Is coconut oil healthier than other edible oils?

Most oil components are fatty acids and glycerides. There are two types of fatty acids: saturated fatty acids and unsaturated fatty acids. Saturated fatty acids can increase the amount of bad cholesterol in the body, and the calories are the highest. Long-term consumption can easily lead to excessive energy intake and obesity, but proper consumption can moisturize the skin. Unsaturated fatty acids can reduce bad cholesterol and increase good cholesterol. Some of them also have antioxidant effects, but unsaturated fatty acids are easily induced by high temperature oxidation during cooking. There is also a heterogeneous trans fatty acid, which is an isomer of fatty acid. The harm of trans fatty acids will not be described in detail. Usually hydrogenated vegetable oil contains a small amount of trans fatty acids. Coconut oil is one of the oils with the highest saturated fat in vegetable oil, with a content of more than 90%. It is very stable, not easy to deteriorate, and can do the hard work of frying. Natural high saturation and low cost are new stars to replace hydrogenated vegetable oil and coconut oil in vivo. After eating coconut oil, good cholesterol increased, and bad cholesterol did not decrease or even increase, but it was better than eating trans fatty acids. In addition, some special substances contained in coconut oil can play a special role, so I won't elaborate here. Except palm oil and other vegetable oils with similar saturation, other vegetable oils are mostly liquid, indicating that there are more unsaturated fatty acids, which is undoubtedly unsaturated fat for urbanites. Sour and healthy, such as olive oil, lard and butter, are alienated by more and more people because of high saturation, bad cholesterol and obesity, but there is a very important taste problem. The characteristics of high-energy food evolved by human beings for a long time have doomed that full oil will always become an evergreen tree in the edible oil industry, but coconut oil does not count. Perhaps it is because of the limited coconut production and industry capacity in South China. There is also a person who doesn't like cold pressed coconut oil. I don't like to stir-fry vegetables slowly and add some unexpected coconut flavor. It is estimated that the only ones that can use coconut oil should be coconut curry and family dishes.