There are several methods of extraction to create coconut oil. The most common methods are from copra (the dried coconut meat). Coconut meat is either dried under the sun, or over a furness for several days, in order to remove the water content from the meat. The meat is then pressed to extract the oil, often in the presence of high heat. This method takes up to 4 days. Because of the quality of the oil, it is necessary to further process it to make it fit for human consumption – resulting in the oil being, refined, bleached and deodorised. This oil will have no taste or smell of coconut. Another common method is where the entire coconut is processed via fermentation. The coconut milk is left to sit for a day or so, allowing the oil to naturally separate from the liquid. This process unfortunately results in high water content which can rapidly deteriorate the oil, giving it a very short shelf life.
What’s the difference between Virgin Coconut Oil and Coconut Oil?
Virgin Coconut Oil is made from fresh coconut without high heat or chemicals. The resulting product retains more of its natural phytonutrients, which gives coconut its distinctive aroma and flavour. With refined, bleached and deodorised (RBD) coconut oil, most of the phytonutrients have been removed, so it is often tasteless and odourless. However, Virgin Coconut Oil retains nutrients and is also very versatile. The oil can be used to replace all other cooking oils as well as being used for cosmetic purposes and hair care.
How is Coconut Oil created?
How is Lav Kokonas Virgin Coconut Oil created?
The process is unique to the mill our oil comes from. Ni-Vanuatu farmers harvest the optimally mature nuts, open the nuts, extract the meat, send it to the mill where the meat is dessicated.. The meat passes slowly through a warm air vessel to remove moisture, then proceeds to a press to extract the oil. This process takes less than 24 hours, resulting in a full flavoured Virgin Coconut Oil. The oil is then settled for several months to produce a quality coconut tasting oil.
Aren’t saturated fats bad for us?
Not necessarily so. Fats and oils are composed of a mixture of “saturated”, “monounsaturated”, and “polyunsaturated” fatty acids. For example, soybean oil, contains all three. Soybean oil is called a “polyunsaturated oil” as it is mainly composed of polyunsaturated fatty acids. Olive oil contains polyunsaturated and saturated fatty acids. It is called a “monounsaturated oil” because it is composed mostly of monounsaturated fatty acids. The more polyunsaturated fatty acids an oil contains, the more likely it will create toxic substances when heated. The best cooking oil is one that has the least amount of polyunsaturated fatty acids and the highest amount of saturated fatty acids – that is coconut oil with 92% saturated fats and 1.5% polyunsaturated.
What is so special about Medium Chain Triglycerides?
Medium chain triglycerides (MCT) found in coconut oil can raise the metabolism, boost the immune system and are easily digested. Almost half of the fat in coconut oil is lauric acid, which the body converts into monolaurin which is anti-viral, anti-protozoa, and anti-bacterial. Coconut oil is rich in medium chain triglycerides, which are quickly burned by your liver for energy, boosting your metabolism and helping the body use fat for energy instead of storing it.
In the 1970s it was discovered that while the liver burns some medium chain triglycerides immediately to produce energy, others are converted into ketones. Ketones are a super potent form of energy that are used specifically by the brain, but can be used by all the tissues in the body except the liver. Ketones not only provide a high quality source of energy for the brain but trigger the activation of special proteins that function in brain cell maintenance, repair, and growth, providing a therapeutic effect on the brain.
Coconut Oil was once mistakenly considered to be unhealthy by westerners, because of its high saturated fat content. It is now known that the fat in coconut oil is unique and different from most other fats and possesses many positive properties. Coconut Oil and in particular Virgin Coconut Oil, are now gaining long overdue recognition as a nutritious health food.
Virgin Coconut Oil is a versatile vegetable oil. As a saturated fat, it is stable. It has no cholesterol. It is an excellent source of energy as it is rapidly metabolised by the body. It is uniquely rich in Lauric fatty acid. The closest thing in nature to mothers’ milk is coconut and we know how beneficial mothers’ milk is to the growth and development of human babies. Virgin Coconut Oil is a great cooking oil that enhances the flavour of many foods.
In the 1970s we saw a campaign by multinational vegetable oil companies in America against the use of coconut oil. These companies wanted to ensure their market share, encouraging the use of other vegetable oils. The problem was (and is) these oils can be hydrogenated – creating trans fatty acids which our bodies can’t process. Today many westerners are getting back to basics with their food consumption and are realising the many benefits of using Virgin Coconut Oil in their daily diets.
At last, coconut oil is taking its rightful place in our diets once again In the 1970s we saw a campaign by multinational vegetable oil companies in America against the use of coconut oil. These companies wanted to ensure their market share, encouraging the use of other vegetable oils. The problem was (and is) these vegetable oils can be hydrogenated – creating trans fatty acids which our bodies can’t process. Today many westerners are getting back to basics with their food consumption and are realising the many benefits of using Virgin Coconut Oil in their daily diets.
At last, coconut oil is taking its rightful place in our diets.