it had no coconut smell at all. I took that as a bad sign and used it in soapmaking.

 

[ORChick]

Hmmm, coconut chicken salad, now that sounds good! But I agree, a whole recipe pf mayonnaise with that coconut tinge ... no, I don't think I could. Thank you free, I'm glad I'm not the only one. But I am committed to giving it a try, and trying to make it work! I think the Indian and Indonesian recipes I make will benefit from the added coconut; I just have to remember to use it .

 

[Lovechooks]

I don't even know where you would buy it to cook with here.:/ I used to smother myself with it to sunbake in years ago before we knew better.

I massage people with grapeseed oil.

 

[FarmerChick]

From what I have read, heart related diseases are not necessarily linked to saturated fats

Actually it has absolutely nothing to do with saturated fats. It's the sugars that do your heart in.

To general of a blanket statement


Saturated fats can definitely lead to heart disease

What happens is this basically (without getting monster technical of course...LOL)

Body burns fat or sugar for fuel. If you concentrate on fats and cut sugar, the body will burn the fats as fuel and they don't pile up and clog arteries.

you combine alot of fats with sugar...body will always opt to burn sugar first, leaving more fats to clog up the system


So basically, you have to choose......eat a diet of fats/veggies, etc. etc. and avoid tons of sugar.........OR cut back on fats and enjoy a range of foods.

Key being, you can't have tons of fats and sugar at the same time. Hmm....we all know where that leads, fat and unheatlhy.


just the basics without going into major tech stuff of course...LOL and I know it is more complicated than this but just want to throw it out in the thread...most of us know all this already...at least us SS people..HA HA

 

[Wifezilla]

 

[FarmerChick]

 

[Quail_Antwerp]

OK, I'll confess to being thoroughly confused???

Can't I just eat what I want if I'm using it up and burning off energy as fast as I take it in? (this is a hypothetical question, and if one were to look at me, it's obvious I don't burn it off as fast as I take in.)

I'm just saying, er asking, if a person is active all the time i.e. physical labor, excercise, etc. and not being setidentary (sp?) but might have a high matabolism....is it possible that they could be burning it up as fast as they take it in???

If a person is eating healthy, all natural foods, would the sugar and fats still matter????

I honestly want to know, because I can't seem to wrap my brain around this stuff, or understand what ya'll are meaning.

 

[inchworm]

I'm with you, QA. I'm just going to focus on the idea to eat in as natural a form as possible and avoid refined and processed things... honey over white sugar, whole wheat over white flour, olive oil over processed canola, pork over bacon, butter over margarine. And maybe I'll try to remember to only heat olive oil and meat fats. Maybe I got that right

Inchy

 

[Wifezilla]

It depends on your genes. Some people are more susceptible to damage from carbohydrates. I have a family history of diabetes, heart disease, obesity, and Alzheimer's disease. All of these are diseases of glucose metabolism. Even if I was working my tail off and was skinny, I would still be accumulating damage inside my arteries due to blood sugar/glucose metabolism/insulin issues.

Remember Jim Fixx? The jogging guru? Who dropped dead while jogging?