For a cheaper source of coconut oil, I found some at the local Asian market, only $4 for a pint. I can't say anything about the processing or purity, but it is deodorized, so it doesn't interfere with the taste of food with that strong coconut taste. I like cooking eggplant with it, as eggplant can really soak up the oil, but CO with a strong coconut taste makes the eggplant taste unpleasant. I also like to put CO on popcorn, mixed with butter, and topped with Brewer's yeast and/or Parmesan cheese or blue cheese seasoning powder.
Nancy -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour <mdev...@eskimo.com>
