Monday, May 08, 2006

What Oil Should You be Cooking With, and Which Should You Avoid? 10/15/03

What Oil Should You be Cooking With, and Which Should You Avoid? 10/15/03

Some very interesting stuff here.

5 comments:

Franz Snideman said...

Just starting using my bottle of Coconut oil. Looks more like butter or paste. Very tasty stuff.

great artilce. Love the Mercola Website. Learned about it from Paul Chek years ago. Am getting my clients from now on to cook with it.

Thanks Rif!

David Weck said...

Rif, enjoyed your entry today. I cook with coconut oil regularly and then "flavor" with olive oil when the cooking is done. Works great, and is better for you. Good info as usual

Mark Reifkind said...

thanks david, good to hear from you. I just finished my psitachio hagen daz with raw cocnut flakes and coconut cream concentrate mixed in. loving it.

taking a bit to get used to the taste of the veggies stir frying in it though.

Mark Reifkind said...

franz,

it melts instantly on any hot surface.its very saturated but almost never goes rancid.Mercola is good on some things and too out there for me on others.

Franz Snideman said...

I agree Rif. But alot of his nutrition stuff is right on. his protein, fat and carb recommendations are solid. I'm not sure about some of the other stuff either, but overall he has a nice site.