In article >,
sf > wrote:

> On Tue, 07 Jul 2009 20:37:59 -0500, Omelet >
> wrote:
>
> >Ever since I've started CI pan frying steaks in Grapeseed instead of
> >Olive Oil, that problem has gone away. :-) Coconut oil works pretty
> >well too.
>
> This is worse than olive oil... we dot the steak with buttah!

Recent research shows a ton of health benefits using coconut oil, and
it's delicious. ;-d

Talk about a turn of events...

If I eat steak with butter, it's after it's cooked. <eg>
--
Peace! Om

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


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On Wed, 08 Jul 2009 14:04:42 -0500, Omelet >
wrote:

>Recent research shows a ton of health benefits using coconut oil, and
>it's delicious. ;-d

I need to look for it again. Where do you buy yours? The one time I
bought it, it was hard to find and expensive. I kept it around
practically forever but didn't use it because it was considered
"unhealthy" at the time. Hard/hydrogenated coconut oil makes an
excellent hardener for chocolate coatings, btw.

Hubby is worried about saturated fats and hydrogenated coconut oil
might have trans fats too.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 08 Jul 2009 14:04:42 -0500, Omelet >
> wrote:
>
> >Recent research shows a ton of health benefits using coconut oil, and
> >it's delicious. ;-d
>
> I need to look for it again. Where do you buy yours?

Grocery Store (HEB). Lou Ana Coconut oil. Wal-mart often sells it too.
Like with Olive Oil, there are supposed to be better benefits from extra
virgin cold pressed. <g> But I don't buy in to that (YMMV).

> The one time I
> bought it, it was hard to find and expensive. I kept it around
> practically forever but didn't use it because it was considered
> "unhealthy" at the time. Hard/hydrogenated coconut oil makes an
> excellent hardener for chocolate coatings, btw.
>
> Hubby is worried about saturated fats and hydrogenated coconut oil
> might have trans fats too.

I understand, totally. :-) But at the moment at least, its' very
google-able for heart healthy benefits:

http://tinyurl.com/create.php

I first ran across the concept from one of Dr. Ben Kim's Newsletters:

http://drbenkim.com/

I subscribe. :-) And was not too surprised considering my leaning
towards Atkins.

<https://www.drbenkim.com/sunshop/index.php?l=product_detail&p=60>

Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
higher smoke point. Not bad for shrimp and other seafood too. I still
tend to use Grapeseed for expensive steaks.

I do not generally do a lot of frying anymore tho', but Coconut (the
brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
Liter around here.

I honestly don't go thru maybe 3 liters of oil per year anymore,
including Olive, Grapeseed, Coconut and Peanut. Most of my food is
Electrogrilled, steamed, or microwaved. Butter is used at the rate of
about 1 lb. maybe every 2 months and dad eats most of it. I hardly
touch the stuff except for flavoring from time to time in small amounts.
I sometimes think I was avoiding fat too much.

And I have managed to recently accelerate my weight loss by INCREASING
the amount of fat calories in my diet. I stalled out in May for a
month. Played around with the Atkins fat fast (5 days on, weekends
protein only) the last 2 weeks in June and went from 207 to 195
as of last night. :-)

I love Atkins.

My last triglyceride reading as of last Friday night was 67. I still
have a bit of an issue with total Cholesterol (230) but my last visit to
the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
per day then re-test in 6 weeks. I'm complying...
--
Peace! Om

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


Subscribe:

On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
wrote:

>Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
>higher smoke point. Not bad for shrimp and other seafood too. I still
>tend to use Grapeseed for expensive steaks.
>
>I do not generally do a lot of frying anymore tho', but Coconut (the
>brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
>Liter around here.

OK, I was going to ask you if you used the liquid or hard stuff...
according to what I've read, the hydrogenated stuff has a higher smoke
point than liquid.
>
>I honestly don't go thru maybe 3 liters of oil per year anymore,
>including Olive, Grapeseed, Coconut and Peanut. Most of my food is
>Electrogrilled, steamed, or microwaved. Butter is used at the rate of
>about 1 lb. maybe every 2 months and dad eats most of it. I hardly
>touch the stuff except for flavoring from time to time in small amounts.
>I sometimes think I was avoiding fat too much.
>
>And I have managed to recently accelerate my weight loss by INCREASING
>the amount of fat calories in my diet. I stalled out in May for a
>month. Played around with the Atkins fat fast (5 days on, weekends
>protein only) the last 2 weeks in June and went from 207 to 195
>as of last night. :-)

Congratulations
>
>I love Atkins.

I've been looking at South Beach lately, not very hard... but
considering it. I'm not a dieter.
>
>My last triglyceride reading as of last Friday night was 67. I still
>have a bit of an issue with total Cholesterol (230) but my last visit to
>the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
>per day then re-test in 6 weeks. I'm complying...

Flax seed oil? Sounds like it's pill form. Do you take any type of
fish oil?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 8, 4:01*pm, sf > wrote:
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
>
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
>
Om is an Atkins fan, and Atkins pointed out the dangers of
hydrogenated oils more than 30 years ago. Only idiots use that stuff
these days.

--Bryan

On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> wrote:

>Om is an Atkins fan, and Atkins pointed out the dangers of
>hydrogenated oils more than 30 years ago. Only idiots use that stuff
>these days.

It sounds like she's using the liquid form, but that one doesn't have
a very high smoke point... so I'm thoroughly confused.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >Om is an Atkins fan, and Atkins pointed out the dangers of
> >hydrogenated oils more than 30 years ago. Only idiots use that stuff
> >these days.
>
> It sounds like she's using the liquid form, but that one doesn't have
> a very high smoke point... so I'm thoroughly confused.

Your post confused me too so I had to go re-look at my product. <g>
As far as I know, coconut oil does not come in a liquid form.

My stuff is not hydrogenated. Butter is a solid at a certain temp too
and it's not hydrogenated. <g> Not artificially anyway!

Anyhoo, I took some pics to clear up the confusion. I keep my house cold
and still bitch about my utility bills. ;-) I'm willing to pay to keep
cool! I keep the thermostat set no higher than 75.

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...
--
Peace! Om

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


Subscribe:

In article
>,
Bobo Bonobo® > wrote:

> On Jul 8, 4:01*pm, sf > wrote:
> > On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> > wrote:
> >
> > >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> > >higher smoke point. Not bad for shrimp and other seafood too. I still
> > >tend to use Grapeseed for expensive steaks.
> >
> > >I do not generally do a lot of frying anymore tho', but Coconut (the
> > >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> > >Liter around here.
> >
> > OK, I was going to ask you if you used the liquid or hard stuff...
> > according to what I've read, the hydrogenated stuff has a higher smoke
> > point than liquid.
> >
> Om is an Atkins fan, and Atkins pointed out the dangers of
> hydrogenated oils more than 30 years ago. Only idiots use that stuff
> these days.
>
> --Bryan

As far as I know, the coconut oil I use is not hydrogenated.
--
Peace! Om

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


Subscribe:

In article >,
sf > wrote:

> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
> >
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.

I've only ever seen the solid here. I've not seen a liquid form even on
line??? Mine turns to liquid when it gets slightly warmed. I keep it
next to the stove so the ambient heat from the burner nearby will melt
it so I can pour it. Seems to have a low melting point.

> >
> >I honestly don't go thru maybe 3 liters of oil per year anymore,
> >including Olive, Grapeseed, Coconut and Peanut. Most of my food is
> >Electrogrilled, steamed, or microwaved. Butter is used at the rate of
> >about 1 lb. maybe every 2 months and dad eats most of it. I hardly
> >touch the stuff except for flavoring from time to time in small amounts.
> >I sometimes think I was avoiding fat too much.
> >
> >And I have managed to recently accelerate my weight loss by INCREASING
> >the amount of fat calories in my diet. I stalled out in May for a
> >month. Played around with the Atkins fat fast (5 days on, weekends
> >protein only) the last 2 weeks in June and went from 207 to 195
> >as of last night. :-)
>
> Congratulations

Danke. Breaking that 200 lb. barrier was a bitch. <g>

> >
> >I love Atkins.
>
> I've been looking at South Beach lately, not very hard... but
> considering it. I'm not a dieter.

Meh. Atkins and South Beach are lifestyles. A permanent change was in
order for me, and it means healthier eating over all for the most part.

Diets don't work. Period. Not on the long haul.

Funny thing too. Many seem to think low carbing is so restrictive. If
anything, I've broadened my veggie horizon and gotten more creative with
meat preparation due to sheer boredom initially. <g>

I now eat a much, much greater variety than I ever have before when my
base diet was based on starch. I love the produce section, especially
at the asian market!

> >
> >My last triglyceride reading as of last Friday night was 67. I still
> >have a bit of an issue with total Cholesterol (230) but my last visit to
> >the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
> >per day then re-test in 6 weeks. I'm complying...
>
> Flax seed oil? Sounds like it's pill form. Do you take any type of
> fish oil?

The Flax oil I take is in gelcap form, yes.
Fish oil makes me nauseous. Can't stand the stuff.
It IS better, but I can't live my life nauseated. ;-p
--
Peace! Om

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


Subscribe:

"Omelet" > wrote in message
news
>
> The Flax oil I take is in gelcap form, yes.
> Fish oil makes me nauseous. Can't stand the stuff.
> It IS better, but I can't live my life nauseated. ;-p
> --

I'd rather have my fish oil in a good schmaltz herring which as I have said
before I just can't get here

They have been selling flax seed in large bags in my supermarket. I've
found they make really nice thickener substitutes. Eg recently where the
recipe for chili called for barley, which I have never really liked, I threw
in some flax seed. It ended up giving it a really neat texture without
changing the flavor of the dish

mk5000

"now see I'm mommy
and that makes you papi
and that makes us lovey ow
mmm papa mmm papa"==Britney spears