- Is a rich plant source of medium chain fatty acids
- Has high lauric acid content which is 50%
- Has no trans fatty acids
- Is not vulnerable to oxidation and free-radical formation
- Does not go rancid and therefore has a long shelf life
- Is heat resistant (the healthiest oil for cooking)
- Has a mild delicate flavor
- Is solid at room temperature
- Is pure white at solid state
- Melts above 25°C
- Is crystal clear at liquid state
Virgin coconut oil is a natural oil derived from fresh coconut meat or its derivative (coconut milk and coconut milk residue) without using high heat, chemicals or additives, and which has not undergone any chemical processing after extraction.
It is produced either through quick drying of fresh coconut meat using minimal heat and pressing out the oil via mechanical press or through wet milling method which is done by extracting the coconut milk first and then separating the oil from water by means of heating (below 60°C), fermentation, refrigeration, enzymes and mechanical centrifuge.
Virgin coconut oil is nature’s richest plant source of Medium Chain Fatty Acids (MCFAs) with lauric acid comprising 50% of its fat content, the highest natural source second to mother’s milk. Lauric acid is found to strengthen the immune system and protect against viral, bacterial and fungal infections.
Unlike other fatty acids, MCFAs are digested easily and sent directly to the liver where they are mainly used as energy and thus seldom stored as body fat or deposited in arteries. They give virgin coconut oil the properties that make it unique and considered by many to be the healthiest oil on earth!
Although 92% of virgin coconut oil is saturated fat, it is a plant source and is predominantly made up of MCFAs. It has no harmful effects and actually promotes better health. The saturated fats make virgin coconut oil very stable under varying conditions. They can be exposed to heat, light and oxygen without forming trans fatty acids and undergoing any appreciable degree of oxidation or free-radical formation. Hence, virgin coconut oil does not go easily rancid or break down when heated making it very suitable for cooking. It is solid at room temperature and melts at 25°C.
- Has no cholesterol
- Provides an immediate source of energy
- Helps prevent heart disease, high blood pressure, atherosclerosis, and stroke
- Helps control diabetes and regulate blood sugar
- Helps prevent bacterial, viral, and fungal (including yeast) infections
- Boosts metabolism and promotes weight loss
- Promotes the development of strong bones and teeth
- Helps prevent periodontal disease and tooth decay
- Reduces the risk of cancer and other degenerative conditions
- Strengthens the immune system
- Helps speed up the healing of wounds
- Reduces epileptic seizures
- Protects against kidney disease and bladder infections
- Supports thyroid function
- Relieves symptoms associated with Crohn’s disease, ulcerative colitis and stomach ulcers
- Reduces chronic inflammation
- Prevents liver disease
- Is currently used for Aids and Cancer patients with much success
- Improves digestion and nutrient absorption
- Supplies important nutrients necessary for good health
- Supplies fewer calories than other fats
- Helps keep skin soft and smooth
- Wards off skin infections
- Relieves dryness and flaking
- Helps prevent premature aging and wrinkling of the skin
- Helps protect against skin cancer and other blemishes
- Functions as a protective antioxidant
- Controls dandruff
- Promotes shiny and healthy hair
The difference with copra derived oil
Industrially processed coconut oil is produced from copra, the dried kernel of the coconut. It is extracted by passing shredded and heated copra through huge powerful presses. This oil has to undergo chemical refining, bleaching and deodorization process (RBD) to remove undesirable flavors, colors and aromas associated with inadequate copra making, and to make it suitable for human consumption. It does not contain Vitamin E since this was removed when the oil was subjected to high temperature and various chemical processes.
However, it still contains the medium chain fatty acids which were not affected during the refining process. Some RBD oils are hydrogenated or partially hydrogenated which create harmful trans fatty acids. Hydrogenated oils have been shown to increase serum cholesterol levels that contribute to heart disease.
RBD oils are generally colorless, tasteless and odorless. They differ with virgin coconut oil in smell and taste. RBD oils are bland while virgin coconut oil has a delightfully mild coconut flavor and aroma.