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For years coconut oil has been receiving a bad press. Mainly because of it's high level of saturated fat. We are being continually asked about the link between saturated fat and raised cholesterol. We give the same answer every time, because it is what we genuinely believe. Yes, coconut oil does contain high levels of saturated fat, there is no disputing that, coconut oil is 92% saturated. HOWEVER, and that's a big however, 50% of the fatty acids in coconut oil are lauric acid. Lauric acid is a medium-chain fatty acid, which has the additional beneficial function of being transformed into a substance called "monolaurin" in the human body. Monolaurin is an antibacterial, antiviral and antiprotozoal substance used by the human body to destroy lipid-coated viruses such as HIV, herpes and influenza. The medium-chain fatty acids found in coconut oil have been shown to have formidable healing power and because coconut oil is a saturated fat, it does not form dangerous trans fatty acids when used in cooking.
We could easily carry on extolling the virtues of VCO. Explaining that the medium-chain fatty acids are "good fats". Mentioning another source of lauric acid is mother's milk. Pointing out that The Campaign Against Trans Fats In Food calls coconut oil " the healthiest oil in existence". Revealing that Sri Lanka , where coconut oil is used for cooking and people typically eat 120 coconuts a year, HAS THE WORLD'S LOWEST RATE OF HEART DISEASE. Would you believe us though? After all, we are offering to sell you coconut oil.
That is exactly why we have made a list of research links, which we sincerely hope you will spend some time studying. These links are not going to tell you that Cocovida Virgin Coconut Oil is the world's best. They are not even going to tell you that philippine VCO is the world's best. What we hope you will learn is that you should at least consider giving VCO a try. We believe that over the next few years, the campaign that has cost many coconut farmers their livelihoods, will be shown to be totally without foundation. It was based on research that was at best misleading and at worst totally flawed.
THE HEALTH MYTHS
www.howlingatthemoon.com/docs/YHARxtr.htm
THE CENTER FOR RESEARCH ON LAURIC OILS
www.lauric.org/index.html
DR. RAYMOND PEAT
www.efn.org/~raypeat/efatox.rtf
THE COCONUT RESEARCH CENTER
www.coconutresearchcenter.org
THE CAMPAIGN AGAINST TRANS FATS IN FOOD
www.tfx.org.uk/page22.html
THE INTERNATIONAL NETWORK OF CHOLESTEROL SKEPTICS
www.thincs.org/
THE CHOLESTEROL MYTHS BY UFFE RAVNSKOV MD. PHD
www.ravnskov.nu/cholesterol.htm
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VIRGIN COCONUT OIL
The definition of VCO differs considerably depending on who you talk to, which leaflet you read, or which website you visit. We fully accept the definition given in the final draft of The Philippine National Standard for Virgin Coconut Oil. The Bureau of Agriculture and Fisheries Product Standards has quite rightly adopted a standard which provides common understanding on the definition of virgin coconut oil. Including composition and quality factors, labeling, and methods of analysis and sampling. This National Standard was long overdue and is much welcomed by VCO producers. We applaud both the BAFPS and the Philippine Coconut Authority for their efforts. "Virgin coconut oil is 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. Virgin coconut oil (VCO) consists mainly of medium chain triglycerides, which are resistant to peroxidation. The saturated fatty acids in VCO are distinct from animal fats, the latter consisting mainly of long chain saturated fatty acids." There are certainly some producers who would totally disagree with the use of any heat whatsoever and others who would tell you that a minimal amount of heat is required to remove moisture. We are not opposed to either method, (as long as it is only a MINIMAL amount of heat). We use no heat whatsoever in the production of our oil. After studying several different production methods, the "no-heat" argument was the one which we felt was closest to our understanding of "virgin" oil. Any producer who uses this method will tell you it can take up to 4 weeks for the moisture to fully separate from the oil, so it helps if you have a few good books to read whilst waiting.
VCO is colourless when liquid with a distinct taste and aroma of coconuts. Oils produced from copra (dried coconut meat) are usually yellowish in colour and have no taste, due to the refining process. VCO solidifies at below 76 degrees F and should then be as white as fresh snow, something we don't see a lot of in the Philippines.
THE PRODUCTION PROCESS |
As mentioned in other parts of the site, we use the cold-process method of production. This page isn't for discussing the merits of our process, or the reasons why we don not use any heat. This page is to show you, with the aid of photographs taken by our CEO, how we manufacture our oil. We apologise for the quality of photos, Mel swears it is the camera's fault.
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