You can use coconut oil as a substitute for any other solid or liquid oil, lard butter or margarine. It can be used for baking, cooking on a stove or mixed directly into foods you've already prepared.
Coconut oil will smoke in your fry-pan if it's heated above 177 degrees Celsius. To avoid this, simply add a little olive or peanut oil. Mind you, this is just when you fry with it. Coconut oil can be used at any temperature in the oven, when it's mixed in with other foods.
Coconut oil liquefies at about 24 degrees Celsius. At temperatures above that it will be a clear or slightly yellow liquid. So if you get your coconut oil and it's solid as a brick, don't worry! Simply place the bottle in a container of warm water to melt the oil.
Coconut oil is extremely stable, and has a shelf life of at least two years when stored at room temperature. Remember, it will become very hard if it's stored it in the fridge. Putting the oil in ice-cubes is a good way of storing it in the fridge if you wish to do so.
If you take the oil too fast, you may experience an upset stomach or diarrhea. So introduce it slowly with other food. Start with a teaspoon and gradually increase. For people suffering alzheimer's or other similar condition, Dr Mary Newport recommends up to 4-6 tablespoons a day, spread over breakfast, lunch and dinner. It depends on the size of the person and your individual situation.
Watch Dr. Bruce Fife as he explains the benefits of cooking with Coconut Oil, and answers common questions.
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