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What are some benefits of coconut oil? And how is it to be used?
Answer
Coconut oil can be used in salads, and other foods. It can also be used on the skin and hair. It may also help your pie crusts taste and stay together better. Some say that its makeup helps keep you healthy, but those claims are quite difficult to assess.
It is often mentioned to help with various maladies such as diabetes and thyroid deficiency. It does not have any special properties with these problems. It will not increase your metabolism, though it could help you get fat if you eat too much of it.
There have been several medical studies of coconut oil, but these have mostly shown that there is no great benefit. Even the ones paid for by the coconut oil marketers didn't show benefit or were severely compromised.
Incidentally, this stuff should run for about $3 per gallon, and not more than $5/gallon. Many marketers will put it into smaller bottles and sell it for a lot more than that. They will also talk about "extra vigin" or whatever to try to increase the value. Coconut oil does degrade over time (it gets rancid if it is exposed to air for a while), so they will also explain that you must get only the freshest of it.
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Coconut oil can be used in salads, and other foods. It can also be used on the skin and hair. It may also help your pie crusts taste and stay together better. Some say that its makeup helps keep you healthy, but those claims are quite difficult to assess.
It is often mentioned to help with various maladies such as diabetes and thyroid deficiency. It does not have any special properties with these problems. It will not increase your metabolism, though it could help you get fat if you eat too much of it.
There have been several medical studies of coconut oil, but these have mostly shown that there is no great benefit. Even the ones paid for by the coconut oil marketers didn't show benefit or were severely compromised.
Incidentally, this stuff should run for about $3 per gallon, and not more than $5/gallon. Many marketers will put it into smaller bottles and sell it for a lot more than that. They will also talk about "extra vigin" or whatever to try to increase the value. Coconut oil does degrade over time (it gets rancid if it is exposed to air for a while), so they will also explain that you must get only the freshest of it.
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Any good uses for coconut oil?

Anonymous
I used to have a pinterest account and I almost always saw things that listed a ton of uses for coconut oil. I deleted my account though and I can't remember any of it. I was just curious what good purposes it serves.
Answer
I have a thyroid condition and use coconut oil to boost metabolism.
COCONUT OIL MAYONNAISE
1 whole egg (fresh, free range eggs from the farm are preferred)
2 egg yolks
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/4-1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/3 cup extra virgin coconut oil (melted if solid)
2/3 cup extra virgin olive oil
Combine the eggs, mustard, lemon juice, salt and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16 inch stream. It takes a good 5 minutes to accomplish this, but the end result is worth it! Continue blending until all the oil is incorporated.
Makes about 1 1/2 cups. Please in your refrigerator to thicken. Store in an airtight container for up to two weeks. You can add 1 Tablespoon of whey to preserve it for about a month and provide those good fermenting nutrients.
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SALMON ..baked with coconut oil
Nutrition Facts
SERVES 4 -6
1 lb salmon fillet (cut to fit into 8x8 glass baking dish)
Sauce
1/4 cup coconut oil
2 tablespoons organic sodium-free seasoning (I use a blend of 21 organic spices from Costco)
2 tablespoons honey (I used creamed honey, but use what you have on hand)
1 tablespoon organic mustard
1 teaspoon black pepper (this gives it a kick, so...use less if you aren't excited about spice)
1. preheat oven to 350 degrees.
2. in an 8x8 glass baking dish add all ingredients to make the "sauce".
3. with a wire whisk, combine all ingredients (the "sauce" will be kind of thick).
4. place salmon in the glass dish, nicely coating both sides with the sauce before positioning for baking (you can spoon some of the extra sauce on the sides onto the top of the salmon, making a nice layer on top).
5. bake for 18-20 minutes, depending on thickness of salmon.
6. remove from oven and serve.
________________________________________________________________________
Buttermilk Cake
(improved with Coconut Oil Supreme™)
This recipe originally called for vegetable oil. I have substituted coconut oil with good results. The only modification necessary is that the buttermilk and eggs need to be warmed to a temperature above 76°F, otherwise the coconut oil will solidify when it is mixed with the other ingredients. I normally put some warm water in the sink and then place the mixing bowl with sugar, eggs, buttermilk and vanilla in the sink until the mixture is warm enough to add the coconut oil.
1 C sugar
3 eggs
1 C coconut oil, melted
1 C buttermilk
2 C flour
1 t baking soda
1 t vanilla extract
4 t baking powder (this is not a mistake)
Directions: Mix sugar, eggs, oil, buttermilk and vanilla, beating well (see note above). Mix flour, soda and baking powder and then add to liquid mixture and mix well. Pour into 9x13 greased and floured pan. Bake at 350°F for 30 minutes. Make sauce while cake is baking. When cake comes out of oven, cut into squares immediately (do not cool) and spoon sauce over entire cake, letting it soak in.
Sauce: 1 C sugar, 1 stick butter, 1/2 C buttermilk, 1 t vanilla extract. Combine ingredients in a saucepan over low heat until sugar is dissolved and mixture forms a uniform sauce.
I have a thyroid condition and use coconut oil to boost metabolism.
COCONUT OIL MAYONNAISE
1 whole egg (fresh, free range eggs from the farm are preferred)
2 egg yolks
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/4-1/2 teaspoon sea salt
1/4 teaspoon white pepper
1/3 cup extra virgin coconut oil (melted if solid)
2/3 cup extra virgin olive oil
Combine the eggs, mustard, lemon juice, salt and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16 inch stream. It takes a good 5 minutes to accomplish this, but the end result is worth it! Continue blending until all the oil is incorporated.
Makes about 1 1/2 cups. Please in your refrigerator to thicken. Store in an airtight container for up to two weeks. You can add 1 Tablespoon of whey to preserve it for about a month and provide those good fermenting nutrients.
__________________________________________________________________
SALMON ..baked with coconut oil
Nutrition Facts
SERVES 4 -6
1 lb salmon fillet (cut to fit into 8x8 glass baking dish)
Sauce
1/4 cup coconut oil
2 tablespoons organic sodium-free seasoning (I use a blend of 21 organic spices from Costco)
2 tablespoons honey (I used creamed honey, but use what you have on hand)
1 tablespoon organic mustard
1 teaspoon black pepper (this gives it a kick, so...use less if you aren't excited about spice)
1. preheat oven to 350 degrees.
2. in an 8x8 glass baking dish add all ingredients to make the "sauce".
3. with a wire whisk, combine all ingredients (the "sauce" will be kind of thick).
4. place salmon in the glass dish, nicely coating both sides with the sauce before positioning for baking (you can spoon some of the extra sauce on the sides onto the top of the salmon, making a nice layer on top).
5. bake for 18-20 minutes, depending on thickness of salmon.
6. remove from oven and serve.
________________________________________________________________________
Buttermilk Cake
(improved with Coconut Oil Supreme™)
This recipe originally called for vegetable oil. I have substituted coconut oil with good results. The only modification necessary is that the buttermilk and eggs need to be warmed to a temperature above 76°F, otherwise the coconut oil will solidify when it is mixed with the other ingredients. I normally put some warm water in the sink and then place the mixing bowl with sugar, eggs, buttermilk and vanilla in the sink until the mixture is warm enough to add the coconut oil.
1 C sugar
3 eggs
1 C coconut oil, melted
1 C buttermilk
2 C flour
1 t baking soda
1 t vanilla extract
4 t baking powder (this is not a mistake)
Directions: Mix sugar, eggs, oil, buttermilk and vanilla, beating well (see note above). Mix flour, soda and baking powder and then add to liquid mixture and mix well. Pour into 9x13 greased and floured pan. Bake at 350°F for 30 minutes. Make sauce while cake is baking. When cake comes out of oven, cut into squares immediately (do not cool) and spoon sauce over entire cake, letting it soak in.
Sauce: 1 C sugar, 1 stick butter, 1/2 C buttermilk, 1 t vanilla extract. Combine ingredients in a saucepan over low heat until sugar is dissolved and mixture forms a uniform sauce.
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