How is it made?
A traditional product from South East Asia, it is obtained from dried and pressed coconut pulp. Sold in a jar, it has the consistency of butter with a white color and a good scent of coconut. Organic coconut oils, “virgin” or “cold pressed”, are the best quality. Not to be confused with refined coconut oil, also called copra oil, bleached and deodorized, which has lost its taste and nutritional qualities and which is found in certain industrial products.
What are the differences with Vegetaline (r)?
Vegetaline is a hydrogenated coconut oil. It had its heyday in the 70s because it gives low fat and crispy fries. But it has lost its appeal since we know the harmful effects of hydrogenation of oils. ” This chemical process consists in changing the structure of fatty acids to have an oil which is solid at room temperature, easy to transport, and which is resistant to high temperatures, explains Florence Foucaut, spokesperson for the French Association of Dietitians and Nutritionists (AFDN). But if the process is not perfect, it promotes the formation of trans fatty acids which increase the bad cholesterol and therefore the risks of cardiovascular diseases “.
Does it contain good quality fats?
Coconut oil, made from 100% lipids, contains more than 90% saturated fatty acids, often associated with “bad fats”. “But recent studies have shown that all saturated fatty acids should not be put in the same basket”, emphasizes our specialist. Lauric acid in particular, which represents nearly 50% of coconut oil, is a medium chain fatty acid which has several advantages. “It has a rather positive impact on cholesterol levels and, easily digested and used directly in the form of energy, it is not stored”. From there to saying that it makes you lose weight, there is a step that some sellers do not hesitate to take. ” It remains a fat, to be used in moderation », Recalls Florence Foucaut.
How to use it in the kitchen?
Due to its richness in saturated fatty acids, it resists heat well, so it is ideal for frying and cooking in a wok. With its exotic note, it is perfect for browning garlic shrimp, chicken curry, beef with basil … It can be used instead of butter in pastries: cake, shortbread, crumble, muffins … It can be kept for almost 2 years at room temperature.
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