Here are two interesting links I found about coconut oil. I'll quote from one of the articles below: "It was back in the sixties and seventies when some researchers tried to prove that saturated fats were dangerous and dreadful and should be avoided as much as possible. This made some people turn away from coconut oil, but now, the usage of coconut oil is gaining popularity once again as cooking oil. Let’s explore some of the reasons why this change has occurred...." "There are two types of cholesterol, namely, High Density Lipoproteins (Good Cholesterol) and Low Density Lipoproteins (Bad Cholesterol). While the Bad Cholesterol (LDL) gets deposited in the inner walls of arteries and poses a threat for your heart (in extreme cases, it can result in heart attacks), the Good Cholesterol (HDL) does just the opposite. It helps lower the level of Bad Cholesterol, provides energy and nutrition to cells, and benefits the body in a number of other ways as well. You will be delighted to know that coconut oil has some saturated fatty acids like Capric Acid and Lauric Acid, which raise the level of High Density Lipoproteins in the body, lowers Bad Cholesterol, boosts immunity and fights aging. They also increase the rate of metabolism and help shed weight." In my native country - India, the Southerners use a lot of coconut oil in their cooking and yet obesity or cholesterol is not a renowned diet related problem there from what I know. Yet, my family has never really used it for cooking and I also never did. Thanks to grainlady's periodic insistence on the use of coconut oil in so many recipes, I decided to a little research on my own. What I also learnt is that while too much may cause diarrhea, a little bit will certainly not hurt and edible grade Coconut Oil Is: · Anti-inflammatory · Antimicrobial · Antifungal · Antiviral · Improves nutrient absorption And there are over 80 uses listed on this page: - See more at: http://healthimpactnews.com/2011/80-uses-for-coconut-oil/#sthash.LVOFrmQq.dpuf There is also a weight wise recommended usage chart. Oh and by the way, I just bought my first bottle also, may not use it every day but will surely use it in baking. I wonder if anyone has ever used a few drops in homemade insecticidal sprays for plants? (did not find it in the list) A question for grainlady or anyone with experience - I have this honey wholewheat oat banana bread recipe (to be made next week) that uses apple sauce instead of oil, I wonder if adding a teaspoon of coconut oil will help the bread last a week or more? I usually make banana bread and store in the refrigerator on the second day itself (that does affect the taste) in order to make it last a week or more(and I don't like it cold so need to defrost before having). Here is a link that might be useful: Why is Coconut Oil So Special

I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils.

When taking care of wood, oils tend to soak into it. I saw the twins on Antique's Roadshow talk about someone that used linseed oil on old furniture and the piece actually smelled like it. I think I would stick to what works best and do so sparingly, if at all. I think the best way is to wipe it down with a cloth with dusting spray and for antiques to keep your home humidified, especially in the winter or if you live in a southern climate where it is relatively dry all year.

I like two bits from that, Writersblock, especially. ...David Klurfeld, National Program Leader for Human Nutrition in the Agricultural Research Service of the U.S. Department of Agriculture ... wouldn’t recommend saturated fats as health foods. But he felt the new AHA review was simply selecting the studies that reinforced its preconceived views. The AHA’s conclusions are that you shouldn’t try to lower your total fat intake, but instead, replace saturated fat with unsaturated fat, combined with a healthier lifestyle. Not poison. Not health food. Just food. But not really the "last word". Right? What I find more interesting is the recent announcement that EVOO might help protect you from the brain plaques associated with Alzheimers.