Coconut cooking oil has a high smoke point (Smoke point is The point where the oil starts burning itself and produces smoke.
Nutrition begins to decay, the cooked foods will taste and smell changed. And has a risk of cancer.)
The oil used to deep fry or stir fry should be high smoke points. The hot process coconut oil has smoke point at 232 ° C,
so it is better for cooking than the cold process coconut oil which has a low smoke point at 177 ° C.
It is an excellent healthy cooking alternative for deep frying, stir frying, baking, sauces and body care.
Many researches found that triglycerides fatty acid in coconut oil may help increase good blood cholesterol levels which can get rid of the excess fat. Eating coconut oil is good for the heart than eating other saturated fats such as animal fats or saturated fat from other plants
Coconut oil is nature’s richest source of lauric acid which is known to have tremendous health benefits, up to 48 - 53% of total fatty acids. Lauric acid is a medium fatty acid that is digested and used easily. And having same substance as breast milk which helps to create immunity, disinfection and antiviral.
กรดลอริก (lauric acid) เป็นกรดไขมันชนิดอิ่มตัวจัดเป็นกรดไขมันสายกลาง พบในน้ำมันมะพร้าวสูงถึง 48 – 53% ของกรดไขมันทั้งหมด เรียกได้ว่าน้ำมันมะพร้าวมีกรดลอริกสูงที่สุดในบรรดาน้ำมันทั้งหมด