I've read about the antifungal, antiviral, and antibacterial properties of coconut oil. I bought an organic virgin unrefined brand (smells coconut-y). My question is, when I cook with it in medium heat, does the heat destroy all these antifungal, antiviral, and antibacterial properties? Obviously, the more raw I consume it the more powerful the oil's abilities are, but when cooked, does it lose its abilities almost completely, or just a little? If it loses most of its properties in a large scale, I'd prefer to cook with olive oil, since it's cheaper, my husband likes it better, and still good-enough overall (non-virgin withstands heat even better). But if it retains most of its abilities, then it makes sense to push coconut oil in my cooking. Which one is it?
Lauric acid is stable saturated fat which is mostly responsible for the effect, so no, it will stay.
It doesn't have any vitamins at all, AFAIK. MUFA and PUFA whcih can go rancid are xtremely low in coconut oil.
So no, I don't think there is a problem. You can push coconut oil for cooking all you want.
Contrary, some stuff may be lost with Palm oil. For instance I know it has CoQ10 and carotenoids which are influenced by temperature and lost/changed.
I have heard Ray Peat talking about how all the important studies about the benefits of coconut oil were done on highly refined (heated) coconut oil. So I would guess that its pretty great for you no matter how you end up eating it.
For great info on coconut oil goggle Bruce Fife
also Weston price foundation
also The Skinny On Fats.
Good Extra Virgin or Virgin Coconut Oil should be made from fresh Coconut meat not the copra method.
My suggestion would be use refined Organic (no smell no taste) for cooking and the virgin types for a supplement.
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