Whether you're trying to lose weight or not, using coconut oil as your primary cooking oil is important because it is the only one that is stable enough to resist heat-induced damage.
Extra-virgin olive oil, while great as a salad dressing or for other non-heated uses, should not be used for cooking. Due to its chemical structure (it's one double carbon bond per fatty acid), heat makes it susceptible to oxidative damage.The above extract is taken from:
And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of their multiple double bonds.
Coconut oil is far superior to any other cooking oil and is loaded with health benefits, not to mention flavor. Make sure you choose an organic coconut oil that is unrefined, unbleached, made without heat processing or chemicals, and does not contain genetically engineered ingredients.
http://healthticket.blogspot.com/2011/12/virgin-coconut-oil-helps-you-maintain.html
