No need to. I have already studied about the science behind it. Very interesting. I sometimes eat it straight out of the jar too. Or mix it with coconut juice and meat and make a palatable smoothie.
So, you’re a dad huh? How many kids?
Yes, Cthulhu. I like coconut oil for cooking as well. Sometimes I’ll even eat a teaspoon straight! Superdad, I’ll be out the rest of the day. But when I get a chance, I’ll try to find a scientific article for you. I imagine just a google search would bring some up.
This is true. I remember learning this during school.
However, I still prefer coconut oil for medium/high heat because I think it just tastes better.
Have you tried cooking with coconut oil when cooking fish? It really adds some texture and flavor to sea food.
Olive pomace oil and virgin olive oil are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.
The large refinery-like factories which take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400 degree hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process takes several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. I don’t know where this weird notion has come from.
I love extra virign coconut oil. Tastes great. Good for you. Somehow I feel like it almost has a mild stimulant effect, too. Though I don’t know why this would be.