Coconut Oil: A Prepper's Panaceaby
Daisy
Luther Recently by Daisy Luther: What Will You Do When the Lights Go Out?
What shelf stable item can be used (nutritiously) in place of butter, shortening, and cooking oil, and then pressed into duty as a health and beauty aid? Coconut oil!
 One of my favorite pantry items is my big jar of organic virgin coconut oil, and the crazy thing is, I don't even like coconuts. If you slip me a cookie that has those nasty little flakes of coconut in them, I'll probably spit it out – I really, emphatically don't like coconut! I am stressing this point because coconut oil has a place in the kitchen of even the most die-hard coconut hater (like me!). Sometimes people who are seeking a healthier lifestyle make the mistake of avoiding all fats. Sure, eating a bag of Doritoes covered in cheese is terrible for you (in more ways than just the fat content!) – but certain fats can be a healthy, and very necessary, part of your diet. In fact, these "healthy fats" can actually aid in weight loss, if that is your goal. Some examples of these healthy fats would be those from nuts, avocados, seeds, certain fish, and coconut oil. Consumption of these fats will improve your hair, your skin, your immune system, and your organ function when consumed in moderate quantities. As well, certain nutrients are fat soluble and can only be properly used by your body in the presence of fat. For example, Vitamins A, D, E, and K should be taken when you eat a small amount of fat. All coconut oils are not created equally. There are a few basic types of coconut oil, and it's important to get the "right" kind for your needs in order to reap the full benefits of your purchase.
Refined or Unrefined?First, you'll need to decide between refined and unrefined. This relates to the process of extracting the oil.A refined coconut oil is separated by heat. Refined coconut oil is more heat-stable and can be used in cooking methods like frying. Many people opt for refined coconut oil because it is flavorless and odorless. The shelf life of a refined coconut oil, according to the expiration dates is 18 months to 2 years. A refined coconut oil loses some nutritional benefits but how much really depends upon the refining process that is used.
An unrefined coconut oil is also called virgin or extra-virgin coconut oil. This oil has the light scent and flavor of coconut, which disappears somewhat when used in cooking. This type of coconut oil has the most nutritional benefits and the shelf life has been documented as anywhere from 2-5 years, to "indefinite".
Health BenefitsThe number one health benefit of coconut oil is that about 50% of it is lauric acid, an essential fatty acid that is only otherwise found naturally in such high levels in human breast milk. The human body turns lauric acid into monolaurin, which contains antiviral, antimicrobial, antiprotozoal and antifungal properties, so basically, it boosts your immunity in every possible way. The Coconut Research Center summarized the health benefits of coconut oil, based on recent scientific studies. (Please follow the link for further documentation.)
Storage and Shelf LifeCoconut oil has a melting point of 76F/24C. If it is stored above that temperature it will be a liquid, and below it will be a solid. It doesn't harm the coconut oil to be in the liquid state – keep in mind that coconuts originate from a tropical climate. The shelf life will be extended if the product is stored in a cool, dark place, however, if you store it in the refrigerator it will be rock hard. You can soften it by placing the closed jar in a pan of hot water.If you are purchasing a large quantity of coconut oil (for example, a 1-5 gallon bucket) use a sterilized, completely dry spoon or scoop and dip out enough oil for regular use. I keep a 1 pint jar of coconut oil in the bathroom and a quart jar in the kitchen. As mentioned elsewhere in the article, the shelf life declared by the coconut oil companies ranges from 18 months-2 years for refined coconut oil, and 2 years-4 years-beyond for virgin coconut oil. How to use Coconut Oil in the Kitchen Coconut oil can serve many purposes in the kitchen. If you use virgin coconut oil it will impart a very light coconut flavor to your cooking, but it isn't really comparable to the flavor you get from adding flaked coconut. I suggest you get a small jar to test it out before investing in quantity, because there's nothing worse than making a large investment in something that you find distasteful. For the best
results, raise or lower the temperature of your coconut oil to reach
the consistency of the item you are replacing. For example, if you
are baking and the recipe calls for shortening, briefly chill the
coconut oil until it is a firm consistency. You can use coconut
oil in place of:
You can also make popcorn in coconut oil over popcorn for a lightly flavored sweet treat.
Cosmetic and External Uses This is
the way coconut oil first made its way into my home – the cosmetic
uses! When I was searching for a lotion and moisturizer that didn't
contain nasty parabens and petroleum products, while also being
safe on my daughter's extremely sensitive skin, I discovered coconut
oil. The pleasant scent is an added bonus. We use it in many different
ways.
Other uses
that I can't personally confirm, but that I came across when researching
this article:
In my own
stockpile, the only fats I have stored are organic virgin coconut
oil and organic olive oil, with the majority being coconut oil.
Because it is a nutritional gold mine, coconut oil is a very worthwhile
substitute for many of the fats commonly used in our kitchens. I
have limited storage space, also, so I like to store things that
can serve many uses.
Once you try this multi-tasking superstar, you'll wonder how you got by so long without it!
(a little coconut music to get you in the spirit of things!) Reprinted from The Organic Prepper. December 14, 2012 Daisy Luther writes daily tips, strategies and prepping ideas at The Organic Prepper and Girls Gone North. Copyright © 2012 The Organic Prepper
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