FAQ
Frequently Asked Questions about Virgin Coconut
Oil (VCNO)
-
How much coconut oil should one take daily to receive its
health benefits?
-
Does coconut oil need to be kept in the refrigerator, and how
long does it last?
-
Is your coconut oil heated in its processing?
-
Is VCNO destroyed by heat? What about enzymes?
-
Will cooking with VCNO cause it to become hydrogenated and
toxic like hydrogenated oils?
-
How does one use VCNO?
-
How is VCNO different from other coconut oils found in health
food stores?
-
Since farmers and families make your VCNO, are sanitary
conditions in processing a concern?
-
Are coconuts a nut, fruit, or vegetable?
-
Is your coconut oil organic?
-
Are all coconuts
naturally organic?
-
What is the amount of Omega 3 fatty acids in VCNO?
-
Are there side
effects to VCNO?
-
Is VCNO safe for pregnant
women?
-
What is "Extra Virgin Coconut
Oil"?
-
What is
"Expeller-Pressed" Coconut Oil (EPCO)?
-
Are the Health
Benefits of EPCO the same as VCNO?
-
Do you offer coconut oil
in a capsule?
The health benefits of coconut oil are mainly from the medium
chain fatty acids (MCFAs). The best comparison in nature as to percentage of
MCFAs being consumed in a diet is human breast milk. To equal the amount of
MCFAs a nursing infant would receive in one day, an adult needs about 3.5
tablespoons of VCNO a day according to researchers. Since coconut oil in nature
is packaged inside the coconut meat, it is recommended to take this amount
throughout the day with food high in fiber and protein.
No, VCNO does not need to be kept in the refrigerator. In the
Philippines and other tropical climates, where the ambiance air temperature is
much higher than North America, people traditionally have not refrigerated
coconut oil. Virgin Coconut oil is the least susceptible to oxidation of any
plant oil. It's natural antioxidants give it the longest shelf life of any plant
oil. Virgin Coconut Oil made and stored in a lab at the University of the
Philippines did not turn rancid for more than 3 years. Tropical Traditions VCNO
has not been on the market that long yet, but a sample from one of the first
batches made in 2001 is being tested every 6 months for oxidative break down,
and it has so far shown none. We do recommend you store the oil out of direct
sunlight. In the tropics Virgin Coconut Oil is almost always a liquid, since
it's melting point is about 76 degrees F. In North America it will usually be a
solid, butter-like consistency. It can be stored in either form.
Yes, Tropical Traditions VCNO is slightly heated at the end of
the processing prior to packaging. This is to ensure that no moisture is
present, and to draw all the oil out of the curds that are formed by the
fermentation process. This heat is very low (less than boiling temperatures),
and is for a very short duration (10-15 minutes). Commercial coconut oils, by
contrast, undergo steam deodorization at temperatures of around 400 degrees.
Traditional methods of making coconut oil naturally have always used heat in the
process, and we are committed to honoring time-tested traditional methods that
have nourished populations in the tropics for thousands of years.
No, coconut oil is NOT destroyed or changed chemically in anyway
from its original form by using low heat. Unlike other plant oils, the medium
chain fatty acids are very resistant to any change via heat. Even commercial
oils heated to a very high temperature have their medium chain fatty acids kept
in tact. This makes coconut oil one of the best oils to use in cooking, because
it does not break down easily.
Many have expressed concern that even low-level heat can destroy
enzymes and other beneficial nutrients in coconut oil. But one needs to consider
that this is a tropical oil from a tropical plant grown in a very hot climate.
The oil inside an airtight coconut still growing high up on a coconut tree will
already see temperatures well above 100 degrees F. during its growing season.
Laboratory tests done on our VCNO, for example, have shown levels of Vitamin E
that are 30 times more than commercial RBD coconut oil. As
to enzymes, they are present in the coconut meat but not in the oil. One would
not want enzymes in the oil as it would break down the oil and cause it to go
rancid. So there is no coconut oil on the market that would contain enzymes. You
need to eat whole foods, like the coconut itself, to benefit from enzymes. All
plant-based oils are separated from the plants they grew in, and do not contain
appreciable amounts of enzymes.
No. Hydrogenation is an industrial process where hydrogen molecules are
introduced to the oil to make it solid at room temperatures. It chemically
alters the oil and creates harmful trans fatty acids. Cooking with VCNO does NOT
introduce hydrogen into the oil or hydrogenate it. As stated above, VCNO is a
very stable oil at even higher temperatures. However, it is best not to cook
beyond the smoke point of VCNO, as this will begin to deteriorate the oil and
turn it yellow. Once it has turned dark yellow, the oil should be discarded and
no longer used.
There are many ways to use VCNO and incorporate it into one's diet. Since it is
a stable cooking oil, one can simply replace unhealthy oils in their diet with
VCNO. Since it is a solid most of the time at room temperature or when
refrigerated, it can be a butter or margarine substitute for spreads or for
baking. Any recipe calling for butter, margarine, or any other oil can be
substituted for VCNO. It is popularly mixed in with "smoothies." There are some
recipes here. See
especially our favorite "Yogurt
Energy Drink." Many people do eat it simply by the spoon full. VCNO
can also be massaged into the skin for external applications. For more ideas on
using VCNO, join the coconut-info discussion group at:
http://groups.yahoo.com/group/coconut-info and search the archives. One
member there recently came up with a
"Chocolate Bark"
recipe. Others buy natural peanut butter, pour off the excess oil, and then
mix in coconut oil.
When purchasing a healthy coconut oil, one must determine between "virgin" and
"semi-refined." The determining characteristic of Virgin Coconut Oils
is that they are made from fresh coconuts, and they have a distinct aroma and taste
of coconuts present. Tasteless coconut oils are probably
made from copra, not fresh coconuts. There are also some oils that are made from
copra that are not fully deodorized and have a taste to them. But these oils are
refined also, despite marketing claims. You will be able to taste the difference
when comparing with a Virgin Coconut Oil. There are many ways of refining coconut oil
made from copra, some more healthy than others. But virgin coconut oils start
out with fresh coconuts, and do not need further refining as their natural
antioxidant properties make them very stable oils. For more information about
copra-based coconut oils and the different ways to make virgin coconut oils,
click here.
No. On the contrary, our VCNO receives much more special care and attention than
mass-produced machine-made coconut oil could ever receive. Every family approved
to sell us VCNO must undergo stringent quality control training and have their
home or facilities inspected. We set standards that they must abide by, such as
how old the coconuts can be that are used (24 hours after harvesting), the type
of coconuts, the instruments used for processing, like graters and presses, etc.
Equipment used to produce the oil is dedicated to VCNO production only, and
usually provided for by Mt. Banahaw Health Products Corp. Therefore the VCNO is
completely kosher and clean. In addition, our producers are small family
businesses that live in rural areas away from the pollution of the cities, like
on Mt. Banahaw. To assure standards are maintained and that only the best
quality oil is produced, all producers are organized into groups that are
managed by overseers, which in turn are organized into groups that are managed
by area managers. So when VCNO is delivered to our warehouse for packaging, it
has already been inspected 3 times before final inspection at the warehouse
prior to packaging into drums. Laboratory tests have continually confirmed that
our traditional methods of testing the oil by sight (clarity), smell, and taste
result in a very high quality oil. Some of the standards tested for in
commercial oils, such a peroxide value (PV levels have consistently tested at
nil or near 0 levels in our oil) , have actually tested better in our VCNO. This
is due to the extreme care that is used from the selection of the coconuts used,
to the actual making of the oil, and the complete removal of any moisture. We
seriously doubt that any other coconut oil on the market has received such
personal care, or could claim to have a higher quality or cleaner handling than
our VCNO. And our VCNO is now certified organic (see below).
Actually, they can be classified as all three in some form. The meat of the
coconut is usually referred to as fruit, and the coconut itself is the nut, or
seed, that will reproduce into a coconut palm tree if allowed to sprout and
grow, and the oil made from coconuts is classified as a "vegetable oil" in terms
of commodity trading.
Yes! We have lived in the community where most of the coconut oil is produced, and we
can personally guarantee that the coconuts used to produce our oil are
completely organic. In addition, our coconuts are now certified organic by a
third party organization based out of Germany,
BCS ÖKO-GARANTIE, and meet strict requirements for EU organic certification
as well as USDA/NOP standards. Tropical Traditions Virgin Coconut Oil is made
from fresh, certified organic coconuts, and the family-based small-scale
operation we use to make the Virgin Coconut Oil is also certified organic.
No. It is true that most coconuts are grown by
small-scale farmers and that pesticides and fertilizers are very uncommon.
However, in many coconut-growing places today farmers are starting to practice
"intercropping" by growing other crops and fruit trees underneath the tall
coconut palms. Many of these crops are sprayed. Also, organic certification
according to USDA and EU standards assures that neighboring fields where
conventional crops are grown do not contaminate coconut trees. Many coconut
farms are next to conventional farming fields where there could be run-off from
harmful fertilizers and pesticides, or contaminated in other ways. In addition,
we go beyond organic certification standards and implement our own standards,
like not using coconuts from heavily populated areas where they are
exposed to polluting forces such as diesel and gas fumes from trucks and other
vehicles. Most all of our trees are from distant mountain sources far away from
the cities.
None. VCNO is not a source of Omega 3 fatty acids. These need to be supplemented
in diet from elsewhere. The primary health benefits of coconut oil are the
medium chain fatty acids.
Yes, there could be, especially if your body is used to a low-fat diet regimen.
Since lauric acid is antibacterial and anti-viral, there could also be "die-off"
effects from the VCNO as these organisms are eliminated from the body. The most
common side affect is diarrhea. While 3 Tbsp. is recommended as the daily dosage
by some researchers, it is probably best not to start with that amount, or take
it all at once. Spread it out over the course of the day, and reduce your intake
if there are side effects. Like any food, some people could possibly have
allergic reactions to VCNO as well, although it has traditionally nourished
millions if not billions of people throughout Asia for thousands of years.
Since VCNO is a food and is a staple for many
living in Asia, it is considered safe for anyone. In coconut producing countries
it is considered very healthy for pregnant and lactating women, since it
contains lauric acid which is also present in breast milk. However, the cautions
of side affects as stated above should be noted. Many in Western countries are
used to a low-fat diet, and it is best NOT to begin experimenting with VCNO
while pregnant if your body is not used to it. If, however, you have been
consuming VCNO regularly without any side affects, there is no reason to
discontinue while pregnant, and many good reasons to continue consuming it.
Please see our complete explanation for the
different kinds of coconut oil and how they are produced
here.
Tropical Traditions
Expeller
Pressed Coconut Oil is a high quality refined coconut oil. This oil is processed the "old" way by what is called "physical
refining." The modern way of processing coconut oil is by chemical
extraction, using solvent extracts, which produces higher yields and is
quicker and less expensive. Tropical Traditions Expeller Pressed Coconut Oil DOES
NOT use chemicals or solvent extracts. It is made the "old" way by
expeller-pressed mechanical extraction. This oil is also NOT
hydrogenated, and contains NO trans fatty acids. It is a very good quality food-grade coconut oil. Tropical Traditions
Expeller Pressed Coconut Oil is made from coconuts that have NOT been
treated with chemicals or fertilizers. It is 100% natural. Our
Expeller-Pressed coconut oil is high in the medium chain fatty acids, such as
Lauric acid. This is the "common" type oil that billions of people in Asia consume
on a daily basis, where thyroid disease and obesity is rare as compared to
the US. We have also seen recently that Asian countries with high refined
coconut oil consumption, such as the Philippines, have not seen the kinds of
outbreak in SARS that other Asian countries have where vegetable oils are the
primary dietary oil. Expeller Pressed Coconut oil is less expensive than Virgin Coconut Oil, and because
it goes through a steam deodorizing process the taste is very bland, unlike
Virgin Coconut Oil which retains the odor and taste of fresh coconuts. Some
people prefer a bland, tasteless oil.
As far as the comparison between the Expeller
Pressed Coconut Oil (EPCO) and the VCNO, the EPCO still has the medium chain fatty acids/tryglicerides
(MCTs) that are the major reason for the health benefits of coconut oil. These
are what studies say increase metabolism, fight against viruses and bacteria,
etc. What the EPCO is missing is some of the nutrients and anti-oxidant
properties that are in VCNO, like Vitamin E, for example (although coconut oil
is not a real significant source of vitamin E:
Palm
oil is better for that.) How much this affects the body is really unkown.
The general rule in nutrition is that the closer to nature/natural the better.
What we do know, is that many of the studies that have been done on MCTs and
report their benefits have been done on regular (non-virgin) coconut oil, or in
some cases pure extracted MCT's taken out of coconut oil. We also know that the
refined coconut oil is what the Asian population for the most part consumes
today, and in countries like the Philippines where it is the common cooking oil
you don't see the kinds of thyriod and obesity problems that you see in the US.
The customer testimonies and feedback we have gotten from our VCNO suggests that
it is more potent than refined coconut oil. But many people are reporting good
results from the EPCO as well.
See our
complete
answer to this
question here.
|
