Who said fried food is bad for you? Yes, everyone, and they are right when speaking about the conventional way of frying foods which uses vegetable or peanut oils. When frying with unrefined coconut oil, you are removing all that is bad for you and replacing it with healthy fatty acids which is derived from medium triglycerides. Like other oils, coconut oil is 100% fat. What sets coconut oil apart from other oils is that 65% of it are fats present in the form of medium-chain fatty acids, as opposed to long-chain fatty acids. This is important because, medium-chain fatty acids are not required to break down into single fatty acids for the body to absorb them. The American Journal of Nutrition published an article in March of 2008, indicating that a daily dose of coconut oil improves overall weight and body fat compared to olive oil.
When frying, oil temperature range between 325 and 375 °Ft to prevent burning and preserve nutrients. Unrefined coconut oil reaches 320°F before smoking, therefore you should be careful when turning up the heat. My electric stove has a knob from 1 – 9, and 6 works great for me. If you prefer to cook with hotter temperatures, then you would need to use refined oils which I do not recommend for health reasons.