More food opinion wanted: Butter vs Coconut oil

Coconut oil seems to be the new "in" food. I've been thinking about using it as a substitute for butter or sometimes olive oil when I cook. I LOVE butter and go through a lot of it. So it seems like a good plan to try something different sometimes.

Coconut oil is a saturated fat, but there is an argument that it's a different saturated fat because of the kinds of fats in it. There are websites that go on about it's anticancer, anti-arthritis, weight loss, etc. properties. I've looked at the pros and cons and have no idea. Opinions?

I think coconut oil has more of the properties of a saturated fat like olive oil, as in the "good" fat. I hardly use butter, except when baking (rare thing), and was cooking almost exclusively with olive oil. I started using coconut oil about 4 months ago, and I would say that I am now using it 85% of the time. I have stopped using margarine, even though I use the kind made with yogurt. I still have it in the house, but I think I am going to quit buying it. DH uses butter to cook his eggs, so that is staying.
The coconut oil I use for cooking has no taste, so it works much better than olive oil for a lot of recipes. I guess the proof will be in my cholesterol readings later in the spring.

I love using coconut oil and prefer it for cooking over pretty much anything else other than butter. I do like butter, but prefer to use Ghee - which I typically just make for myself rather than buying it. I do use grass-fed butter to make Ghee or clarified butter (the dairy solids are removed in the process). I've found that my body does better without dairy. Personally, I use far more saturated fats than I once did and my cholesterol numbers are excellent - far better than when I was on a traditional low-fat diet. I am careful about my fat sources however, which I do think makes a difference in many different ways. I've relegated olive oil to salad dressings, and I use either hazelnut or avocado oil to make mayo.

Yes. ;)

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Originally Posted by Catrin

I love using coconut oil and prefer it for cooking over pretty much anything else other than butter. I do like butter, but prefer to use Ghee - which I typically just make for myself rather than buying it. I do use grass-fed butter to make Ghee or clarified butter (the dairy solids are removed in the process). I've found that my body does better without dairy. Personally, I use far more saturated fats than I once did and my cholesterol numbers are excellent - far better than when I was on a traditional low-fat diet. I am careful about my fat sources however, which I do think makes a difference in many different ways. I've relegated olive oil to salad dressings, and I use either hazelnut or avocado oil to make mayo.

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Ditto this.

One more benefit to coconut oil is that it has a higher smoke point than olive oil and therefore it can handle higher heats before breaking down. Ghee or clarified butter handles heat well, too. So do animal fats from well-sourced animals. Vegetable/fruit oils, seed oils and nut oils do not...so they are best for recipes that are not cooked (like salads) or for low temp things (like using a crock pot or something).

I actually do a ton of stove top cooking in my special bacon fat. I save the fat from sugar free, nitrite free bacon that comes from humanely raised, pastured pigs and use that for cooking all the time. My cholesterol numbers are outstanding.

If you want the flavorless coconut oil, you want the refined version. Unrefined is going to taste a lot more like coconut (which is a plus for some recipes but a huge, huge minus for others - like eggs. Ick.). :)

Yes GLC, I was trying to decide how much detail to go into :) I am odd however, I LOVE using unrefined coconut oil with eggs. I actually don't taste the coconut when I use it for cooking - only if I taste it by itself...guess I have odd taste-buds! There are a few brands of coconut oil out there that has ingredients other than coconut oil - avoid those ;)

The "bacon" I use is actually just fresh side pork from pastured pigs - it is the only affordable access I have to BOTH nitrate AND sugar free bacon from a local butcher. I love the Black Forest nitrate free bacon at Whole Foods but it has other stuff that I would rather not eat... I cook it slowly with salt and pepper, or I bake it with salt and pepper - by the time I am done with the fresh side it makes some pretty yummy bacon. That is the cut that bacon comes from anyway...

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Originally Posted by Catrin

The "bacon" I use is actually just fresh side pork from pastured pigs - it is the only affordable access I have to BOTH nitrate AND sugar free bacon from a local butcher. I love the Black Forest nitrate free bacon at Whole Foods but it has other stuff that I would rather not eat... I cook it slowly with salt and pepper, or I bake it with salt and pepper - by the time I am done with the fresh side it makes some pretty yummy bacon. That is the cut that bacon comes from anyway...

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I am so not that adventurous. I admit it. I'd rather pay too much for bacon from US Wellness meats than cook my own. It's bad enough that I have to make my own mayo! ;-)

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Originally Posted by GLC1968

It's bad enough that I have to make my own mayo! ;-)

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Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using however much I need for whatever recipe and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. :D It's just too easy and quick to bother with storebought.

I've honestly never cooked with coconut oil, and since I'm trying to eat way more local, I probably won't start ... yep I still use plenty olive oil, but I just can't see starting to use something new from an exotic source, that isn't already part of my habits. The grass-fed butter I get isn't completely local, but it's from within 150 miles or so.

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Originally Posted by OakLeaf

Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using whatever I need it for and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. :D It's just too easy and quick to bother with storebought.

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Oh, I agree, it's easy. I just don't much like mayo so it seems like such a waste for me! I make it so my husband has a healthy option and so that I can have the occasional tuna or chicken salad.

Overall, I'm super lazy when it comes to cooking. If there is a shortcut, I'll take it. I don't much like to cook but I do it because that way I can control what we eat. If I could afford a personal chef, I'd hire one in a heartbeat!

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Originally Posted by OakLeaf

Oh heck, it's been decades since I've been able to justify buying pre-made mayo. I have a choice between using however much I need for whatever recipe and letting the rest of the jar sit in the fridge until it spoils, or just making the smallest amount I can with the smallest pastured egg in my fridge and eating any leftovers with a spoon. :D It's just too easy and quick to bother with storebought.

I've honestly never cooked with coconut oil, and since I'm trying to eat way more local, I probably won't start ... yep I still use plenty olive oil, but I just can't see starting to use something new from an exotic source, that isn't already part of my habits. The grass-fed butter I get isn't completely local, but it's from within 150 miles or so.

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Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

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Originally Posted by Jolt

Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

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Why people (in northern, Western societies, anyway) used to use butter, lard and bacon fat. I suppose you might be able to get walnut oil, but...

If you live in warmer climes, it's much easier.

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Originally Posted by Jolt

Eating mayo with a spoon...ICK!! (then again, I think the stuff is icky in general so maybe I'm not the best one to comment...) As for the coconut oil and being non-local, I hear you--but then, what kinds of oils CAN one get locally?

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:D :D But that's the flavor difference between fresh homemade mayo vs. the jar stuff. And we're talking maybe once every two or three years, and maybe a couple of tablespoons left over from the recipe. I wouldn't touch the jar stuff plain, either.



And, what Owlie said about fats. The geographic lines between where people traditionally used vegetable fats vs. animal fats are pretty sharp, I'm told.

Canola, grape and hemp are oilseeds with a reasonably high smoke point, that grow in temperate climates, and they're available organic.

I'm not saying I'm being consistent or rational with my established habits :rolleyes:, just that I don't want to adopt any NEW habits that are inconsistent with my values.

I use butter (Kerry Gold grass fed) and coconut oil all the time. I actually use both in my morning coffee (one tbs of each, pour coffee on and mix in a Magic Bullet to foam up). Yum.

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Originally Posted by murielalex

I use butter (Kerry Gold grass fed) and coconut oil all the time. I actually use both in my morning coffee (one tbs of each, pour coffee on and mix in a Magic Bullet to foam up). Yum.

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I use Kerrygold as well - it might come from Ireland but I can afford it and it makes good ghee :) I've tried bulletproof coffee but didn't really care for it. I also used the fat saved from my fresh side "bacon", sometimes for eggs and for certain sauteed veggies.

My favorite "crazy" doctor at nutritionfacts.org did a video recently on coconut oil (http://nutritionfacts.org/video/does...clog-arteries/ -- also search for coconut oil if you want more info). The conclusion was "moderation" on this one -- seems to have some benefit, but it may also have cholestorol issues.

That said, DH has been using coconut oil as a butter substitute for some recipes. We lean vegan and we've been trying to vegan-ize our recipe box. Canola oil works for cookies, but not always. Coconut oil has expanded our set of recipes that have become 100% vegan. That said, unlike the canola oil substitution recipes, we try to limit the coconut oil recipes.

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Originally Posted by Thorn

My favorite "crazy" doctor at nutritionfacts.org did a video recently on coconut oil (http://nutritionfacts.org/video/does...clog-arteries/ -- also search for coconut oil if you want more info). The conclusion was "moderation" on this one -- seems to have some benefit, but it may also have cholestorol issues

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WOOT! Another member of the Dr. Greger fan club! :cool:

I guess when it comes to oils, I'm pretty "stuck". I use safflower oil for lighter taste. Olive oil only for certain dishes. No, I don't use sesame oil.

No, I don't use butter in cooking. Dearie does for his crepes.

I haven't investigated further because what I've found works for me, health-wise.

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Originally Posted by GLC1968

I am so not that adventurous. I admit it. I'd rather pay too much for bacon from US Wellness meats than cook my own. It's bad enough that I have to make my own mayo! ;-)

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Mayo is easy to make, once you figure out that all ingredients must be room temp. For me the biggest challenge was figuring out which oil I prefer - hazelnut is my preference though I will use avocado. Any kind of olive oil is too strongly flavored for my taste.

This morning I experimented with some smoked pork jowl from a local farmer in place of my fresh side for bacon. It is only smoked, no added chemicals or preservatives, no sugar, etc. It was very nice! I will still likely use fresh side most of the time as that is several dollars less a pound than the smoked jowl - but it is nice to have access to it. The farm is also just down the street from me so I can go see how the animals are treated/fed. I've found that when I use local farmers for meat sources my meat budget decreases significantly - I just can't afford the grass-fed/pastured prices at a regular store. It takes more foot-work and gas but it is well worth it.

I do find it interesting that some food chains are now advertising how their chicken is antibiotic free. What they are not saying is that it is illegal in the US to use antibiotics for chicken outside of an actual illness, they don't say a word about their non-chicken protein sources. The commercials make it sound like they are doing something special but they are not.

Could someone share a mayo recipe? I tried one last night, and it didn't work *at all.* I have a couple of ideas as to what caused the issue - but would still like to try a tested recipe next (thankfully, I really don't eat mayo much).

Break 1 egg and 2 tablspoons lemon juice in the food processor or blender and let it sit from 30 minutes - 2 hours. I generally let it sit about 1 1/2 hours.
After you are positive it is room temperature:

Add 1/2 teaspoon dry mustard and 1/2 teaspoon salt
Add 1/4 cup oil (I typically do use extra virgin olive oil for this step)

Blend for 1 minute.

Now it is time for the rest of the oil:

VERY SLOWLY drizzle in 1 additional cup of oil. I like hazelnut, if you use olive then make certain it is a very light olive oil or the taste will be too strong.
Did I mention to drizzle VERY SLOWLY? It takes me 3-4 minutes to drizzle in the cup of oil. If you are using a food processor the sound pitch will change as the liquid begins to form the emulsification.

The texture will be a bit creamier if you use a food processor, a bit thicker if you use a blender. I use the food processor because it is less messy :) As long as I've made VERY certain the egg and lemon juice are at room temperature and been patient enough when drizzling the cup of oil this recipe has never failed me. This doesn't make a large amount, and it will last until the expiration date on your egg carton.

Awesome - thanks, Catrin! I will definitely give it a shot:)

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

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Originally Posted by skhill

Well, I've never made mayo with anything other than a whisk, by hand, and it's always turned out OK. Blender/food processor is not necessary. My only problem is that one egg makes more than I'll use while it's still fit to eat, usually... (I do just eat a spoonful at times, shhh)

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I've tried this but it's never worked for me. I use the mayo to make dressing, etc., it goes pretty quickly.

I use an immersion (stick) blender to make mayo. It's ridiculous how simple it is. I don't even have to stream the oil- just dump it all in and pulse for maybe 30 seconds.

Catrin, have you ever tried roasted walnut oil for mayo? I just picked up some (along with some avocado oil), and I'm looking for fun ways to use them.

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Originally Posted by Becky

I use an immersion (stick) blender to make mayo. It's ridiculous how simple it is. I don't even have to stream the oil- just dump it all in and pulse for maybe 30 seconds.

Catrin, have you ever tried roasted walnut oil for mayo? I just picked up some (along with some avocado oil), and I'm looking for fun ways to use them.

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Ive made it with regular walnut oil which was pretty good. I prefer either hazelnut or avocado but I wouldnt hesitate to use walnut if that is what I had on hand. I bet roasted walnut oil would be yummy!

I used to use a food processor (and I've used a blender once, too). The immersion/stick blender method truly rules...hands down. In fact, you don't even need to have the stuff at room temp!

Just dump 1 egg, 3/4 cup light tasting oil, 1/4 tsp salt, 1/4 tsp mustard powder and 1 T lemon juice in the jar. Stick the blender in it and rest it on the bottom of the container, pulse with about 5 seconds between pulses until you get mayo, keeping it at the bottom. Near the end, you'll have to mix it up a little while pulsing to incorporate the last of the oil. Because the oil floats above all the other ingredients, it incorporates slowly enough to get the emulsion without any drizzling necessary!

It all takes less than a couple of minutes. If you mix it in a ball jar, you can also store it there too so less cleanup.

Today I have homemade mayo tuna salad over mixed greens for lunch. Yum!

I do mayo both ways. By hand, I just use the yolks. In the blender, I use a whole egg or a whole egg plus one yolk. I'll use either lemon juice or wine vinegar (1 tablespoon of either), a dollop of Dijon mustard, and salt and pepper. If it's in the blender, I'll add a green onion and sometimes garlic, depending on how I'm using it. I blend that first, then start drizzling in the oil--I usually use half olive oil and half safflower oil. By hand, you need to start with just drops at a time, but in the blender you can leave the motor running and add the oil in a slow stream. I have never bothered bringing the ingredients to room temperature, and the mayo thickens every time.

The immersion blender method sounds like fun, I will try that if I ever break down and get one. Chile Pepper, never thought about using wine vinegar in it, I will try that next time I am out of fresh lemons. For whatever reason, the emulsification has never worked for me when the egg wasn't room temp...

Both can be combined in this recipe for Bulletproof coffee. This morning I made a cup of bulletproof coffee but only with butter (no coconut oil at home) and it tasted wonderful!