"nancree" > wrote in message
oups.com...
> Emma Thackery Apr 5, 3:18 pm show options
>
> Newsgroups: rec.food.cooking
> From: Emma Thackery > - Find messages by this author
> Date: Tue, 05 Apr 2005 17:18:17 -0500
> Local: Tues, Apr 5 2005 3:18 pm
> Subject: Coconut oil for baking?
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>
> I recently read that, depending on the recipe, coconut oil is a decent
> substitute for hydrogenated shortening (for baking) and allegedly a lot
>
> healthier.

FWIW -
There was a study some years back out of the Univ of Georgia (?) as to
which ingested fats had a correspondent cholesteral increases -
only two fats (palm and coconut) of all the animal and vegetable fats
tested had statistical correlation, and the source was isolated to the same
component found of both fats.

( That is not to be construed to imply that hydrogentated fats do not have
other effects than elevated cholesteral - just that steady use of coconut
oil was found tyo have raised cholesteral.)


Is anyone here using it? If so, how would you rate it?
> Does it make your bakery taste like coconut or is it imperceptible? Is
>
> there a formula for substitution or is it necessary to use recipes
> specifically tested for coconut oil? Does it keep well and, finally,
> are certain brands better than others?
>
> Emma
> -------------------------
> Coconut oil is NOT one of the healthy oils.
> Nancree
>