Coconut, Not Your Average Oil

When I have a little time on my hands, whether I am feeling stressed or bored or just in need of a task, I bake. One of my favorite ingredients to use is coconut. The rich sweet flavor, the soft chewy texture if it’s inside a baked good, and especially the nutty toasted crunch after it’s been baked and sprinkled over cakes, ice creams, or just about anything else you can think of. There are a lot of varieties of coconut sold at stores: flaked, whole, shredded, flour (good for people with wheat flour allergies), raw, unsweetened, dried, milk, and the most unusual type which I have been hearing about recently: coconut oil.

Claiming to be a “miracle cure” everyone has seemed to be raving about it from a new diet to an unbeatable moisturizer, Jennifer Aniston has supposedly been known to swear by it as well as professional international sports teams for multiple aspects of the oil’s promising effects. Coconut oil promises a lot, but is it enough to withstand the dangers to your diet?

According to the Coconut Research Center based in Colorado, scientists are aware of the saturated fat content but are also aware of the more substantial positives found in the oil, like fiber, minerals, and vitamins. Used for centuries in Asian and Pacific cultures, they call it the “Tree of Life” for its many remarkable uses. Both food and medicine, coconut oil goes beyond what Americans describe as “dietary oil,” used to prepare foods and for taste without all the calories, dietary oil is a type of oil used for its natural fatty acids and often marketed as a weight loss supplement. Read Article

By Lara Endreszl