Rafael Lao Wai
Member
- Joined
- Jun 16, 2017
- Messages
- 1,790
No, I still haven't had the chance to. I would like to try totally hydrogenated coconut oil, but in my country they only sell unrefined non-hydrogenated coconut oil, which I reacted pretty badly to( massive headache). Also, I'm a little concerned abou the MCTs causing intestinal irritation, so that's why I'm more open to trying refined hydrogenated cocoa butter if I could find it.Did you use those oils? Can you cook with it?
These oils are definitely mor resistant to oxidation and, therefore, are much safer for cooking. From wikipedia:
"Because partially hydrogenated vegetable oils are cheaper than animal fats, are available in a wide range of consistencies, and have other desirable characteristics (such as increased oxidative stability and longer shelf life), they are the predominant fats used as shortening in most commercial baked goods. "
If even partially hydrogenated fats are more resistant to oxidation, then fully hydrogenated ones, which are 100% saturated, are probably even more resistant.