Re: Rookie Question on Coconut Oil

[Guest guest]

Hi Tara !

If the coconut oil you're using is tasteless (absence of the mild or bland

natural coconut flavor) the oil is most likely not extracted from fresh coconut

meat or kernel via coconut milk. Expeller derived coconut oil you mentioned is

probably derived from dessicated coconut pasteurized and steam treated or could

be an RBD coconut oil (refined, bleached and deodorized) as a standard process

to make it acceptable and desirable for cooking and other applications.

I understand, the coconut oil in any form (as natural/virgin coconut oil or

VCO, RBD oil, etc) is still pure coconut oil and its fatty acid composition or

profile (C12-lauric, C6-10caproic-caprylic-capric, C14-myristic,

C16-palmitic,C18 -stearic,C18:1- oleic and C18:2-linoleic) dominated by 47-53%

lauric-rich medium chain saturated fatty acids) remains similar. Some believe

that VCO contains vitamin E and other natural beneficial matters compare to the

RBD oil. But a recent study conducted by researchers of the University of the

Philippines indicated that vit. E is extracted/present in the coconut meat testa

( the brown material between the white coconut kernel and the coconut shell),

hence it is not exactly true that vit.E is present in VCO because is very

natural, unaltered and not subjected to high heat (higher than 60 degrees

celsius).

Nowadays, almost globally, anything considered natural and organic is healthy

for humans and sell very well, but, certainly very expensive also because the

yield or output per unit of main basic raw material used (e.g. fresh nut) is

low, therefore should cost more to be in business.

Cheers,

Sev Magat

Tara Behm <teensie3@...> wrote:

I'm confused. Using coconut oil is new to me so I'm still learning

a ton. The first coconut oil I bought was TT VCO. You may remember

a couple weeks back I posted about using it to scramble eggs and

that was a disaster. I got the idea from a kind person on this

thread to melt it with some cocoa powder and a little sweetner and

pop it in the freezer. That was much better in terms of " getting it

down " .

In the meantime, I went back to TT and purchased some of their

Organic Expeller Pressed CO. This does not have the strong coconut

flavor and I have been using it in place of butter and oil in

cooking and even stirring some into oatmeal and other foods I

can " hide " it in. It has no effect on flavor at all so it has

worked quite nice for me.

My question is, am I getting the same benefits from the tasteless

expeller pressed oil that one would get from VCO? I'm not sure I am

understanding the difference. From what I have read, as long as

it's not like super-duper refined it still has the benefits, right?

I want to be sure I am understanding correctly. If it does have the

same benefits then this is too good to be true...I get the benefits

AND I don't sacrifice the taste of any of my foods!

Can anyone offer some insight on this for me, please? I would

really appreciate it.

Tara

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[Guest guest]

Hi Sev & Tara,

I just like to clarify, it is also possible to have Virgin Coconut Oil

thru " Expeller Pressed " from fresh coconut meat. As long as it is not

heated and does not pass thru unhealthy chemical process e.g. refine,

bleach, and deodorize.

Thus, Expeller Pressed VCO is possible, and could possibly have

lighter coconut taste and smell than traditional method. Though,

Expeller pressed VCO is not widely available due to the cost of

expeller machine required vs. traditional (fermentation) process.

I think Tara says " This does not have the strong coconut

flavor " . For me, the statement means it does not have strong coconut

flavor, meaning its coconut flavor is lighter.

Just my thoughts.

Willy

>

> Hi Tara !

>

> If the coconut oil you're using is tasteless (absence of the mild

or bland natural coconut flavor) the oil is most likely not extracted

from fresh coconut meat or kernel via coconut milk. Expeller derived

coconut oil you mentioned is probably derived from dessicated coconut

pasteurized and steam treated or could be an RBD coconut oil (refined,

bleached and deodorized) as a standard process to make it acceptable

and desirable for cooking and other applications.

>

> I understand, the coconut oil in any form (as natural/virgin

coconut oil or VCO, RBD oil, etc) is still pure coconut oil and its

fatty acid composition or profile (C12-lauric,

C6-10caproic-caprylic-capric, C14-myristic, C16-palmitic,C18

-stearic,C18:1- oleic and C18:2-linoleic) dominated by 47-53%

lauric-rich medium chain saturated fatty acids) remains similar. Some

believe that VCO contains vitamin E and other natural beneficial

matters compare to the RBD oil. But a recent study conducted by

researchers of the University of the Philippines indicated that vit. E

is extracted/present in the coconut meat testa ( the brown material

between the white coconut kernel and the coconut shell), hence it is

not exactly true that vit.E is present in VCO because is very natural,

unaltered and not subjected to high heat (higher than 60 degrees celsius).

>

> Nowadays, almost globally, anything considered natural and organic

is healthy for humans and sell very well, but, certainly very

expensive also because the yield or output per unit of main basic raw

material used (e.g. fresh nut) is low, therefore should cost more to

be in business.

>

> Cheers,

>

> Sev Magat

[Guest guest]

Thanks for the input, Sev and Willy. According to the Tropical

Traditions web site they do not use solvent extracts and it is

mechanically extracted so I'm guessing that's good. I really don't

notice ANY coconut flavor in this nor can I really smell any...maybe

a light odor but I'm not sure if that's because it actually has a

light odor or because since I know that's what I'm trying to smell

for my brain just THINKS it has the odor! :-)

Either way, I really just want to know that it supplies much of the

same healthy benefits as VCO and it sounds like it at least *mostly*

does.

Thanks again!

Tara

> >

> > Hi Tara !

> >

> > If the coconut oil you're using is tasteless (absence of the

mild

> or bland natural coconut flavor) the oil is most likely not

extracted

> from fresh coconut meat or kernel via coconut milk. Expeller derived

> coconut oil you mentioned is probably derived from dessicated

coconut

> pasteurized and steam treated or could be an RBD coconut oil

(refined,

> bleached and deodorized) as a standard process to make it acceptable

> and desirable for cooking and other applications.

> >

> > I understand, the coconut oil in any form (as natural/virgin

> coconut oil or VCO, RBD oil, etc) is still pure coconut oil and its

> fatty acid composition or profile (C12-lauric,

> C6-10caproic-caprylic-capric, C14-myristic, C16-palmitic,C18

> -stearic,C18:1- oleic and C18:2-linoleic) dominated by 47-53%

> lauric-rich medium chain saturated fatty acids) remains similar.

Some

> believe that VCO contains vitamin E and other natural beneficial

> matters compare to the RBD oil. But a recent study conducted by

> researchers of the University of the Philippines indicated that

vit. E

> is extracted/present in the coconut meat testa ( the brown material

> between the white coconut kernel and the coconut shell), hence it is

> not exactly true that vit.E is present in VCO because is very

natural,

> unaltered and not subjected to high heat (higher than 60 degrees

celsius).

> >

> > Nowadays, almost globally, anything considered natural and

organic

> is healthy for humans and sell very well, but, certainly very

> expensive also because the yield or output per unit of main basic

raw

> material used (e.g. fresh nut) is low, therefore should cost more to

> be in business.

> >

> > Cheers,

> >

> > Sev Magat

>