Use this tool to analyze a recipe and get a quick nutrient analysis.
Coconut oil might not be as bad as once thought. In fact, research now shows that fresh, non-oxidized coconut oil has positive effects on blood lipids similar to olive oil. As a saturated fat, it does increase blood cholesterol, but not as much as other saturated fats like butter. It’s not necessarily a health food and not all coconut oil is created equal. The key word is “fresh”. Coconut oil found in packaged foods can be highly processed and hydrogenated, so it’s not a smart choice. If you love the taste, be moderate and look for fresh, 100% cold pressed coconut oil.
For more on healthy fats in the kitchen, visit: Recipe makeover: Reducing the fat in the kitchen
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