In article >,
sf > wrote:

> >Here is what I have and use:
> >
> >Front of plastic jar:
> >http://i29.tinypic.com/dnlmw2.jpg
> >
> >Side of Jar (not hydrogenated!):
> >http://i27.tinypic.com/2vs1eoo.jpg
> >
> >Inside shot of product:
> >http://i32.tinypic.com/zog8i8.jpg
> >
> >It's pretty solid at MY room temp, but melts to a lovely tasting liquid
> >for seafood etc.
> >
> >It's remarkably inexpensive, for now at least...
>
> Thanks for all the information, Om! One more question... is it
> refined or unrefined?

That information is not listed on the jar. ;-(

>
> smoke points
> Coconut oil Unrefined 350°F 177°C
> Coconut oil Refined 450°F 232°C

I went to their website:

http://www.louana.com

and tried calling them with no joy...

but I do know that the coconut oil has less spatter and smoke then when
I use grapeseed oil.

Any more, I tend to use grapeseed cold as a light coating for veggies to
get herbs and/or sesame seeds to stick to the food and it's supposed to
be a good fatty acid source.

I've not played much with flax seed as I've read that it needs to be
made fresh and goes rancid fast. Hence, the gelcaps.

I also still use grapeseed for steaks. I prefer the flavor for that
specific use!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: