Re: mycotoxins in coconut? Not in Extra Virgin Coconut Oil...........

[Guest guest]

I agree, that freshly made Extra Virgin Coconut Oil does not contain

mycotoxins. I have read this in numerous articles.

For example here is an excerpt from Dr. Mercola's article on Coconut

oil in regards to Extra Virgin Coconut Oil.

http://www.mercola.com/forms/coconut_oil.htm

because this coconut oil is made from fresh coconuts within 24 hours

of harvesting, there are no dangers of mycotoxins or afflatoxins that

can form in coconut oils made from " copra " coconuts. Overall, this

superior quality makes a huge difference, not only in terms of health

and safety, but also in terms of taste, cooking quality, and other

tangible results.

> > Here is your answer from Dr. ph Mercola, look

> > slike there is no more good food to eat

> >

> > http://www.mercola.com/2003/nov/5/toxic_foods.htm

> >

> >

> > One food that is not mentioned on the list is coconut

> > oil. I want to point out that, while coconut oil is an

> > incredible food in terms of nutrition and taste, many

> > coconut oils contain mycotoxins. This is because they

> > are commonly made with copras, or dried coconuts,

> > which are often contaminated with mycotoxins. So in

> > order to fully enjoy the benefits of this coconut oil,

> > you will want to be sure that you find a company that

> > uses only fresh coconuts to make their oil, like the

> > Tropical Traditions virgin coconut oil on this site.

[Guest guest]

hi everyone and thanks for your responses ~

yes, i know of dr. mercola/tropical traditions information on copra

and mycotoxins. i'm looking for any additional sources of

documentation, or research, or explanation of it, aside from this one

source, which is so far the only source that has been referenced or

quoted.

what else, aside from production of less-than-ideal-coconut oil, is

copra used for? is this what is used to make shredded coconut, or the

creamed coconut that i'm eating every day? these are my concerns.

when i had access and funds available for v.c.o. that was my first

choice for daily use. but here, i need to use other sources of coconut

(such as solid creamed coconut, coconut milk and cream, and perhaps

shredded or flaked for snacking as well).

i want to be sure i'm ingesting the best choices and minimizing

mycotoxin exposure.

thanks for any additional resources if someone can share them.

~susan

> I agree, that freshly made Extra Virgin Coconut Oil does not contain

> mycotoxins. I have read this in numerous articles.

>

> For example here is an excerpt from Dr. Mercola's article on Coconut

> oil in regards to Extra Virgin Coconut Oil.

> http://www.mercola.com/forms/coconut_oil.htm

>

> because this coconut oil is made from fresh coconuts within 24 hours

> of harvesting, there are no dangers of mycotoxins or afflatoxins

that

> can form in coconut oils made from " copra " coconuts. Overall, this

> superior quality makes a huge difference, not only in terms of

health

> and safety, but also in terms of taste, cooking quality, and other

> tangible results.