Over the past few years, we've gone absolutely cuckoo for coconuts. We pick up everything from its water, milk, and flakes to coconut-infused beauty products. Our beauty team spent an entire week using coconut-only beauty products — so it's safe to say that R29 staffers are super fans of the super fruit. Since we've already covered most areas of coconutty goodness, we figured it was about time to dig into a specific area of this tough-to-crack tropical nut: the oil.
For those who may still be unfamiliar, coconut oil is "a fatty oil or semisolid fat extracted from fresh coconuts and used especially in making soaps and food products." It can be purchased in two varieties: refined or unrefined. Refined is essentially a tasteless and odorless processed form of the oil — ideal for those not into the coco-flavor and also for cooking foods at higher temperatures (because refined has a higher smoke point). Unrefined jars come stamped with a seal of "virgin" or "extra-virgin," and are generally regarded as the "healthier" of the two options — because they are fresher and unprocessed. The oil comes from raw coconuts with no additives or chemicals involved in the pressing process.
Although I've been a coconut oil user over the past few years, I decided to put the stuff in every single thing I ate AND drank (except for water) for an entire week. The results? Well for an already avid fan, they were pretty surprising — and may have just displaced my need for olive oil, almost completely.
My week long journey with coconut oil began with a brand new jar of organic, unrefined coconut oil (you can grab a jar at any old grocery chain convenient to you). I jumped into the week with a fresh jar of the oil and my list of weekday meal go-tos (i.e. smoothies, scrambled eggs, oatmeal, baked veggies, chicken, stir-fry, and more).
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