Coconut Oil

Sawadee Khrap

My latest discovery – cooking with coconut oil – 2 weeks ago I started cooking everything , eggs, stir-fried dishes, black bean with pork, pork chops, etc. using coconut oil instead of my normal olive oil.   What a difference so far, my acid-reflux problem that has plagued me for several years has all but disappeared.  The food tastes great, so even if this is just a passing fad there is no reason to change back.  I never liked palm or corn oils, which is so commonly used here, and I have read many articles that olive oil should not be heated but only used on things like salads – cold.

I’m never the first one to try anything, I’d rather wait and see if good results from others are there before I venture in.  And although for years I have been using only coconut oil for my massages, cooking with it was not considered – I really thought the taste would be too much.  It’s not  – the food is delicious.   I had switched to olive from the normal corn or palm cooking oils when I started having my BP problems – blocked arteries.

I have read several articles that in the past coconut oil was the preferred oil for cooking – but in the wisdom of the food industry they shot it down for polyunsaturated vegetable oils claiming they were better for the fight against heart disease.  Coconut was way too expensive to compete against these cheap oils and lost out.  Actually the populous lost out – coconut, with its anti-inflammatory properties and healthy saturated fats is far better – heart disease from sugars and polyunsaturated oils is far more common. .  Butter is better than margarine.

So there, if your not using coconut oil and still using the common artery-choking cooking oils – stop and try coconut.