[liamona]

Originally Posted by sepiagal

The fat in coconut milk is not effected by pastuerization.

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.

Originally Posted by sepiagal

If heating coconut oil was a problem then the containers the oil comes in would say not to use it for cooking.

Extra-virgin coconut oil isn't heated during processing. However, the fat in canned coconut milk is.

Even so, canned coconut milk is probably okay to consume—it's not as great as what you can make from fresh coconuts, but they're not always available (and even when they are, they're often irradiated and fumigated).

Bruce Fife (the coconut "expert") recommends canned coconut milk in The Coconut Oil Miracle.

Surprisingly, he doesn't say anything about the fillers and preservatives that a lot of companies use. Not to mention heavy metal leaching from the cans.

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?

Historically, lard and other saturated fats were used extensively because they are solid at room temperature, and don't oxidize very easily.

Vegetable oils, because they're refined, tend to oxidize. They have a bad smell, but manufacturers now deoderize rancid oils so they don't smell. It's kind of creepy when you think about how many packaged foods contain crap like refined soybean oil.

If you can use coconut oil for cooking how can pastuerization make coconut milk fat unhealthy?

It's just not as good as what comes from fresh coconuts, but it won't kill you. Soon anyway.