Coconut Oil: No Longer a Villan?

For years I have always associated coconut oil with beauty products. And in the past coconut oil was touted as having high levels of saturated fat and not recommended for consumption, however new studies say that may not be the case.

A spokesperson from the American Dietetic Association told the New York Times that the main saturated fat in pure coconut oil is lauric acid, whic can raise the good cholesterol levels (HDL). (Still, it is recommended that only 10 percent of total daily calories come from saturated fat.) 

It is important to use only pure coconut oil. Some coconut oil products are partially hydrogenated, which can turn them into a trans fat, which most people know is not good. 

Since coconut oil is very stable, it is an excellent choice for cooking food at high temperatures such as frying. It also has a lightly sweet taste which makes it perfect for use in baked goods and sautéing. I found pure coconut oil (Huile d’Coco) at . A good way to start your day is to include having a bowl of oatmeal that has pure coconut oil mixed in it. Here is an oatmeal recipe that my family enjoys.

Oatmeal with Coconut Oil

 Serves 4

2 cups old-fashioned rolled oats – used Bob’s Red Mill extra thick rolled oats whole grain

4 cups of water

¼ tsp salt

2 cinnamon sticks

2/3 cup dried blueberries -Sunsweet brand

3 Tbsp coconut oil

2 Tbsp brown sugar plus more for topping

½ cup walnuts

2 Tbsp pure maple syrup

Milk, for serving

Toast the walnuts on a pie plate in the oven at 350 degrees for 5-7 minutes until toasted and fragrant. Remove from the oven and toss with the pure maple syrup. Set aside. Bring the water and salt to a boil in a medium saucepan. Add the rolled oats, cinnamon sticks, blueberries, coconut oil and 2 Tbsp brown sugar. Reduce heat and cook for 10 -20 minutes until desired consistency is achieved. Cover and remove from heat. Let it stand for a few minutes. Remove the cinnamon sticks. Top with walnuts, brown sugar and milk. Serve immediately.