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Scientists, Vegans Contribute To Coconut Oil’s Burnished Image As A Health Food

March 1, 2011: 10:32 AM EST
Coconut oil, once vilified as an artery-clogging fat to be avoided at all costs, has now become the “darling” of the natural foods community, according to a New York Times article. Whole Foods says annual sales growth for the oil has been at the double-digits level for five years. Among the reasons for the shiny new image: scientific evidence that virgin coconut oil, which isn’t partially hydrogenated, isn’t really bad for your health after all. And vegans have discovered that coconut oil, which is solid at room temperature, is a great substitute for butter in baking.
Melissa Clark, "Once a Villain, Coconut Oil Charms the Health Food World", The New York Times, March 01, 2011, © The New York Times Company
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