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Date: | Mon, 5 Aug 2002 20:43:47 -0600 |
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Holly Krahe wrote:
> I believe other people have tried using it before - but it is normally liquid
> above 76 degrees or so, so it's mushy pemmican. I have never trusted the
> body-purpose coconut oil for eating (no real reason, just seems refined and
> unedible). I just received a large supply of fresh coconut oil from
> coconutoil online - it's just wonderful. They claim it's "pure, unmodified,
> virgin coconut oil obtained by centrifuge separation from fresh coconut
> milk". It has a very light coconut taste and makes chicken taste positively
> exotic.
>
> What do you others use the coconut oil in/for?
I love the Mt Banahaw coconut oil. I use it for much of my cooking; it stands
up to heat so well, such as stirfry or to grease the pan for the lean yakburgers.
It does great with Thai or other Asian cooking. I pour it in the summer and
spoon it in the winter. Kind of like a thermometer in the kitchen.
I used it for pemmican a few times, putting the pemmican in a jar and eating
with a spoon, which was fine. Other times I used organic lard (pig fat) which
was nearly as soft, also in a jar.
Coconut oil also a pretty good oil for dry skin or minor skin irritations.
In Ayurveda it is considered a cooling oil in its actions in and on the body.
Sesame oil is considered warming, and castor oil heating.
Lynnet
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