Unless you are planning to using it to make some type of cleaning product, it is time to get rid of the vegetable oil you have in your pantry. Vegetable oils (think: Crisco, canola oil, safflower oil, margarine, “I Can’t Believe It’s Not Butter!”, corn oil) are highly processed “foods” (if you can even can them that) that have been chemically produced in factories. The oils in these substances need to be chemically extracted from seeds, unlike the oil from coconuts that separates naturally or can be pressed. More often than not, the crops that these vegetable oils are extracted from are genetically modified and treated with pesticides. Science does not back up their ability to “lower cholesterol” like their confusing commercials advertise. Have you ever bought a jar of coconut oil and gotten confused that it is sometimes a solid and sometimes a liquid? Coconut oil becomes naturally solid at certain temperatures, due to saturated fats (fats our bodies need). Chemically produced vegetable oils of course do not harden at these temperatures, so in order to form margarine or shortening they undergo yet another process called hydrogenation which results in trans fats. Vegetable oils also contain high amounts of polyunsaturated fats and Omega-6 Fatty acids, two culprits that actually can lead to various diseases and cellular inflammation when there is an imbalance in our bodies. On the flip side, coconut oil is full of the saturated fats our cells need and it does not oxidize at high heat making it super for high heat cooking (frying, skillets, etc.). Be sure to purchase unrefined, organic coconut oil.