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Thedessertdoc 06-29-2012 @ 6:51 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Coconut oil is a healthy saturated fat that imparts a subtitle taste of
coconut to whatever you are cooking.  It is one of the best sources of
medium-chain fatty acids(MCFA's) which are smaller fat molecules
that are easier for your system to digest and use for energy just like
carbohydrates, but unlike carbs they won't spike your insulin levels.  
Most oils currently used in commercial cooking are long chain fatty
acids(LCFA's) . These larger molecules are harder for your body to
digest and therefore almost always stored in your body as fat.  Most
vegetable/seed oils are LCFA's (I.e. corn and canola oil). Coconut oil
can also handle the high temperatures of cooking without breaking
down into unhealthy substances like olive oil can. If you don't want
any coconut taste or just don't like coconut, you can try another
MCFA: macadamia nut oil.

Yours in Health,
Thedessertdoctor.com




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