No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids. Cooking with coconut oil does NOT introduce hydrogen into the oil or hydrogenate it. Coconut oil is a very stable oil even at higher temperatures. However, it is best not to cook beyond the smoke point of coconut oil, as this will begin to deteriorate the oil and turn it yellow.

When purchasing coconut oil, one must determine between “virgin” and “refined.” The determining characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them.

Hydrogenation is not caused by heating coconut oil during cooking. It is an industrial process where hydrogen molecules are introduced into the oil to make it solid at room temperature. It chemically alters the oil and creates harmful trans fatty acids. It is perfectly safe to heat coconut oil for cooking.

Coconut oil is about 87-92% saturated fat, so should be avoided. Coconut itself is high in saturated fat, so should only be eaten occasionally and in moderation. Top

Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquefied easily by applying low level heat.

Virgin coconut oil is saturated oil, made up mostly of medium chain fatty acids. Other oils such as vegetable oils (corn oil, soybean oil, safflower oil) contain mostly long chain fatty acids, which are polyunsaturated. Olive oil and canola oil are classified as monounsaturated. These oils are processed by heating and hydrogenating, which in turn produces dangerous trans fats. Medium chain fatty acids make virgin coconut oil unique in terms of digestion and metabolism.

Both Tropical Traditions Virgin Coconut Oils are very high quality, certified organic Virgin Coconut Oils. The main difference between the two Virgin Coconut Oils is that the Green Label Virgin Coconut Oil is machine made in larger volumes in a central location, whereas our Gold Label Virgin Coconut Oil is handmade in small batches in many locations by farmers and family producers.

this time some of our products do contain partially-hydrogenated oils. We are currently exploring recipe alternatives to move away from trans-fats.

In order to utilize fats and oils with high percentages of mono and polyunsaturated fatty acids infood processing, manufacturers must first hydrogenate these fats and oils to convert them to a more solid form for greater utility. Without hydrogenation, many vegetable oils lack the necessary stability to be used in food processing.

We did not recommend aerosol spray oils for use with the original SCANPAN CLASSIC/ERGONOMIC surface. These oils may contain ingredients, which may carbonize at relatively low temperatures. That, in turn, may lead to an oil and carbon residue forming on the cooking surface and blocking the nonstick surface from doing its job. SCANPAN CLASSIC/ERGONOMIC NEW TEK can be used with any oils or seasoning, or without any seasoning.

When oils are heated chemical changes occur producing trans-fatty acids, saturated fatty acids and other oxidation products that are far more toxic than trans fats. Frying is not recommended for health. If you must fry use high oleic sunflower, high oleic safflower, sesame or olive oil. Adding water while frying will keep the temperatures down to acceptable levels. Extra virgin olive oil can be used for boiling and baking.

The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids (MCFAs). The best comparison in nature as to the percentage of MCFAs being consumed in a diet is human breast milk. To equal the amount of MCFAs a nursing infant would receive in one day, an adult would need to consume about 3.5 tablespoons of coconut oil a day according to researchers.

Coconut oil is a food, not a medication, and therefore it does not have "side effects." Since individuals vary, there could be adverse reactions, especially if your body is used to a low-fat diet regimen. The most common reaction is diarrhea. While 3.5 Tbsp. is recommended as the daily intake by some researchers, it is probably best not to start with that amount, or eat it all at once. Spread it out over the course of the day, and reduce the amount you ingest if there are unwanted effects.

The best place to look up the nutrient data of coconut oil, including fatty acid analysis, is in the USDA database here. Just type in “coconut oil” into the search box, and then choose “Vegetable oil, coconut” and choose the amount you want to analyze. Note that this analysis is probably for refined coconut oil.

None. Coconut oil is not a source of Omega 3 fatty acids. These need to be supplemented in the diet from elsewhere (such as our Cod Liver Oil). The primary benefits of coconut oil are the nutritive value of medium chain fatty acids.