Guest guest Posted February 19, 2008 Report Share Posted February 19, 2008 yes, there is not much tocopherol in VCO but the small amount that it has is a big factor for the product. it is its natural preservative. This is something that many have missed or taken for granted. This tocopherol is also only found in VCO done following the Absolutely no heat-cold process because Tocopherol is very sensitive to heat and is eliminated when the oil or raw material is exposed or subjected to heat. Most VCO that are labelled Cold pressed subject their finished product to some heat and loses the tocopherol content of the oil in the process. They subject the VCO to heating to minimize or lessen the moisture content that most believe can lengthen the shelf life of the product. VCO produced from dessicated coconut do not have Tocopherol from the start because tocopherol comes from that part of the coconut which these producers have to eliminate and throw away to have really white dessicated coconut meat product. This is why a VCO that is produced following the tedious method of cold process has actually a longer shelf life because it has not oxidized in the process and still has the anti-oxidant present. ________________________________________________________________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs 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.