Guest guest Posted December 13, 2008 Report Share Posted December 13, 2008 Note Ray Peat's comment indicates that omitting the step of washing the VCO with water to remove natural enzymes is the probable reason for excessive enzymatic degradation of the VCO. This might explain in part the short shelf life and the " catch in the throat " experienced with some VCO, while Quality First International's chilled water/centrifuge technique produces no " catch in the throat " and no measurable rancidity even over a period of years. Duncan I would suggest you try taking coconut oil along with foods, > > rather > > than plain, and start with small amount (maybe a teaspoon) with each > > meal > > > > > > > > Alobar, > > > > > > > > I started out using a teaspoon several months ago and continued gradually > > increasing but have never gotten to a tablespoon. I use the VCO in food, > > with my whey shakes, or in my teas. It makes no difference how much I use > > or in what it's used. There has to be something in my system that I am > > missing that does not allow me to digest/process the VCO or any fat such as > > butter. The use of digestive enzymes helps but is not the solution. > > > > It's a puzzle! > > > > > > > > Abundant Blessings > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.