Flavour power

Flavour power

She says coconut oil is pure poison, they love eating, drinking, massaging it.

For the love of coconut, science and fashion have a seriously on-off relationship when it comes to food. Praiseful research can make a fad out of some animal or weed. But dare it censure their favourite ration, labelling it unhealthy, science will find itself in blistering hot soup with the foodies. So it’s no surprise that when Harvard epidemiology professor Karin Michels declared coconut oil to be “pure poison” and “one of the worst foods you can eat,” she riled cocoholics the world over. Even several Keralites, preoccupied with another matter as they are right now, have waded in to defend the multi-talented nut.

From grannies and Priyanka Chopra to post-millennials too there are ladies who do 100% coconut oil bhakti for good skin and hair. Men have been also joining this faith gradually, finding that it can help them say no to both shaving cream and constipation. It is the Dr Oz approved kitchen essential for boosting metabolism. Then, whether it is the thorans, foogaths, fried fish, avials of south India or the serundeng of Indonesia or Jamaican cakes or Thai curries, aficionados swear by coconut flavoured goodness, wholesomeness and heritage. Others find the nutty oil the choicest hangover cure and mouthwash. A friend for all occasions, eat, drink, lubricate, rinse, repeat.

One witty line of argument goes: coconut oil is poison and power is poison, ergo coconut oil is power. Of course foodies do need to square up with the professor’s underlying contention that coconut oil is high in bad cholesterol, which is linked to heart disease. But this is as straightforward as blending a perfect pina colada. Just keep things in balance, don’t overdo any ingredient, crush cocophobia and chill.