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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.
†Ratings based on results of the 2014 ConsumerLab.com Vitamin and Supplement Users Survey. More information at www.consumerlab.com/survey2014.
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