I used coconut oil to sauté some broccoli stems for breakfast. It gave everything a subtle and delightful flavor.
I use coconut oil for most of my cooking and baking because of that little extra slightly sweet and nutty back note it provides. Coconut can be a great addition to culinary experiments. Toss it on just before serving or fold it in just before baking and it adds a few extra dimensions to whatever you are preparing.
There is quite a bit that can be said about coconut especially since it seems to be one of the trendy foods that are touted to cure anything and everything that ails you. Coconut is good and there is definitely research that demonstrates its amazing qualities but as always, it might not be right for every body. There is way too much to be said for the space of this short article on flavor so I will keep it short and sweet.
The benefit of coconut is in part due to its medium chain triglyceride which research suggests can help lower cholesterol, balance blood sugar, and stabilize thyroid. Coconuts also contain lauric acid which research is showing to be a very effective anti-bacterial, anti-fungal, and anti-microbial. It protects against oxidative stress and eliminates free radicals.
Coconut is also low in sodium, high in potassium and other vitamins and minerals, high in fiber and can be a great way to stabilize your appetite.
In short, coconut is all around good stuff. Things to pay attention to: coconut milks tend to contain additives that are not so great, so it’s easier to just make your own. Imported coconuts often are required to be treated with pesticides that you don’t really want in or on your body.
Go organic whenever possible, avoid additives (including the BPA lining on cans), and avoid overly processed which really just ends up being a source of sugar and no good stuff.