We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Scientists, Vegans Contribute To Coconut Oil’s Burnished Image As A Health Food

March 1, 2011: 10:32 AM EST
Coconut oil, once vilified as an artery-clogging fat to be avoided at all costs, has now become the “darling” of the natural foods community, according to a New York Times article. Whole Foods says annual sales growth for the oil has been at the double-digits level for five years. Among the reasons for the shiny new image: scientific evidence that virgin coconut oil, which isn’t partially hydrogenated, isn’t really bad for your health after all. And vegans have discovered that coconut oil, which is solid at room temperature, is a great substitute for butter in baking.
Melissa Clark, "Once a Villain, Coconut Oil Charms the Health Food World", The New York Times, March 01, 2011, © The New York Times Company
Domains
DIET NEWS
Diet Insights
Weight Loss Programs
Vegan
Diet Research & Advice
Geographies
Worldwide
North America
United States of America
Categories
Comment & Opinion
Market News
Research, Studies, Advice
Trends
Developed by Yuri Ingultsov Software Lab.