As I poured myself a cup of coffee, a woman I know who is a dietitian walked up to the counter. Although I knew that most professionals hate being asked for curbside advice, I just couldn’t help myself. After giving her a friendly greeting I said, “I hear that coconut oil is the new wonder food. What do you think about that?”
My acquaintance didn’t seem to mind the question, but she did seem to have a major problem with coconut products. With a grimace she exclaimed, “Coconut oil is very bad for a person’s cholesterol. I don’t think a person should even eat coconut flakes in baked goods!”
I looked concerned and nodded. After exchanging a few pleasantries, we turned and went our separate ways.
What I hadn’t told my dietitian acquaintance, was that I’d recently seen a nutritionist who recommended that I start using coconut oil for baking. Being given two such opposing instructions is unnerving. Which one is right? Continue reading