Virgin Coconut Oil
The answer is no.Dr. Beverly Teter of the University of Maryland, a lipid biochemist and researcher, said that scientists have wrongly blamed cholesterol for heart diseases (when they found high levels of cholesterol at a damaged blood vessel). “It’s the inflammation in the vessels that start the lesion,” she explained. “The body then sends the cholesterol like a scab to cover over it to protect the blood system and the vessel wall from further damage.” What she was saying is this- Inflammation is the real culprit behind heart disease, not cholesterol. Teter also points out that while for years coconut oil was criticized for raising cholesterol, scientists have now learned that pure non-hydrogenated coconut oil actually raises the HDL, or good cholesterol and lowers the LDL, or bad cholesterol, thus improving one’s cholesterol profile and reducing the risk for heart disease. Mary G. Enig, PhD, with the Weston Price Foundation has also had similar research results on the positive effect of natural non-hyrdogenated coconut oil on one’s cholesterol profile and heart. To read more, go to http://www.westonaprice.org/know-your-fats/latest-studies-on-coconut-oil We should be more concerned about avoiding or reducing foods that cause inflammation in the body, such as refined sugar, artificial food additives, trans fats in deep fried foods or fast foods, common cooking oils (with very high Omega 6 fatty acids and a super low or non-existing Omega 3 fats), etc. A highly imbalanced omega-6 to omega-3 ratio in our diets promotes inflammation. Unfortunately, most unaware people are consuming too much Omega 6 fats in their daily diet and relatively little Omega 3.
As a dietary supplement. A good quality VCO will have a mild and pleasant coconut taste and smell, thus you can easily swallow it as a dietary supplement, with/after meals with no unpleasant feeling/taste or 'bite'. For beginners, start with 1 tablespoon of VCO. If you are not comfortable with the coconut taste and aroma, you can consume (direct oral intake) our Culinary Virgin Coconut Oil, which is more neutral in taste. Our Culinary Virgin Coconut Oil is derived from passing the original Virgin Coconut Oil through inert clay to minimize the coconut taste and smell - it has all the nutritional goodness of our original VCO and is still an unrefined, cold-pressed oil. -Experiment with Virgin Coconut Oil by adding to salads and dishes where you want that mild coconut flavor. You can use our Culinary Virgin Coconut Oil for salads if you do not with to have that coconut taste/aroma. -Cook with VCO- it is one of the healthiest cooking oils in the world with a high smoking point (think trans fat-free dishes!). Note the mild coconut taste for the original VCO,and choose recipes wisely to complement the taste of coconut. For those who do not wish their cooked dishes to carry a coconut taste/aroma, choose our neutral-taste Culinary Virgin Coconut Oil for your daily cooking. -Cook healthy ‘nasi lemak’ style rice by adding 1 tbsp of original VCO to rice. Cook as usual in rice cooker.
Virgin Coconut Oil is the next best thing after human breast milk, due to its high content of lauric acid which is the primary anti-viral and anti-bacterial agent in breast milk. As VCO is stable at high temperatures (VCO is slow to oxidize and resistant to rancidity), it’s suitable for all types of cooking for your babies or toddlers – use it in place of less-healthy polyunsaturated cooking oils. For babies and toddlers — 1 to 1 1/2 tablespoons of VCO a day.
Coconut Oil is a food and a staple for many people in Asia, hence it is considered safe for anybody. In fact,research has shown that consuming virgin coconut oil and other coconut products help boost the levels of lauric and capric acids in the breast milk of lactating mothers, thus enhancing its immune boosting properties and promoting both brain and bone development in the baby. Having said that, if your body is used to a low-fat diet (like many in Western countries), it is unwise to begin experimenting with coconut oil while pregnant as your body will need some adjustment to the fat content.
If your body is used to a low-fat diet regimen, you may experience digestive issues or even diarrhea after consuming VCO. Diarrhea or even sinus problems may also occur due to the antiviral, antibacterial and antioxidant properties of coconut oil killing off some of the bacteria and viruses in the body. This seemingly negative side effect can be reduced or avoided all together if you start with a small daily dose of VCO (1 tablespoon or less) with meals and gradually increase to the recommended serving after the first week to allow the body to adjust.
No there is no need to. We recommend keeping VCO at room temperature- above 24 degrees celcius. Pure VCO solidifies at temperatures below 24 degrees celcius – becoming milky white instead of clear and transparent. You will not be able to pour out the oil should it solidify. To melt the oil (in case it solidifies in colder temperatures), just put the VCO bottle in a bowl/container of warm water. The oil will become clear and transparent again after a while.
Virgin Coconut Oil vs Extra Virgin Olive Oil - VCO is largely made up of saturated fats while EVOO is largely made up of monounsaturated fats. On the scale of stability to heat-induced damage, the saturated fats (VCO) are more stable (more heat-resistant) as compared to mono-unsaturated fats (EVOO). EVOO is more suitable for cold foods (in salad dressing or drizzle over foods) and for light cooking. (Cooking may also destroy some of the heat-sensitive antioxidants and Vitamin E in EVOO). If you are making an effort to control your weight, use EVOO sparingly, as its monounsaturated fatty acids are quite long in structure, which makes them more prone to being stored as fat than short or medium chain fatty acids (as those in VCO). Medium chain fatty acids (MCFAs) are metabolized diferently from long-chain fatty acids- MCFAs are converted into energy quickly in the body, reducing fat deposition and facilitating weight control. Virgin Coconut Oil vs Rice Bran Oil - Rice Bran Oil has a high smoking point like VCO. The only disadvantage of Rice Bran Oil, in our opinion, is its high content of Omega 6 polyunsaturated fatty acids (as compared to Omega 3 fatty acids). Most of us in developed countries, with our Western diets, are already consuming too much Omega 6, as compared to our Omega 3 intake. The ideal ratio of Omega 6 to Omega 3 intake is 1:1. Our modern-day ratio can soar up to 15:1 (Omega 6: Omega 3). This imbalanced ratio of Omega 6 to Omega 3 easily leads to more inflammation-related health problems such as higher rates of diabetes, cancer, heart disease, stroke, arthritis and skin disorders. So unless you are supplementing with reasonable amounts of Omega 3 in your diet, it will be better to stay away from oils heavy in Omega 6 polyunsaturated fats. Most vegetable oils are Omega 6-heavy. So when evaluate cooking oils, remember: Too many omega-6s = Bad.
Oil Pulling originated thousands of years ago in India, for the purpose of detoxification of the whole body. Just use a tablespoon of organic raw virgin coconut oil and swish it around in your mouth for 10-15 minutes before spitting the oil out in a trash can. As you are swishing the oil in your mouth, the enzymes in the oil fat will literally “pull” bacteria and toxins from your body. Be careful to not swallow the oil in your mouth as you would be ingesting bacteria and toxins as well. Best to do oil pulling after brushing your teeth, before meals on an empty stomach, once a day. Oil pulling may help with various ailments such as migraine headaches, sinus, tooth decay, teeth whitening, body/joint pains, acne, diabetes, etc. Do not be alarmed by the temporary worsening of symptoms as this usually occurs as part of the detoxification process. Continue with oil pulling until you sense improvement in your condition – may take weeks. For more information, go to <a href="http://www.oilpulling.org">http://www.oilpulling.org.</a>
Our Culinary virgin coconut oil has a very mild or almost neutral taste and aroma, as compared to regular Virgin Coconut Oil which has a distinct coconut taste and aroma (before/after cooking). If you do not want your cooked dishes to carry a distinct coconut taste and aroma, then our Culinary VCO is the oil for you.
The moisture level of our VCO is very low which results in it having a longer shelf life of more than 3 years while preserving the same delicate aroma and smooth taste.