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Originally Posted by liamona  Do you have any documentation on that? I couldn't find any. I think that the fat, because it's saturated, is more stable than heat-processed vegetable oils, but I doubt that the fat in canned coconut milk is the same as what you'd get from fresh coconuts. |
If heating coconut oil was a problem then the containers the oil comes in would say not to use it for cooking.
What oils are not used for cooking? None that I know of. High temps mean you burn the oil (like olive oil) and it develops a bitter or burnt flavor. But other than burning oil how does cooking with oil or fat cause the fat to change?
If you can use coconut oil for cooking how can pastuerization make coconut milk fat unhealthy?