Coconut oil is all the rage at the moment – and for some very good reasons. Back in the eighties and nineties where were all “sold” on the idea of how wonderful margarine was – however in recent years more and more negative press has surfaced about hydrogenated fats and the highly processed oils often found in margarines – together with some very positive scientific discoveries about coconut oil and other natural oils and fats.
Coconut oil is one of the most versatile natural products around and has some incredible properties. I use it for cooking, eating raw (try it on toast instead of butter or oil!) and for skin care – however even as a true coconut fanatic, I was not aware of many of the other possibilities for coconut oil.
It’s regarded as important to obtain the highest quality coconut oil you can. As with many of the other oils on the market, there is a huge difference in quality and benefits between the most natural, untreated, unheated products and the mass-processed kind, which often have most of the nutrition processed right out of them. It’s a good idea for your health to invest a little time into study of what actually goes on in food manufacture; the various processes, and the effects they have on the nutritional qualities of the food. The processing of oils is often done in order to change the color and shelf life of the end product and for other reasons that may degrade the actual nutritional quality of the product in preference of factors that maximize profits.
The brand I use daily and simply love is “Artisana” which is raw, 100% Organic and extra virgin: Check out the string of 5-star rave reviews it gets on Amazon (some valuable extra info in there too!)
Below is the link to your “Coconut oil 101″ list.