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Arrives Fri, 18 Sept – Sat, 19 Sept
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Notify me when it is backMost of coconut oil is medium-chain fatty acids, which are shorter than the fats in other cooking oils and are absorbed and used by the body more directly. No other oil pressed here is built that way.
More lauric acid than any other food fat. It is what makes coconut oil set solid below about 25 °C, and melt clear again above it.
Saturated fats have no double bonds for oxygen to attack, so coconut oil resists going rancid far longer than an unsaturated oil. That is chemistry, not a preservative.
Coconut oil is about 90 % saturated, which is what gives it the three properties above and is also why it belongs beside the other oils in a kitchen rather than replacing them.
Nutrition information, not medical advice. Nothing here is a claim to prevent, treat or cure any condition.
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