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Originally Posted by sundevil04
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I've read that before (interesting). Butter is also highly composed of short and medium chain fatty acids as well. He is right that they are probably better for cooking than other more heat sensitive oils.
[From the article- Here is Dr. Mercola's response]
"You should definitely consider switching to coconut oil exclusively for all your sautéing and cooking needs. Coconut oil contains the healthy (and weight reducing!) form of saturated fat, it does not form dangerous trans fatty acids that even olive oil does, and it is far healthier than the other vegetable oils out there."
Saturated fat (in general) is probably fine unless you are bulking. (Too many free fatty acids potetiate insulin release in a less than ideal fashion).