Re: Fermented foods and other crackpot food theories!

[Guest guest]

Hi Colleen

>>

Another thing I've added to our diet is organic coconut oil. I've been

putting it in our pancakes, muffins, etc. as a butter substitute. It

can't be any worse than butter and it tastes fantastic!

<<

You're probably right on the taste--fat makes food taste good! I have

a cake recipe that uses 2 lbs. of butter (okay ... it makes 3 cakes)

and it's truly decadent! But coconut oil is worse than butter as far

as saturated fats are concerned--91% for coconut oil vs 68% for butter

(according to the Canola Council of Canada

http://www.canola-council.org/canola_oil_for_healthy_cooking.aspx).

Apparently, there is a margarine available that uses canola oil made

by Canola Harvest. I found it online but haven't found it at the

grocery store I frequent. It may be worth trying out. Although, I have

to admit, there's not a margarine I've tried yet that has the same

texture/flavour as butter without needing to resort to a whole slew of

unpronounceable chemicals to achieve those results. And I need it to

be soy-free so butter is generally safe.

Nevertheless, I've been experimenting with canola oil in baking where

the recipe called for melted butter and I have to admit there's no

strange oily after-taste. And the advantage of canola oil over all

others is that it has only 7% saturated fat (if that happens to be

something you're trying to avoid).