Coconut Oil

Myra Kornfeld talks about the benefits and ease of using coconut oil in the kitchen. It acts as a great substitute for a variety of oils and butters.Myra Kornfeld is the author of The Healthy Hedonist Holidays; A Year of Multi-Cultural Vegetarian-Friendly Holiday Feasts (October 16, 2007, Simon and Schuster Publishers), The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes for Eggless, Meatless, and Dairy Free Meals (now in its sixth printing from Clarkson Potter, October, 2000), and The Healthy Hedonist; More than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts (Simon and Schuster, 2005). Myra has contributed articles to Natural Health magazine and Organic Style, and is a frequent contributor to Vegetarian Times. She teaches classes in ethnic, classic, and vegetarian cooking at The Natural Gourmet Institute for Food and Health and the Institute of Culinary Education in New York City. A veteran restaurant chef and consultant, Myra worked for six years creating innovative vegan cuisine at New Yorks Angelica Kitchen.

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    5 thoughts on “Coconut Oil

    • prettylittlepill

      HattieLovesCattie, coconut oil can not increase cholesterol. Cholesterol comes ONLY from foods that come from animals (meat, poultry, fish, fowl, eggs, dairy). This is because cholesterol is produced by an animal’s liver. Coconuts do not have livers.

    • Veronica


      do a little search. There has been studies done showing that most victims of heart attacks had low/normal cholesterol. High cholesterol in and of itself isn’t a good indication of heart disease risk.

    • Janis

      Coconut Oil not only won’t raise your cholesterol, it will help to lower your cholesterol. It truly is a miracle oil 🙂

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