I've been reading about coconut oil and it's benefits.

http://www.organicfacts.net/organic-...conut-oil.html

I bought some organic extra virgin coconut oil to cook with. It's expensive!! But I don't fry much of anything and only have to use a little for things like stir-fry and sauteing. It's good to use about a teaspoon for popping corn, too.

I found some 1,000 mg. capsules but can't readily find any info on dosage or side effects. The Jarrow formula recommends taking 2 softgels per day. They have 25 calories each and about 13 grams of fat.....but no transfat. Will taking this affect high blood pressure? I read that 3 tablespoons of coconut oil is recommended daily but that would equate to many capsules and alot of calories.

I'm planning to ask my doctor all these questions when I go but just wondered if anyone else has used Coconut Oil with success.

I like cocoa butter on my skin, but haven't tried coconut oil to cook.

i used it for about a year and didnt see a change better or worse. love the stuff tho!

Dr. Mercola was all enthusiastic about using it....said it was the next best thing to whatever was the last best thing. Then I saw that he was selling it........ I bought mine from the store - it was still organic and cost less than half what he was charging. His articles were very informative but I still don't see what the big hype is/was. Unless it's just that it has no trans fat. It is good and makes awesome popcorn.

it does add great flavor, and I find it incredibly useful, but as for Dr. M....he shifts the truth alot.

Here is what Dr. Weil says... (back in 2005 that is)

http://www.drweil.com/drw/u/id/QAA316479

I am sticking to my ghee. A small jar lasts me over a year, and only a thin sliver (I keep in the frig) is needed at any one time.

Eggs made with Ghee taste great too.

I'd never heard of Ghee so I looked it up:

http://www.wisegeek.com/what-is-ghee.htm

The latest I've read about coconut oil is that it helps lower cholesterol. Then I'll read something that says no, it raises it. I don't think I ingest enough of it for it to make a difference one way or the other.

I'm more inclined to reduce my sugar and fructose consumption. I believe those two things play a much bigger role in our health than anything else.

My impression is that if you only use this fat, in moderation or less, it is not a big issue.

You know, my doctor asked me why I don't have ANY liver spots on the backs of my hands... She says...this is very remarkable, for someone 64+

Well, I don't eat much if any fried foods. No french fries, no fried chicken, nada. I broil all of our meats, or steam cook in a Dutch oven cooker. Few if any chips etc.
Fried foods age you IMO. They create free radicals, and you inhale them before you EAT them. When I cook meats on the stove, I boil them in broth. I poach salmon, etc. We don't even grill on a grill much anymore! Only eggs I do quickly in a skillet. That is why my small jar of Ghee lasts so long.

Does Ghee need to be refrigerated after its opened? or can it sit out and stay room temp? is it a liquid or soft like a spread? Im thinking about making some.

They say you can keep at room temp. But we don't have central A/C, so I keep mine in the frig. It gets very hard in the frig, but I think that helps, because I just shave off a little bit to cook with.
In a liquid form it might be easier to over use if you get my drift.

I used to use an oil called Carotina. But it is no longer carried in stores near me. It made nice eggs too.

If I do a stir fry I tend to use Canola. But I don't fry much anymore since there is just hubby and me to cook for now.

I broil most of our meats if I am not making stews or soups.
I poach fish. I never make blackened recipes...NOT safe IMO.
And I don't do charcoal at all... we have a gas grill upNorth.
And I cook in glass! New Visions (which is no longer available).
There you have it... the paranoid cook!