Sun, May-09-04, 19:50
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Senior Member
Posts: 359
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Plan: meat and meat by-products
Stats: 270/191/150
BF:
Progress: 66%
Location: TwilightZone (Phila, PA)
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First, it would help if you mentioned the brand name of the coconut oil you bought.
Your friend is 100% wrong on every count. Coconut oil smells like coconut. It has a taste--not that strong, but you know what you're tasting. It melts at 76 degrees Farenheit; supermarkets are usually cold, so the oil would be solid--if your kitchen is warmer it could start to melt. We don't have air conditioning, so ours is solid through the winter months and liquid through the summer.
What makes an oil go "bad" is oxidation, commonly called rancidity. This produces free radicals, molecules that are harmful to health. Polyunsaturated oils are the most prone to rancidity. Coconut oil, on the other hand, is one of the most saturated oils and therefore one of the most stable. It can sit on your counter unrefrigerated for months, probably longer, without oxidizing. Its form, whether liquid or solid, is not an issue.
The less refined the better. I don't know what brand you're buying, but I personally prefer the Tropical Traditions, which is minimally processed, so it retains virtually all of the beneficial nutrients that coconut oil offers. To my knowledge it is not sold in stores. If you are interested in checking out this brand, here is the URL:
http://www.mercola.com/forms/coconut_oil.htm
Hope this helps.
Howard
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