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  1. Mr. Crumbs says

    “Hello, my name is Mr. Crumbs, and I’m a coconut oil addict.” This delicious delicacy brings a whole new meaning to chocolate chip cookies and makes just about everything taste better.

  2. Amy D. says

    Just wanted to let you know that if you use coconut oil as a moisturizer/make-up, it is best not to use it on your face because it is commodogenic and will cause breakouts, especially in those that are prone to them. I DO use it as a body and hand mositurizer as well as shaving “cream” though. I also agree in using it to tame frizzy hair (I’m naturally curly) but only use a TINY amount – a little goes are really long way and too much will make your hair look gross. I also wanted to give a little more info on the anti-bacterial properties. You know that funky smell that comes from your feet from time to time? It’s caused by bacteria. I’ve been rubbing coconut oil on my feel once a day for a few months now and that funkiness is totally gone! :)

  3. Brenda M. says

    Does using coconut oil make food taste like coconut? I’ve been thinking of trying it, but I hate coconut! I don’t want to spend the money for it if everything is going to tast like coconut. Thanks!

    • Tiffany says

      Brenda,

      Using coconut oil will not make your goods taste like coconut. Your batter/mix will smell like coconuts until you bake it, but once it’s baked you can’t tell. If you have super-taste buds or are allergic, I wouldn’t recommend, but have no fear of every day foods turning coconut-ish because they won’t! ~Tiffany

    • Virginia says

      Coconut oil does not have a noticeable taste in foods. I use about two tablespoons when I scramble eggs in the morning. I also use it in place of oils or butter in baking with good results. You may have to start off with a small amount, and then increase it over time to make sure you will tolerate it okay.

  4. Angie says

    I recently found your blog. Loving it so far! But I’m wondering, I generally thought saturated fat was not as good as unsaturated fat. And I would normally limit my butter intake since it has so much saturated fat. But here, you’re saying that’s a good thing? Could you clarify?

    • Tiffany says

      Angie,

      So glad you found Crumbs! Here are a couple posts that you may find helpful explaining this:
      three main types: http://dontwastethecrumbs.com/2013/02/the-truth-about-fats-fat-is-essential-and-the-type-of-fat-matters/
      explaining each type and why saturated is better than unsaturated: http://dontwastethecrumbs.com/2013/02/truth-about-fats-the-three-main-categories-explained/
      how to properly eat each type: http://dontwastethecrumbs.com/2013/02/truth-about-fats-why-you-should-eat-them-all/

      As a whole, we’ve been taught that saturated fat is bad; however, since the food industry has created low-fat foods, we are sicker and lacking in essential nutrients. Some health organizations claim polyunsaturated fats are good, but they are not. They’re highly processed and we use them incorrectly, causing us to get even sicker. My personal opinion is that organizations are too intermingled with the farmers producing the goods, and now have a stake to lose if we go back to using animal fats (any wonder why we’re so depending on corn, and why the government continues to subsidize it?) I believe one of those posts has a link to show where the canola oil industry is a sponsor of the heart associations website. Doesn’t that seem a little sketchy?

      Some monounsaturated fats are good, but we often use them wrong as well creating free-radicals and doing more harm than good. Saturated fats are blamed for causing heart disease and cholesterol and all sorts of health problems, but the blame is misplaced. Those publishing research pick and choose what statistics that seem to suit their needs. I’ve read a good portion of the results from the studies that claim saturated fats are bad and the true results don’t match to what is being reported, which is scary. Who do we believe, the independent researchers who really dig in and find that saturated fat does a body good, or the doctors who promote other types of oil because they get paid by the insurance industry?

      It makes it hard for us to make good decisions for our families for sure, but it also gives us all good reason to second guess the “facts” we’ve been fed over the years and start to make informed choices. You’ve asked a great question Angie – I hope I’ve given enough to chew on! ~Tiffany

      • Angie says

        I just read those articles– wow. It’s hard to believe that everything we know to be true about fats is actually the opposite! I also read your new post about saturated fat and heart disease. Very informative. Thank you so much for spending so much time and effort into this research! I could never have that kind of time! I greatly appreciate it, as I’m sure your other readers do as well.

  5. says

    Dropping by from the Wellness Wednesday link up – WOWZA. I have been using coconut oil since doing the Whole30 as it was one of our main cooking fats, LOVE all the great ideas you give her for using it and additional recipes to try. YAY!

  6. Gina says

    Well I have been away from the computer for awhile because I was so very sick and couldn’t even sit up so have been playing catch-up on your posts. We are already on the coconut oil bandwagon! Using it mostly in place of vegetable oil. Told my husband all these benefits you listed and he said ok I’ll buy the supplement then. He doesn’t think he would eat enough of it to benefit him. So my question is this: How much of it is required each day in order to obtain all these wonderful benefits? Didn’t know if you’ve seen any data on this or not? My husband eats it in my baked good,but that’s only a bit here and there and when I’ve been sick not at all.(Oh yeah here’s a lovely little antedote for ya-I had just ran out of almost everything-bread,rolls,granola,etc. when I got sick. No back up stuff in the freezer or anything because I had been trying to eat up what was in the freezer/pantry so guess that occasionally back-fires. New plan-always have something in the freezer!) My husband had to go buy bread-gasp-it was awful ;)
    I’m thinking of adding some to my smoothies,but my husband doesn’t think he’ll be drinking that everyday. Your thoughts please!

    • Tiffany says

      Gina! I’ve missed you!

      I don’t think much is needed to be beneficial, but I haven’t seen any specific numbers. The Alzheimer’s study gave 1 tbsp in the AM & PM (I think) and that was for ALZHEIMERS! I think the rest of us “normal” folks would benefit just form incorporating into our normal diet routine. Here’s an example:

      5 smoothies/week (some breakfast, some dessert, whenever really) – 1 tbsp each = 5 tbsp/week
      1 batch chocolate cake brownies/week (12 servings), eats 1/4 of batch = 3 tbsp/week
      1 batch pancakes (sub for butter in batter) = 1 tbsp

      That right there can easily be done and it’s already more than 1/2 cup each week! If you used it in cooking, he spread it on toast, add it to mayo-based dressings and just overall reached for this more often, I think you’d find yourselves going through more coconut oil than you thought you would! And some is certainly better than none! Personally, if he was consuming SOME on a regular basis I think he’d get the benefits. Even if the some toggled between 1/4-1/2 cup a week.

      So happy to hear from you Gina! And I hope you continue to get better! ~Tiffany

      • says

        I believe if I remember correctly the reason it benefits alzheimers patients is because of the Medium Chain Triglycerides in the coconut oil – they induce ketosis in the body. Part of the problem with alzheimers patients is their brains can’t use glucose, but they can use ketone bodies (actually, from my research, all of our brains run better and more efficiently on ketone bodies). Anyhow, thats a bit off topic, but I’ve been quite fascinated with the treatment of Alzheimers patients with coconut oil and putting them on ketogenic diets.

  7. says

    A big reason for me is because of the easy digestion- eating something that can be readily burned as energy, instead of getting processed into fat first! I LUV my coconut oil <3
    Thanks for spreading the word on coconut!

  8. says

    I’ve been using coconut oil for everything – cooking, baking, deodorant, toothpaste, as a base in my sugar scrub I use in the shower – but I still need to ingest more, I think! Love it!

    • Tiffany says

      It sounds like you’ve got your bases covered Jaime! Using coconut oil more often outside the kitchen is coming up next on my list of goals. Hearing that it works is great encouragement! ~Tiffany

  9. Terri says

    What about coconut oil for Thyroid health. Coconut oil increases metabolism and is great for thyroid function. I rub it on my throat (thyroid area) ! :)

    • Tiffany says

      Smart Terri! The skin is the largest organ of the body – skip the stomach and go straight to the source!

  10. says

    I <3 coconut oil! I've been using it for quite a while. My favorite ways to use it – fried sweet potatoes yum (my recipe is on my website if you're interested, though not that hard to figure out). For a very very occasional treat I also like popcorn popped in coconut oil with Kerrygold drizzled over the top (oh man… once you try it, you won't want to go back to anything else).

  11. says

    Love coconut oil! I’ve been using it for cooking for 10-12 years, but didn’t realize its other uses until the past few months. I have just, in the last two weeks, even started using it for oil pulling.

  12. april says

    just found the blog….it’s awesome! thanks for all the inspiration to change my family’s eating habits.

  13. Karen says

    is there a link or website that gives you tons of recipes and ways to use coconut oil – I need more!!
    I mainly use it for frying and as a nightly body moisturizer – I haven’t noticed huge changes so I am thinking I need more
    It is very expensive in my stores here so not sure I would use it for baking a lot and I don’t order products online.

    • Tiffany says

      Hi Karen,

      If coconut oil is very expensive in stores, I highly recommend ordering online. Tropical Traditions has excellent coconut oil and they often run promotions and free shipping. Here’s there site if you’re interested: http://bit.ly/11jAskd

      ~Tiffany

  14. Lirpa says

    Keep a jar in your bedroom, you will never go back to KY Jelly or SuperGlide again! I get a huge tub of Cold-Pressed EVCO from Costco for $15 and divide it up into smaller portions (mini-containers) and keep them all around: pantry, medicine cabinet, vanity, bedroom. Put it on my face, elbows, eat it straight, cook with it, brush my teeth with it (& alum free baking soda), use it for massages, oh so many uses! :)

  15. Laurie Ann says

    Just one question on those who take it by the spoonful … when it melts in my mouth, it always seems to make me “cough” … is that normal? Should I melt it first maybe?? Thanks! Just learning about all the benefits of Coconut Oil!

    • Tiffany says

      Hi Laurie Ann,

      I’m personally NOT a fan of eating coconut oil from a spoon. I can’t get past the texture. Part solid… part liquid-ish? Ew. I don’t know about the cough, but if you’re wanting to eat it straight, I’d go with melting first. :)

  16. says

    Thanks so much for this article! I was introduced to Coconut Oil a few months ago and have been using it ever since (and in just about every way known in this piece of the world: toothpaste, oil-pulling, skin care, hair care, cooking, etc. :)
    Keep up the good work. :)

  17. Nicole says

    Saturated fat is NOT the good kind of fat, it’s the one you have to watch. Unsaturated fat is the kind of fat found in fish, and it gets its name because there is at least one double or triple bond between the carbon atoms. I’m simplifying this next part, but it leaves “less room” for more hydrogen atoms to bond; therefore it is not entirely “saturated” with hydrogen.

    Saturated fat is made up of all single bonds, so it’s very easy for your body to break apart and that is NOT a good thing. It’s like simple versus complex sugars–you want your body to spend a bit more energy to break stronger bonds.

    That being said, I am not saying coconut oil is unhealthy. I do think it’s a bit of a fad, but there are certainly benefits from eating some saturated fat. Coconut oil is certainly preferable to trans fat, which is so common today.

    • Tiffany says

      Hi Nicole,

      Unfortunately, I think this is an area that consumers have been misled for a very long while. This post has more information on how fats behave in our body:
      http://dontwastethecrumbs.com/2013/02/truth-about-fats-the-three-main-categories-explained/

      You have your facts right on the hydrogen bond part, but the way it acts on your body is the other way around. Because saturated fats are packed with hydrogen, your body uses them more easily and readily – it’s a good thing they break apart easily. The short bonds don’t require the body to break them down before using – coconut oil is converted into pure energy when you consume it! The 2+ “free” bonds in poly-fats are open-ended and that’s where free radicals (from the environment, from processed food, etc.) latch on and damage the body. Because they take the body longer and are more difficult to break down, they get stored as fat and cause inflammation on the body.

      Omega 3 and Omega 6 are fatty acids – poly-fats found naturally in fish, and it’s important to consume those in their natural form. But corn oil, sunflower oil, canola oil, soybean and even hydrogenated oil (trans fats) are all polyunsaturated fats too, and this point is exactly what we’ve been trained to believe: that poly fats in general, including unnatural and highly processed yellow oils, are good b/c they have healthy omega’s like fish. EXCEPT yellow oils are VERY processed and contain levels of omega that are in a disproportionate ration than what our body needs and can use. People keep consuming poly-oils, keep throwing off their ratios, and in the long run it’s very damaging to our body.

      I hope that makes sense Nicole. Please don’t hesitate to chime in when you disagree, or if anything needs better explanation/clarification. :)

      Tiffany

  18. says

    On the “Doctors” show last week, there was a guy who said he puts a tsp. of coconut oil in his coffee instead of sugar. I just tried it, and the oil just floats to top in little balls! Help!

    • Tiffany says

      I’ve heard of some adding it to their coffee too, but I’ve run into the same issue as you. Unless they mixed it with something first? If you want to eat more coconut oil, I’d just eat the tsp and drink my coffee separately. Or sub in place of butter in cookies. YUM!

  19. Xela says

    @Robin, I just started trying coconut oil in my coffee and you’re supposed to put in a blender or something so that the coconut oil mixes in with your coffee and then you can drink it.

  20. Heather says

    Hi Tiffany and everyone! :) I recently jumped on the coconut oil bandwagon! I’m only on day 2 of trying to incorporate it into my diet. I’ve read a lot online about it and saw a lot of people talking about just taking spoonfuls of it right off the spoon, not mixed with anything. That’s what I tried yesterday and I was surprised that it was not what I was expecting..I didn’t like the taste or texture. I managed two table spoons yesterday but today I decided to try it in a cup of hot tea – and let me tell you it made my tea DELICIOUS!! I’m just wondering if anyone has any information on whether or not you get better benefits/results from taking it straight off the spoon (and in my case just dealing with the texture/taste…lol) or if it’s ok to mix it in something? I definitely enjoyed the tea today but somehow felt like I might not be getting the full benefits of this wonderful oil by mixing it. Any suggestions or info would be greatly appreciated!! :) Thanks!!

    -Heather

    • Tiffany says

      Hi Heather!

      Whether you eat it straight (and I’m with you on the texture) or in a glass of tea, the benefits of coconut oil are the same, so DRINK UP!

      PS – the taste/texture gets easier over time. I couldn’t STAND it at first, but now I’m willing to lick the spoon when making cookies. :)

  21. Gleniece says

    I’m enjoying the Crumbs ride, Tiffany. Thanks for the great posts. I love to use extra-virgin coconut oil for the sweeter accent in baked goods and for frying pancakes.(Although I noticed some sticking to the pan issues.) It’s also wonderful on a warmed up muffin. Yum. I use the refined oil (where the coconut scent has been removed) for frying onions, peppers, and garlic for savory dishes. There’s so much good stuff here. (Like when I’m cooking and my lips are dry -wallah- I don’t have to go farther then my jar.) Thanks again for making this good-for-you-food-on-a-budget journey fun for all of us. Love to you from Arizona.

  22. says

    I first got into Coconut oil when I read about the benefits for Alzheimer’s patients as my sister had Alzheimer’s, was in an assisted living place down in Texas. So I bought a bunch with her in mind. I get extra virgin organic coconut oil from Amazon.com . Shipping is free if you make your order over $25. But even though the doctor covering the place prescribed it for her, I don’t think they followed through. Unfortunately, she died this November.

    There is a new book called Awakening from Alzheimer’s, and the first chapter is about Coconut oil. Other chapters cover Vitamin D, Vitamin B12, and other things which have been helpful to other doctors treating AD.

    But I’ve been using it ever since I first read about it. It melts at 76F degrees, which is why it is hard below that temp, and liquid above it. I use it in place of butter, and for cooking. One of my favorite snacks is a slice of raisin toast spread generously with coconut oil instead of butter, then topped by sliced avocado. Yum.

    It’s also good for blood vessels, keeps them flexible, and I think it’s good for the whole body. A couple of years ago, I had back pain and sciatica (pinched nerves causing leg pain), and my doctor said that surgery was the only option. But it gradually went away and I’ve been totally pain free since, and I believe that coconut oil is like a chassis lube for your joints and back.(Just my opinion from my own experience).

    I’m 76 years old, and play tennis a lot. And I believe that Coconut oil and pure-water fasting have been keys to my health, along with healthy eating, of course. And I’m also a fan of Dr. Joel Fuhrman and Dr. John E Sarno.

  23. AC says

    Actually saturated fat is the bad fat according to popular studies. It is the fat that has been shown to directly raise total and LDL (bad) cholesterol levels. However, these ‘bad saturated-fats’ are normally from animals, however there are exceptions, such as coconut oil and palm fruit oil, which are plant-based sources of saturated fats, that may actually be beneficial because their particular fatty-acid make-up means they are metabolized differently in the body. Stearic acid, found in animal products and in some foods such as chocolate, gets a pass because much of it is converted by the body into oleic acid, a monounsaturated fat.

    The commonly known ‘good’ types of fat: polyunsaturated and monounsaturated.

  24. Alex says

    Coconut milk, first pressed is amazing in coffee as a cream replacement. No need for organic since the coconut shell is protective. ( Marks Daily Apple)

  25. Jennifer says

    I was disappointed, but I guess I can’t say I was surprised when we had our annual health fair at work. If you want discounts on the health plan, you must participate and have a cholesterol / body fat screening. Of course the “health practitioner” I was assigned really vilified coconut oil to me, saying how bad it is. It’s a no no!

  26. Cynthia says

    Hi,

    I’m still having fun reading your posts 24 hrs later lol. I read a whole book about coconut oil and all it’s benefits and uses. It went into a long scientific description of how it works on your body and you are correct in everything you’ve reported here. I had been using it like crazy and have slowly over time kind of forgotten how good it is for you. Thank you for the refresher. I’m going to try some in my tea right now. I’ve had it in espresso. I like it that way. Takes away the bite but not so much that you miss the bite lol. And I use it for teeth pulling when my mouth takes icky for whatever reason. Works like a charm. It does take a full 10 minutes of swishing – but it is so worth it. If you’ve ever had a rotten taste in your mouth and want to get rid of it – try this and you will be so happy you did. It works like gang-busters on dry heals too! I have a recipe that calls for it and honey instead of regular oil and sugar and it’s fabulous. If you want it I’d be happy to share. You can use the recipe to make carrot, banana or pumpkin bread. It’s my favorite. I even used it once to make sweet potato bread and it turned out fabulous. I use a half a cup of oats and a half a cup of wheat flour and one cup of all purpose instead of the 2 cups of all purpose and I swear it;s better that way!! I’ve sort of made this recipe into a springboard for all kinds of ideas. Anyway I’m loving all you’ve written here!

    Cynthia

  27. Cynthia says

    I decided to share the recipe. I wish I could share with you the original author I copied it from, although I’ve made my own changes. But I don’t remember where I got it.

    1 cup wheat flour (I forgot I used a whole cup of this)
    1/2 cup oats
    1/2 all purpose unbleached white flour
    1 tsp baking soda
    1 1/tsp baking powder
    1 tsp salt
    2 tsp cinnamon
    1 tsp combo or one of the following: ginger, cloves, allspice, star anise and/or cardamom
    3/4 cup coconut oil
    2/3 cup honey (you can switch out as much as half of this with agave syrup)
    4 lg eggs
    2 tsp vanilla
    2 1/2 cups shredded carrots or mashed banana, sweet potatoes or 2 cups pumpkin (with pumpkin skip the apple sauce)
    1/2 cup apple sauce
    3/4 cup chopped walnuts

    350* for 30 minutes
    mix dry ingredients, melt coconut oil and mix wet ingredients mashing in the vegetables, add the wet to the dry and mix to combine but don’t overmix. I put it in a buttered 13×11 inch pan but you can make muffins with this too.
    Sooo good and good for you!!!
    It is a dense, very moist bread, but not crumbly, add honey and coconut (or caocao nibs) or chocolate chips on top and melt for a more dessert type snack.
    You can tell for sure when it’s done by touching the top of it in the middle. So long as it doesn’t make a dent or is at all mushy or sticky it is done. Although I’ve never experienced it that it is not done at the 30 minute mark. Still I check everytime since I change up the ingredients often. It does work with all purpose flour and sugar if that’s all you have. But it’s not as tasty or good for you that way. Don’t use your special, unprocessed, unrefined honey for this because cooking will destroy those so very valuable enzymes – just use a nice regular raw honey.

    Enjoy

    Cynthia

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