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Go Coconuts!
The medium-chain fatty acids present in coconut oil are quickly metabolized and converted to energy, rather than being stored as fat.
In addition, coconut oil has impressive antiviral properties. This comes from its high content of lauric acid, a fatty acid, which is present in large quantities in breast milk, and conveys protection to infants against viral, bacterial, and protozoal infections.
If the long list of health benefits doesn’t lure you, the taste will. The smooth, melt-in-your-mouth flavor is reason enough to have coconut oil in your kitchen. It imparts a delicious, subtle flavor to almost any dish. It remains stable at high heat (unlike olive oil) and is perfect for stir-fries, baking, and grilling. It can easily replace butter in baking, or on veggies and bread.
All coconut oils are not created equal. Look for organic, unrefined (never hydrogenated!) extra virgin coconut oil.
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