Ask the RD

Food for Thought: I was recently shopping at a natural food store and noticed jars of coconut oil sharing a shelf with the extra-virgin olive oil. I thought coconut oil contained high amounts of saturated fat and was considered an artery clogger. Has this oil reinvented itself?

Answer: Good observation! Opinion on coconut oil has shifted, and the once reviled fat is now emerging as a healthful oil. But before you go tearing into packages of processed chips and cookies, be clear that virgin coconut oil—not the partially hydrogenated variety found in processed foods—is the one sharing the shelf with olive oil.

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