6 Ways to Use Coconut Oil in Your Recipes
So, what’s the skinny on coconut oil? Whether you’ve been paging through health magazines or cruising Pinterest, chances are good that you’re seeing more about coconut oil usage. Well, if you want to start using this oil in your menu planning, you’ve come to the right place because we’re sharing 6 kitchen techniques to use coconut oil.
For many years, health experts largely believed that this ingredient was bad for the body, likely contributing to an increased risk of heart disease. It’s believed that many of those older ideas were based on studies that used partially hydrogenated coconut oil, which would have contained highly unhealthy trans fats. Now, we know differently. It turns out that virgin coconut oil—product that has not been hydrogenated—may be a smart choice for people who want a clean-eating ingredient that has the potential for several health benefits.
Researchers are still investigating the benefits of coconut oil usage, but some of their findings have been promising. For example, coconut oil contains a particular type of saturated fat called medium chain triglycerides (MCTs). This fat is metabolized quickly, so there is less time for the body to transform it into fat cells. At least one study also found that women who consumed about 2 tablespoons of coconut oil every day for 12 weeks had reduced their levels of abdominal fat, which is linked to heart disease. (Learn how to Lose Weight with Coconut Oil.) Coconut oil usage may also provide antioxidants that reduce the cell damage that leads to visible aging.
When you want to make food with coconut oil, it’s super important to choose the healthiest products. Reach for oil that has not been hydrogenated or refined. Oil that’s been refined is often processed with harsh solvents. Instead, get the best coconut oil for your health by reaching for brands labeled “virgin” or “extra-virgin.”

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