— Vonda DenBoer

I would not recommend coconut oil or palm oil. They are solid at room temperature and they basically, when trans fat came out of the food, they're dumping palm and coconut, which is a saturated fat. Yes, there is some evidence that it's a shorter saturated fat and they're not as unhelpful for us as other saturated fats. I would use it like I would use any other fat vonda. I would, if I'm making my golden milk, I might put a little quarter teaspoon in there, but I'm not gonna think of it. Which I think a lot of people have go, ooh, coconut milk. I don't have to worry about fat, uh, fat being bad for me 'cause it's coconut and or it's palm kernel oil. That's not how it works. It's still fat. It's still fall solid room temperature. It still is not good for you in um, in, in too much. And that too much is, is is a little right. So when we're looking at fats and oils, we're talking about tablespoons two to three tablespoons a day. That's what I would have to say about that.