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Home » Reader question » Is coconut oil still mainly used for baking in Thailand?
Is coconut oil still mainly used for baking in Thailand?
Dear readers,
Is coconut oil still mainly used for baking in Thailand? Is that really so unhealthy? For centuries this food was still fine.
Regards,
Jo
I think coconut oil is rarely used. Palm oil, sunflower oil and other cheap oil all the more.
I am 12 years old in Thailand and have never seen anyone use coconut oil for baking, especially palm oil
a. the product is fine, but is rarely used anymore.
much too cumbersome. Excellent liquid oils are available.
b. even better available here than the usual ones in Europe.
feature e.g. Oryzanol 8,000 ppm and Phytosterols 18,000 ppm
made from Thai rice, and rich in vitamin E.
KhunBram.
a) looking at the price, one will certainly use cheaper oils and fats than coconut oil.
b) see also https://thetruthaboutcancer.com/is-coconut-oil-healthy/
Coconut oil does contain a lot of saturated fatty acids, but all with a fairly short carbon chain. I'm still looking for some hard clinical evidence that Prof Dr. Karin Michels has passed that point, or that her story is wholly or partially untrue. There's plenty on the Internet about Mina Bakgraag.
If only coconut oil was used, healthier than the cheap oil used in reataurants. But coconut oil is expensive.
I wish it was true! Nothing is healthier than coconut oil (cold pressed)
You can really use it for everything, baking, on bread and even on the skin.
Coconut oil comes in two varieties, the unrefined version contains a number of very healthy substances in addition to the fats. The disadvantage is the saturated fats, accounting for 82% of the total, therefore the ideal way to promote a heart attack and second disadvantage pokkedur. The other variant is the refined version, which has no healthy added value in addition to the largely unhealthy fats. Palm oil is by far the most commonly used fat, again two variants, similar properties but slightly less unhealthy because 50% of the fats are saturated. Also controversial because of the destructive impact on nature (which the average Asian still wipes his ass off). The second most used fat in Asia is soybean oil, very little saturated fat, around 15%, very much polyunsaturated fat and a high smoke point. So highly recommended. Olive oil very healthy for cold use, very low smoke point, so absolutely not recommended for frying (strong carcinogenic due to polymerization due to high temperatures). My own favorite is peanut oil (peanut), but unfortunately not yet found in the Udon area.
Hopefully you're a little wiser now...
Greetings
Don't miss the sunflower oil in your nice list*. Widely available in the Netherlands and would also do well in Thailand because they grow a lot of sunflowers.
Sufficient for sale in the supermarket in Thailand
Maybe take a look at rice oil, high smoke point and at least not as rich in Omega-6 as sunflower oil, but also definitely Omega-3, which you want again!
Grtz
Rice oil simply fine and certainly very suitable for frying
Kurd,
Your comment about olive oil deserves some nuance. What you say applies to extra virgin olive oil. There are also varieties that are extra filtered, and are therefore suitable for baking and roasting. Spaniards are no different, and there is no question of a higher percentage of cancer cases than, for example, in the Netherlands.
Incidentally, I miss the Bran oil in your list, available in every Tesco. Very high smoke point, neutral taste and affordable.
Old-fashioned reusel (pork fat) is also still widely used.
This is cheaper than oil
And tastier (I personally think) than oil