When I was growing up, the media reported that margarine was one of the most important additions to the culinary world. Now, most of us shudder at the thought of using margarine except perhaps when our butter is too cold to spread on some toast and even then we would not dare. Recently a Harvard study claimed that coconut oil is poison. Yes, coconut oil; the coconut oil whose health benefits we have been reading about and slathering over our bodies. Coconut oil has gained superfood status in the wellness world and many people having been dousing their morning coffees with it, keeping them in keto and burning fat while caffeinating. Coconut oil in its truest form is solid. It is higher in saturated fats than butter or lard. Coconut oil contains lauric acid, which in studies raises our LDL (bad cholesterol), but also raises our HDL (good cholesterol). The ratio of the two cholesterols is important and while coconut oil may tilt one person’s ratio more favorably than another, it’s hard to say if they move in step in favor of the good for everyone. Before coconut oil gets marginalized (or “margarinized”) and we toss all of it out into the trash, natural coconut oil, in its true state has some great therapeutic properties including acting as an anti-fungal (which is helpful for treating candida) and it is a good choice of oils for oil pulling. It also adds delicious flavor to some curries when used sparingly. The more popular MCT oil that squirts out of a bottle and straight into smoothies and caffeine drinks is a processed form of coconut oil and not something I’d like to wake up to every morning. Use coconut oil in its natural form, in moderation along with a diversified diet. Coconut water does have many health benefits and it is 94% water. It also contains potassium, magnesium, and sodium, which are micronutrients that are important for electrolyte and water balance in our systems.