From Mark's Daily Apple

"Expeller Pressed Refined Coconut Oil - There’s that word: “refined.” Not so bad when you’re talking 16-year single barrel Scotch, monocles, The New Yorker, and finely oiled mustaches, but extremely suspicious when you’re talking edible fats. Most refined oils are processed using chemical solvents like hexane, some of which may show up in the finished product. Expeller pressed coconut oil, however, is physically processed. They literally press the coconut flesh to squeeze out the oil.

Refined coconut oil doesn’t taste like coconut, thanks to the deodorizing steam-treatment it receives. If you want that coconut flavor, go for virgin coconut oil. But if you’re doing a stir-fry, cooking up some eggs, maybe oven baking some sweet potato fries, and you don’t want everything to taste like Thai food, expeller-pressed coconut oil is a fantastic choice. It’s more resistant to high heat than virgin coconut oil, too, making it the go-to fat for those times you want to cook something on high.

The other benefits of coconut oil, like the medium chain triglyceride content, are not affected by the refining process. They remain intact and present.



Read more: http://www.marksdailyapple.com/is-it-primal-paleo-bread-braggs-liquid-aminos-psyllium-fiber-and-other-foods-scrutinized/#ixzz25YWsOcZg"

I've always used unrefined virgin coconut oil, but I will probably go with the expeller pressed kind next time because I seriously dislike the flavor of coconut oil.