One of my all-time favorite food prep ingredients is coconut oil; I adore the nutty taste that I have come to enjoy more than butter; The way it helps emulsify my nut puddings and creamy sauces; When I do cook for family and friends, how it makes an ideal oil for sauteeing and stir-frying — not only the fabulous flavor it imparts, but coconut oil’s high burn threshold makes this a much healthier alternative to olive oil. You can find virgin coconut oil in health food stores and online but lately it has been available at many mainstream supermarkets.
Non-hydrogenated coconut oil has innumerable health benefits: Rich in antioxidants, lauric acid and other MCTs, coconut oil helps the body absorb important nutrients and minerals, eliminate harmful bacteria, and fight the signs of aging. Professional athletes use it as fule to build lean muscle. It has also been used in smoothies and shakes to stabilize blood sugar.
There was a fascinating article in the St. Petersburg Times a couple of years ago about a neonatologist whose husband was losing ground rapidly with Alzheimer’s disease. In her exhaustive research she learned about how medium-chain triglycerides (MCT) nourish the brain and began giving him coconut oil. She documented astonishing changes within only 37 days. Check out the photo below – a marker for gauging Alzheimer’s is to have the patient draw a clock. As you can see by the first photo, it does not resemble a clock but within 5 weeks, see how much improvement was made — truly inspiring! You can read the full article here.
Here are ideas for incorporating coconut oil in your daily meals:
- Add a tablespoon or two to your morning smoothies to enhance the anti-oxidant effect and to maintain a level blood sugar until lunch.
- Add a teaspoon to cooked oatmeal to give it a smooth and nutty finish.
- If you are cooking eggs, try cooking them with coconut oil.
- Saute veggies and any meat products with coconut oil instead of olive oi
- Add to puddings or any desserts for an incomparable texture and taste.