coconut oil in place of vegetable oil/shortening in baking?

[Guest guest]

Can coconut oil/butter be used in place of vegetable oil in cake

recipes? And shortening too?

 

Mindy

[Guest guest]

Mindy,

 

I must have missed the posts about the benefits of coconut oil. It is

higher in saturated fat than canola oil and, I believe, olive oil. I did a

quick search and it seemed to me that everyone touting the benefits of

coconut oil had a vested interest in selling it.

 

From the cooks thesaurus (highly recommend!)

For baking

 

General notes: Reducing fat will give baked goods a denser texture; to

correct for this, try increasing the sugar in the recipe and/or beating the

egg whites and folding them into the batter. Also try using a softer flour,

like pastry or cake flour.

 

* applesauce (Applesauce can replace up to ¾ of the shortening

in many recipes. Add with the liquid ingredients and reduce sugar in

recipe if the applesauce is sweetened.) OR

* pureed prunes (Pureed prunes can replace up to ¾ of the

shortening in many recipes; it works especially well with chocolate. Add

with the liquid ingredients.) OR

* apple butter (Apple butter can replace up to ¾ of the

shortening in many recipes, also reduce sugar in recipe if the apple butter

is sweetened. Add with the liquid ingredients.) OR

* fruit-based fat substitutes (Especially good when baking with

chocolate; add with the liquid ingredients. For best results, substitute

only 3/4 of the fat with this.)OR

* ricotta cheese (This works well in many yeast breads that call

for solid fat. Substitute measure for measure. For best results,

substitute no more than 3/4 of the fat with this.) OR

* bananas (mashed) (Substitute measure for measure.) OR

* omit or reduce (In many recipes for quick breads, muffins, and

cookies, you can reduce the amount of fat in the recipe by about a third

without seriously compromising the quality.

* oil (Avoid substituting oils for solid fats when baking

cookies, cakes, and pastries; it will make the dish greasy and dense. If

you must do so, substitute 3 parts oil for every 4 parts solid fat and

consider increasing the amount of sugar and eggs in the recipe. Pie crusts

made with oil aren't as flaky as those made with solid fat.)

 

You can also fold stiffly beaten egg whites into the batter in place of

some of the oil.

 

Fats ranked in order of saturated fat content: coconut oil, butter, palm

oil, animal fat, cottonseed oil, vegetable shortening, margarine, soybean

oil, olive oil, peanut oil, corn oil, sunflower oil, safflower oil, canola

oil. Fats with cholesterol: butter, animal fat.

 

At 10:02 AM 01/21/2002 -0600, you wrote:

Can coconut oil/butter be used in place of vegetable oil in cake

recipes? And shortening too?

 

Mindy

 

 

 

[Guest guest]

> > Can coconut oil/butter be used in place of vegetable oil in cake

> > recipes? And shortening too?

 

 

Butter can definitely replace veg. oil in cake recipes. It was only when I

moved to the States that I had to get used to recipes asking for oil (oil in

a batter???? :-) ). I had never used oil for baking before, only butter...

 

:-) Gabriela

 

 

 

[Guest guest]

---

MIndy,

I've used both olive oil and organic butter in place of vegetable

oils and shortening. Organic butter makes a good substitute for

shortening and is about the same consistency.

Many good cookbooks have a conversion chart included. I have the

olive oil conversion chart if you're interested you can email me.

Mindy Behymer <mindy@l...> wrote:

> Can coconut oil/butter be used in place of vegetable oil in cake

> recipes? And shortening too?

>

> Mindy

[Guest guest]

-

" Mindy Behymer " <mindy

" getting well "

Tuesday, January 22, 2002 2:32 AM

coconut oil in place of vegetable oil/shortening in

baking?

 

 

> Can coconut oil/butter be used in place of vegetable oil in cake

> recipes? And shortening too?

 

Hi Mindy,

 

From my initial experiences I would say yes.

========================

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

[Guest guest]

-

" Lori " <llclj

 

Tuesday, January 22, 2002 2:59 AM

Re: coconut oil in place of vegetable oil/shortening in

baking?

 

 

Mindy,

 

I must have missed the posts about the benefits of coconut oil. It is

higher in saturated fat than canola oil and, I believe, olive oil. I did a

quick search and it seemed to me that everyone touting the benefits of

coconut oil had a vested interest in selling it.

 

Hi Lori,

 

Several points:

 

1) Coconut oil is about 65 % medium chain sat fat, which do not need LDL to

circulate in the blood and are burnt by your

body like carbs, except they don't spike insulin or glucose.

 

2) Plaque formation requires oxidized LDL. Oxidized LDL needs oxidized (free

radical attacked) double bond fatty acids

in the cargo hold.

 

3) Free radicals attack the double bond. The more double bonds a fatty acid has

the more it is open to free radical

attack. Same effect makes these oil go rancid.

 

4) Monounsaturated fat is 50 x more oxidizable than sat and poly if 90 x more

than sat fat due to their double bonds.

 

5) We do need 2 - 3 g Omega 6 and 2 - 3 g Omega 3 but no more.

 

6) Most diets are polyunsaturated rich and this is now seen as driving CVD.

 

7) Oil seed barons are behind the sat fat is bad fat as they needed to kill the

topical oil industry to sell their

highly unnatural products.

[Guest guest]

Greg

What do you make of the claim, I've heard in a few places, that flax-oil,

and other hi om3 sources, can, over a long period, actually have some

measure of a gradual " clearing " effect on already occluded coronary

arteries?

Perhaps, if true, this would provide some realistic justification for a

fixed period during which more of these hi om3 foods and oils, would be

consumed for their therapeutic action; after which, a low PUFA intake would

be followed.

John P.

 

-

" Greg Watson " <gowatson

 

Monday, January 21, 2002 7:41 PM

Re: coconut oil in place of vegetable oil/shortening

in baking?

 

 

> -

> " Lori " <llclj

>

> Tuesday, January 22, 2002 2:59 AM

> Re: coconut oil in place of vegetable

oil/shortening in baking?

>

>

> Mindy,

>

> I must have missed the posts about the benefits of coconut oil. It is

> higher in saturated fat than canola oil and, I believe, olive oil. I did

a

> quick search and it seemed to me that everyone touting the benefits of

> coconut oil had a vested interest in selling it.

>

> Hi Lori,

>

> Several points:

>

> 1) Coconut oil is about 65 % medium chain sat fat, which do not need LDL

to circulate in the blood and are burnt by your

> body like carbs, except they don't spike insulin or glucose.

>

> 2) Plaque formation requires oxidized LDL. Oxidized LDL needs oxidized

(free radical attacked) double bond fatty acids

> in the cargo hold.

>

> 3) Free radicals attack the double bond. The more double bonds a fatty

acid has the more it is open to free radical

> attack. Same effect makes these oil go rancid.

>

> 4) Monounsaturated fat is 50 x more oxidizable than sat and poly if 90 x

more than sat fat due to their double bonds.

>

> 5) We do need 2 - 3 g Omega 6 and 2 - 3 g Omega 3 but no more.

>

> 6) Most diets are polyunsaturated rich and this is now seen as driving

CVD.

>

> 7) Oil seed barons are behind the sat fat is bad fat as they needed to

kill the topical oil industry to sell their

> highly unnatural products.

>

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Tuesday, January 22, 2002 3:15 PM

Re: coconut oil in place of vegetable oil/shortening in

baking?

 

 

> Greg

> What do you make of the claim, I've heard in a few places, that flax-oil,

> and other hi om3 sources, can, over a long period, actually have some

> measure of a gradual " clearing " effect on already occluded coronary

> arteries?

> Perhaps, if true, this would provide some realistic justification for a

> fixed period during which more of these hi om3 foods and oils, would be

> consumed for their therapeutic action; after which, a low PUFA intake would

> be followed.

 

Hi John,

 

I would assume that flax oil was added to the diet and that Omega 6 rich oils

were not eliminated. Here is a very

interesting paper showing how in only 4 weeks significant Omega 3 / 6 cell

membrane ratio shifts were made to occur.

This has to be the basis for any program to clear away unneeded plaque.

 

Biochemical effects of a diet containing foods enriched with n-3 fatty acids1

http://www.ajcn.org/cgi/content/full/72/1/42

 

The results to look for are lower Omega 6 AA (20:4w6) and increased EPA (22:5w3)

and DHA (22:6w3). Phospholipids are

the cell membranes and this is where the eicosanoid productions get it's

precursors.

 

There several pathways to lowered CVD risk:

 

1) Lower homocysteine by upping folate to 500 mcg, B12 to 500 mcg and B6 to 15

mg.

 

2) Improve cell membrane Omega 3 / 6 ratio as above.

 

3) Lower Omega 6 intake to under 7 g.

 

4) Lower intake of high and mid GI carbs to lower triglycerides.

 

5) Take 1 g Vit C and 500 IU's Vit E to reduce free radical attack on fatty

acids.

 

6) Lower total cals to under 2,000 to further reduce free radical generation.

 

7) Swap some carbs for VCNO to lower glucose and insulin post meal peaks.

 

8) Try to keep total fat to around 20 % of diet (Use DWIDP (download link below)

to help you do this).

 

8) Do about 30 minutes of exercise 3 times a week. Your choice, just do it.

 

========================

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

[Guest guest]

Greg

Many thanks, for your very helpful and thorough response, detailing a rough

plan for CVD risk reduction.

Your effort is greatly appreciated, regardless of whatever outcome results

from whatever degree of conscientientiousness I can bring to its

application.

best wishes and,

respectfully

John P.

-

" Greg Watson " <gowatson

 

Monday, January 21, 2002 9:11 PM

Re: coconut oil in place of vegetable oil/shortening

in baking?

 

 

> -

> " John Polifronio " <counterpnt

>

> Tuesday, January 22, 2002 3:15 PM

> Re: coconut oil in place of vegetable

oil/shortening in baking?

>

>

> > Greg

> > What do you make of the claim, I've heard in a few places, that

flax-oil,

> > and other hi om3 sources, can, over a long period, actually have some

> > measure of a gradual " clearing " effect on already occluded coronary

> > arteries?

> > Perhaps, if true, this would provide some realistic justification for a

> > fixed period during which more of these hi om3 foods and oils, would be

> > consumed for their therapeutic action; after which, a low PUFA intake

would

> > be followed.

>

> Hi John,

>

> I would assume that flax oil was added to the diet and that Omega 6 rich

oils were not eliminated. Here is a very

> interesting paper showing how in only 4 weeks significant Omega 3 / 6 cell

membrane ratio shifts were made to occur.

> This has to be the basis for any program to clear away unneeded plaque.

>

> Biochemical effects of a diet containing foods enriched with n-3 fatty

acids1

> http://www.ajcn.org/cgi/content/full/72/1/42

>

> The results to look for are lower Omega 6 AA (20:4w6) and increased EPA

(22:5w3) and DHA (22:6w3). Phospholipids are

> the cell membranes and this is where the eicosanoid productions get it's

precursors.

>

> There several pathways to lowered CVD risk:

>

> 1) Lower homocysteine by upping folate to 500 mcg, B12 to 500 mcg and B6

to 15 mg.

>

> 2) Improve cell membrane Omega 3 / 6 ratio as above.

>

> 3) Lower Omega 6 intake to under 7 g.

>

> 4) Lower intake of high and mid GI carbs to lower triglycerides.

>

> 5) Take 1 g Vit C and 500 IU's Vit E to reduce free radical attack on

fatty acids.

>

> 6) Lower total cals to under 2,000 to further reduce free radical

generation.

>

> 7) Swap some carbs for VCNO to lower glucose and insulin post meal peaks.

>

> 8) Try to keep total fat to around 20 % of diet (Use DWIDP (download link

below) to help you do this).

>

> 8) Do about 30 minutes of exercise 3 times a week. Your choice, just do

it.

>

> ========================

> Good Health & Long Life,

> Greg Watson, http://optimalhealth.cia.com.au gowatson

> USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

> PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

> DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

> Patch file for above http://www.walford.com/download/dwidp67u.exe

> KIM (omega analysis)

http://ods.od.nih.gov/eicosanoids/KIM_Install.exe

>

>

>

>

> Getting well is done one step at a time, day by day, building health

> and well being.

>

> To learn more about the Gettingwell group,

> Subscription and list archives are at:

> Gettingwell

>

>

[Guest guest]

-

" John Polifronio " <counterpnt

 

Tuesday, January 22, 2002 4:44 PM

Re: coconut oil in place of vegetable oil/shortening in

baking?

 

 

> Greg

> Many thanks, for your very helpful and thorough response, detailing a rough

> plan for CVD risk reduction.

> Your effort is greatly appreciated, regardless of whatever outcome results

> from whatever degree of conscientientiousness I can bring to its

> application.

 

Hi John,

 

These are the most effective, lowest cost and easiest to achieve.

 

1) Lower homocysteine by upping folate to 500 mcg, B12 to 500 mcg and B6 to 15

mg.

 

2) Reduce LDL oxidation by taking 1 g Vit C and 500 IU's Vit E.

 

3) Eat 2 serves a week of salmon.

 

4) Lower Omega 6 intake to under 7 g.

 

Good luck,

Greg

[Guest guest]

Gettingwell, " Greg Watson " <gowatson@s...> wrote:

> 8) Try to keep total fat to around 20 % of diet (Use DWIDP

(download link below) to help you do this).

>

 

 

Greg,

 

Why limit fat to 20%? Seems kind of low. Then you'd have to increase

carbs, with all the harm they bring. Haven't you heard of Dr. Price's

findings that people with highest consumption of animal protein and

fats were the healthiest?

 

Roman

[Guest guest]

-

" r_rom " <r_rom

 

Tuesday, January 22, 2002 10:37 PM

Re: coconut oil in place of vegetable oil/shortening in

baking?

 

 

> Gettingwell, " Greg Watson " <gowatson@s...> wrote:

> > 8) Try to keep total fat to around 20 % of diet (Use DWIDP

> (download link below) to help you do this).

> >

>

>

> Greg,

>

> Why limit fat to 20%? Seems kind of low. Then you'd have to increase

> carbs, with all the harm they bring. Haven't you heard of Dr. Price's

> findings that people with highest consumption of animal protein and

> fats were the healthiest?

 

Hi Roman,

 

The carbs I eat are mostly low GI, nutritionally dense veggies. Lots of natural

anti-oxidants, etc. No glucose or

insulin spikes here.

 

My data:

 

Glucose = 81,

TC = 151

HDL = 75

LDL = 71

TG = 55,

BP = 110/55

Pulse = 55

Age = 55

Height 6'3 "

Weight = 180

Homocysteine = 6.2

HbA1c = 4.9

========================

Good Health & Long Life,

Greg Watson, http://optimalhealth.cia.com.au gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe