Coconut Oil- Disadvantages

What are the disadvantages of using coconut oil?


Nutritionally there are none. I can identify four disadvantages: 1) availability, 2) cost, 3) taste, and 4) seasonal hardness.

1. Availability: Search the internet or go to your local health food store and see what types and brands are available.

2. Cost: Compare prices. Unrefined virgin or extra virgin coconut oil is very expensive. I have found Spectrum Naturals brand, which is organic and expeller pressed, the least costly, both refined and unrefined. Go to India and buy it. It costs next to nothing there. In India, coconut oil is used like typical Americans use soy oil.

3. Taste: People seem to either love coconut flavor or dislike it entirely. Unrefined coconut oil, as the virgin coconut oil is stronger flavor than the refined. Choose according to your tastes.

4. Seasonal hardness: In cold or cool weather, coconut oil can be very hard, making it difficult to extract from the jar with a spoon. A little warming up will ease this problem.

For cooking and baking, what form of coconut oil is best?

For sautéing, use refined coconut oil which is suitable over medium to high heat. For baking, you can use unrefined or refined coconut oil. Use whichever your budget and taste will allow.

Owing to the various health benefits, coconut oil has been extensively used in Ayurveda, the traditional Indian medicinal system for ages. It has been called the "healthiest dietary oil on earth." If you’re not using coconut oil for your daily cooking and body care needs you’re missing out on one of nature’s most amazing health products.

Sources:

1. Sue Gregg, “Benefits of Coconut Oil”, Sue Gregg Cookbooks, 2009

2. Kiran Patil, “Health Benefits of Coconut Oil”, Organic Facts, 2010

3. “Coconut Oil Benefits”, Health Food Benefits.com

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