yes I have replaced better with coconut oil. I love butter but now I love coconut oil as well. From what I understand it contains Capresso like I said which is an antifungal. Coconut oil is also antiviral and antibacterial. It also boosts the immune system and kidney function and is believed to increase fat metabolism in the body. It is also very versatile. It makes an excellent skin moisturizer is wonderful for burns cuts scrapes or bug bites and is also terrific for my hair. Not to mention the lovely fragrance! I give it to my dogs as well as the essential fatty acids and Omega oil reduce shedding.
03/05/2014 - 2:47am
A little late to the party, but I think it's important to remember that, even though polyunsaturated and monounaturated fats are called "good" by various organizations, what is crucial when consuming polyunsaturated fat is to keep a good balance of Omega 3 to Omega 6. Too much Omega 6 causes inflammatory chronic diseases, such as cardiovascular disease. Grapeseed oil is attrocious in its health claims, while simultaneously having very high levels of Omega 6.
Olive oil and canola oil tend to have 50+% monounsaturated fat. Personally, I think the claims that saturated fat is "bad" are overblown, and not in line with reality...if saturated fats are so bad for you, why do study after study comparing low-carb/high fat diets with "convential wisdom" diets continue to show that those consuming low carbs and high fat have lower triglyceride and LDL levels?
03/03/2014 - 3:46pm
One problem with this: the healthy fats in olive or canola oil are rearranged when heated. They are thought to change to trans fats--the same horrible thing in margarine. If you are using it to cook something, olive oil is NOT good for you. It is best used in something like salad dressing where you eat it uncooked. Also, canola oil is not that healthy for you. It might have no saturated fat, but it is man-made, and is usually made from the genetically modified corn that is suspected to cause cancer. Plus, the unsaturated fats in there are not nearly as healthy as those in others such as olive oil. If I am using oil in a pan to cook something, I'll stick to either coconut oil or peanut oil, which have a higher boiling point and can go to a higher temperature without changing to different fats.
11/11/2013 - 4:22pm
Well some countries like Sri Lanka and certain provience in India use coconut oil .
Its taste very bad.
People are very unhealthy.
In addition there is a hospital in chennai India were coconut water is bearded fro being used.
Coconut water may be refreshing but it isit good for your heart.
Stick to lees fatty foods always.
Butter no ways, after 30.
11/10/2013 - 1:41pm
Why would you recommend Canola? Ever?
11/07/2013 - 2:57pm
I believe both butter and coconut oil is fine to use and its all about the bonds in the fatty acids. If anything is to raise the so called bad LDL it would be sugars and transfats.
When I talk about bonds in fatty acids I am saying medium to long chain fatty acids are more stable when cooking and don't cause the oxidative stress that short chain like the ones in vegetable oils. LDL is not a bad cholesterol it is actual a protein that delivers cholesterol to the body (cells) and HDL is the protein that carries it to be recycled. With out cholesterol we would not survive. Anytime there is a high level of cholesterol in the body a bigger picture needs to be looked at. Like the metabolism of the body to actually use the cholesterol that your body produces.
11/05/2013 - 6:56am
You're so wrong about this. That's a shame to mislead people. There are too many wonderful properties of coconut oil that far outweighs butter! Disappointed i this under-researched post.
11/04/2013 - 9:35am
We use rice bran oil for normal cooking and mustard oil for occasional deep frying. WE DO NOT AT ALL USE butter /saturated fats at all.
10/30/2013 - 8:38am
We mainly use rice bran oil for cookingand mustard oil for occasional deep frying.Big no no to butter and other saturated fats. deep frying.
10/30/2013 - 8:35am
I've been replacing butter with coconut oil in baked goods and I find that every time I've made that replacement, the finished product is very dry compared to its regular version. I end up adding oil, and therefore more fat. Vicious circle.