graham wrote:
> On 9/25/2016 1:52 PM, Steve Freides wrote:
>> dsi1 wrote:
>>> On Tuesday, September 20, 2016 at 3:42:24 AM UTC-10, Steve Freides
>>> wrote:
>>>> dsi1 wrote:
>>>>> On Saturday, September 17, 2016 at 4:02:30 AM UTC-10,
>>>>> wrote:
>>>>>> For the last decade or so, we've bought exactly one oil to keep
>>>>>> in our kitchen, a non-EV olive from Trader Joe's. We're now
>>>>>> considering alternatives. I tried canola oil - seems fine. We
>>>>>> mostly use it to sautée but also use it wherever and whenever we
>>>>>> need, e.g., baking, on salads, frying. I'm considering keeping
>>>>>> one oil for cooking and getting some EV olive oil for salads.
>>>>>>
>>>>>> Your thoughts appreciated, and thanks in advance.
>>>>>>
>>>>>> -S-
>>>>>
>>>>> My daughter made a chocolate cake with almost a cup of coconut
>>>>> oil. It tastes like coconut chocolate cake. I used some on my hair
>>>>> yesterday. It works pretty good on hair too. Smelled great when
>>>>> first put on - later on it smelled like candle wax.
>>>>
>>>> Refined coconut oil is better for things that you don't want to
>>>> taste like coconut. We keep a jar of each here.
>>>>
>>>> -S-
>>>
>>> There's nothing wrong with chocolate coconut cake except that using
>>> coconut oil as flavoring is way too costly. Refined coconut oil with
>>> no coconut flavoring seems to be the worst of two worlds.
>>
>> Coconut is very good for you -
>
> Who says?

Many, many people. Fat doesn't make you fat, dietary cholesterol
doesn't raise blood cholesterol - all that stuff is old misinformation.
I thought the benefits of coconut oil were widely known and accepted by
this point, but I guess not. Let's see, there's a book called The
Coconut Oil Miracle, Dr. Mercola has very good things to say about
coconut oil.

Speaking for myself, I don't get tons of coconut oil in my diet but, to
broaden the topic slightly, I do make an effort to get a lot of fat in
my diet and, over the years have succeded in raising my good cholesterol
number and my cholesterol ratio. My understanding is that not only is
coconut oil good for you, but having a higher value for the good kind of
cholesterol is actually protective - it's associated with _lower_ risk
of coronary and other disease.

As the research supported by the sugar industry continues to get
debunked, I predict that no one will question the value of the kinds of
fat in coconut oil in 50 years. But for now, doubt if you wish but you
do so, IMHO, at the risk of your own health. One of these days, the
total cholesterol number will stop being viewed as predictive of any
health consequences - hasn't happened yet, but it will.

-S-