Green Pastures coconut oil

[Guest guest]

http://greenpasture.org/coconut_oil.php

Wetzel's oil is even nicer than QFI and at a comparable price.

It's fermented, not centrifuged, which he says results

in a higher lauric acid content.

I just opened the sample bottle he sent me, and it's divine.

Never thought I'd find another great vco at that price.

B.

[Guest guest]

Last coconut oil I got was from Wilderness Family Naturals. I need to

reorder and I was thinking about getting it from Green Pastures as it is

cheaper. I was very happy with the stuff from Wilderness family. Is the

stuff from Green Pastures as good?

><http://greenpasture.org/coconut_oil.php>http://greenpasture.org/coconut_oil.ph\

p

>

>Wetzel's oil is even nicer than QFI and at a comparable price.

>

>It's fermented, not centrifuged, which he says results

>in a higher lauric acid content.

>

>I just opened the sample bottle he sent me, and it's divine.

>

>Never thought I'd find another great vco at that price.

> B.

[Guest guest]

>

> Last coconut oil I got was from Wilderness Family Naturals. I need to

> reorder and I was thinking about getting it from Green Pastures as

it is

> cheaper. I was very happy with the stuff from Wilderness family. Is the

> stuff from Green Pastures as good?

>

,

I've been buying centrifuged vco in five-gallon buckets from QFI for

years and have always loved their oil. WFN used to carry it but

switched to another, so I can't compare it to what they currently

sell. QFI is a wholesaler, so the price is excellent--$6/lb for 40#.

Do you buy the traditional fermented or the centrifuged from WFN?

VCO, right--not expeller-pressed?

Anyway, at this level, the oils are all very high-quality, so you're

not going to go " wrong " or anything. I was ordering clo and Dave

suggested I try some of their vco, which I resisted until he told me

the price. Since I've long wanted to switch to a fermented oil, I

became very interested. I was expecting the quality of the Green

Pasture's oil to be comparable to the QFI " de coco " oil, but it was

much nicer. The website says it's because they process in small

batches, and the quart container (plastic) was vacuum sealed. Had the

most amazing aroma. I don't know if it will be the same in a

four-gallon bucket. I have gallons of oil to go through before I buy

any more, but just wanted to share a review.

Since it's cheaper than WFN, I'd go for it. Fantastic price. The you

can take your savings and invest in some butter oil...

B.

[Guest guest]

Allyn,

> could you tell what the whole name is for QFI? I am interested in checking

out the coconut oil.

Quality First International.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

QFI is a wholesaler, so the price is excellent--$6/lb for 40#.

--What's the website for this?

----------

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[Guest guest]

>

>

> QFI is a wholesaler, so the price is excellent--$6/lb for 40#.

>

> --What's the website for this?

,

http://www.qualityfirst.on.ca/products.htm

Besides vco they have all sorts of other fantastic oils, but there is

a $50 minimum because of a Canadian regulation of some sort.

The owner of this company is the person who patented the centrifuge

process.

You can't order online--have to phone. Nice people.

Canadian, and all.

B.

[Guest guest]

>

>Do you buy the traditional fermented or the centrifuged from WFN?

>VCO, right--not expeller-pressed?

I buy the traditional fermented from WFN and am very happy with it but if I

can get the same or better quality cheaper, I'm all for it. The CLO from

WFN is also very good.

[Guest guest]

>

> Does anyone know about this type of coconut oil? From mountain rose

> herbs.com , $28 / Gallon

http://www.mountainroseherbs.com/bulkoil/a-c.php

don,

I've never used it but I've heard good things. It sounds like a

terrific deal worth checking out. I vote you order a gallon and tell

us how it is. BTW when I said " expeller-pressed " in an earlier post,

I meant, " refined " .

B.

[Guest guest]

> >

> > Does anyone know about this type of coconut oil? From mountain rose

> > herbs.com , $28 / Gallon

> http://www.mountainroseherbs.com/bulkoil/a-c.php

>

> don,

> I've never used it but I've heard good things. It sounds like a

> terrific deal worth checking out. I vote you order a gallon and tell

> us how it is. BTW when I said " expeller-pressed " in an earlier post,

> I meant, " refined " .

> B.

The Rose Mountain Virgin Coconut Oil is Excellent! I have eaten

Nutiva, Tropical Traditions, and Natures Blessing Brands Coconut Oil

and the Rose Mountain has a wonderful scent and a very nice mild

flavor. For the price I don't think you can beat it. Rose Mountain

Palm Fruit Oil is also a great oil for supplementing Tocotrientols.

-

[Guest guest]

> Anyway, at this level, the oils are all very high-quality, so you're

> not going to go " wrong " or anything. I was ordering clo and

Dave

> suggested I try some of their vco, which I resisted until he told

me

,

why have you wanted to switch to a fermented oil? is the

fermented better?

> the price. Since I've long wanted to switch to a fermented oil, I

> became very interested. I was expecting the quality of the

Green

> Pasture's oil to be comparable to the QFI " de coco " oil, but it

was

> much nicer.

[Guest guest]

>PLease forgive my stupiodity, and I may have to ask sally this, but

w/o an inherent carb source, how can oil ferment? What are the

microbes going to feed on?

SCott

> > Anyway, at this level, the oils are all very high-quality, so

you're

> > not going to go " wrong " or anything. I was ordering clo and

> Dave

> > suggested I try some of their vco, which I resisted until he

told

> me

> ,

> why have you wanted to switch to a fermented oil? is the

> fermented better?

>

> > the price. Since I've long wanted to switch to a fermented oil,

I

> > became very interested. I was expecting the quality of the

> Green

> > Pasture's oil to be comparable to the QFI " de coco " oil, but it

> was

> > much nicer.

>

[Guest guest]

>

> >PLease forgive my stupiodity, and I may have to ask sally this, but

> w/o an inherent carb source, how can oil ferment? What are the

> microbes going to feed on?

> SCott

I think they shred up the fresh coconut meat and make coconut milk,

then let that ferment, and get the oil off the top.

-

[Guest guest]

--- In , " docscotte " <docscotte@...>

wrote:

> >PLease forgive my stupiodity, and I may have to ask sally this, but

> w/o an inherent carb source, how can oil ferment? What are the

> microbes going to feed on?

SCott,

Unsure why you think any given microbes only eat carbohydrate. Neither

is microbial action the sole source of fermentation.

Here, this might better explain the process:

http://tinyurl.com/lrnbx

B.

[Guest guest]

--- In , " carolyn_graff " <zgraff@...>

wrote:

> why have you wanted to switch to a fermented oil? is the

> fermented better?

Carolyn,

Because I'm a geek for traditional processing. Centrifuged vco is a

very modern innovation.

I don't know that the fermented is better, but it is the

traditionalmethod--and I love the alchemy of fermentation--and so it

appealed to me.

B.

[Guest guest]

On 4/24/06, downwardog7 <illneverbecool@...> wrote:

> Here, this might better explain the process:

>

> http://tinyurl.com/lrnbx

" Experiments done by Aajonus Vonderplanitz, a leading raw-foodist,

have shown that the naturally occurring enzymes are destroyed at

temperatures above 96° F. "

Really? Aajonus runs a lab?

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

> Really? Aajonus runs a lab?

Sarcasm?

I don't know what Aajonus is up to these days, perhaps he *is*

running a lab...sorry, now I'm laughing.

The bit referring to Aajonus in that article/link was trivial, no?

Just a summary of the why-and-how of traditionally fermented vco, I

thought.

B.

[Guest guest]

On 4/24/06, downwardog7 <illneverbecool@...> wrote:

> I don't know what Aajonus is up to these days, perhaps he *is*

> running a lab...sorry, now I'm laughing.

>

> The bit referring to Aajonus in that article/link was trivial, no?

> Just a summary of the why-and-how of traditionally fermented vco, I

> thought.

I didn't mean to diminish the value of the article.

I have never read anything by Aajonus, but he has a reputation for

making things up out of nowhere. So when I read someone actually

" cite " his " experiments, " I kind of got a chuckle picturing him in a

white lab coat shaking a magic 8 ball: " Is the correct number... 96? "

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

> I have never read anything by Aajonus, but he has a reputation for

> making things up out of nowhere. So when I read someone actually

> " cite " his " experiments, " I kind of got a chuckle picturing him in a

> white lab coat shaking a magic 8 ball: " Is the correct number... 96? "

WFN is not-too-bright for that comment imo; however, the sort of

" experiments " required to draw those conclusions needn't be all that

complicated, I reckon? Just some coconut milk/oil, a thermometer,

heat source, and a culture medium--why, I've just described my kitchen!

B.

[Guest guest]

>PLease forgive my stupiodity, and I may have to ask sally this, but

>w/o an inherent carb source, how can oil ferment? What are the

>microbes going to feed on?

> SCott

The coconuts are fermented and I guess the oil separates off from the meat

so there is a crab source there.

[Guest guest]

On 4/24/06, downwardog7 <illneverbecool@...> wrote:

> WFN is not-too-bright for that comment imo; however, the sort of

> " experiments " required to draw those conclusions needn't be all that

> complicated, I reckon? Just some coconut milk/oil, a thermometer,

> heat source, and a culture medium--why, I've just described my kitchen!

Not quite. You'd have to measure the enzyme content.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

Okay, I'm finally jumping in here. According to TT, there wouldn't be any

enzymes in good coconut oil.

http://www.tropicaltraditions.com/enzymes_and_coconut_oil.htm

From that page: One current claim being propagated through the Internet is

that certain coconut oils are more " raw " than others because they supposedly

see less heat, and actually contain enzymes that are beneficial. However,

this is simply not true. If any coconut oil actually contained any

appreciable amounts of enzymes, that oil would quickly deteriorate and have

a very short shelf life. That is, after all, the job of enzymes in plants:

to break things down and start the process of decomposition. High quality

coconut oils, particularly Virgin Coconut Oil, have a very long shelf life

(2 years or more) and would not have any appreciable amounts of enzymes in

the oil.

Any thoughts?

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

Steph,

However,

> this is simply not true. If any coconut oil actually contained any

> appreciable amounts of enzymes, that oil would quickly deteriorate and have

> a very short shelf life. That is, after all, the job of enzymes in plants:

> to break things down and start the process of decomposition. High quality

> coconut oils, particularly Virgin Coconut Oil, have a very long shelf life

> (2 years or more) and would not have any appreciable amounts of enzymes in

> the oil.

Raw honey is loaded with enzymes and it lasts years, as far as I know.

In part it would depend on what the enzymes were. The proteases

aren't going to digest the oil because the oil doesn't have any

protein. It also depends on the pH too. The enzymes might only be

active at a certain pH, and maybe the pH of the oil is different than

that in the living coconut.

Now whether the enzymes are beneficial, I have no idea. But there

could be plenty of other heat-sensitive compounds in it besides

enzymes that could be beneficial.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

>

> > WFN is not-too-bright for that comment imo; however, the sort of

> > " experiments " required to draw those conclusions needn't be all that

> > complicated, I reckon? Just some coconut milk/oil, a thermometer,

> > heat source, and a culture medium--why, I've just described my

kitchen!

>

> Not quite. You'd have to measure the enzyme content.

For real? you couldn't just set it aside--in a sealed/sterile or

otherwise very clean container--and see if it " turned " , ie, became

rancid, fermented, whatever? I mean just look for gross changes?

B.

/go ahead and school me, please

[Guest guest]

> In part it would depend on what the enzymes were. The proteases

> aren't going to digest the oil because the oil doesn't have any

> protein. It also depends on the pH too. The enzymes might only be

> active at a certain pH, and maybe the pH of the oil is different than

> that in the living coconut.

>

> Now whether the enzymes are beneficial, I have no idea. But there

> could be plenty of other heat-sensitive compounds in it besides

> enzymes that could be beneficial.

>

Nor do I understand how the oil can be " enzyme-active " and remain

shelf-stable. I think any statements implying " raw is best " vis-a-vis

enzymes in VCO are misleading.

ANH (absolutely no heat)vco is the latest craze, but AFAIK they are

still not saying it has active enzymes--perhaps other heat-sensitive

compounds, as you said, but enzymes--really?

B.

/too tired to do a search right now

[Guest guest]

Hmmm....this is seeming more and more tangled....let's see if I can add a

few more twists and knots. LOL.

CO would deteriorate if they didn't remove the free fatty acids - and this

would also greatly reduce the shelf life. Just because CO has a long shelf

life isn't indicative of enzymes, imo, but rather, that it has been

purified, its free fatty acids removed. With those remaining? It wouldn't

have a long shelf life...

While honey is loaded with enzymes (if its raw honey), the free fatty acids

ingested by the bees are digested by the bees, ending up in, and playing a

role in the honeycomb structure. I'm not aware of honey containing

undigested FFA's which would aid in deterioration as they do in CO which is

NOT pre-digested. That was a mouthful.....

http://esa.confex.com/esa/2003/techprogram/paper_11819.htm

So, shelf life = free fatty acid removal

Sharon

On 4/24/06, Masterjohn <chrismasterjohn@...> wrote:

>

> Steph,

>

> However,

> > this is simply not true. If any coconut oil actually contained any

> > appreciable amounts of enzymes, that oil would quickly deteriorate and

> have

> > a very short shelf life. That is, after all, the job of enzymes in

> plants:

> > to break things down and start the process of decomposition. High

> quality

> > coconut oils, particularly Virgin Coconut Oil, have a very long shelf

> life

> > (2 years or more) and would not have any appreciable amounts of enzymes

> in

> > the oil.

>

> Raw honey is loaded with enzymes and it lasts years, as far as I know.

>

> In part it would depend on what the enzymes were. The proteases

> aren't going to digest the oil because the oil doesn't have any

> protein. It also depends on the pH too. The enzymes might only be

> active at a certain pH, and maybe the pH of the oil is different than

> that in the living coconut.

>

> Now whether the enzymes are beneficial, I have no idea. But there

> could be plenty of other heat-sensitive compounds in it besides

> enzymes that could be beneficial.

>

> Chris

> --

> Dioxins in Animal Foods:

> A Case For Vegetarianism?

> Find Out the Truth:

> http://www.westonaprice.org/envtoxins/dioxins.html

>

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