It seems that the world and his wife are finally waking up to the glorious benefits of the multi-purpose wonder ingredient that is coconut oil. The clean-eating phenomenon that is sweeping the nation with its delicious yet nutritious recipes based on natural, unprocessed ingredients appears to have elected coconut oil as its superstar ingredient.
The coconut oil comeback
It might surprise you to hear that despite its sudden popularity, coconut oil was previously utilised to great effect in the kitchens of the Western world. Before World War II it could be found throughout the US and was used for frying, baking and even to flavour buckets of popcorn at the cinema. That is, until the saturated fat scare came along, proclaiming all fats to be equally detrimental to the diet and overall health.
However, recent studies have revealed that the medium-chain fatty acids present in coconut oil has a very different effect on the body to others such as the processed hydrogenated fats present in vegetable oil. The fatty acids present in coconut oil are broken down and converted into energy rapidly by the body, instead of getting stored as body fat. Although it certainly contains calories (approx 150 per tablespoon), it has also been proven to raise your metabolism and curb your appetite – some nutritionists are recommending 2-3 tablespoons of coconut oil per day to actually aid weight loss. Essentially, you are eating fat to lose fat.
India loves coconut oil
Of course, in India, where the coconut palm is a prized commodity throughout the southern states, coconut oil has been used extensively for thousands of years. It was an important ingredient of the ancient Hindu medicinal practice known as Ayurveda, prescribed for a variety of ailments such as digestive issues and heart health; it is also widely utilised as a cooking oil due to its high smoking point and is slathered onto hair and skin to promote shine and provide moisture.
The sweet and refreshing scent of coconut oil makes a welcome addition to Indian cooking, adding a touch of the exotic to spicy curries and added texture when stirred into creamy desserts. It can be used for both shallow and deep frying techniques and additionally has a long shelf-life. As long as it remains solid at room temperature, coconut oil can be stored easily and safely.
Choosing coconut oil
So, is there a particular form of coconut oil you should be buying? It is generally considered that the best quality coconut oil is unrefined oil – look for the labels that say 'virgin' or 'extra virgin'. This indicates that the coconut oil has been created without any added chemicals and will usually have a more coconut-y flavour to it than a refined brand.
As well as coconut oil, coconut milk, water and the grated flesh can be found in a wide range of Indian dishes, desserts and sides. From creamy coconut curries to soothing coconut raita; from coconut rice to the fudge-like coconut barfi, it is an ingredient that Indian cuisine utilises to great effect. Next time you pay a visit to one of London's best Indian fine dining restaurants, look out for it on the menu and enjoy a little taste of the exotic from the comfort of your own country.
The coconut oil comeback
It might surprise you to hear that despite its sudden popularity, coconut oil was previously utilised to great effect in the kitchens of the Western world. Before World War II it could be found throughout the US and was used for frying, baking and even to flavour buckets of popcorn at the cinema. That is, until the saturated fat scare came along, proclaiming all fats to be equally detrimental to the diet and overall health.
However, recent studies have revealed that the medium-chain fatty acids present in coconut oil has a very different effect on the body to others such as the processed hydrogenated fats present in vegetable oil. The fatty acids present in coconut oil are broken down and converted into energy rapidly by the body, instead of getting stored as body fat. Although it certainly contains calories (approx 150 per tablespoon), it has also been proven to raise your metabolism and curb your appetite – some nutritionists are recommending 2-3 tablespoons of coconut oil per day to actually aid weight loss. Essentially, you are eating fat to lose fat.
India loves coconut oil
Of course, in India, where the coconut palm is a prized commodity throughout the southern states, coconut oil has been used extensively for thousands of years. It was an important ingredient of the ancient Hindu medicinal practice known as Ayurveda, prescribed for a variety of ailments such as digestive issues and heart health; it is also widely utilised as a cooking oil due to its high smoking point and is slathered onto hair and skin to promote shine and provide moisture.
The sweet and refreshing scent of coconut oil makes a welcome addition to Indian cooking, adding a touch of the exotic to spicy curries and added texture when stirred into creamy desserts. It can be used for both shallow and deep frying techniques and additionally has a long shelf-life. As long as it remains solid at room temperature, coconut oil can be stored easily and safely.
Choosing coconut oil
So, is there a particular form of coconut oil you should be buying? It is generally considered that the best quality coconut oil is unrefined oil – look for the labels that say 'virgin' or 'extra virgin'. This indicates that the coconut oil has been created without any added chemicals and will usually have a more coconut-y flavour to it than a refined brand.
As well as coconut oil, coconut milk, water and the grated flesh can be found in a wide range of Indian dishes, desserts and sides. From creamy coconut curries to soothing coconut raita; from coconut rice to the fudge-like coconut barfi, it is an ingredient that Indian cuisine utilises to great effect. Next time you pay a visit to one of London's best Indian fine dining restaurants, look out for it on the menu and enjoy a little taste of the exotic from the comfort of your own country.
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