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Cooking coconut oil? Coconut oil is the safest Fat to cook with. Here's why.
Because it is around 92 percent saturated, coconut oil is extraordinarily stable. It doesn't even need to be refrigerated.
We have a three-year old unrefrigerated home-made virgin coconut oil (VCO) sitting in our kitchen, and it still smells and tastes like fresh coconuts.
In the heat of cooking, highly saturated coconut oil does not create free radicals as it does with polyunsaturated oils such as soybean and corn oils.
Coconut oil is very resistant to oxidation and free-radical formation. It's so stable that when heated, coconut oil is 12 times more resistant to oxidation than canola oil, 16 times more durable than soybean oil, and 300 times tougher than flaxseed oil.
And they say saturated fats will kill you... Yeah, right!
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