Coconut Oil Uses for Cooking with Diabetes

Coconut oil uses for cooking with diabetes are many and varied.  

When vegetable oils are heated, they become less stable. This could lead to them becoming rancid when stored in hot areas. Coconut oil, on the other hand, is very stable and handles hot storage better than vegetable oils. So, we appreciate the coconut oil uses for cooking with diabetes.

Long term consequences of consuming and cooking with rancid and highly processed vegetable oils may be very serious. We risk developing cardiovascular disease and cancer, as proven through research by Millie Hughes-Fulford. Corn oil and most other oils used in baking have been confirmed by medical studies to increase the likelihood of prostate cancer.

For this reason, it is advisable to incorporate coconut oil into our diet as a substitute for vegetable oils.

Coconut oil uses for cooking with diabetes… How do I substitute coconut oil for vegetable oil?

Replacing vegetable oil with coconut oil is a healthy decision. In order to substitute it for vegetable oil, simply melt the coconut oil and use the exact amount called for by your recipe. Make sure other ingredients are warm enough to prevent the coconut oil from solidifying. (remember that this happens below 76 degrees F!)

Can I use coconut oil for frying?

The benefits of Coconut oil include its ideal features for frying. Its smoke point is 350 degrees F for unrefined oil. You can sauté vegetables, prepare stir-fry dishes, and fry eggs – all with coconut oil! No more refined vegetable oils!

Is coconut oil useful only for frying?

Fortunately, not! There are very many coconut oil uses for cooking that enhance your overall meal prep experience. Replace cooking spray with coconut oil – it is great for greasing pans and dishes before you put them in the oven.

Also, use coconut oil instead of butter or vegetable oil while baking homemade bread, muffins, cakes and pies! You can also replace margarine with coconut oil – it is solid at room temperature so it makes a great spread. Or, just spread it on your toast. That is another excellent way of kick-starting your metabolism in the morning. Don’t forget to toss your popcorn with coconut oil.

Baking and Cooking with Coconut Oil? 

Absolutely!  Here’s what Kimberley says on the Organic Authority website:

“Coconut oil is beloved by many a vegan baker. Its ability to replicate butter’s role in perfecting baked goods is uncanny. Because of the high saturated fat content in coconut oil (similar to butter’s composition), you can use it as you would butter for many pastry recipes.”

We couldn’t have summarized it better ourselves… these are some of the benefits of coconut oil for cooking with diabetes. 

We found another great site for healthy cooking insights.  Check out:

Beyond Diet – How to Use Coconut Oil

On this website, you’ll meet its co-founder, Isabel De Los Rios, certified nutritionist, best-selling author, super-fit wife, and mother of two.  There’s so much action-oriented information about the coconut oil uses for cooking on the Beyond Diet website,  it will certainly take a few visits to grasp the scope of it all.

Thanks, Isabel!

The videos on the Food Network site show that Coconut Oil is a vegan-friendly fat that’s awesome for cooking.  It is perfect for no bake cookies; you can melt it easily to make the dough and it solidifies when chilled.  You can also use virgin coconut oil as lip balm.  Think of it as a tropical vacation for your food.

Let’s pause for a moment to recall why Coconut products are so necessary in our diet:

Medium-chain fatty acids (a type of saturated fat) found in Coconut Oil do not need to be emulsified by bile salts; they are absorbed directly from the small intestine to the liver, and converted into quick energy.

These fatty acids also have antimicrobial, anti-tumor and immune-system-supporting properties, especially 12-carbon lauric acid, a medium-chain fatty acid not found in other animal fats. Highly protective lauric acid should be called a conditionally essential fatty acid because it is made only by the mammary gland and not in the liver like other saturated fats. We must obtain Lauric Acid from one of two dietary sources—small amounts in butterfat or large amounts in coconut oil. 

 – insights provided by Mary Enig, PhD, and Sally Fallon

How about a nutrient-dense, satisfying Salad?

And, remember, a salad full of mixed greens, beets, carrots, and protein-rich beans & poultry might be the most healthy, filling lunch plan for you.  I choose a “stacked” salad for lunch every weekday at work, and it keeps me satisfied until I have dinner at 7 pm. 

To discover how coconut products can support your efforts to maximize coconut oil uses for cooking and overall health, please take a look at these posts: 

http://commutavie.com/benefits-of-coconut-oil-how-to-boost-metabolism http://commutavie.com/benefits-of-coconut-oil-answer-what-is-metabolism http://commutavie.com/benefits-of-coconut-oil-for-weight-loss http://commutavie.com/coconut-oil-for-inflammation-fighting  

 .