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Coconut Oil

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Let’s talk a little about FAT. If you’ve been talking to us about nutrition, reading our articles, or reading other nutrition sites that are listed on our blogroll, you probably aleady know that dietary fat isn’t what makes people store fat in their cells. It’s the sugar that is found in sodas, juices, refined carbs, many grain-based products, and processed foods.  We’re assuming, by now,  that you’re ok with eating fat, and you’ve eliminated most or all of the sugar in your diet. If that’s not the case, let’s talk!

Butter and olive oil are probably the most commonly used fats for cooking. Most of us cook our eggs in butter, and our vegetables in olive oil. There are a host of other fats out there that are also great sources of  ‘good fat’ and are tasty, too. While fancier oils might be a great finishing touch to a gourmet meal, we tend to stick to ingredients that we can easily fit into our budget. That’s why we love coconut oil.

Coconut oil is, you guessed it, derived from the coconut. Here are some reasons we like it:

1. It contains medium chain fatty acids which are burned for fuel quicker than long chain fatty acids, which are found in most plant-based oils.

2. It’s delicious.

Do you really need to know any more than that? Just go ahead and try it for yourself!

It has a noticeable sweetness to it that lends itself well to leafy bitter greens. Go ahead, substitute your olive oil for this stuff tonight, and see how you like it!

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One Response to Coconut Oil

  1. Alycia says:

    We cooked our Red Swiss Chard and onions in coconut oil and balsamic vinegar last night. Yum!

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