Comments on: Olive Oil Update: Can You Saute with EVOO?

By: Rose

Rose — Sat, 27 Aug 2011 19:53:27 +0000

FYI: the only refined coconut oil that I’m aware of that has not come from rancid copra and then deodorized with aluminum and other chemicals is from Tropical Traditions. It’s a little expensive, but it’s the best there is and it’s actually comprable in price to the unrefined you can get at places like Radiant Life, Wilderness Family Naturals etc. if you buy it in bulk. I think the smallest container you can buy is 5 gal. but you might be able to get 1 gal.

By: Skylor

Skylor — Tue, 30 Mar 2010 14:52:24 +0000

I really appreciate this article. I am a holistic health counselor and am constantly telling different clients different things about cooking with olive oil depending on what article I read that week. You take a nice, unbiased approach and I am glad you have contributed to this debate!

By: Katie

Katie — Mon, 22 Feb 2010 14:30:59 +0000

Ari,
It’s possible to use unrefined, but refined:
1-has a higher smoke point
2-is tasteless if coconut wouldn’t fit w/ the dish
Hope that helps! Katie

By: Ari-Food Intolerances Cook

Ari-Food Intolerances Cook — Mon, 22 Feb 2010 09:17:28 +0000

Why use refined coconut oil in cooking? Shouldn’t you use the unrefined stuff?

By: Katie

Katie — Wed, 09 Sep 2009 02:57:57 +0000

Rachel,
THAT is good news! I keep seeing that baking with flax seeds (meal) is ok, but only from companies that sell flax, so I was never sure. I’m very reassuring about baking with EVOO after your source. Thank you so much! Super intriguing point about Jesus eating the fish. I like going to the Bible as a source for traditional foods. Thank you for taking the time to share with us – Katie

By: Rachel R.

Rachel R. — Tue, 08 Sep 2009 17:33:33 +0000

Well, I’m sure it should be fine for baking, as Fats that Heal, Fats that Kill says that even flax can be used in baked goods – the internal temperature apparently does not get high enough to cause the changes we want to avoid.

I know that Jesus ate fried fish, and assume it was likely fried in olive oil, since that’s what they typically had and used then/there.

If I could find my book, I would look to see if I can find answers to the other questions, but it seems to have disappeared. (I looked the flax question up a while ago, when I was wondering about the numerous bread recipes that include flax.)

By: Katie

Katie — Thu, 13 Aug 2009 02:53:45 +0000

I’m thinking I should use my refined coconut oil more for cooking, and wishing I hadn’t made the purchase I’ll mention in part two! You make good points…especially about that chemistry degree! Seriously. Maybe someday Kitchen Stewardship and Local Nourishment can be a source of reliable info!

By: suzannah

suzannah — Wed, 12 Aug 2009 18:58:08 +0000

i never even considered that heating EVOO could release free radicals.

i had wondered why rachael ray cooks with EVOO when regular olive oil is supposed to taste better cooked and cost way less.

i usually save my EVOO for dressings and bread dipping…but the bulk jar i got means it is all i have, currently. your post def. makes me not want to cook with it–even in a pinch. thanks for looking into this.

By: Anne at Catholic Mommy Brain

Anne at Catholic Mommy Brain — Wed, 12 Aug 2009 18:01:27 +0000

Thanks for diving in! My mom and I were just discussing this, and I need to get more adventurous with coconut oil. I’ll need 63 pounds asap Looking forward to tomorrow’s post!

By: Katie

Katie — Wed, 12 Aug 2009 13:41:28 +0000

Tanya, Try stainless steel water bottles! Click my gadget wishlist at the top for a picture of one possibility. Great lunch ideas! Katie