Cooking with coconut oil is considered one of the safest ways to cook food and healthy cooking oils are stable saturated fats.
Healthy Cooking Oils Can Take the Heat!
Coconuts contain a high amount of saturated fat and saturated fats from any source are usually much more tolerant of the temperatures used in cooking foods.
Healthy cooking oils are also less prone to toxicity or creating harmful free radicals - which is a big problem with vegetable oils.
Just to be clear, you will want to use a good quality expeller-pressed coconut oil for frying or cooking at high temperatures. This type of coconut oil differs from the virgin coconut oils.
Expeller-pressed coconut oils will have a higher smoke point than virgin coconut oils - which should not be used for cooking at higher temperatures.
Also, expeller-pressed coconut oils will have no coconut odor, coconut taste, and are less expensive than the virgin coconut oils.
Be sure to look for organic expeller-pressed coconut oil that was mechanically pressed without the use of solvents or toxic chemicals.
Polyunsaturated fats are the most easily oxidized and least stable type of fat for cooking. And they will lose their EFA (Essential Fatty Acids) content with the heat from cooking.
Cooking with polyunsaturated oils such as corn, soybean, safflower, and sunflower also leads to increases in LDL or "Bad Cholesterol".
These types of oils are highly unstable and they spoil easily when exposed to heat, light, and air.
And polyunsaturated fats tend to change form when used for routine cooking or frying. They can generate high levels of toxic compounds.
Rancid oils are highly toxic! Have you ever eaten a rancid potato chip?
It's horrible and then you will feel horrible shortly afterwards. Thankfully, a lot of stores are now carrying potato chips fried in coconut oil.
Cooking with coconut oil was common for traditional societies and coconut oil recipes were much more popular in the past.
Saturated fats like lard, butter, and tropical oils like coconut or palm were the fats to cook with - not polyunsaturated oils.
Traditional societies also used monounsaturated fats like olive
oil, but this oil can also become damaged from excessive heat.
BTW, a lot of our foods were made from cooking with coconut oil until vegetable oils were introduced into our society.