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I don’t remember the exact day we started using coconut oil, but it was sometime last summer if I remember correctly. What I do recall is reading on a deal blog about such-and-such brand of coconut oil on Amazon was a great price, the lowest she’d ever seen, and that “now” was an excellent time to stock up if we were interested Hook. Line. Sinker. I bought two. The jars came in and at first I thought it was a mistake. Why was my oil a solid? That’s kinda weird and why did I buy this again? I wasn’t sure how to eat it. Do I just take a spoon to it? Melt it? Spread it on bread? I tried it with a spoon, treating it like it was a small scoop of ice cream. My licks didn’t get me very far, which led me to taking a big bite. Have you ever tried chewing tapioca pudding? It’s kinda like that, but thicker. A very strange texture in my mouth that I wasn’t hoping to repeat. Thankfully I found great success with melting it and making seed salad, which is still one of my all time favorite ways of eating this awesome fat (besides baking with it, of course). A few days later, my good friend Google clued me in that coconut oil was supposed to be solid. However, it wasn’t until I read Nourishing Traditions that I figured out why: it’s 92% saturated fat! Remember that saturated fat is the good fat. It’s the type of fat that contains the strong bonds that are resistant to higher temperatures, making them safer to cook and bake with and less likely to attract free radicals. There’s more to it though. Coconut oil isn’t just another fat that’s handy to have in the kitchen. Like butter, coconut oil is REALLY GOOD for you! Coconut Oil is Anti- Microbial ( It Fights the Bad Bugs) Coconut oil is made up largely of a medium-chained fatty acid called lauric acid. In the body, lauric acid is formed into monolaurin and the body uses monolaurin to destroy harmful bacteria. Mary Enig, Ph D (co-author.
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