Coconut Oil

[Guest guest]

wrote:

> I got mine from the following website:

> http://www.tropicaltraditions.com/virgin_coconut_oil.htm

>

> It's Tropical Traditions Virgin Coconut Oil and it

> tastes just like coconuts. I love eating it by the

> spoonful, it's sooooo good. I'd eat a lot more of it

> if it wasn't so expensive. I bought a gallon of it and

> have really been going through it fast. I also bought

> some LouAna coconut oil from Walmart to try it. It was

> cheaper but it wasn't virgin oil and didn't taste a

> thing like coconut, though on the container it says

> " Add the Delightful Flavor of Coconut to Your Favorite

> Recipes " . To me it is totally tasteless. I won't be

> buying it again.

==>, my sister recently sent me two 32 ounce bottle of Tropical

Traditions Virgin Coconut Oil, and it is the best I've ever had! My

choices have been limited here in Canada. I am now getting their

product emails which include great discounted offers. When my sister

first bought their coconut oil they had a special; buy two and get

one free. The only way I've heard of getting coconut oil that is

less expensive is buying 5 gallons at a time - some groups have gone

together in order to afford it.

The best, Bee

[Guest guest]

Thanks , at least now I know what to expect.

Pat

--- In , Idol <Idol@c...>

wrote:

> Pat-

>

> >It smelled bad to me, sort of like petroleum or a chemical

> >smell. I made coconut squares from a recipe in NT, used the oil,

and

> >they have the same " strange " taste as the smell.

>

> Ditch it! Food shouldn't smell like petroleum or other industrial

> chemicals. RBD (refined, bleached and deodorized) coconut oil has

> virtually no aroma and little or no taste, and virgin coconut oil

smells

> like coconuts. I've never had the misfortune to buy some that has

an

> actual off smell, but if I did, I'd definitely return it or throw

it out if

> getting my money back wasn't possible.

>

>

>

>

> -

[Guest guest]

Oh I should have said too that although I find Puritan's Pride

to be strong smelling the flavor is good. I'm just having a hard time

with it. But it does have a nice what I would say 'smooth' coconut

flavor. Again not having anything to compare to is hard though so

take it for what it's worth.

Blessings,

[Guest guest]

In a message dated 9/19/2005 8:32:31 A.M. Eastern Daylight Time,

sisselotte1@... writes:

Since everybody here recommends coconut oil I just bought three cans

of it. But I have a problem - I don't find it delicious at all, and I

just don't agree with the concistency of it and very nearly vomit when

eating it.

How do you eat this stuff? Any advice is welcome as I just spent a

fortune buying this coconut oil ;o)

Best regards

Sisse

Dear Sisse,

What brand coconut oil did you buy?

If it's in a clear jar, is the coconut oil clear as glass or smokey when

liquid?

Good coconut oil tastes good... bad tastes bad. If yours is good and you

don't like it straight from a spoon, you can:

Cook you veggies in bacon fat & celtic salt, then drizzle veggies with

coconut oil and enjoy.

Or, put your coconut oil in Bee's Egg Drink recipe.

Or, put you coconut oil in your Pau d'arco tea.

Or, drizzle coconut oil on your cooked steak, burger, chicken, etc.

Or, add coconut oil to your favorite chicken salad or tuna salad recipe (no

vinegar)

Or, Cook your eggs, meats, etc. in coconut oil in a well seasoned iron

skillet. (A well seasoned iron skillet makes it non-stick... without the use of

harmful teflon.) (You season the iron skillet by wiping the skillet (inside &

out) with bacon fat, then bake it for 15 minutes @ 325 degrees F. Then remove

from oven and wipe out excess bacon fat with a paper towel. Then return

skillet back to oven and bake for an additional 60 minutes. Remove and your

done!

Keep in mind, the more you " season " your skillet, the more non-stick it gets.)

Do some research on the benefits of virgin/cold pressed/unrefined coconut

oil... the benefits are incredible!... Your body will thank you.

Keep up the good work,

[Guest guest]

Hi

Thanks for the tips, I will try adding the coconut oil to my tea.

I bought Tropical Traditions Organic Virgin Coconut Oil...

Sisse

>

> In a message dated 9/19/2005 8:32:31 A.M. Eastern Daylight Time,

> sisselotte1@y... writes:

>

> Since everybody here recommends coconut oil I just bought three cans

> of it. But I have a problem - I don't find it delicious at all, and I

> just don't agree with the concistency of it and very nearly vomit when

> eating it.

>

> How do you eat this stuff? Any advice is welcome as I just spent a

> fortune buying this coconut oil ;o)

>

> Best regards

> Sisse

>

>

>

> Dear Sisse,

>

> What brand coconut oil did you buy?

>

> If it's in a clear jar, is the coconut oil clear as glass or smokey

when

> liquid?

>

> Good coconut oil tastes good... bad tastes bad. If yours is good and

you

> don't like it straight from a spoon, you can:

>

> Cook you veggies in bacon fat & celtic salt, then drizzle veggies with

> coconut oil and enjoy.

>

> Or, put your coconut oil in Bee's Egg Drink recipe.

>

> Or, put you coconut oil in your Pau d'arco tea.

>

> Or, drizzle coconut oil on your cooked steak, burger, chicken, etc.

>

> Or, add coconut oil to your favorite chicken salad or tuna salad

recipe (no

> vinegar)

>

> Or, Cook your eggs, meats, etc. in coconut oil in a well seasoned iron

> skillet. (A well seasoned iron skillet makes it non-stick... without

the use of

> harmful teflon.) (You season the iron skillet by wiping the skillet

(inside &

> out) with bacon fat, then bake it for 15 minutes @ 325 degrees F.

Then remove

> from oven and wipe out excess bacon fat with a paper towel. Then

return

> skillet back to oven and bake for an additional 60 minutes. Remove

and your done!

> Keep in mind, the more you " season " your skillet, the more non-stick

it gets.)

>

> Do some research on the benefits of virgin/cold pressed/unrefined

coconut

> oil... the benefits are incredible!... Your body will thank you.

>

> Keep up the good work,

>

>

>

>

>

>

>

[Guest guest]

I love Tropical Traditions. I have had the brand Spectrum, okay for external

not internal.

theindiancreek@... wrote:

[Guest guest]

Sisse,

I have exactly the same problem, when coconut oil is solid. It sems like I'm

trying to eat crisco, and I just can't get it down. I do find it easier to take

when its a liquid.

I keep a pan of water on the stove. When I want some I will turn on a low heat ,

put a glass in the pan and put 2 tablespoons in the glass. I let the oil melt to

luke warm, then can swallow without to much difficulty.

Generally though I find garlic a much better alternative.

Good Luck

sisselotte1 <sisselotte1@...> wrote:

Hi

Since everybody here recommends coconut oil I just bought three cans

of it. But I have a problem - I don't find it delicious at all, and I

just don't agree with the concistency of it and very nearly vomit when

eating it.

How do you eat this stuff? Any advice is welcome as I just spent a

fortune buying this coconut oil ;o)

Best regards

Sisse

[Guest guest]

Sisse Wrote:

> Since everybody here recommends coconut oil I just bought three cans

> of it. But I have a problem - I don't find it delicious at all, and I

> just don't agree with the concistency of it and very nearly vomit when

> eating it. How do you eat this stuff? Any advice is welcome as I

just spent a fortune buying this coconut oil ;o)

==>Sisse, there is a big difference between brands of coconut oil and

how they are processed, which can affect flavor, texture, etc. I am

using Tropical Traditions Virgin Coconut Oil and find it is the best

I've ever tried.

==>You can take coconut oil by the spoonful, but first it should be

melted - just place it in a pan of hot water. You should start with a

low dose of maybe 1 teaspoon 3 times a day and gradually build up to 3-

5 tablespoons, because many people experience healing reactions when

they first take coconut oil.

==>Other ways to get coconut oil are by using it in cooking, by making

mayonaise with it, by adding it to the raw egg drink (see our recipe

files), which is a delicious and easy way to take the oil if you find

it unpalatable, in addition to getting the healthy nutrients from raw

eggs, and so on. You should not refrigerate coconut oil - keep it at

room temperature or in your cupboard - it keeps for up to 2 years that

way.

==>By the way garlic is not a substitute for the healthy benefits of

coconut oil, even though they are both antifungal. Your body needs

good oils and fats to function properly.

Best regards, Bee

[Guest guest]

Hi Bee,

Today I received the Tropical Traditions Coconut Oil that I had

ordered since you were kind enough to inform everyone on this site

about the special that the company was running. I haven't opened it

yet, but noticed that it was a clear liquid and not solid which is how

I thought it would look for some reason.

Below you stated that the oil should be melted before ingesting it.

Am I supposed to do this even though it appears to already be in

liquid form?

One other question...Since coconut oil is considered an " antifungal " ,

should I wait to take it when I actually go off sugar or sugar and

grains, or can I take it now prior to my going off of those products?

In other words, will I reap any benefits beforehand?

Constance

>

> ==>Sisse, there is a big difference between brands of coconut oil and

> how they are processed, which can affect flavor, texture, etc. I am

> using Tropical Traditions Virgin Coconut Oil and find it is the best

> I've ever tried.

>

> ==>You can take coconut oil by the spoonful, but first it should be

> melted - just place it in a pan of hot water. You should start with a

> low dose of maybe 1 teaspoon 3 times a day and gradually build up to 3-

> 5 tablespoons, because many people experience healing reactions when

> they first take coconut oil.

>

> Best regards, Bee

[Guest guest]

Hi Bee,

Today I received the Tropical Traditions Coconut Oil that I had

ordered since you were kind enough to inform everyone on this site

about the special that the company was running. I haven't opened it

yet, but noticed that it was a clear liquid and not solid which is how

I thought it would look for some reason.

Below you stated that the oil should be melted before ingesting it.

Am I supposed to do this even though it appears to already be in

liquid form?

One other question...Since coconut oil is considered an " antifungal " ,

should I wait to take it when I actually go off sugar or sugar and

grains, or can I take it now prior to my going off of those products?

In other words, will I reap any benefits beforehand?

Constance

>

> ==>Sisse, there is a big difference between brands of coconut oil and

> how they are processed, which can affect flavor, texture, etc. I am

> using Tropical Traditions Virgin Coconut Oil and find it is the best

> I've ever tried.

>

> ==>You can take coconut oil by the spoonful, but first it should be

> melted - just place it in a pan of hot water. You should start with a

> low dose of maybe 1 teaspoon 3 times a day and gradually build up to 3-

> 5 tablespoons, because many people experience healing reactions when

> they first take coconut oil.

>

> Best regards, Bee

[Guest guest]

On Wed, 21 Sep 2005, purpleloveraquar wrote:

> Hi Bee,

>

> Today I received the Tropical Traditions Coconut Oil that I had

> ordered since you were kind enough to inform everyone on this site

> about the special that the company was running. I haven't opened it

> yet, but noticed that it was a clear liquid and not solid which is how

> I thought it would look for some reason.

>

Coconut oil seems to melt around 70 degrees F (21 degrees C). If it's a

clear liquid, it's melted. No need to heat it further.

I keep mine on my gas stove over the pilot light area and it stays melted

even in the winter. During the summer I could've put it anywhere because

my kitchen was always hot. Now with the cooler weather I'm putting it on

the pilot light again.

Zack

[Guest guest]

> How do I determine what a quality coconut oil is? I am currently

using GOL and just wonder how different the brands out there are.

>

> Phil

>

>

[Guest guest]

Phil-

>How do I determine what a quality coconut oil is? I am currently using GOL

>and just wonder how different the brands out there are.

I don't know anything about Garden of Life's CO, but good CO should have a

delicate coconut aroma. You don't want an RBD (refined, bleached and

deodorized oil) which won't have any aroma to speak of due to the

processing. Beyond that is where it gets a little trickier.

Some people advocate the traditional fermentation process for ridding the

oil of water. Tropical Traditions sells a very good example of such an

oil. The advantage is that it's cheap and can be done with minimal

equipment. The disadvantage is that gets heated up to about 120 degrees or

so during the processing. Shilhavy, the owner of Tropical

Traditions, insists that 120 degrees is perfectly OK because the nuts often

reach that temperature on hot, sunny days on the tree, but my take is that

a nut on a tree is alive and therefore might be better equipped to deal

with extreme conditions.

Other people advocate a modern centrifuge process, which can be done

without heating the oil past around 87 degrees. Wilderness Family Naturals

and Coconut Oil Supreme both resell Quality First International centrifuged

coconut oil, which QFI says doesn't get past 87 (or 88?) degrees.

Personally, I think QFI oil tastes the best by a large margin, and I think

centrifuging probably yields a higher quality oil, so that's what I buy and

recommend. I've heard you can buy in bulk directly from QFI, but I don't

know if you can buy smaller amounts from them.

At any rate, WFN has pretty competitive pricing on their QFI centrifuged

oil, and at the larger sizes, there's no price difference between Tropical

Traditions and QFI. TT sells 5 gallons of their oil for $225 and WFN sells

5 gallons of QFI for $225. Huh, actually there's not much difference at

the smaller sizes either, and in fact TT is a tad more expensive. $18 for

a pint versus $16.95, and $66.50 for a gallon versus $64.95.

-

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of Idol

>Other people advocate a modern centrifuge process, which can be done

>without heating the oil past around 87 degrees. Wilderness Family

>Naturals

>and Coconut Oil Supreme both resell Quality First International

>centrifuged

>coconut oil, which QFI says doesn't get past 87 (or 88?) degrees.

It is my understanding that WFN hasn't sold QFI oil for some time now,

rather they sell Nature's Blessings as their centrifuged oil. Personally, I

prefer the tatse of QFI.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

Suze-

>It is my understanding that WFN hasn't sold QFI oil for some time now,

>rather they sell Nature's Blessings as their centrifuged oil. Personally, I

>prefer the tatse of QFI.

Oh, really? That's good to know. I bought 5 gallons of QFI from them

quite awhile ago, but now that I'm really burning through it, I'll be sure

not to reorder from them.

-

[Guest guest]

On 9/24/05, Idol <Idol@...> wrote:

> Some people advocate the traditional fermentation process for ridding the

> oil of water. Tropical Traditions sells a very good example of such an

> oil. The advantage is that it's cheap and can be done with minimal

> equipment. The disadvantage is that gets heated up to about 120 degrees or

> so during the processing. Shilhavy, the owner of Tropical

> Traditions, insists that 120 degrees is perfectly OK because the nuts often

> reach that temperature on hot, sunny days on the tree, but my take is that

> a nut on a tree is alive and therefore might be better equipped to deal

> with extreme conditions.

Really? TT has gotten it down that low? The last I checked their

processing temperatures were well into the 200's. WFN claims on their

site that the fermented coconut oil emulsion from whence they get

their oil doesn't go above 98 degrees.

Now the tricky part to me for ALL the oils is when they claim they

never get above room temperature. But what is that? Room temperature

at a warehouse in the ines might be quite hot. Or even a UPS

warehouse in the states. This can be a problem with shipping raw honey

as well during the summer months.

> Personally, I think QFI oil tastes the best by a large margin, and I think

> centrifuging probably yields a higher quality oil, so that's what I buy and

> recommend.

I'm of the mind that there is something about the fermenting process

that might yield a better quality oil. I don't know. I'm just thinking

out loud. Plus IIRC there was a long thread on another list about some

possible dangers regarding unfermented coconut oil. I didn't follow

the thread so I don't know the gist of it.

Old time cod liver oil was fermented as was the seal oil of the

Eskimos that Stefansson visited. In neither case, given the climate,

does it appear that the oil had to be fermented. So why did they do

it? Perhaps there is something here we are not aware of at the moment

or have lost/forgotten about.

--

" It is no crime to be ignorant of economics,

which is, after all, a specialized discipline

and one that most people consider to be a

'dismal science.' But it is totally irresponsible

to have a loud and vociferous opinion on

economic subjects while remaining in this

state of ignorance. "

-- Murray Rothbard

[Guest guest]

> I'm of the mind that there is something about the fermenting process

> that might yield a better quality oil. I don't know. I'm just thinking

> out loud...

,

I'm coming to that conclusion myself, lately, for no other reason than

my own musings. Next batch I purchase will be the fermented.

B.

[Guest guest]

>-----Original Message-----

>From:

>[mailto: ]On Behalf Of

>Now the tricky part to me for ALL the oils is when they claim they

>never get above room temperature. But what is that? Room temperature

>at a warehouse in the ines might be quite hot. Or even a UPS

>warehouse in the states. This can be a problem with shipping raw honey

>as well during the summer months.

The guy I spoke to at Coconut Oil Supreme said the oils get very heated when

they are in steel drums crossing the ocean. He basically said there's really

no way around this. I don't know if this applies to all brands, but they are

probably all shipped by boat, I'd guess?

>

>> Personally, I think QFI oil tastes the best by a large margin,

>and I think

>> centrifuging probably yields a higher quality oil, so that's

>what I buy and

>> recommend.

>

>I'm of the mind that there is something about the fermenting process

>that might yield a better quality oil. I don't know. I'm just thinking

>out loud. Plus IIRC there was a long thread on another list about some

>possible dangers regarding unfermented coconut oil. I didn't follow

>the thread so I don't know the gist of it.

I'd be interested to know what those dangers are. On your recommendation, I

recently bought the fermented oil from WFN, and having tasted it, I MUCH

prefer the unfermented QFI oil. The fermented one doesn't even smell like

CO, much less taste like it. It actually tastes a bit unpleasant to me. It

*may* have some health benefits over the QFI, but based on taste, I'm going

to stick to with QFI, which I now get from Coconut Oil Supreme. Or I might

give Nature's Blessings another try. But so far, taste- and smell-wise, I

prefer QFI.

>

>Old time cod liver oil was fermented as was the seal oil of the

>Eskimos that Stefansson visited. In neither case, given the climate,

>does it appear that the oil had to be fermented.

And they didn't ship it across tropical oceans in steel drums! I think we

can safely assume those oils never reached tropical temperatures or above. I

also wonder, considering it's a traditional practice to ferment CO in some

tropical regions, whether even then it reached temps equivalent to that in

the steel drums when crossing the ocean...

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

> I'd be interested to know what those dangers are. On your

recommendation, I

> recently bought the fermented oil from WFN, and having tasted it, I MUCH

> prefer the unfermented QFI oil. The fermented one doesn't even smell

like

> CO, much less taste like it. It actually tastes a bit unpleasant to

me. It

> *may* have some health benefits over the QFI, but based on taste,

I'm going

> to stick to with QFI, which I now get from Coconut Oil Supreme. Or I

might

> give Nature's Blessings another try. But so far, taste- and

smell-wise, I

> prefer QFI.

Suze,

The fermented VCO Aajonus procures from Thailand smells and tastes

good--but the price is prohibitive! I like QFI myself, but it seems

there might be something to the fermentation process that could be

lacking in the centrifuge. I'd love to know these rumored dangers.

I thought everyone raved about Nature's Blessings? That's H's

oil, no?

B.

[Guest guest]

On 10/1/05, Suze Fisher <s.fisher22@...> wrote:

>

> >-----Original Message-----

> >From:

> >[mailto: ]On Behalf Of

>

> >Now the tricky part to me for ALL the oils is when they claim they

> >never get above room temperature. But what is that? Room temperature

> >at a warehouse in the ines might be quite hot. Or even a UPS

> >warehouse in the states. This can be a problem with shipping raw honey

> >as well during the summer months.

>

> The guy I spoke to at Coconut Oil Supreme said the oils get very heated when

> they are in steel drums crossing the ocean. He basically said there's really

> no way around this. I don't know if this applies to all brands, but they are

> probably all shipped by boat, I'd guess?

Considering the cost of the alternative, no doubt. But I wonder if it

has to be that way. That may be the way that it has always been done

but I would bet if there is enough demand they could get overseas in a

chilled manner.

> >> Personally, I think QFI oil tastes the best by a large margin,

> >and I think

> >> centrifuging probably yields a higher quality oil, so that's

> >what I buy and

> >> recommend.

> >

> >I'm of the mind that there is something about the fermenting process

> >that might yield a better quality oil. I don't know. I'm just thinking

> >out loud. Plus IIRC there was a long thread on another list about some

> >possible dangers regarding unfermented coconut oil. I didn't follow

> >the thread so I don't know the gist of it.

>

> I'd be interested to know what those dangers are.

I don't know.

> On your recommendation, I

> recently bought the fermented oil from WFN, and having tasted it, I MUCH

> prefer the unfermented QFI oil. The fermented one doesn't even smell like

> CO, much less taste like it. It actually tastes a bit unpleasant to me.

That is too bad. The last time I had some it tasted plenty coconutty

to me and I just ordered some so I hope this new batch isn't like what

you got. The TT fermented oil certainly tasted coconutty as well.

Perhaps this is a WFN problem. Dunno.

But that raises a question, if ALL the oils are heated on the way

over, and yet some of the oils can survive the heat with the coconut

taste intact, maybe we are making much ado about nothing regarding the

heat used or attained in the processing of virgin coconut oil (not the

RBD kind).

> >Old time cod liver oil was fermented as was the seal oil of the

> >Eskimos that Stefansson visited. In neither case, given the climate,

> >does it appear that the oil had to be fermented.

>

> And they didn't ship it across tropical oceans in steel drums! I think we

> can safely assume those oils never reached tropical temperatures or above. I

> also wonder, considering it's a traditional practice to ferment CO in some

> tropical regions, whether even then it reached temps equivalent to that in

> the steel drums when crossing the ocean...

Hmmmm...good question, but apparently those temperatures don't affect

the taste of the centrifuged oil, and until you wrote your comment

above I thought didn't affect the fermented oil either. I have had

several brands of non-centrifuged oil that tasted coconutty as well.

--

" It is no crime to be ignorant of economics,

which is, after all, a specialized discipline

and one that most people consider to be a

'dismal science.' But it is totally irresponsible

to have a loud and vociferous opinion on

economic subjects while remaining in this

state of ignorance. "

-- Murray Rothbard

[Guest guest]

On 10/1/05, downwardog7 <illneverbecool@...> wrote:

> Suze,

> The fermented VCO Aajonus procures from Thailand smells and tastes

> good--but the price is prohibitive! I like QFI myself, but it seems

> there might be something to the fermentation process that could be

> lacking in the centrifuge. I'd love to know these rumored dangers.

> I thought everyone raved about Nature's Blessings? That's H's

> oil, no?

> B.

Who carries the fermented oil from Thailand? IIRC just recently

someone said on the primal diet list that AV does not recommend the

WFN fermented oil.

--

" It is no crime to be ignorant of economics,

which is, after all, a specialized discipline

and one that most people consider to be a

'dismal science.' But it is totally irresponsible

to have a loud and vociferous opinion on

economic subjects while remaining in this

state of ignorance. "

-- Murray Rothbard

[Guest guest]

> Who carries the fermented oil from Thailand? IIRC just recently

> someone said on the primal diet list that AV does not recommend the

> WFN fermented oil.

,

Except for in person at the LA raw co-op, err, buying club, I haven't

any idea. I'll ask Wednesday how it can be purchased out-of-state, if

you like.

Possible reasons AV doesn't recommend WFN oil:

1. WFN switched from carrying QFI oil, which he most certainly used

to endorse. Oh, you said fermented--then see below:

2. He went to Thailand and set up his own oil-manufacturing gig so he

wants to sell his own stuff. I'm not sure how he's involved in it

financially, though, it's not like there's a label with his picture on

it or anything.

B.

[Guest guest]

On 10/1/05, downwardog7 <illneverbecool@...> wrote:

> ,

> Except for in person at the LA raw co-op, err, buying club, I haven't

> any idea. I'll ask Wednesday how it can be purchased out-of-state, if

> you like.

okay, thanks

> Possible reasons AV doesn't recommend WFN oil:

>

> 1. WFN switched from carrying QFI oil, which he most certainly used

> to endorse. Oh, you said fermented--then see below:

>

> 2. He went to Thailand and set up his own oil-manufacturing gig so he

> wants to sell his own stuff. I'm not sure how he's involved in it

> financially, though, it's not like there's a label with his picture on

> it or anything.

> B.

Now that is very interesting. So then I wonder has he checked out the

heat temperatures the oil reaches while it is being shipped?

This whole thread is reminding my why I want to buy my own olive oil

press and have my own honey bees in my backyard. Neither process

appears to be all that labor intensive so might be something to

consider in the future.

--

" It is no crime to be ignorant of economics,

which is, after all, a specialized discipline

and one that most people consider to be a

'dismal science.' But it is totally irresponsible

to have a loud and vociferous opinion on

economic subjects while remaining in this

state of ignorance. "

-- Murray Rothbard

[Guest guest]

Isn't it kind of super-speculative to suggest there is something

harmful about unfermented coconut oil based on the fact that some

groups fermented seal and cod liver oil?

Price studied people that used CO. What did *they* do?

One reason for fermenting would be taste (although some of ours might

differ.) Butter is often fermented in Europe, but to my knolwedge

there are no harms of unfermented butter.

Chris

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[Guest guest]

> Price studied people that used CO. What did *they* do?

AFAIK people that live in the ines who make their own, the way

their families have always done, just make enough for a few days at a

time. The fermenting is done to preserve it.

I'm not saying there's anything harmful--but am intrigued that someone

else out there may be--it just seems like there may be some kind

of--possibly intangible--*plus* from fermenting that isn't realized in

the centrifuged product.

One reason for fermenting would be taste (although some of ours might

> differ.) Butter is often fermented in Europe, but to my knolwedge

> there are no harms of unfermented butter.

That reminds me, in India, ghee is tyically made from cultured cream.

B.