Uses for coconut oil - Page 2

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Uses for coconut oil - Page 2


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Old 06-21-2014, 18:45   #11
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Limit casein? I'm not allergic to dairy so I know of no reason to limit it. If there is some evidence that avoiding casein will improve my health, please share it with me.

Actually, with the LCHF WOE I now live with, it has reduced my dairy intake compared to the SAD I used to live with.

I also have to consider the fact that my health has improved in every measurement from my last blood work and I haven't felt this good in, well, I'm 58 and I can't remember ever feeling this good, or having this much energy and clarity of thought. Maybe in my 30's?

I hope there isn't a good reason to stop the butter and HWC, I would truly miss it in my morning coffee

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Old 06-24-2014, 17:21   #12
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You may have an allergy to coconut oil or it may be that your body is just getting used to it. I would give it about a week to see if you have any ongoing symptoms. We can have allergies to just about anything.

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Old 06-24-2014, 17:25   #13
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So I made home made mayo with MCT oil and one raw egg. I made a wonderful, tasty salad dressing out of it, but I'm not sure if the all-night diarrhea was from the MCT oil or the raw egg. I was literally 'drained' the next day. =)

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Old 06-28-2014, 23:28   #14
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Still learning what is HWC? and what about low sugar peanut butter , anyone?

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Old 06-29-2014, 00:23   #15
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Isn't HWC just plain unsweetened, un-whipped whipping cream?

Why is highly saturated fat, i.e. butter, coconut oil, as opposed to less saturated fat, i.e. olive oil, an important part of LCHF?

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Old 06-29-2014, 00:43   #16
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Yes, HWC is heavy whipping cream. http://www.diabetesforum.com/diabete...used-site.html

Some of the emphasis on saturated fat is, I think, partly to overturn 60 years of demonizing it, but also because some fats are better than others in specific situations.

Olive oil is terrific drizzled over salads, but it breaks down when heated. (I know, I know, so many million recipes call for frying with it, but that doesn't change the facts). When heated to smoking point, which is fairly low for olive oil, the antioxidants quickly break down and release dangerous free radicals. Even the smoke is toxic and should not be inhaled. All the sought-after vitamins/minerals/antioxidants are destroyed when overheated.

Saturated fats tolerate heating much better, so it's a good idea to switch out your olive oil to bacon grease, ghee, butter, lard, etc., when cooking with it.




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Old 06-29-2014, 06:12   #17
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A word about olive oil. I love the stuff and consume about three litres of it per month.However I never use it for cooking, because it then causes me to get terrible indigestion, even though I did not heat it to its smoke point. I know that we are all different, but maybe somebody else is my kind of different, in which case this may ring a bell.

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Old 06-29-2014, 14:45   #18
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Thanks so much for the abbrevations Shanny, it really helps a newbie like me!!
What do you think about eating peanut butter off & on???

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Old 06-29-2014, 20:10   #19
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Gaye? What does your meter say about eating peanut butter? You need to test it and go by what your meter tells you . . . eat to your meter.




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Old 07-01-2014, 18:10   #20
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Quote:
Originally Posted by 1xs View Post
Isn't HWC just plain unsweetened, un-whipped whipping cream?

Why is highly saturated fat, i.e. butter, coconut oil, as opposed to less saturated fat, i.e. olive oil, an important part of LCHF?
1.

There's heavy cream/heavy whipping cream, and there's whipping cream. To be "heavy" cream it needs to have 36 percent or more milk fat. Whipping cream is a bit lighter, at around 30 percent. You can whip both, but whipped heavy cream is sturdier and better for piping. Regular whipped whipping cream is what you usually find as a dessert topping, because it's not as... well.. heavy. It has that light, frothy texture that you expect of whipped cream.

2.

Olive oil is great. Many folks who eat LCHF use olive oil as a main additional oil. I use olive oil in cold preparations like mayo, salad dressings, etc. I don't like to heat it, though.

I think the emphasis often sounds like it's on animal-based fats (butter, lard, etc.) because our meals tend to be based around protein, and these are protein-based fats. For instance, I find it really easy to keep a grease jar on my counter and pour off drippings from bacon, sausages, and burgers, and then use that fat for cooking other things. I also keep my rendered chicken fat from roasting chicken each week (though that I keep in the fridge) and use it for cooking. Coconut oil is a great shelf-stable fat with a lovely taste/smell that has a really good lipid profile and that many people find helps them in raising "good" HDL levels in their blood (and other health claims). I really like it in anything curried or stir-fried.

I think that, in general, people who are doing research about types of fat (as are many who end up eating LCHF) try to avoid the heavy-manufactured oils (corn, soybean, canola, peanut, etc.) and so they begin using more of the other fats. Including olive.

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