Re: How is Nutiva produced?

[Guest guest]

What is the transition state? Would that be before you use it to

cook with? Why do you put the N in virgin coconut oil? Shouldn't it

be written VCO? Sorry for so many questions all at once.

Del

" Darrell " wrote:

> What is up with Nutiva's coconut oil? When in a transition state

it

> is the absolute most 'white' color I've seen in a coconut oil.

Most

> VCNO I've seen in the transition state was gray and then became

> very white after solidifying in my freezer. Is there a

possibility

> Nutiva's oil is fractionated? Its very odd how white it is at 77F

> temperature. Can anyone shed light on Nutiva's production

> process?

>

> Darrell

[Guest guest]

When you use the oil to cook it undergoes heat, and heat would intensify the

taste and smell of a real vcno. BTW, when you cook with the vcno the vitamin E

disappears. But the lauric acid is not affected by it. Don't worry too much

about that. Vitamin E can be obtained by eating other foods. Lauric acid is

not highly present in most food.

It was already vcno when i became a member in another group way back in 2000.

Re: How is Nutiva produced?

What is the transition state? Would that be before you use it to

cook with? Why do you put the N in virgin coconut oil? Shouldn't it

be written VCO? Sorry for so many questions all at once.

Del

" Darrell " wrote:

> What is up with Nutiva's coconut oil? When in a transition state

it

> is the absolute most 'white' color I've seen in a coconut oil.

Most

> VCNO I've seen in the transition state was gray and then became

> very white after solidifying in my freezer. Is there a

possibility

> Nutiva's oil is fractionated? Its very odd how white it is at 77F

> temperature. Can anyone shed light on Nutiva's production

> process?

>

> Darrell

[Guest guest]

Yes. coz during one of the meetings for the

standardization its been suggested that we tuse vco as

the acronym instead of vcno. To which we all agreed.

Selina

--- P & M Banagal <pbanagal@...> wrote:

> When you use the oil to cook it undergoes heat, and

> heat would intensify the taste and smell of a real

> vcno. BTW, when you cook with the vcno the vitamin E

> disappears. But the lauric acid is not affected by

> it. Don't worry too much about that. Vitamin E can

> be obtained by eating other foods. Lauric acid is

> not highly present in most food.

>

> It was already vcno when i became a member in

> another group way back in 2000.

> Re: How is

> Nutiva produced?

>

>

> What is the transition state? Would that be before

> you use it to

> cook with? Why do you put the N in virgin coconut

> oil? Shouldn't it

> be written VCO? Sorry for so many questions all at

> once.

>

> Del

>

> " Darrell " wrote:

> > What is up with Nutiva's coconut oil? When in a

> transition state

> it

> > is the absolute most 'white' color I've seen in

> a coconut oil.

> Most

> > VCNO I've seen in the transition state was gray

> and then became

> > very white after solidifying in my freezer. Is

> there a

> possibility

> > Nutiva's oil is fractionated? Its very odd how

> white it is at 77F

> > temperature. Can anyone shed light on Nutiva's

> production

> > process?

> >

> > Darrell

>

>

>