The Weston A. Price Way

Saturday, June 30, 2012

Divine Flavor in Baked Goodies via Coconut Oil

If you've been around this blog for a while, you know how I feel about that glorious gift of God...Coconut Oil. If not, take some time and go back to learn more (and more, then more) about this non-synthetic and YES, saturated fat. You need to do this because if you don't, you risk living the rest of your life believing the lie that it's bad for you. No, it is not. Coconut oil...non-refined, expellar-pressed, virgin coconut oil, is very good for you. Very good, indeed.

Now if you, unlike me, but like one of my sisters, hate the taste of coconut, this post is not for you. Some advocate the use of the refined product for those who do not like the taste of coconut, because the refined is without coconut taste. However, the act of refining coconut oil renders it an extremely poor substitute for the real deal and in fact, best left alone. See the mind-reeling truth about that here.

Even if you've never considered it before, if the taste of coconut is appealing, try using it in baked goods...It truly gives a unique, rich and marvelous flavor to brownies, cakes...and even pastries.

Again, if you've been around awhile, you know that canola oil, that oil promoted by the food industry as the oil that is good for you, is actually terrible for you. If you're new here or to the concept of real food, this will rock your boat, for sure, but truth is truth, so have a look at the Weston A. Price report on canola oil. ("The Great Con-ola") Even if you opt to stick with canola, at least you'll know that of which you partake!

So, to get to the Baked Goodies. EVEN if you're using a boxed cake mix, you can make it better by using better ingredients, like pasture-grazed eggs, filtered water, and instead of vegetable oil or even olive oil which can have a heavy taste and has a tendency to stick to the hips, use coconut oil. Same measure. If the room is cool, you may need to melt it, but really, the slightest bit of warmth accomplishes this task so it's no long, drawn-out affair.

If you went back and read about coconut oil, you have hopefully remembered that one of it's attributes is that it increases metabolism and unlike olive oils and other oils, is not an oil tending to add padding to the frame. It is also known as a great thyroid booster and some who have used it have been able to safely omit the use of their synthetic thyroid hormone (with their doctor's supervision). It would have been wise for me to have remembered this prior to my recent illness as it may have decreased the time spent finding my 'problem'!

And so, as we endeavor to eliminate that which is not so good from our diets and add instead, those things that are good and better, the use of coconut oil comes in as not only a wonderful alternative oil in our baked goodies, but one that greatly increases the palate's pleasure as well.

...Brownies, anyone?

Would you like to know more about the research into coconut oil? There is much to be found...marvelous, marvelous reports found in medical journals-reports of research conducted at universities and medical institutions. Check it out HERE.

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