Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 > > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 QFI is a wholesaler, so the price is excellent--$6/lb for 40#. --What's the website for this? ---------- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.385 / Virus Database: 268.4.5/321 - Release Date: 4/21/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 > > > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 > >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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > > > > 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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 >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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 > > >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. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 --- 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 --- 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 >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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 > > > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 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 > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > -owner " >LIST OWNER:</A></B> Idol > <B>MODERATOR:</B> Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > Quote Link to comment Share on other sites More sharing options...
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