It was fascinating to watch the evolution of coconut oil as it grew to a health fad that was totally unsubstantiated. There was a group of health "experts" who felt even though it contains 90% saturated fat and raises LDL ("bad") cholesterol, it also raises HDL ("good") cholesterol and thus the net effect was neutral.  Dr Dean Ornish,  grandfather of healthy diets and a lifestyle program to mitigate coronary artery disease, had spirited debates where he would debunk these unfounded conclusions. But the damage was done. Millions adopted coconut oil as a safe alternative to other saturated fats, but it turned out to be a wolf in sheep's clothing. Coconut oil may be viewed as one of the most deleterious cooking oils that increases risk for cardiovascular disease. Ornish has won.

The American Heart Association had to weigh in to mitigate the damage with a warning. Turns out, it's all about LDL.  A study by the American College of Cardiology found high levels of HDL are not protective, and HDL has faded from the limelight as time has progressed while we work out its metabolic intricacies. Hopefully, the  fame that coconut oil once enjoyed is in its twilight years.

From Harvard's School of Public Health, "When compared with a butter or unsaturated fat (olive or safflower oil) diet, coconut oil raised total cholesterol, HDL, and harmful LDL levels more than unsaturated oils, but not more than butter. Coconut oil was also found to raise total and LDL cholesterol to a greater or similar degree as other saturated fats like beef fat and palm oil."

So which oils are healthiest? "Here’s an alphabetical list of common cooking oils that contain more of the “better-for-you” fats (poly and mono unsaturates) and less saturated fat.

• Canolas
• Corn
• Olive
• Peanut
• Safflower
• Soybean
• Sunflower"

Since many of these are exposed to high glyphosate (round-up) exposure, I'd advise organic.

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