Dr Mercola states that coconut oil is more heat resistant and is made of a high percentage of lauric acid (allegedly good for you). I was always taught that anything which is solid at room temp is bad... ...a high % of saturated fat...
...but I've read that olive oil breaks down when using for cooking. So much (mis)information out there.
I've use virgin olive oil for both frying and roasting and I've never had a problem. Olive oil has been proven many times to be that best for cooking. It is nutrition rich and has very low properties of harmful fats.
The reason olive oil is not necessarily good to cook with is because it can be dangerous when heated to its smoke point, which is literally the point at which the oil smokes due to high heat. Olive oil has a low smoke point, meaning it does well under low or medium heat. When it is heated to its smoke point, the oil decomposes and the healthy antioxidants are being converted to free radicals and other dangerous molecules. The smoke itself too is dangerously toxic and should not be inhaled.
If you are looking for a more heat resistant oil turn to organic canola, coconut, safflower, and grapeseed oil, which are all healthy oils not be feared.
Virgin coconut oil is unique in the fact that although it is 90% saturated fats, these assimilate well within the body. It also has trace amounts of mono- and polyunsaturated fats, Linoleic Acid and Oleic Acid which are both extremely beneficial to one's health. Coconut oil has been shown to assist in weight loss, stress relief, hair, skin, and nail health, heart disease, digestion, and immunity just to name a few.
*A little disclaimer: I started eating coconut oil (smoothies, baked goods, cooking, salad dressing) once I transitioned from vegetarianism to veganism and have since then lost 10 lbs, with healthier skin and hair and better overall health. I contribute this to the removing animal byproducts from my diet, but my point is I have not gained weight from the addition of coconut oil and my health is great.
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