Liquid Coconut Oil and Herb Vinaigrette

Coconut oil is a nifty form of lipid which actually contains a high degree of Lauric Acid, which is a Medium Chain Triglyceride which is seen, for the most part, to be a healthier alternative to other triglycerides you might find in other oils. There was originally some speculation that the oil produced more of a thermal effect when consumed than other similar oils, thus enhancing thermogenesis and increasing energy metabolism. However, those claims are still up for grabs evidence wise, so keep your ear to the ground.

One thing that coconut oil definitely has is a mild laxative effect on the digestive system. So, that brings me to a slight caveat, try to avoid exclusively consuming coconut oil at the exclusion of other vegetable oils. It may lead to some undesirable “big surprises”. But, rather, it should be worked in as a one meal a day sort of thing.

I would also say that the natural state of coconut oil is as a room temperature solid. When not heated it resembles vegetable shortening. So, in order to have a room temperature usable product, you’ll probably want to go with “fractionated” coconut oil, which is clear and liquid at room temperature. Fractionated meaning that using fractional distillation, the desirable portions of the oil are extracted, allowing the producers to sort out all the different types from solid to liquid separately. You will note that the resulting oil is pretty nuetral in flavor and does not taste overtly “coconutty”.