You had several questions about this coconut oil. I found all the answers in the fabulous "Healthy Food" unearthed in France
- Coconut oil comes from coconut, a fruit, yet 85% of the calories it provides are fat.
- It mainly contains saturated fatty acids*, exceptional in the plant kingdom, but some (lauric acid for 50% then myristic and palmitic - present in breast milk) have interesting roles: these are immediately and better assimilated by the body and even tend to lower bad cholesterol.
- They are said to have positive effects on the brain.
- They are not stored in fatty tissue.
- Coconut oil is rich in antioxidants and vitamin E.
- Coconut oil contains medium-chain triglycerides, which are converted by the liver into energy.
How to choose it? Organic and extra virgin, extracted by first cold pressing, non-hydrogenated, non-bleached and not chemically treated.
Its advantage in cooking (in a pan for vegetables, tofu or in the oven) is that it does not produce toxic compounds and does not deteriorate.
However, it contains sulfites, an allergen.
Beauty wise: don't use it on your face because its large molecules clog pores; but it's great as a mask for the ends of your hair (leave it on for 30 minutes) and it's also great for your morning lip routine.
---I therefore use it in cooking and instead of butter in my cakes and biscuits: it gives a creamy texture
---In smoothies (and even coffee!) 1 spoonful energizes.
---You can also replace the oil in a vinaigrette with this one (with mustard and lemon) and even spread it on your gluten-free bread.
*AGs increase bad cholesterol
Leave a comment