Cooking with coconut oil

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Coconut oil – Google image

Based on an article I originally published with Examiner.com, February 19, 2013, exploring the chemical properties of coconut oils for cooking purposes.  According to GreenMedInfo.com, additional research since purports how medium chain triglycerides (MCTs) in coconut oil can immediately enhance cognitive function in Alzheimer’s related dementias.  Multiple sources also contend introducing daily doses of both coconut oil and mild exercise to mitigate early onset Alzheimer’s and memory loss.

A client recently inquired about different coconut oils.  Sources range from India, Malaysia and the Philippines. There are multiple purposes in which coconut oils may be preferred.  Cooking with coconut oil requires some considerations so as to retain the nutrients it also offers.   As a vegetable oil alternative for cooking, the better quality oil retains its chemical properties.  Chemical constituents containing potential healing properties subject to heat degradation are the processed oils subject to “oxidative rancidity”.  Virgin coconut oil (VCO) has a higher phenolic content, therefore; preferred to refined, bleached and deodorized (RBD), categorized more favorably for its “high oxidative stability”. Cooking with coconut oil as an alternative to vegetable oils, hints a distinct, sweet flavor, suggestive of the fruit itself.

Coconut water and coconut milk are additional foods imbued with healthy rewards.  The cultural dishes prepared in these Asian countries have traditionally been designed for a flavorful, textural and healthful balance.  Continue reading ‘Alchemy of food’ for further information about how to incorporate coconut oil into foods appealing to YOU.

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