Coconut oil is healthy but olive oil is unhealthy?
If you had bothered to check your own “research” you may have noticed that coconut oil’s smoke point is no less than 50 degrees lower than nearly all varieties of olive oil. Coconut oil has a similar smoke point to olive oil only when it is refined (creating more trans fatty acids). Note that the majority of coconut oils used for cooking are unrefined.
Olive oil, at least quality virgin and extra-virgin, will keep at least 9 months after opening (and often a year or more). I have never had a problem with rancidity in olive oil. 99.99% of people who use olive oil will also not have a problem because they will typically use the oil they buy within 9 months. Cooking, by the way, does not cause rancidity. Cooking with oil makes no difference unless you want to re-use the oil, at which point it will drop the smoke point. While no oils can really be considered truly “healthy” olive oil is one of the few that would qualify. Also, you may note that rancid oil is not a health hazard.
All oils, including coconut, will go rancid at some point depending on the conditions. As I pointed out above, its smoke point is lower than most other cooking oils. I have no idea what you mean when you suggest that coconut oil is “super healthy,” though it’s clearly not the same thing that the FDA, WHO, and American Heart Association think about the subject.
I guess the only thing correct about your post was that coconut oil is good for skin and hair.
Coconut oil is one of the richest food sources of medium chain fatty acids available, especially lauric acid, comprising almost 50% of the resource. All other vegetable oils are completely deficient in these MCFAs.