Coconut Oil: A Prepper’s Panacea

LOL, if you read many of my posts, you will notice I have a fetish for food, I also write about health and living off-grid, but food is one of my major passions. I love cooking and baking from scratch. I cook by the seat of my pants, I’m one of those who can look at a kitchen full of staples and can whip up a tasty meal. Give me the basics, flour, butter, cornmeal, leavening (yeast, baking powder, baking soda…), seasonings, some protein like chicken, beef or fish, perhaps some fresh veg and I can put together a meal fit for a king.

Today we will focus on one ingredient, coconut oil. Not too long ago, it was considered to be a “bad” oil, it was cheap and often the oil of choice for fast food restaurants for deep frying. Like many foods that have been demonized in the past, now it’s considered a healthy fat, go figure…

Here is an article all about coconut oil, links to the original article can be found at the bottom.

What shelf stable item can be used (nutritiously) in place of butter, shortening, and cooking oil, and then pressed into duty as a health and beauty aid?

Coconut oil!

One of my favorite pantry items is my big jar of organic virgin coconut oil, and the crazy thing is, I don’t even like coconuts. If you slip me a cookie that has those nasty little flakes of coconut in them, I’ll probably spit it out – I really, emphatically don’t like coconut! I am stressing this point because coconut oil has a place in the kitchen of even the most die-hard coconut hater (like me!).
Sometimes people who are seeking a healthier lifestyle make the mistake of avoiding all fats. Sure, eating a bag of Doritoes covered in cheese is terrible for you (in more ways than just the fat content!) – but certain fats can be a healthy, and very necessary, part of your diet. In fact, these “healthy fats” can actually aid in weight loss, if that is your goal. Some examples of these healthy fats would be those from nuts, avocados, seeds, certain fish, and coconut oil. Consumption of these fats will improve your hair, your skin, your immune system, and your organ function when consumed in moderate quantities. As well, certain nutrients are fat soluble and can only be properly used by your body in the presence of fat. For example, Vitamins A, D, E, and K should be taken when you eat a small amount of fat.

All coconut oils are not created equally. There are a few basic types of coconut oil, and it’s important to get the “right” kind for your needs in order to reap the full benefits of your purchase.
Refined or Unrefined?

First, you’ll need to decide between refined and unrefined. This relates to the process of extracting the oil.

A refined coconut oil is separated by heat. Refined coconut oil is more heat-stable and can be used in cooking methods like frying. Many people opt for refined coconut oil because it is flavorless and odorless. The shelf life of a refined coconut oil, according to the expiration dates is 18 months to 2 years. A refined coconut oil loses some nutritional benefits but how much really depends upon the refining process that is used.

Expeller Pressed: This is the traditional method of extracting coconut oil. No chemicals are used in this method – the oil is extracted by a machine which physically presses out the oil, then is deodorized by distilling it with steam. If you opt for a refined oil, look for “expeller pressed” on the label.
RBD: The RBD (refining bleaching deodorizing) process often uses chemical solvents like hexane to extract the oil. (Hexane is a toxic chemical that can be used to dissolve adhesive, cement and glue.) This process is generally performed on previously dried coconut kernel called copra, which is often made from lower quality or old coconuts.

An unrefined coconut oil is also called virgin or extra-virgin coconut oil. This oil has the light scent and flavor of coconut, which disappears somewhat when used in cooking. This type of coconut oil has the most nutritional benefits and the shelf life has been documented as anywhere from 2-5 years, to “indefinite”.
Health Benefits

The number one health benefit of coconut oil is that about 50% of it is lauric acid, an essential fatty acid that is only otherwise found naturally in such high levels in human breast milk. The human body turns lauric acid into monolaurin, which contains antiviral, antimicrobial, antiprotozoal and antifungal properties, so basically, it boosts your immunity in every possible way.

The Coconut Research Center summarized the health benefits of coconut oil, based on recent scientific studies. (Please follow the link for further documentation.)

Storage and Shelf Life

Coconut oil has a melting point of 76F/24C.  If it is stored above that temperature it will be a liquid, and below it will be a solid.  It doesn’t harm the coconut oil to be in the liquid state – keep in mind that coconuts originate from a tropical climate. The shelf life will be extended if the product is stored in a cool, dark place, however,  if you store it in the refrigerator it will be rock hard.  You can soften it by placing the closed jar in a pan of hot water.

If you are purchasing a large quantity of coconut oil (for example, a 1-5 gallon bucket) use a sterilized, completely dry spoon or scoop and dip out enough oil for regular use. I keep a 1 pint jar of coconut oil in the bathroom and a quart jar in the kitchen.

As mentioned elsewhere in the article, the shelf life declared by the coconut oil companies ranges from 18 months-2 years for refined coconut oil, and 2 years-4 years-beyond for virgin coconut oil.

How to use Coconut Oil in the Kitchen

Coconut oil can serve many purposes in the kitchen.  If you use virgin coconut oil it will impart a very light coconut flavor to your cooking, but it isn’t really comparable to the flavor you get from adding flaked coconut.  I suggest you get a small jar to test it out before investing in quantity, because there’s nothing worse than making a large investment in something that you find distasteful.

For the best results, raise or lower the temperature of your coconut oil to reach the consistency of the item you are replacing.  For example, if you are baking and the recipe calls for shortening, briefly chill the coconut oil until it is a firm consistency. You can use coconut oil in place of:

• Butter (use 25% less coconut oil than the amount of butter called for)
• Shortening
• Vegetable oil for cooking
• Vegetable oil for salad dressings
• Lard

You can also make popcorn in coconut oil over popcorn for a lightly flavored sweet treat.

Cosmetic and External Uses

Once you try this multi-tasking superstar, you’ll wonder how you got by so long without it!

Original article:https://www.theorganicprepper.ca/coconut-oil-a-preppers-panacea-12072012

Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca