My latest interest that I've been researching, coconut oil. I used it several years ago when a doctor recommended it to me but I had gotten away from it. We were visiting some friends this past weekend and the wife commented on how she was taking 2 TBLS of it every day to help with her immune system and she hadn't had a cold or flu in months since starting to use it. When I got home, I went back and re-looked at some of my old research and wondered why I ever stopped using it in the first place. The benefits are astounding and you can take a peek at Organic Facts where they go into them at length. But here's a few to skim over...
1. Hair - It's great nutrition for the hair, it gives it that shinny complexion. It can even help treat dandruff, lice and dry scalp. You can apply it as a conditioner and it helps repair damaged hair.
2. Skin - I've actually been using it as my moisturizer for a few years now. My doctor always told me that if I wouldn't eat what I put on my skin, then I shouldn't use it because these products go directly into the bloodstream and then have to be filtered through the liver. It helps with dryness, flaking skin, wrinkles, psoriasis, dermatitis, eczema and other skin conditions. It is a great makeup remover as well.
3. Immunity - It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties.
In addition to the above, it helps promote heart health, thyroid function, weight loss and decreases the workload on the liver.
Lets look at all other oils compared to coconut oil. Your main oils which you are familiar with, (safflower, sunflower, corn, vegetable, canola, butter), are all high in omega 6. Heating these oils makes them toxic almost immediately as these oils are fragile and become damaged at even the lowest level of heat, killing the antioxidants. As most of you know, it's the Omega 3's that we want to increase in our diet, not the Omega 6's which are in almost all prepackaged/processed foods.
Olive oil is a another great oil but try to save this oil for salad dressings and putting on food already cooked or nearing the end of it's cooking time. Olive oil is also susceptible to damage when heated.
So that leaves us with Coconut oil, which is stable enough to resist heat induced damage. It can tolerate to be stir fried, sauteed and fried! More on the scientific makeup of the oil you can read about it on Mercola.
It does have a bit of a coconut smell and taste, obviously! And it does come in solid form (so don't be scared). You can replace any oil with it, although if you need it for a recipe, you may have to melt it down a bit first to get it into the liquid form. Hope you check it out!