|
|
|
|
|
|
|
|
|
|
|
FAQ |
|
|
|
|
|
What is Virgin Coconut Oil? “Oil obtained from the fresh, mature kernel of the coconut by mechanical
or natural means, with or without the use of heat, without undergoing
chemical refining, bleaching, or deodorizing, and which does not lead to the
alteration of the nature of the oil.
Virgin coconut oil is an oil which is suitable for consumption without
the need for further processing” -Section 3.1.4, Philippine National Standard PNS/BAFS 22:2004 Virgin Coconut Oil or VCO can only be achieved by using fresh
coconut meat or what is called non-copra (see below for a definition of
copra). Chemicals, high heating,
coconut waste/residue, foreign enzymes are not used in the Traditional
process. There are currently two main processes of manufacturing VCO: 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 first 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. Maria Makiling follows the
Traditional method for producing VCO. The coconut milk expressed from the freshly harvested coconuts
(wet-milling similar to cold-pressing in olive oil extraction). It is then fermented for 24-36 hours. During this time, the water separates from
the oil. The oil is then slightly heated for a short time to remove
moisture, and mechanically filtered. The result is a clear coconut oil that retains the distinct
scent and taste of coconuts. This is a Traditional method of coconut oil extraction. It is not mass produced, but carefully made
by hand just as it has been done in the Laboratory tests show that this is a very high quality coconut
oil, with the Lauric acid (C 12:0) content being 45
to 52%. Since we live in the community where the coconuts grow, we
personally guarantee that the best organic coconuts available are used in
producing this VCO, and that no chemicals whatsoever are used in the growing
or processing of the coconuts. |
|
|
|
|
|
How is Virgin Coconut Oil different from other coconut
oils? Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat)
of the coconut. It can be made by: smoke
drying, sun drying, or kiln drying, or derivatives or a combination of these
three. If standard copra is used as a starting material, the
unrefined coconut oil extracted from copra is not suitable for consumption
and must be refined. This is because
the way most copra is dried is very unsanitary and highly toxic. Most of the copra is dried under the sun in
the open air, where it is exposed to insects and molds giving rise to Aflatoxin. The standard end product made from copra is Refined, Bleached,
and Deodorized (RBD) coconut oil or your common cooking oil. Both high heat and chemicals (e.g. solvent
extractions) are used in this method.
When referring to RBD oils, there are two main processes: chemical
extraction using carcinogenic solvent extracts, or the older
physical/mechanical processing. RBD oil is also sometimes hydrogenated or partially
hydrogenated. Recent research shows
that the presence of trans fatty acids, a direct result of this process,
causes health problems. Science and
Jurisprudence in the United Sates have concluded that hydrogenated oils
increase serum cholesterol levels which contribute to heart disease. (Visit http://www.bantransfats.com) One of the main differences between VCO and refined coconut
oils is the scent and taste. All
Virgin Coconut Oils retain the fresh scent and taste of coconuts, whereas the
copra-based refined coconut oils have no taste at all due to the refining
process. Some unscrupulous suppliers package
other vegetable oils and/or RBD coconut oil and pass them to the consumer as
Virgin Coconut Oil. |
|
|
|
|
|
Is there such thing as "Extra Virgin Coconut Oil”, “Premium
Grade Virgin Coconut Oil”, and “Extra Fine Virgin Coconut Oil?" Currently there is only Virgin Coconut Oil. Period. These esoteric classifications are simply marketing ploys that
sow confusion with the buying public. There is yet no standard anywhere we know of whereby such
classifications of VCO can be based. There is no official classification or difference between
"Virgin" and "Extra Virgin" similar to that in the Olive
Oil industry. And there is no official form of grading being observed. Virgin Coconut Oil. That’s it. Only the We were an active contributor in the forming and establishing,
and currently a proud member of VCO |
|
|
|
|
|
Why do some say that coconut oil causes high cholesterol
levels? While this claim has been widely disproved in many scientific
studies and journals, unfortunately this perception is still around. The tropical oils were very popular in the Studies were done to show that coconut oil, and all saturated
fats, were bad for one's health because they raised serum cholesterol levels.
However, these studies were done on hydrogenated coconut oil, and all
hydrogenated oils produce higher serum cholesterol levels, whether they are
saturated or not. (Visit http://www.bantransfats.com) With polyunsaturated seed oils now largely replacing coconut
oil in the American diet, there is a huge deficiency of Lauric
acid in the American diet that was present prior to World War II. |
|
|
|
|
|
|
|
|
|
|
|
|
|
Date Revised: 2005-04-28 |
