Vitamin E and VCO

[Guest guest]

,

I thought so too. The explanations in the postings made by ANH-VCO

producers about Vitamin E was really very very convincing. They

shifted the consumers focus to Vitamin E deliberately, the reason I

was convince to try it, for they market their VCO this way.

Seemingly facts? or mere presumptions? I am still researching and

finding out what is true.

But as they claim in this posting below:

Wed, 13 Feb 2008 02:51:37 -0800 (PST) Subject: Re:

ANH-VCO - Presumptive Claim

" We can only get the best result from the the REAL one. "

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The REAL one now, seems to be otherwise? Who knows they might be

right? Just being critical.

MVillena

>

> I thought the monolaurin was a big reason for VCO's longevity.

>

>

>

> tocopherol and vco

>

>

> 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.

>

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