Since the '80s, coconut oil has been getting a bad rap in large part because it contains saturated fat.  As the story had been told, saturated fat meant it contributed to clogged arteries and increased cardiovascular risk.  But much of what we thought we knew then hasn't panned out, and coconut oil looks to be a prime example of how better studies over time offer greater clarity on what this well-liked oil actually does once inside the body, not to mention the remarkable flavor it adds to baking and quick stir-frys.