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Coconut oil naturally contains three medium-chain fatty acids: lauric acid, caprylic acid and capric acid. Its high smoke point, subtle tropical taste and zero carbohydrates make it a perfect cooking oil for almost any dish. The fatty acids in coconut oil are metabolized quickly, providing a nice natural boost of energy (rather than being stored as fat). As wonderful as it is in the kitchen, coconut oil can also be used as a moisturizer in the form of lotion or even shaving cream. Look for cold-pressed, non-hydrogenated organic coconut oil so you know you’re getting an oil that is minimally processed and as close as can be to what nature intended.