I’ve been using coconut oil for years now, and love it for medium temperature cooking. In spite of the bad press it’s received, it’s a healthy fat to use. Never stored as fat in the body, so not an “artery-clogging fat,” coconut oil is diverted to the liver where it’s converted to immediate energy. It helps normalize thyroid function. And it’s anti-microbial. There’s more. Check out this article by Dr. Mark Hyman, director of the Functional Medicine Institute at the Cleveland Clinic.
Just one observation. If coconut oil caused heart disease, why don’t the people who live around the equator develop heart disease at an even faster rate than we do? Coconut and palm oil are the only fats they’ve had to work with traditionally, and for generations. Makes no sense.