QUOTE(pizzaboy @ Jun 18 2009, 03:22 AM)
I wonder if the qualities of coconut oil and coconut milk change after heating. Clearly that's not going to be answered without any experimentation, so I'm going to go on a coconut oil diet for 3 months and perhaps post with the results.
Since you think milk is the same, then why don't you give it a shot? Then we'd get an answer. I'll go shop for coconut oil tomorrow. Try Take your cholesterol levels first and see
Yes, fat gets oxidised (and a few other processes I forgot) after heating. But saturated oil (e.g. coconut oil, palm oil) are more resistant to heating.
Google books preview:
Deep fat frying: fundamentals and applications. Preview it at around pg 38
http://books.google.com/books?id=rxgx93JLYOwCFood chemistry. Preview from pg 218 onwards
http://books.google.com/books?id=UKoUuHqBQ_0CCoconut milk nutritional data:
http://www.nutritiondata.com/facts/nut-and...products/3113/2kurbkob,
Dude, coconut milk is santan lah!
Just go to mamak or malay kedai runcit and ask them to grate a dry coconut's meat. Go home and press/squish the grated coconut meat. There you go: coconut milk a.k.a. santan. But it goes bad real fast. Must consume within half a day.
Or just go to supermarket and buy santan in a can.
Cholesterol check in a lab (pay). Or go to a medical school and have those medicine students take a reading (probably free if you've got kawan). Blood sample needed.
As for santan, I cannot be sure if it has the same effect as coconut oil. My lecturers were all too concerned about chasing the fad of researching 'minyak kelapa dara' and promptly forgot about santan.
No harm experimenting. (santan has got some protein in it too!)
But I wonder why nasi lemak can cause high cholesterol levels when consume for long term. I have no concrete proof for this, but anecdotal evidence from people I talk to.
This post has been edited by iamyuanwu: Jun 18 2009, 10:33 AM