A delicious alternative to common vegetable oils, Virgin Coconut Oil is used by chefs and home cooks for stir-frying, sautéing, baking, and more. Its unusual fat profile, low in omega-6 fats and rich in MCT's (medium chain triglycerides), adds nutritional appeal as Lauric acid is an exceptionally healthful MCT that constitutes more than half the fat in coconut oil.
Unlike the fats in vegetable oils or butter, the body burns MCT's for quick energy and is less likely to store them. Like the omega-3 fats in fish oil, MCT's raise the ratio of HDL to LDL cholesterol, an effect linked to reduced cardiovascular risks. In addition, much like Mediterranean countries that favor extra virgin olive oil, cultures that commonly use coconut oil enjoy low rates of heart disease.
What is virgin coconut oil?
To obtain virgin coconut oil, fresh coconut "meat” is shredded, dried, and pressed. The resulting oil features a mild, fresh fragrance, and a light, slightly sweet flavor with hints of coconut.
Your Coconut oil will be liquid at temperatures above 76° F (24° C), and solid at lower temperatures.