>From http://www.coconut-clinic.co.uk/newsinfo.htm : "The Stability of Coconut Oil by R. Peat PHD
Unsaturated oils in cooked foods become rancid in just a few hours, even in the refrigerator, one reason for the "stale" taste of leftovers. However, according to Peat, eating fresh unsaturated fats is even worse, because once inside the body, they will oxidize (turn rancid) very rapidly due to being heated and mixed with oxygen. Not so with coconut oil. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega - 6) polyunsaturated acid. Dr Peat theorizes that coconut oil may have antioxidant properties, since the oil doesn't turn rancid and since it reduces our need for vitamin E, whereas unsaturated" - Steve N ________________________________ From: Bethany Methven [mailto:mrs_ak_h...@yahoo.com] Sent: Thursday, December 11, 2008 9:16 AM To: silver-list@eskimo.com Subject: CS>coconut oil and monolauren I was wondering if anyone knows the shelf life of raw coconut oil? I have thought about trying monolauren for things at different times - like impentigo, etc., but haven't had coconut oil on hand. If I just buy some to keep handy will it last for a while? Thanks - Beth In Regards to: According to some of the reports I've read, it is better to use raw, cold-pressed coconut oil than to use the actual monolauren. The body will get more usable monolauren that way. Amazon has the right stuff here: http://www.amazon.com/Nutiva-Organic-Coconut-Oil-54-Ounce/dp/B000GAT6NG/ ref=pd_bbs_sr_1?ie=UTF8&s=hpc&qid=1229014346&sr=8-1 <http://www.amazon.com/Nutiva-Organic-Coconut-Oil-54-Ounce/dp/B000GAT6NG /ref=pd_bbs_sr_1?ie=UTF8&s=hpc&qid=1229014346&sr=8-1> It's a bit like eating coconut-flavored crisco, but I understand eating just a spoonful or two per day will help. Cheers, indi
