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Has Anyone Here Tried "always Liquid" Coconut Oil?

  1. I recently picked this up at the store, and it tastes weird. It almost doesn't taste like fat at all; no matter how much I add to food, the food won't taste truly fatty.

    In addition, it seems more water soluble/hydrophilic. When I added it to soup, it automatically dispersed into the water, instead of clumping up to make huge oil droplets.

    Is this basically the same thing as MCT oil?
  2. the highest value coconut oil is the most saturated
    If its liquid its got substantial amounts of MCT which is fine but not AS valuable as just coconut oil.
  3. A prematurely aging executive who shall not be named thinks MCT oil is much better than coconut oil.
  4. Dave Asprey = George Costanza
  5. lol, exactly
  6. Good MCT oil contains only C8 and C10 or only C8. The oil you bought contains a pretty high percentage of C12 in addition to C8 and C10.
  7. One concern that I would have is that “always liquid” implies a lower ‘melting’ point, i.e. less staturated than regular CO.

    I don’t know if it means that they blend the CO with something else or process it in some way to lower the melting point (almost like the opposite of hydrogenation? It would be interesting to know.
  8. No it’s all saturated fatty acids (caprylic, capric, and lauric). It’s liquid because they removed the longer chain fatty acids (C14, C16, C18, etc.) from the coconut oil.
  9. "Summary of Liquid Coconut Oil

    In summary, what do you have when you take lauric acid out of real coconut oil? You have an ordinary oil that is missing the most unique feature coconut oil is known for, lauric acid. Lauric acid is 50% of real coconut oil, and 0% of liquid coconut oil. The only other place in nature where lauric acid is found in abundance is human breast milk.

    Is it any wonder that “liquid coconut oil” was developed as a by product after coconut oil’s most famous and most valuable component was removed?"

    "So should we really be calling a manufactured liquid oil byproduct with no lauric acid “coconut oil?”


  10. +1
  11. They didn’t remove the lauric acid according to the label. 5E618EF4-3C63-41B6-A7F1-A09AAA79AC51.jpeg
  12. But it must be greatly reduced though since lauric is solid at room temps. Normal coconut oil is something over 50% lauric and single digit % for the capric and caprylic acids. Hopefully they removed the pufas as well. Anyway, I’d use it if the price was reasonable.

    Full coconut oil of someone wants to do the percentages:
    Coconut Oil
  13. Percentages are posted here Coconut Oil

    According to the label it’s about 36% lauric acid. So it’s reduced some but only about 10-15% less than normal coconut oil.
  14. I love liquid coconut oil and MCT oil not for any perceived health benefit but because it’s a liquid saturated fat that I can use as a replacement for vegetable oil. Aspley’s MCT oil was good in that it didn’t have the coconut flavour which can be offputting in mayonnaise and I haven’t found a “refined” coconut oil in Australia that didn’t taste really wrong (some have a chemically/soapy taste).

    I was using olive oil to make mayonnaise but i don’t trust the % of actual olive oil and don’t like the fatty acid profile that much (monos are OK but prefer saturated).

    I stumbled across a similar brand to the one you found Coco Earth LCPO in Woolworths (Australian supermarket). At $13 per 500mls it’s cheaper than MCT oil but still quite pricey. This brand is closer to MCT oil with 52% caprylic, 36% capric and 5% lauric acid. I was making mayonnaise last night and ran out of oil so rushed down to the supermarket to pick up 2 bottles (didn’t want to run out again). It was on special @ $6.50 a bottle ($13 per litre) so instead of buying 2 bottles I bought 4. I’m currently thinking of going back and buying a dozen more since it doesn’t go rancid and makes great mayonnaise (slight coconut flavour but it’s quite subtle).

    I prefer to cook with pure coconut oil but I love good whole egg mayonnaise and so does my daughter.
  15. Do you have a good recipe? Ive been using this one, but i think at least with MCT, the taste could be improved. Two-Minute Mayonnaise Recipe
  16. The guy looks so bad, he could pass for a 60 year old.
  17. Yeah this is the one I’ve used for the last 4-5 years. I generally make a double portion just for convenience and it keeps well for 2-3 weeks refrigerated (i turf what’s left after a couple of weeks generally just to be safe).

    1 large egg
    1 Tablespoon Dijon mustard
    1 Tablespoon lemon juice
    1 teaspoon salt (I use Celtic sea salt)
    Oil of choice (as much as required to make a thick mayonnaise about 200ml or 3/4 cup)

    I use an emulsion blender but I’ve also used a regular blender on low speed. Blend egg, mustard, lemon juice & salt until mixed thorough. While blending, pour in the oil gradually until you have a thick mixture (oil will start to pool more and the mixture will blend less easily).

    I’ve tried it with avocado and extra virgin olive oil and hated the taste. When I made it with coconut oil it made more of a strange butter when refrigerated and the texture and flavour was just wrong.

    Edit: I just looked at the other recipe - it’s pretty much the same as the one I use. The flavour is heavily affected by the oil used but I also prefer the taste of unrefined sea salt. To me it tastes similar to Hellmanns or S&W whole egg mayonnaise which is less sweet and creamier than most of the mayonnaise you get here in Oz.
  18. Yes, indeed, we dont know anything except for miracle whip. Thanks for the recipe, ill give those proportions a shot.
  19. and he's only 45. here he is without makeup and lighting
  20. He also used to weigh almost 300 lbs, eats low carb/keto, drinks lots of coffee with no sugar, and sleeps 4-5 hours per night. Got cortisol?
  21. Sounds like a miserable life...
  22. Lol - yeah I sadly grew up on Miracle whip (it sounds like such a sinister product name to me now).

    I went back to woolies that day and they had sadly put the liquid coconut oil back up to $13 per bottle ($26/L). I’m glad I grabbed 4 bottles but wish I’d gotten more. Oh well
  23. The state of high performance. :crazy:
  24. I bought a small bottle of always liquid coconut oil to put in a smoothie/soylent I make for my husband before work. He isn't following a Peat inspired approach but I still couldn't bring myself to use canola oil or soybean oil like most of the recipes call for so I settled on the liquid coconut oil. I tried regular coconut oil first because that's what I had on hand but it didn't mix well. EVOO seemed like it would taste odd with milk, cocoa powder, sugar, maple syrup etc but the liquid coconut oil doesn't have a strong flavor, mixes well and boosts the calories for fueling his physically demanding work. It seems there are some uses for it especially if you need a replacement for liquid vegetable oils in recipes. I used it in a cornbread recipe recently and it turned out nice.
  25. I also don't trust most olive oil. But since LCO is liquid, how can I be sure they are not cutting it with cheap oil?
  26. You can’t really be sure with anything I guess. The LCO I get has slight flavour that is uniquely coconuty and they have a fatty acid breakdown on the label. It’s not cheap, but if it was I would probably doubt its composition. I expect CO to be cheaper since it doesn’t need to be processed as much.

    I guess one of the biggest differences can be seen in the smoke point of the oil. This is the temperature at which the oil starts smoking in the pan. Vegetable oils will start smoking much quicker than LCO. I usually cook with solid coconut oil and smoke it a bit first to take away the strong flavour. I’m often surprised by how hot the oil is (it behaves more like lard or tallow).
  27. Smoke point sounds like a good test - thanks @Glassy !
  28. The best way would be with an IR thermometer on the base of a pan, taking a reading when it starts to smoke. You could then look at the smoke point of a sunflower oil, the LCO and coconut oil and see if it’s more similar to the coconut oil.

    My guess is that some of the impurities and unstable fats in the coconut oil are burned early on when at high heat (I’ve noticed after the initial burn off it stops, then continues to heat). I’d also hazard a guess that even the smallest amount of vegetable oil added to the LCO will lower the smoking point (I reckon the unstable oils will rapidly burn/oxidise even in the presence of the coconut oil).

    If you don’t have a thermometer, you might want to heat a decent amount of the LCO up to smoke point, back off the temperature and then add a small amount of vegetable oil and see what happens. If it’s reasonably pure CO it should start smoking with the added oil at the same approximate temperature (you could check with regular CO if this happens or not).

    Just be careful - hot oil burns like hell if you spill it on you and smoking oil has a habit to actually catch fire (especially if left unattended).
  29. Thanks for the details @Glassy! You know, I just remembered a test Dr. Peat used with veg oils - iirc he put the oil in some kind of stoppered flask with tubing, then put the end of the tubing into water. Because the cheap oils decay rapidly I think they use up all the air in the tube and start drawing the water into the tube (please refer to his explanation, this is off the top of my head!) Anyway, perhaps it would be easy to compare the rate of decay of various oils. Perhaps it would be easy to see which oils were counterfeit.
  30. I heard he was shot three times, yet emerged unharmed. It's like he was bulletproof or something.:wink