mydesa2 Health Info

A GLANCE OF VIRGIN COCONUT OIL

Modern research has shown that not all saturated fats are alike and coconut oil is unique in its structural make-up due to its medium chain fatty acids - the closest to those found in human breast milk that nature provides. They are the reason why coconut oil is used extensively in baby formula and also in sports drinks and energy bars, where it is usually described as MCT (medium chain tryglycerides). This disguises the fact that some form of coconut oil has been used. Medium chain fatty acids are more easily digested than fats found in other oils. This is because they are processed directly in the liver and immediately converted into energy. There is therefore less strain on the liver, pancreas and digestive system and, being easily digested, they also tend to improve the absorption of other nutrients.

Significantly, because virgin coconut oil is very stable, it is highly resistant to free radical generation when heated, even at high temperatures and is an especially safe oil to cook with. It does not contain trans fatty acids and does not break down, even at high temperatures, unlike many other oil.

Much research on the nutritional benefits of coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary G. Enig. Dr. Enig has classified coconuts as a "functional food", which provides health benefits above and beyond the basic nutrients.

Coconut oil is known as the "energy fat" and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy.

VIRGIN COCONUT OIL- PROCESSING

Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:

1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, minimal heat is used to quick dry the coconut meat, and the oil is then pressed out via mechanical means.

2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.

The method we use for producing Bio-Asli Virgin Coconut Oil is the traditional fermentation method. The coconut milk expressed from the freshly harvested coconuts is fermented for 24-36 hours. During this time, the water separates from the oil. The oil is then filtered. To remove the balance moisture we applied another mechanical process. (that remains as our secret). The result is a clear coconut oil that retains the distinct scent and taste of coconuts. Laboratory tests show that this is a very high quality coconut oil, with the lauric acid content being 50 to 57%. This oil is not mass produced, principally just as it has been done for hundreds of years except it was handle in most modern hygienic invironment, using up-dated machinery and appliances, supervised by qualified engineers and food technologist. In addition, all of our coconuts are hand-picked within 24 hours of harvest. Only those nuts that produce the highest quality coconut oil are chosen, while the rest of the crop is sold to copra dealers. Also, the coconuts used to make our virgin coconut oil are grown in very rural areas, generally far away from metropolitan areas.

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WHAT EXPERTS SAY

"Organic virgin coconut oil stands alone as being the healthiest oil that you can use. It possesses a plethora of health benefits, and the research to substantiate it. I strongly encourage you to make organic virgin coconut oil part of your daily nutritional plan."

Dr. Mary G. Enig, Ph.D

Fellow of the American College of Nutrition and President of the Maryland Nutritionists Association. a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, nutrition consultant to individuals, industry and state and federal governments, contributing editor to a number of scientific publications, Vice-President of the Weston A Price Foundation and Scientific Editor of Wise Traditions as well as the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, May 2000. the author of over 60 technical papers and presentations,

"Coconut oil has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries.

A review of the diet/heart health literature relevant to coconut oil clearly indicates that coconut oil is at worst neutral with respect to atherogenicity of fats and oils, and in fact is likely to be a beneficial oil for [heart health].

Additionally, coconut oil provides a source of antimicrobial lipids [to support an individual's] immune system, and is a non-promoting fat with respect to chemical carcinogenesis."

Prof. Jon J. Kabara Phd.

Professor Emeritus, Department of Chemistry and pharmacology, Michigan State university.

“Never before in the history of man it is so important to emphasis the value of lauric oil. The medium chain fats in coconut oil are similar to fats in mother’s milk and have similar nutriceutical effects”.

VIRGIN COCONUT OIL - medium chain fatty acids (MCFAs)

The unique health benefits of virgin coconut oil are directly related to its chemical structure, or more precisely, the length of its fatty acid chains. Virgin Coconut Oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.

Virgin Coconut Oil is nature’s richest source of these healthy MCFAs.

By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

There are several reasons to explain why long-chain fatty acids are not as healthy for you as the MCFAs in coconut oil:

1. LCFAs are difficult for the body to break down -- they must be packaged with lipoproteins or carrier proteins and require special enzymes for digestion.

2. LCFAs put more strain on the pancreas, the liver and the entire digestive system.

3. LCFAs are predominantly stored in the body as fat. (That's why most people buy into the myth that fats are automatically "fattening".)

4. LCFAs can be deposited within arteries in lipid forms such as cholesterol.

On the other hand, however, the MCFAs in coconut oil are healthier, because:

1. MCFAs are smaller. They permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body.

2. MCFAs are easily digested, thus putting less strain on your digestive system. This is especially important for those of you with digestive or metabolic concerns

3. MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.

4. MCFAs in coconut oil can actually help stimulate your body's metabolism, leading to weight loss.

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