coconut oil and virgin coconut oil

[Guest guest]

Hi! I'm Racquel. BSE student.These are some of my research.

Read the facts below to discover why the Coconut Oil is now referred

to as the " Healthiest Oil in the World " because of its unique health-

giving properties. Studies demonstrate that of all fats and oils,

coconut oil is not only nutritious, but has the most health benefits.

FACT No.1: Coconut oil is the best and richest natural source of the

immune-boosting lauric acid among all the vegetable oils.

Among the vegetable oils traded in the world, coconut oil is

the best and richest natural source of lauric acid which makes up

about 50 percent of its healthy fat content. All other vegetable oils

are completely deficient in this. Lauric Acid, an important component

of breast milkis also the primary saturated fatty acid found in

coconut oil.

Lauric Acid is the most important essential fatty acid in

building and maintaining the body's immune system and has a powerful

antimicrobial effect that can kill a wide variety of infectious

organisms. Among the saturated fatty acids, lauric acid has the

maximum anti-viral activity.

Lauric acid is a medium chain fatty acid (MCFA), which has

the additional beneficial function of being formed into monolaurin

in the body. Monolaurin is the anti-viral, antibacterial and anti-

protozoal monogllyceride used by humans or animals to destroy lipid

coated viruses, such as HIV, herpes, influenza and pathogenic

bacteria.

FACT No.2: Coconut oil is rich in plant-based, healthy type of good

saturated fats which is very different from the animal-based

saturated fats. Coconut oil has no cholesterol.

Coconut oil is rich in plant-based, healthy type of

saturated fats. It is 92 percent highly saturatedfat. Not all

saturated fats are created equal. Just like polyunsaturated fats

which are sub classified into omega 3, omega 6 and omega 9, saturated

fats are also sub-classified into short chain, medium chain and long

chain. The dramatic differnce is with the fatty acid composition and

is fully documented by years of scientific research. In contrast with

animal fats (long chain fatty acids-LCFA) which contain cholesterol,

coconut oil, which is from the plant-based source has no cholesterol.

The fatty acids of coconut oil (medium chain fatty acids-MCFA) are

easily assimilated - they are not stored in tha body like animal

fats.

There are good fats and bad fats. Our diet needs to include

the good tyoe of fats such as the saturated fats from coconut oil as

they play an important role in our body chemistry. Sixty percent

(60%) to eighty percent (80%) of our brain tissue and our nervous

system are made of very rich complex of fats. we can live without the

bad fats from red meat or animals, but good fats, such as the fats

from plant-based coconut oil and fats from fishes like salmon and

sardines are essentilaal for good health. We dont necessarily need a

low fat diet. we need a good fat diet.

Goods saturated fats, such as from the plant-based coconuts,

enhance the immune system. The fats around the heart muscle is

highly saturated. The heart draws on this reserve of fat ion times of

stress. Saturated fats also protect the liver from toxic effect of

alcohol and drugs. Fifty percent (50%) of cell membranes also

constitue saturated fatty acids. It gives our cells necessary

firmness and integrity. Saturated fats also play a vital role in the

health of bones. At least 50 percent of dietary fats need to be

saturated for calcium to be effectively incorporated in the skeletal

structure.

FACT No.3: Coconut oil is composed predominantly of the health-

boosting Medium Chain Fatty Acids (MCFA).

Coconut Oil is unique. It is unlike most other dietary

oils. The secret behind coconut oil is that it is composed

predominantly of medium chain fatty acids (MCFA's) or Medium chain

triglycerides (MCT). It is the MCFA's which give it its remarkable

nutritional and medicinal properties. Coconut oil has the most or

largest concentration of MCFA's (64%) compared with the other oils

and fats.

The majority of the fats in our diet, whether they are

saturated or unsaturated comes from the plant or animal, are composed

of long-chain fatty acids (LCFA's). Soybean oil, corn oil,canola oil,

olive oil lard, and chicen fat as well as most all other fats and

oils in our diet, are composed entirely of LCFA's. Some 98 to 100

percent of the fat you eat each day consists of LCFA's. Long chain

fats take longer to digest and will tend to to be stored as stubborn

fat you can't get rid of . The medium-chain fatty acid (MCFA's) from

coconut ol have completely different effect on us than do the long -

chain fatty acids that are more commonly found in our food.

Not all fatty acids are created equal. there are two ( 2 )

methods of classifying fatty acids. The first,is based on saturation.

We have the saturated fats; monounsaturated fats and polyunsaturated

fats. The second method of classification is based on the length of

the carbon chain within the fatty acid. We have the short-chain

(SCFA,s); the medium-chain (MCFA's) and the long-chain (LCFA's) fatty

acids.

FACT No.4: Coconut oil has no trans fats.

Coconut oil has no Trans Fats are toxic. Coconut oil, being

naturally highly saturated satutated (92%), does not need to undergo

hydrogeneration. Coconut oil is so stable when heated and

extraordinarily rtesistant to oxidation, it is twelve times (12x)

more resistant to oxidation than canola oil, sisteen times (16x) more

resistant than soybean oil and three hundred times (300x) more

resistant than flaxseed oil. even if assuming coconut oil is

hydrogenerated, it will still not produce trans fatty acids because

the chemical composition of virgin coconut oil only contains 1.7 to

2.3 percent double bond which is a negligible amount to enable it to

convert into trans fatty acids.

Coconut oil is the excellent cooking oil. It does not

release free radicals. Free radicals are renegade moleculare entities

that cause destruction throughout the body. Polyunsaturated oils

(such as soybean, corn, canola, sunflower, safflower) become toxic

when they are oxidized ( exposed to oxygen, heat or light), such as

when cooking.

FACT NO.5: Coconut oil does not form the deadly toxin called 4-

hydroxy-trans-2-nonenal(HNE)

Coconut Oil, among all the vegetable oils in the world has

the lowest amount (1%) ot linoleic acid.

FACT No.6: Coconut oil has fewer calories per gram of fat than other

fats and oils.

Coconut Oil is thermogenic. The special fats in coconut

oil called the medium chain fatty acids (MCFA's) are not stored in

your body as fat. It raises the body's metabolism, and even prevents

the accumulation of fat by burning calories and converting fat into

energy. Coconut ol is anatural fat burner and body's enrgy booster

since its digestion is different from that of carbohydrates and

protein. It is ideal for weight loss.

Virgin Coconut Oil

Extraction and Production Processes

There are different types of coconut oil: the vigin coconut

oil (VCO) which is obtainred from the fresh and mature kernel of

coconuts, not copra. High temperature and chemical solvents are not

used so the soil retains its naturally occuring phytochemicals.

The virgin coconut oil (VCO) is water-white in color and

has a tinge of coc-nutty tasteto it. It is free from any rancid odor

or taste, has a natural fresh coconut scent and is sediment-free. It

contains Vitamin E and all the complete health-boosting medium chain

fatty acids which includes the lauric, caprylic , capric and caproic

acids.

Virgin coconut oil is the purest form of coconut oil which

has not undregone any hydrolytic and atmospheric oxidation as proven

by its very low free fatty acid content (even without refining ) and

low peroxide value.

Another type of coconut oil is from copra (dried

coconut). Copra-derived coconut oil has to undergo chemical

refining., bleaching and deodorization (RBD) processes to make it

suitable foe human consumption. Copra-derived coconut oil is yellow

in color. It is odorless, tasteless and does not contain Vitamin E.

Due to high temperatures and the various chemical processes that the

copra-derived oil is subjected to, the Vitamin E dissipates. However,

all the health- boosting lauric acid are still retained in copra-

derived coconut oil as lauric acid is a stable fatty acid that is

not damaged by heat. RBD coconut oil is the most commonly used oil

in food processing and cosmetics.

Coconut oil contains about 64% medium cahin fattry acids (MCFA) with

lauric acid as the most dominant component (45%-53%). MCFA is found

naturally in Mother's milk which is considred as " nature's perfect

food " . Lauric fatty acid and its monoglyceride derivative, monolaurin

is good for the body due to its anti-microbial, antibacterial and

anti-viral; properties. Unlike other fats, MCFA does not circulate in

the blood stream, but insterad goes directly to the liver, providing

immediate energy and contributing to a strong immune system. This is

perhaps the primarily reason people who ingest VCO say that their

energy level has gone up.

Virgin coconut oil as an oil obtained from the fresh and mature

kernel (meat) of the coconut by mechanical or natural means, with or

without the use of heat, which does not lead to the alteration of the

nature of the oil and without undergoing chemical refining.,

bleaching and deodorization. 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 of long chain saturated fatty acids.

there are eight different processs for producinbg VCO. The VCO

produced from each process has a distinct sensory characteristiaside

from the ual qulaity parameters attributred to coconut oil. In the

absence of laboreatoruy analysis report, the quality of VCO can be

assessd throught the sensory evaluation by testing the following

attributes:

a. Color- VCO has a water clear appearance.

b. Smell-does not have any rancid smell. It has sweet coconut scent

or aroma which could range from mild to intense depending on the

process used.

c. Taste- does not have off flavpr or sour taste.\It should be noted

that for an oil to be enttled to the label " virgin " , the following

criteia have to be satisfied.

The oil is not refined or no other processing is done on the oil

other than filtartion.

The oil isd fit for huiman consumption after extraction.

The oil retains the aroma or scent of the seedvore nuts where the oil

is extracted.

The fatty acids in coconut oil

The general chemical desifgnation for the fatty acids is RCOOH. There

are 9 known indiidual fatty acids in CNO. Differeing from each other

in the no. of carbon atoms.

The Caproic acid-6C, caprylic-8C, capric-19C, lauric-12C, mysristic-

14C, palmitic-16C, stearic-18C, oleic-18:1C, linoleic-19:2C.

The folowing health benefits credited to VCO:

Provides immediate source of energy and protects against chronic

fatigue.

Promotes weight loss because it increases basal metabolic rate therby

preventing the deposition and burning unwanted body fat.

Can reduce carbohydreate intake and yet make one feel strong and not

hungry.

Functions as protective antioxidant and strenghts the immune system

thus helping the body ward off infections and diseases.

Reduce risk of arteriosclerosis, coronary and cerebro-vascular

diseases, cancer and other conditions such as hypertension,

arthritis, gastritis, asthma, Crohn's disease, diabetes, liver and

kidney diseases and epilepsy.

Helps revent bacterial, viral and fungal infections that cause colds,

flu, pneumonia, herpes, earache, throat infection, urinary tract

infections and other idseases.

Boost the healthy functioning of the thyroid.

Inhibits osteoporosis.

GHelps prevent platelets stickness that cause clotting.

Helps in satbilizing cholestero and blood sugar levels.

Improve digestion and absorption of fat-soluble vtamins and amino

acids.

Is an ideal cleansing agent.

Kills intestinl parasites.

Prevents constpation/detoxifies the body.

Fixes digestive disorders.

Its vitamin E content hepls keep skin soft and smooth, young looking

and free of blemishes.

Perevents wrinkles, sagging and premature aging.

Ayuverdic (Indian) medicine has used it as treatmet for malabsorption.

Is a coconut oil the healthiest oil in the world? why? what are the

other benefits of coconut oil?