Totally and totally unhealthy, not because it is saturated fat but because it has been changed from a natural food to an unnatural food that the body cannot recognise so it does not metabolise it. Instead, what doesn't go straight through you is left unattended by the liver, in the bloodstream, to build up plaque deposits, leading to coronary disease.
kiwibubbles,
Oct 22, 9:54pm
ummmm wow! lol
uli,
Oct 22, 10:05pm
It should be, as it is just hydrogenated coconut oil. Same as Kremelta in NZ.
vmax2,
Oct 22, 11:01pm
Would be better to use a good quality coconut oil - Appletons or Zennian.
elliehen,
Oct 22, 11:03pm
marcs is probably looking for a solid fat.
uli,
Oct 22, 11:35pm
Virgin organic coconut oil works just as well as kremelta or copha. As it is solid most of the time anyway. And in the middle of summer you simply keep the stuff in the fridge and it will be just as solid as the hydrogenated coconut oil. Has the added advantage that it is actually a healthy fat you are using instead of a very unhealthy one. Which in my eyes makes it much more desirable.
marcs,
Oct 23, 2:19am
The reason I asked is I make cakes for cafes that I live close to and they have asked for gluten free cakes decorated. I have been using nutlex but it has a very yuk after taste even after you add flavours to it. So was thinking of using copha as it has no taste. (don't get kremelta in Auz). The cake I make is gluten and dairy free so I am looking for a butter substitue that is gluten and dairy free. Any suggestions would be wonderful.
uli,
Oct 23, 3:04am
Do you get Earth Balance in Australia!
Here is the full ingredient list of the Soy-Free Buttery Spread: Expeller-pressed natural oil blend (palm fruit, canola, safflower and olive), water, contains less than 2% salt, sunflower lecithin, pea protein, natural flavor (derived from corn: no msg, no alcohol, no gluten), lactic acid (non-dairy source), naturally extracted annatto for color.
There's also a vegetable shortening called 'Crisco' widely used in American baking and available online in Australia.There's a bit of chit chat about the difference between Copha and Crisco for baking etc on these websites.
"As of 2010, Crisco consists of a blend of soybean oil, fully hydrogenated cottonseed oil, and partially hydrogenated soybean and cottonseed oils."
May as well stick to copha.
Are you looking for products to make icing with! If so have you thought of adapting marshmallow or gelatine mousse type mixtures to make a nice topping.
marcs,
Oct 23, 4:35am
I have to keep the cost of things in mind as well because if I make it too expensive, it will not sell. I only need a tbs or so so will give copha a go or if I find anything else on my shopping tirp I will use that. I did see sunflower nutlex as well which may no have the after taste like the olive oil one that I have currently. Will buy a container this week and try it out before trying copha. Not sure if you get nutlex over there but here is site if you don't http://www.nuttelex.com.au
uli,
Oct 23, 5:51am
Oh no marcs - I can't have nuttelex - it lowers the cholesterol. how very unhealthy LOL :)
vmax2,
Oct 23, 6:09am
Yep we need that cholesterol to make our brains work well don't we uli.
uli,
Oct 23, 9:09pm
When I was a kid I was once told that saying the truth is usually the best option, because no-one will believe it anyway.
elliehen,
Oct 24, 12:18am
The downside of that is the story of "The Boy Who Cried Wolf".
If no one can tell when you mean what you say, the one time you might really want people to believe you, they won't!
kay141,
Oct 24, 12:53am
I'd be careful with any substitute. Quite a few people have nut allergies which will include coconut and any product made from it e.g oil and copra.
It is not that I didn't believe you, I just thought it was funny.
uli,
Oct 25, 5:55am
I thought for a long time it is funny too - until I met several people with severe side effects from statins (which their doctor insists they need to keep their cholesterol level low). Then it wasn't so funny any more. Especially for them. They are now very fearful and don't know what to do. On one hand they want to stop the statins, because of the side effects, on the other hand they are afraid to die of some disease if they do. Not a good place to be in.
davidt4,
Oct 25, 9:09am
Here's a very interesting and readable report on a research project in the Netherlands which addresses inflammation, dietary fats and carbohydrates and their varying effects on blood cholesterol.
I told you in post 3 that it was totally gluten and dairy free. And do as hestia advises. Continue to use it. It won't be you or hestia who will have the plaque problem, it will be your consumers, so you both win.
hestia,
Oct 26, 4:00am
You're welcome.
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