Date:   9/13/2003 4:04:41 AM ( 21 y ago)
Hits:   1,785
URL:   https://www.curezone.org/forums/fm.asp?i=418715

yes . i di d some reading about virgin coconut oil my self
and also it is one of the oils that can tolerate high cooking temperatures too/without going rancid. i agree with what above posster said/ the problem is not in the oil but in the other trans fat version. ... like folks say soy margarine is good fo ryou , when really is is another trans fat case.
i use olive oil in place of butter/and have found it to be
fantastic. just a dabble moisurizes dry food/like potatoes etc just enough to help it blend the herbs i add for flavoring.
i have heard coconut oil tastes wonderful on rice etc.
you can make your own coconut milk btw/ fill blender half full with water. add chunks of fresh coconut to full (or shredded can be used also) blend. strain off pulp seet milk aside and repeat using the pulp a second time. add second mix to first after straining again . throw away pulp now or cook with it i fyou want. put milk in refridgerator. use up quickly . inpuddings etc as a milk substitute.
this is how they make virgin coconut oil btw/ the start of it, then they let it sit until oil rises to teh top like 30/36 hours
to ferment up and skim off th e top oil. 8)

Ami B.
 

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