Ingredients: coconut oil and lecithin granules, 2:1 ratio by volume.
Update - I have switched from using 60°C to 40°C. Seems to work just as well and less likely to burn.
Update 2: Now using a combination of coconut oil and MCT Oil to get a softer butter
Update 3: Have switched over to MCT oil only. If you are using coconut oil, the virgin variety is okay, but the refined coconut oil which removes the coconut flavor is not so good for the cardiovascular system.
Coconut oil and lecithin are both good for people with Parkinson's. A discussion of the benefits of coconut oil can be found here: healthunlocked.com/parkinso...
A discussion of the benefits of lecithin can be found here: geneticgenie.org/blog/2013/...
Here is my source for coconut oil. A good education on the details of how it is refined: azurestandard.com/shop/prod...
During winter months coconut oil kept at room temperature tends to get quite hard – not easy to butter on toast, for example.
Lecithin can be had in both granular and liquid formulations. I have experienced a liquid formulation going rancid so I stick with the granular version. The question then arises what do you do with granular lecithin?
According to Bear philosophy it is a sin to put into capsules anything that can be tasty. People think bears spend the winters snoozing away in our caves. However, your modern Bear, who has cleverly assumed human guise, whiles away his time in the kitchen inventing new recipes.
Now back to the subject at paw, or hand as the case may be. The combination of lecithin and coconut oil turns out to be quite delicious – as good as butter. In addition, even when refrigerated, it remains soft enough to be used as butter. So how to prepare it?
Lecithin is quite temperature sensitive and will easily decompose at common cooking temperatures. It should be kept below 60°C, 140°F, at all times. So, the key to preparation is a digital thermometer that reads down to room temperatures. Here is one at Amazon: amazon.com/gp/product/B01IM...
The first step in preparing this recipe is to melt the coconut oil. Getting it out of its container can be a challenge. I find a blow dryer and ordinary table knife works efficiently. Heat the knife and use the hot knife to cut out chunks of coconut oil. Melt the coconut oil in a small pot on a low setting of the stove. Now turn off the stove and measure the oil temperature with your handy thermometer – chances are it will be above 40°C. If so let it cool down. If not, return it to low heat until the temperature is in the 40° range. Turn off the heat. Sprinkle the lecithin granules uniformly across the surface of the liquid oil, cover it and set it aside. Check periodically and re-warm it to the 40° range until the lecithin is dissolved. Again turn off the stove once you have reached the appropriate temperature. It is too easy to overheat if left on the stove unmonitored. It is a slow process and can take an hour or two for the lecithin to fully dissolve. Once the lecithin is dissolved, pour into a widemouth glass jar. Refrigerate to speed solidification.