Joe Gets Lazy MCMLXIV

Yesterday I wrote this about coconut fat:

Easy to extract, abundant, cheap, and above all solid at room temperature (a very rare thing for a plant fat), it was the perfect alternative to butter. Except that one day some food scientist somewhere realized that it was rather a bad thing as a regular part of the human diet. Amazingly high in saturated fat, it’s artery-clogging potential exceeds that of even the most unhealthful animal fats.

It was the kind of breezy, blanket statement that’s a mainstay of mainstream food journalism, something I’d have jumped all over a Times writer for. Imagine my embarrassment at having been called on it by my very own readers. Chef Tim has this to say:

There’s a misconception that coconut oil is not good for your health. Contrary to the hydrogenated coconut oil which you described Joe, “virgin” coconut oil, seems to have quite a few health benefits as well as making your kitchen smell like a tropical day at the beach. It has a very low flash point, which you have to be aware of but the flavor takes my Indian, Carribean and vegetarian recipes over the top. True, coconut oil does contain high amounts of saturated fats, however, research indicates its such that it doesn’t raise LDL levels. Additionally, coconut oil seems to have some heart-healthy benefits. It contains nearly 50% lauric acid, which aids in preventing a variety of heart ailments as well as reducing high cholesterol and high blood pressure. I used some last nite to gently saute some shredded cabbage with jalapeno, cilantro and lime. I enthusiastically encourage you to play around cooking with virgin coconut oil.

Reader Lexi also contributes this:

The bad rep apparently originated from research done around 50 years ago, using hydrogenated coconut oil. Once hydrogenated, the coconut oil becomes devoid of essential fatty acids. It’s the essential fatty acid deficiency, as well as trans fatty acids, that causes higher cholesterol levels. Yes, coconut oil is high in saturated fat. However, it’s simply not true that saturated fat (whether animal or vegetable sourced) = BAD and unsaturated fat = GOOD. Fats are a fascinating subject, and I am no expert, but it’s much more complicated than that, as I’ve found from extensive reading. I think we should simply enjoying the many cooking and eating benefits of coconut oil, rather than rationalizing that just a little won’t hurt. It’s actually good for you (though I am aware many folks disagree).

What can I say? I got lazy and sloppy. As a staunch defender of fat under nearly all circumstances, I’m mortified. It shall not happen again…until next time.