Colleen/ cooking with coconut oil

[Guest guest]

Fortunately I have been using " Tropical Traditions " VCO for sometime, and

have had

no undesirable effect when cooking, baking, or frying my daily breakfast

eggs. It may

be possible that you are using too much oil!

[Guest guest]

Hi Colleen

If you don't like the taste or smell you can add a little butter into it for

cooking but I use it straight for everything other than eggs. I just don't like

the taste with eggs.

You can bake with it too. Bruce Fife has some books on cooking with coconut oil

and coconut flour. Go to www.picaddillybooks.com. The more you use it the more

you will see USE for it. I mix mine into my tea in the morning and get my first

dose that way.

Good Luck

Jeanne

[Guest guest]

I just don't like the flavor of coconut oil with eggs. Some people just can't

get over the taste or odor of coconut oil.

Tropical Traditions is great to use for popcorn and cooking but I would never

use it raw. Funky aftertaste. I like WFN, Quality First, and Simply Coconut

for taste and odor. Someone gave me a container of Coconut Oil Supreme and that

smelled like fresh coconuts.

Jeanne

[Guest guest]

I have a suggestion for cooking eggs--but I have a question on vitamin E. I

checked numerous brands and could only find Vitamin E in a base of soybean oil.

Any comments on advice?

Now about the eggs--you might want to try frying eggs at a low temperature--it

takes a little longer but eggs are delicate and should not be cooked at high

temperatures. Sometimes I add a bit of butter to the coconut oil for frying

eggs, but either way they are delicious. (I use Tropical Traditiions but have

tried NOW and Garden of Life also)

Speaking of cooking, rice is extra good prepared this way with coconut milk.

I limit grains, but this is really nice.

1 cup white basmati rice (or other favorite)

3/4 cup coconut milk (full fat--not lite)

1-1/3 cup water

3/4 teaspoon of salt (or to taste)

1 teaspoon grated fresh ginger

Bring to a boil--simmer covered till tender.

nne

------------

Fortunately I have been using " Tropical Traditions " VCO for sometime, and

have had

no undesirable effect when cooking, baking, or frying my daily breakfast

eggs. It may

be possible that you are using too much oil!

[Guest guest]

This is the vitamin E I take. No soybean oil.

http://www.wellnessresources.com/catalog/DailySuperE.htm

On Mar 12, 2006, at 6:43 PM, Mari Schaefer wrote:

>

>

> I have a suggestion for cooking eggs--but I have a question on

> vitamin E. I checked numerous brands and could only find Vitamin E

> in a base of soybean oil. Any comments on advice?

>

[Guest guest]

Why would you want to take an isolated vitamin E? I've read so many

articles lately on the dangers of too much vitamin E - blood clots, fatigue,

tumors in the breast, and reproductive problems. Can't you just get it from

whole foods? I guess I just don't understand all these isolated/synthetic

vitamins. I don't think your body was meant to run on mega doses of misc.

synthetic ingredients.

Carol

From: cathylynn2 <cathybuckley@...>

This is the vitamin E I take. No soybean oil.