Coconut oil vs Olive oil

I keep getting questions about coconut oil and its benefits. I am also frequently seeing people replace olive oil or canola oil with coconut oil. This is a fad you should be cautious about trying. Coconut oil is a saturated fat which increases our risk of heart disease when too much is consumed. Saturated fat is solid at room temperature and turns to a liquid when heated. Think about pouring a hot candle down a water hose...what is going to happen? It's going to clog, right? Well, that's pretty similar to what happens in our arteries when we consume too much saturated fat. Virgin coconut oil is high in lauric acid, a medium-chain fatty acid that raises both good and bad cholesterol levels. Using a little bit of coconut oil is great to get that sweet, nutty and tropical flavor throughout your dish. BUT, be careful with how frequently you are using it! And don't be fooled by your peers when you hear them say it's better for you.

As a registered dietitian I do not recommend my clients using coconut oil in the place of olive oils or canola oils. Olive oil is a great source of monounsaturated fatty acids (MUFAs), which help lower LDL cholesterol ("bad") and raise HDL blood cholesterol ("good").  Using an unsaturated fat that is high in your omega-3s can help lower your risk for heart disease. Keep in mind that to help lower your risk for heart disease, you must also live a healthy lifestyle. Consuming a variety of fruits and vegetables, high fiber carbohydrates, lean meats, low-fat dairy, and heart healthy oils, in addition to living an active lifestyle (starting with 150 minutes/week) will decrease your risk.

All about Oils from the Academy of Nutrition and Dietetics