I'm not sure if i remember correctly, but i think in the virgin coconut oil there are still tiny bits of coconut fiber which could cause irritation or allergies in some people.
The refined coconut oil doesn't contain anything like that and it's hypoallergenic.

Concerning the oil itself, it doesn't matter because it isn't heat-sensitive and doesn't go ranzid anyway.

If you're doing fine on the regular one and have no problems digesting it, it doesn't matter much which one you choose. That's just personal preferance, if you like the taste or not.

And you other Peatnuts, please correct me if I understood any of that wrong...

In an interview (see link below), he said the unrefined can be allergenic or hard to digest for some people, because of the cellulose in the pulp. He said that the health benefits of weight loss and anti-cancer properties are contained in the oil, not the pulp, and the refined is much less expensive and does not go rancid.

Here is the link to an interview he gave on the health benefits of coconut oil:

http://media18.podbean.com/pb/496e8...12K_PodBean.mp3

Hi everyone,
Scarlet pointed out to me that Matt Stone of 180 Degree Health will be devoting the month of May to discussions of Ray Peat's nutritional guidelines. Should be interesting to follow, as well as all the comments. He is calling it, "Ray May". Cute. :-)

http://180degreehealth.blogspot.com...05/ray-may.html

I love reading Matty Stone, he cracks me up. LOVING the "Ray May" month. If anyone wants to join, there is now a facebook group dedicated to Ray Peat called "Ray Peat Fans" it's still small, but growing everyday. 2 Fitness instructors names Aram Hovespian and Ruben Serrano started the group. They alsp have LOTS of videos relating to the work of Ray Peat, they are very nice and very informative. www. workoutmaster.com

This is curious, in her diet recommendations Lita says:

Butter and Olive oil are healthy too, but not for cooking.

Butter is plenty saturated, which makes it one of the better fats to cook with as far I know (considering saturated fatty acids are the most resistant to lipid peroxidation)

Anybody know her objections to cooking with it? Something she knows that we don't?

Sadly even butter's smoke point is quite low. The only safe fats to COOK with (as opposed to using as spreads or in salad dressings etc.), are coconut oil, tallow and lard. Personally I do not favour lard due to the PUFAs though.

don't forget palm oil.. it has a higher heat set point than coconut oil.

Is it not high in PUFAs though?

the perfect oil

y'know.. i keep reading the same thing and coming to different conclusions.
palm and coconut oil are processed the same way, yet one has a higher heat temperature than the other.
whether its the Palmitic acid or the omega 3's... i'm still at a crossroad.

ahh so it's a matter of smoke point. Looks like I'll be sticking with ghee then:





Looks like I might even have to stop cooking with EV coconut oil and switch to the refined version. I've noticed that it's pretty rough on my digestion anyway. I have noticed on that Matt Stone link this, though:




it's never easy is it?

Well palm oil has 10% PUFAs and CO only 1.6% according to wiki. So I think I'll stick with CO for now.

Incidentally, I do believe one of the reasons ZC works so well for so many people is that it is low PUFA, since lamb and beef are the most frequently eaten meats and nuts and pork tend to be limited. Also, the gelatin/e defo improves the amino acid imposition of the diet.

I'd like to hear more on the whole refined vs virgin coconut oil issue. I can't help but be hesitant about using a product that has gone through a certain degree of processing compared to a more natural product. It would ease my concerns a bit if I saw some long term research on people who consumed the refined version.

Does anybody know if the studies done on the coconut oil consuming populations (Tokelau, Pukapuka, Yucatan etc) were using the refined or unrefined versions?

Hi Doug,
You might want to listen to the interview I gave the link for above, Post #212. Peat talks quite a bit about the coconut oil refining process.

Cathy

I would not assume that refined is a good thing; Is it chemically processed to remove odor/taste? Is it just more highly filtered?

I think you would need to go to the company web site to find this out.

Also w Peat and any other heath 'expert', some of this stuff is purely opinion or taste.
We must decide for ourselves after doing our own research.

In reading the kickas website, the good doc said in his video that sugar is absorbed in the upper gut so cannot cause bacterial growth in the colon. That's sugar mixed in coffee, etc NOT attatched to a starch!

Anyway, that made me think of Peat's recommendation.
Only thing is, it does not take away the insulin response so too much can still cause weight gain.

On the CO causing gut (or any) issue, it may be quantity.
As we all know, if something is good for us, more must be better.....well, not necessarily.
My days of slamming CO had to end but I can cook w it. Just can't ingest massive quantities.

I made my first batch of ghee recently and am very happy w that.

Thankyou Cathy.


The link didn't work for me but I went to Matt Stone's site where he was talking about refined coconut oil and he provided the link below to an interview where Ray was talking about it. Is it the same interview?

http://eluv.podbean.com/?s=ray+peat