Re: Another Q about coconut oil

November 10, 2006

>

Hi Susie

I've been told that the lauric acid content is the same but the

refined one is lacking in antitoxidants. Some people think it is

fine for cooking with because it is cheaper and tasteless. If it

has been bleached there may be residue. For eating neat and on

toast etc you obviously want the good one. Some will say never use

the refined bleached deodorised ones but it depends on your budget.

The refined ones may have higher water content i'm not too sure as

haven't used it myself. I eat it off the spoon sometimes as well.

Sally

> Thank you all who answered my previous Q as to where to buy good

> quality oil! Now for my next Q's.

>

> What is the difference nutritionally between unrefined coconut oil

and

> refined? All I know about these 2 different kinds is the taste &

odor

> and somewhat the color. Also do any of you eat the

deodorized/highly

> processed oil (LouAna brand) or are there hidden health problems

doing

> so? My husband HATES the taste of that coconut flavor <sigh> so

all of

> his stuff gets cooked in the tasteless stuff. When I have good

Virgin

> unrefined oil, I eat it right off the spoon, he simply cant

believe I

> can do that. Yum! Thanks again!

>

November 10, 2006

This is what Dr. Mercola has to say about it.

In contrast, most commercial coconut oils are made from copra, the dried up meat

from coconuts. Using the cheaper copra-grade coconut means that the oil

extracted may not be sanitary, and, in my opinion, it is not suitable for human

consumption.

It must not be refined or purified; in fact, this type of interior coconut oil

is called RBD -- refined, bleached and deodorized.

Mass-producing coconut oil in this manner typically uses nutrient-removing heat,

chemical solvents, bleaching agents and sometimes even hydrogenating processes,

which can create trans-fats.

Fresh Shores Extra Virgin Coconut Oil is made without heat processing. The fresh

coconuts are first cold pressed to make a coconut emulsion. After being chilled

to help pull out the oils, the milk goes through a centrifuge, where the pure

oil spins away from the water layer. This results in a pure and natural,

organic, unrefined and highly stable coconut oil.

Additionally, blindfolded taste tests confirm this coconut oil to have a fresh

and mild, light coconut flavor -- and to consistently beat out other brands in

taste. And of course, laboratory analysis continues to confirm the high quality

of this extra virgin coconut oil.

I am not promoting his brand, but if you insist on using an RBD form of coconut

oil, you have just lost most

if not all the health benefits. Sorry but virgin coconut oil is the way to

go, but you need not buy the expensive brands. there are some very good

inexpensive brands that meet all of Dr. Mercola's criteria.

huggs

zoe

Friday, November 10, 2006, 3:41:58 PM, you wrote:

>

> Hi Susie

> I've been told that the lauric acid content is the same but the

> refined one is lacking in antitoxidants. Some people think it is

> fine for cooking with because it is cheaper and tasteless. If it

> has been bleached there may be residue. For eating neat and on

> toast etc you obviously want the good one. Some will say never use

> the refined bleached deodorised ones but it depends on your budget.

> The refined ones may have higher water content i'm not too sure as

> haven't used it myself. I eat it off the spoon sometimes as well.

> Sally

>> Thank you all who answered my previous Q as to where to buy good

>> quality oil! Now for my next Q's.

>> What is the difference nutritionally between unrefined coconut oil

> and

>> refined? All I know about these 2 different kinds is the taste &

> odor

>> and somewhat the color. Also do any of you eat the

> deodorized/highly

>> processed oil (LouAna brand) or are there hidden health problems

> doing

>> so? My husband HATES the taste of that coconut flavor <sigh> so

> all of

>> his stuff gets cooked in the tasteless stuff. When I have good

> Virgin

>> unrefined oil, I eat it right off the spoon, he simply cant

> believe I

>> can do that. Yum! Thanks again!

>

November 10, 2006

Hi Zoe,

I quote you: " if you insist on using an RBD form of coconut oil, you have just

lost most if not all the health benefits " .

I don't agree: RBDcoconut oil has the same content of the same lauric acid and

other MCFA as VCO, but has maybe lost some antioxydants. That's it.

Antioxydants can be easily found in your normal food, even in your tea or in

your wine!

So, I think VCO is perfect as a food supplement, as a skin moisturizer also. But

when it comes to cooking, the use of a good RBD coconut oil is by far better

than the use of corn or soy oil. No poly-insaturated, no Trans. And for an

acceptable price.

s

Re: Re: Another Q about coconut oil

This is what Dr. Mercola has to say about it.

In contrast, most commercial coconut oils are made from copra, the dried up

meat from coconuts. Using the cheaper copra-grade coconut means that the oil

extracted may not be sanitary, and, in my opinion, it is not suitable for human

consumption.

It must not be refined or purified; in fact, this type of interior coconut oil

is called RBD -- refined, bleached and deodorized.

Mass-producing coconut oil in this manner typically uses nutrient-removing

heat, chemical solvents, bleaching agents and sometimes even hydrogenating

processes, which can create trans-fats.

Fresh Shores Extra Virgin Coconut Oil is made without heat processing. The

fresh coconuts are first cold pressed to make a coconut emulsion. After being

chilled to help pull out the oils, the milk goes through a centrifuge, where the

pure oil spins away from the water layer. This results in a pure and natural,

organic, unrefined and highly stable coconut oil.

Additionally, blindfolded taste tests confirm this coconut oil to have a fresh

and mild, light coconut flavor -- and to consistently beat out other brands in

taste. And of course, laboratory analysis continues to confirm the high quality

of this extra virgin coconut oil.

I am not promoting his brand, but if you insist on using an RBD form of

coconut oil, you have just lost most

if not all the health benefits. Sorry but virgin coconut oil is the way to go,

but you need not buy the expensive brands. there are some very good inexpensive

brands that meet all of Dr. Mercola's criteria.