When purchasing this oil, remember that it is cosmetic and food grade. Only the latter can be eaten. Coconut oil has the following beneficial properties:

• accelerates metabolism in the human body, helping to get rid of excess weight, and also normalizes the gastrointestinal tract;
• helps lower blood pressure, preventing the development of diseases of the cardiovascular system;
• has a strengthening effect on the immune system, protecting the body from germs, viruses and various infections;
• prevents the appearance and development of osteoporosis - a skeletal disease in which bones become very fragile.

Coconut oil for food – how to choose?

However, with coconut oil, just like with any other product, you should not overdo it. Taken in large quantities, it can cause poisoning. Some people have an individual intolerance to oil. This manifests itself as an allergic reaction.

Reviews of coconut oil for food

Girls use coconut oil to make their figure slimmer. The fats found in this product are gradually processed by the body into energy. To achieve effective results, it is worth using cold-pressed oil. Scientists have conducted a series of studies and found that...

• in women who consumed this product, their metabolic rate increased several times;
• coconut oil has less effect on increasing cholesterol levels than butter, so the former is healthier;
• overweight people, taking 2 tbsp. l. coconut oil a day for a month, lost about 3 cm in the waist.

When on a diet that involves consuming coconut oil, it is best to start with small doses to avoid nausea and diarrhea. Thus, it is recommended to take 1 tbsp at first. l. product per day, and over time its amount can be increased to 2 tbsp. l. - 30 ml. Replace less healthy fats with coconut oil, and your figure will gradually gain the long-awaited slimness.

Coconut oil is a healthy and delicious food product. It is used in dietary nutrition, for the prevention of certain diseases, as well as in the daily diet. A diet based on vegetables with coconut oil is widely used for weight loss.

Coconut oil is the only oil that does not break down when exposed to high temperatures, which is very important in a healthy diet. It is safe to fry with it, it does not become carcinogenic, and cleanses the body.

Coconut oil can be added to hot drinks, coffee, milk and hot chocolates. You just need to stir the drink, as the oil will tend to the surface.
There are also many baking recipes using coconut oil.

Coconut oil, having a soft consistency and exquisite delicate aroma, does not lose its valuable properties even with repeated heating. Therefore, if you are interested in healthy nutrition, use coconut oil, for example, instead of margarine or sunflower oil. Those who suffer from thyroid problems or have problems with excess weight should definitely introduce it into their diet. Scientists have recently discovered that coconut oil is completely absorbed without being stored as fat.

If you feel tired and sluggish, have a confused mind, slow metabolism and extra pounds, wrinkles, dry skin, scaly patches or eczema, you need to buy coconut oil and use it regularly. All your problems will be resolved within a few months.

Previously, it was believed that coconut oil was harmful because it contained a large amount of various fats. Now this product has returned to the kitchens of many housewives precisely because it can help against all of the above ailments. For a long time it was believed that coconut oil was unsuitable for consumption, but research has shown that the fats contained in this oil are very beneficial for our health. Here are some benefits of adding oil to your diet:

• Coconut oil will regulate the functioning of the thyroid gland. If you constantly feel tired, lethargic and constantly forget something, this indicates that your thyroid gland needs nutrition. You will benefit from eating coconut oil.
• Regulates metabolism. If you want to lose extra pounds, then add oil to your diet, it will increase your metabolic rate. Remember that when you go on a diet, your body does not receive many nutrients and therefore tries to store them, thus creating excess deposits. If your diet contains a lot of healthy fats, then the body will not need to store them in reserve.

Coconut oil will bring the most benefits when adding 1-2 teaspoons to green and fruit salads.

THE HEALTHIEST OIL
FOR COOKING ANY FOOD

• Coconut oil is great for baking, frying or sautéing foods and can be used at temperatures up to 350°C. It can easily replace butter: just spread it on bread, mix with vegetables, porridge or popcorn.
• Coconut oil has a long shelf life and does not require refrigeration!
• Coconut oil is ideal for cooking, while olive oil is heat-sensitive (it spoils when heated and gives off a slight smoke even at low temperatures) and is more suitable for salads.
• Coconut oil is not only great in the kitchen, but is a luxurious skin care product, hair care product, and even used in massage.

CULINARY RECIPES USING
COCONUT OIL

• Coconut oil is used to prepare any hot dishes: soups, side dishes, vegetable, meat and fish dishes, hot appetizers and sauces; it can be added to baked goods and confectionery, and can also be used for deep-frying. Try cooking pilaf or just plain rice with coconut oil, you will be pleasantly surprised at how much your dish will be transformed.
• Instead of butter, coconut oil can be added to mashed potatoes, pasta, risotto or buckwheat porridge. In the hot summer, when the air temperature exceeds 26°C and coconut oil does not thicken, it can be used for salad dressing.
• Baked goods with coconut oil can stay fresh and fluffy for much longer. And for lovers of delicious flour products, there is great news: recent studies have revealed that coconut oil is not stored in fats, but is completely absorbed. Moreover, the amazing ability of oil to affect a person’s weight was discovered. It turned out that consuming coconut oil, coupled with regular diets, can significantly reduce the carbohydrate content in the body.
• You can stew any vegetables in coconut oil: zucchini, eggplant, cabbage, pumpkin, beets, you can make a wonderful stew from all the vegetables at once.
• It can also be added to some sweet milk porridges, for example: rice, pumpkin, millet and wheat.
• Coconut oil is a real godsend for fried lovers! Coconut oil is not prone to rancidity, and therefore can be used in deep frying up to 5-7 times without becoming carcinogenic. At temperatures +25°C and below, coconut oil hardens. Therefore, if it has become hard (thickened), then before using it, you need to warm the bottle under running hot water so that the oil becomes liquid again.

The chemical composition of coconut oil is characterized by a high concentration of saturated fatty acids - 96%. Compared to other oils, this is the highest figure, for example, butter - 66%, lard - 34%, olive oil - 14%.

The nutritional value is 99.9% fat, there are no carbohydrates or proteins. There are vitamins PP, A, B, C, E, elements of phosphorus and potassium. Fats are 45% lauric acid, and there are also other useful acids: 15% - myristic, 8% - palmitic, 5% - oleic, 4% - caprylic, etc.

How does coconut oil affect the body?

The beneficial properties of coconut oil make this product a powerful antioxidant. Regular use strengthens the immune system, reduces cholesterol and sugar, normalizes blood pressure, has a beneficial effect on the nervous system, prevents the development of diseases of the cardiovascular system, and helps cope with viral infections. Strengthens the gums, improves the functioning of the gastrointestinal tract, has a positive effect on the condition of the mucous membrane, the functionality of the thyroid gland, stabilizes hormonal levels, and slows down the aging process.

It has been proven that coconut oil inhibits the progression of cancer cells and cleanses blood vessels. It also has a positive effect on the female body (hypoglycemia, ovarian dysfunction). Prevents atherosclerosis, heart attack, stroke, kidney, liver, and bladder diseases. Improves the condition of the skin, nails and hair.

Coconut oil promotes weight loss, since the product is quickly eliminated from the body, does not form fat deposits, and accelerates metabolic processes. It is important to know that coconut oil that has not been subjected to heat treatment has a beneficial effect.

Recent research refutes the popular belief that coconut oil is harmful, since not all saturated fats are harmful. About 50% of the fat equivalent is occupied by lauric acid (saturated fat), but this substance has a beneficial effect on humans and is equal to the level of Omega-3. Lauric acid has antiviral, antifungal and antibacterial effects and is considered beneficial for people suffering from heart problems.

How to choose correctly

Coconut oil is sold in two forms: edible oil for culinary purposes and non-edible oil for cosmetic purposes. Sold in liquid and lumpy forms. A quality product is usually packaged in metal, ceramic or glass containers. The composition should not contain animal products. If the smell has hints of chemicals or rancidity, then it is better to refuse such a product. The best choice is an oil that has not been deodorized, bleached, or fermented. It is not recommended to buy from online stores. Quality is always guaranteed in specialized stores and pharmacies.

Storage methods

Coconut oil does not require low temperatures during storage. In a warm room it does not lose its beneficial properties throughout the year. To do this, keep the product in a place protected from light and in a hermetically sealed container.

It is useful to know that at temperatures below +25 o, the oil becomes creamy or completely hardens, this does not affect the quality. To obtain a liquid consistency, it is enough to heat the product in a pore bath.

Use in cooking

Coconut oil has a wide range of uses, similar to margarine and butter. Used to create sauces, soups, hot appetizers, in vegetable, fish and meat dishes, in milk porridges, side dishes, and confectionery. Buns and pies with coconut oil turn out fluffy and stay fresh longer. Ideal for deep-frying, if desired, added to hot drinks: milk, coffee, sandwiches and pie fillings are made with it.

Coconut oil goes well with rice, potatoes, pasta, and buckwheat. A particularly valuable quality, which more than one oil does not have, is resistance to high temperatures - it can be used for frying up to 5-6 times, the chemical composition remains unchanged, carcinogens are not formed.

Healthy combination of products

Various studies have found that coconut oil is completely absorbed and does not form fatty tissue in the body. Moreover, it promotes weight loss and weight normalization. In combination with proper nutrition, it reduces the negative effects of carbohydrates.

Nutritionists recommend using coconut oil with vegetables. Combine in dishes with eggplant, cabbage, carrots, zucchini, beets, and pumpkin. It is useful to add in small quantities to porridges: oatmeal, rice, millet, buckwheat, pumpkin, wheat.

Popular diets for weight loss include vegetables and coconut oil, the use of which allows you to increase metabolism. It is also useful to add to fresh vegetable salads. Supporters of Eastern healing methods successfully use coconut oil. In Ayurveda, coconut oil is considered a panacea for overweight people; the easiest way to lose weight is to consume 1 tbsp. l. on an empty stomach instead of breakfast.

There are special coconut diets in which you need not to exceed 1100 kcal in your daily diet and adhere to a certain diet. Within a week, I consistently lose 1.5-2 kg. Exists effective way weight loss with coconut oil - daily use three times a day 20 minutes before meals 1 tbsp. l. oil diluted in a glass of warm water. To cleanse the intestines, take the oil 30 minutes before breakfast: 2 tbsp. l. oil dissolved in 100 g of warm water, and then drink 1 glass of hot water.

When counting calories, it is important to know:

• In 1 tsp. 5 g, which is 45 kcal
• In 1 tbsp. l. – 17 g = 153 kcal
• In 1 glass – 230 g = 2068 kcal.

Contraindications

With moderate use there are no contraindications. May sometimes cause allergic reactions. In limited quantities with increased activity of the thyroid gland.

Application in medicine and cosmetology

In folk medicine, coconut oil is used to treat inflammation of the prostate gland, psoriasis, and dermatitis. Effective for menstrual irregularities, viral infections, hepatitis, liver diseases. Used for HIV and cytomegalovirus. And also to increase immunity, normalize blood pressure, cholesterol and blood sugar levels. Prescribed for indigestion, to improve metabolism.

Externally, coconut oil is used for skin injuries in the form of cuts, wounds, scratches, and helps get rid of bruises.

In cosmetology, coconut oil is included in massage mixtures, emulsions and tanning creams, in various body, hair and face care products, and is included in anti-cellulite programs. All types of cosmetic products with coconut oil soften, moisturize, have a rejuvenating effect, and improve the structure of the skin. They bring particular benefits to the hair: they restore the scalp, strengthen the roots, and eliminate dandruff.

A popular recipe for increasing skin elasticity: 3 tbsp. l. coconut oil, 1 tbsp. l. rolled oats flakes, 5 drops of orange oil. Apply with massage movements to the entire body, except the face. After 10 minutes, wash off with soap or shower gel.

The enviable popularity of coconut oil is due to its exceptional naturalness, because in the production of this most valuable food and cosmetic product, only natural coconut copra is used - no synthetic ingredients or aromatic fragrances!

History and geography of the product

People have known about the miraculous properties of coconut oil since ancient times.
The first consumers of this nutritious and healing product were the people of India. Back at the beginning of the 15th century. Rich Indian women used the oil as an element of daily food and as a means of herbal cosmetics, and therefore were distinguished by excellent health, radiant skin and luxurious hair.

In the 16th century Coconut oil travels along sea trade routes to China, neighboring India, and soon to the entire continent and even beyond its borders. Currently, its production is carried out not only in the countries of South Asia and Southeast, but also in America, the African continent and Oceania. Oil is mainly imported to Russia from India and Indonesia, and less often from the Philippines.

Peoples of the countries of the Asia-Pacific region widely use coconut oil for medicinal purposes, considering it a cure for all diseases. Indonesians still practice rituals using coconut oil. It is added to meals of meat, rice and cakes that serve as special offerings to the dead.

Farmers from the countries of the Ancient East made offerings to the plowed land. Before sowing crops, they threw decorations and handfuls of seeds soaked in coconut oil into the furrows. So the plowmen asked the good spirits of the Earth to respond to generous offerings and provide them with a rich harvest.

Types of Coconut Oil

In the regions of its origin, coconut oil is not only part of the culture of the local population, but also an important element of their nutritious diet. People use different types of oil for culinary purposes.

Depending on the preparation method, coconut oil may be unrefined And refined. The unrefined product is obtained by the method cold And hot spin When using cold pressing, the coconut meat is cut into pieces, dried, and then placed under a press. The oil obtained by pressing and squeezing acquires a high nutritional value, since during production it is not subjected to thermal effects and retains all the beneficial substances. With this method, the yield of the final product is small, so this oil is not cheap.

Unrefined oil made by hot pressing also retains all the bioactive substances, but this process takes a lot of time. First, the coconut copra is cut into large pieces and kept under the sun for a month. The dried pieces are then crushed and placed again in a sunny place for final drying. After such manipulations, the moisture from copra almost completely evaporates and only oil remains in it. Dried pieces of coconut are driven in a centrifuge, where, under the influence of centrifugal forces and high temperatures, the oil is easily separated from the copra and flows into a separate vessel.

Refined coconut oil is obtained by using additional degrees of technological purification. In this case, the finished product has a delicate taste and is practically odorless. This oil is less nutritious but has a longer shelf life.

Beneficial features

Any type of coconut oil is beneficial for the body, as it contains: vitamins K and E, iron, phosphorus, organic sulfur and fatty acids (saturated, polyunsaturated and monounsaturated). In nutritional value, coconut oil is significantly superior to any other type of edible oil.

The saturated fats included in the product have an antimicrobial and antiviral effect, they promote the rapid absorption of vitamins and amino acids. The oil improves digestion and is an excellent prophylactic for preventing stomach and intestinal diseases. It helps heal burns, small cuts and cracks in the skin.

The value of coconut oil lies in the lauric acid it contains. It lowers cholesterol and cleanses blood vessels, strengthens the immune system and prevents aging of the body. The oil has a beneficial effect on the functioning of the pancreas. It helps the body cope with fatigue, charges it with energy and stamina, improves metabolic processes and speeds up metabolism.

Coconut oil is an indispensable remedy for strengthening hair roots and improving the condition of the epidermis. Dry skin especially needs it. It can moisturize it well, soften it and make it velvety. Coconut oil is an excellent tanning product. Under its influence, the sun's rays do not dehydrate the skin, and the tan applies evenly and beautifully.

Taste qualities

Thanks to the balance of acids, coconut oil turns out to be an invaluable product for medicine, cosmetology and cooking. It contains extraordinary benefits, moreover, it has a pleasant aromatic and amazingly delicate taste.

Polyphenols give the oil a special softness of taste and refined aroma. Such taste qualities are more pronounced in unrefined coconut oil, obtained by cold pressing. It has a yellowish tint, a concentrated coconut aroma and a sweetish taste.

Refined coconut oil is virtually odorless and has a neutral taste. Due to hydrogenation, this oil loses its nutritional properties, so it is less valuable than unrefined oil.

Use in cooking

Since ancient times, coconut oil has been included in the list of staple foods for residents of Indonesia, Thailand and India. In the modern world, it is used in cooking by chefs from many other countries. It is mainly used as a raw material for the production of margarine, and also as a nutritious dressing for vegetable salads.

Coconut oil harmonizes perfectly with herbs, fruits, baked goods, any vegetables and meat. It goes well with spicy seasonings, seafood and rice. The oil has a special property - when exposed to high temperatures, it does not lose its beneficial properties, which is why it has become more widely used in various culinary recipes.

Coconut oil is added to hot drinks, sweet milk cereals and baked goods. It is used as deep fat and as a component in the preparation of a variety of hot dishes, including side dishes, soups and sauces. It is great for frying, baking and stewing foods, as well as making cooling fillings for waffle cakes.

If you skillfully use the excellent properties of coconut oil, you can significantly improve your well-being and become a good cook in your own kitchen.

1 687 0 Hello! In this article we will talk about the benefits of coconut oil for food, how to use and store it correctly, how to choose the right oil for food and what dishes can be prepared with it.

Coconut oil in nutrition

Types of Coconut Oil

Coconut oil came to Europe at the beginning of the 17th century from India and was initially used by the upper class for cosmetic purposes. In the last century, competing firms launched a large-scale anti-advertising campaign, which was unsuccessful. Numerous scientific studies have confirmed the benefits of the product both for the skin and when used in nutrition.

The oil is milky, creamy or yellowish in color with a subtle coconut aroma. At temperatures below 25 °C it has a solid consistency. As the temperature rises, it melts and becomes transparent. Coconut extract is obtained from copra (fresh or dried) using cold, hot pressing or extraction (using solvents).

Differentiate between oils refined and unrefined:

• Refined the product becomes when the wax, aroma, and phospholipids that precipitate are removed from it. After heat treatment, the nutritional value decreases and vitamins are destroyed. But when frying it does not foam, does not smoke, and the shelf life increases.
• Unrefined coconut oil has a pronounced smell and taste. Contains a full range of vitamins, minerals and other beneficial substances. Ideal for children and diets. It is also used to prevent and combat obesity.

Ways to use oil in nutrition

How to use coconut oil in food to get maximum benefits and taste?

In addition to frying, boiling, stewing, the product is used fresh without heat treatment, spread on bread, buns, pancakes, added to prepared dishes and drinks:

• cereal porridge;
• vegetable puree;
• pasta;
• coffee;
• cocoa;
• hot chocolate;

Melted butter is poured over vegetable and fruit salads, and milk with this product becomes a healing anti-cold remedy.

The product is widely used in cooking - baking cakes and other baked goods. Added to dough as a flavoring, a substitute for margarine.

Useful properties of oil

To find out the benefits of coconut oil in food, you need to pay attention to the chemical composition. The product contains more than 80% saturated fatty acids. One of them is lauric acid. The same percentage of this substance is found only in breast milk. It increases the body's resistance to viruses and bacteria, increases the amount of healthy cholesterol in the blood, and fights inflammation.

The oil contains unsaturated fatty acids:

• Linoleic acid is responsible for intercellular energy metabolism, increases metabolism, which is actively used in dietetics. Acid improves immunity, participates in the synthesis of hormones, and promotes the digestibility of proteins.
• Oleic – plays the role of an antioxidant, eliminates free radicals, prolonging youth, prevents cardiovascular diseases, diabetes.

Since the ratio of saturated and unsaturated fatty acids is not in favor of the latter, it is recommended to add coconut oil to food along with olive and peanut oil.

The product also contains a complex of vitamins (C, A, E, group B), minerals (selenium, phosphorus, magnesium, calcium, iron).

Useful characteristics of coconut oil:

1. Provides energy.
2. Normalizes the functioning of the digestive tract and thyroid gland.
3. Heals stomach and intestinal ulcers.
4. Normalizes blood sugar concentration.
5. Suppresses the development of fungi, restores beneficial microflora.
6. Makes blood vessels elastic, prevents stroke, heart attack, atherosclerosis. Prevents the formation of blood clots.
7. Cleanses the blood and intestines. Reduces excess weight.
8. Activates brain activity, increases intelligence.
9. It prevents osteoporosis and dental diseases, as it helps the body absorb minerals.
10. Stimulates bile production, improves function.

Coconut oil helps in the socialization of children with autism and retarded physical and mental development. Relieves the condition of epilepsy, Alzheimer's disease, gastritis, colitis, hepatitis and arthritis.

Recipes with coconut oil

Coconut oil is included in the list of products used for a healthy diet. It is easily digestible and is not stored as fat folds. When frying, you don’t have to be afraid of “terrible” carcinogens that cause cancer.

Let's look at several recipes with coconut oil, recommended for those for whom a healthy lifestyle is not an empty phrase.

Green asparagus

Ingredients:

• asparagus - 400 g;
• eggs - 2 pcs.;
• chicken egg yolks - 2 pcs.;
• lemon juice - 20 ml;
• wine vinegar - 40 ml;
• spices - to taste.

Preparation:

1. Cook the asparagus for four minutes.
2. Break the eggs into a bowl, then carefully, so as not to damage them, pour them into slightly boiling water with added vinegar. Keep on low heat for 3 minutes. The result is poached eggs.
3. Place the yolks, salt, pepper, lemon juice and melted coconut oil into a blender.
4. Beat until thick.
5. We decorate the dish beautifully. First put the asparagus, eggs on top, then the sauce.

Product composition:

• chicken fillet - 0.5 kg;
• olive oil - 60 g;
• onion - 1 pc.;
• tomato - 1 pc.;
• coconut oil -20 ml;
• natural yogurt - 200 ml.

Preparation:

1. Cut the fillet into small pieces, fry the olives in oil, and transfer to a saucepan.
2. In the same bowl, fry chopped onion and diced tomato.
3. Add spices to taste, coconut oil.
4. Combine the vegetable mixture with yogurt.
5. Pour the resulting sauce into a saucepan with the chicken fillet and simmer over low heat for half an hour.

Chocolate with goji berries

Ingredients:

• cocoa butter - 10 g;
• cocoa powder - 5 g;
• green tea (powder) - 10 g;
• honey - 40 ml;
• lemon zest - 5 g;
• coconut oil - 60 ml;
• vanillin - 1 g;
• goji berries - 20 g;
• hazelnuts - 40 g;
• pumpkin seeds - 20 g.

Preparation:

1. Melt cocoa butter and coconut oil in a water bath.
2. Add tea and cocoa powder and mix.
3. Add vanilla, honey, salt.
4. Remove the saucepan from the stove and stir in the lemon zest.
5. Cover a small tray with cling film and pour out the resulting mixture.
6. Sprinkle nuts, seeds, and berries on top.
7. After cooling in the refrigerator for two hours, the chocolate is ready.

Homemade mayonnaise

Ingredients:

• olive oil - 100 ml;
• coconut oil - 200 ml;
• egg yolks - 4 pcs.;
• apple cider vinegar - 20 ml;
• mustard powder - ½ tsp.

Preparation:

1. Melt coconut oil in a container of hot water.
2. Mix the yolks with vinegar and mustard in a blender.
3. Add 2 types of oil in a thin stream, continuing to beat until the mixture thickens.

Oatmeal

Product composition:

• oatmeal - 60 g;
• coconut oil - 20 g;
• black currants (fresh or frozen);
• cinnamon - 0.5 tsp;
• bee pollen - 10 g.

Preparation:

1. Place the flakes in boiling water and cook for a minute over low heat.
2. Add butter and cinnamon.
3. Sprinkle pollen on top and lay out berries.

Optionally, the additives can be varied. Berries are replaced with nuts and grated chocolate. Add maple syrup or honey to add a sweet taste.

Protein bars

Ingredients:

• protein - 150 g;
• coconut flour - 40 g;
• coconut flakes - 40 g;
• blueberries (fresh or dried);
• coconut oil - 0.5 cups;
• vanilla extract - 5 g;
• salt -0.5 tsp.

For the glaze

• maple syrup - 10 ml;
• cocoa powder - 40 g;
• coconut oil - 60 g.

Preparation:

1. Mix all ingredients for the dough and leave for 20 minutes.
2. We form the bars by hand or put them in special molds.
3. We put the preparations in the refrigerator.
4. To prepare the glaze, combine the syrup with cocoa and melted coconut oil.
5. Line a baking tray with baking paper. We place the bars on it, the bottom of which has previously been dipped in the glaze.
6. Pour the remaining sweet mass over the top of the product using a pastry bag.
7. Put it in the cold. After an hour, the diet bars are ready.

Ingredients:

• potatoes - 500 g;
• onion feather - 50 g;
• refined wheat germ oil -0.5 cups;
• milk -500 ml;
• salt, pepper - to taste.

Cooking method:

1. Peel the potatoes, cut them into slices, add salt and pepper.
2. Chop green onions.
3. Place potatoes on a baking sheet greased with coconut oil and onion on top. Fill with milk.
4. Preheat the oven to 180 degrees. Place a dish with vegetables covered with foil in it for an hour.

Product composition:

• shrimp - 0.5 kg;
• red onion - 2 pcs.;
• asparagus - 300 g;
• bell pepper - 4 pcs.;
• zucchini - 1 pc.;
• ginger -50 g;
• refined coconut oil - 80 g;
• chili pepper - 1 pc.;
• soy sauce - 100 g;
• garlic - 5 cloves;
• salt, ground black pepper to taste.

Preparation:

1. Cut the onion into half rings. Grind ginger, chili, garlic, zucchini. Cut the bell pepper into strips.
2. Heat a deep frying pan with coconut oil over high heat.
3. Add ginger, garlic, chili.
4. After 2 minutes, add the remaining vegetables and shrimp.
5. Simmer for 15-17 minutes, stirring.
6. Pour in soy sauce. Evaporate it by 2/3 for 10 minutes until the dish is ready.

Coconut oil can easily replace the usual sunflower, soybean, and olive oil when frying, stewing, baking any food products, and making culinary products. A refined product is more suitable for this. But if you cook over low heat or a short time, then you can use unrefined, as it breaks down and begins to form trans fats at temperatures above 170°C.

Heat stability is promoted by saturated fatty acids, the content of which is 82%. They are what make coconut oil for frying the best, stable, and resistant to high temperatures. The “smoke point” of refined oil is -200°C.

A special feature of the product is its cost-effectiveness. A small amount is enough to prevent the food from burning.

Coconut oil is exotic for Russians, so it should be introduced into the diet gradually, starting with 1 teaspoon, adding a little each subsequent week. The maximum daily dose is up to four tablespoons, for older people - up to two.

How to use a herbal product for weight loss? If you are overweight, nutritionists recommend taking 2-3 tbsp every day. l. The oil quickly dulls the feeling of hunger and provides the body with energy for a long time. Easily digestible and not stored away.

Eat a tablespoon of butter instead of breakfast or 15 minutes before it. They replace all other fats needed for cooking and add them to low-fat yogurt and vegetable juices. You can quickly lose weight by drinking a glass of warm juice with a spoonful of coconut oil twice a day.

Coconut oil in food - vegetarianism or just healthy eating!

How to Choose the Right Coconut Oil for Nutrition

When choosing a product, pay attention to the country of manufacture, production method, texture, quality, shelf life.

The largest suppliers are the countries of Southeast Asia. Thailand and the Philippines are named the best in customer reviews.

Cold-pressed coconut oil retains all the beneficial characteristics. And the best product, in addition, should be unrefined, made from fresh nut pulp.

Production from wet coconuts is divided into fermentation, boiling, mechanical method, use of enzymes.
The first method changes the beneficial composition less than all the others. It involves separating the coconut milk, leaving it to ferment overnight, after which the oil floats to the surface. For the purpose of cleaning, it is collected and heated, the coconut particles sink to the bottom. After filtration, the best aromatic product “virgin wet-mill fermentation heated” is ready.

Scientists have determined in laboratory conditions that the class of oil is influenced by the amount of antioxidants, which increases, paradoxically, when heated.

Another, more simplified method used by large food companies involves first drying the copra, then squeezing it. This oil also retains its beneficial healing properties. This type of product labeled virgin is more often found on online trading platforms than others.

Good oils include physically refined . If you don't like the smell of coconut, then this is your choice.

Cleaning with chemical solvents significantly reduces the value and leaves behind harmful substances. Such a product will not be 100 percent healthy and natural.

How to choose coconut oil for food to be sure of its benefits?

• Liquid coconut extract has appeared on store shelves. This consistency is due to the extraction of lauric acid from the composition, which provides nutritional value and exceptional qualities when frying.
• Hydrogenated oil should be avoided as it does more harm than good.
• The color and aroma of a natural product must correspond to the original raw material. Pay attention to the shelf life, buy products only with current dates. Otherwise it will be bitter.
• To have no doubt about the quality, choose a product made from raw materials collected in environmentally friendly areas, away from industrial enterprises.
• They don't always find the information they need on the label. Before purchasing, try to find out more about the manufacturer on the Internet and contact their representative.

How to store coconut oil

A suitable container for coconut oil is a dark glass bottle with a tight-fitting lid to prevent rancidity.

The product will keep for a year in the refrigerator. Oil should not be frozen or kept in a room with high humidity.

Harm and contraindications

The only absolute contraindication is a nut allergy. If the product is used for the first time and in large doses, then when comparing the benefits and harms, the result will be unpredictable. A reaction from the digestive tract in the form of diarrhea, colic and abdominal cramps is quite likely.

Failure to comply with the dosage leads to excess weight gain.