ORGANIC COCONUT OIL. Virgin coconut oil (also known as coconut butter), cold-pressed from the white “meat” of the coconut, consists almost entirely of the saturated fatty acids lauric acid and myristic acid .
Coconut oil does not negatively affect blood cholesterol. The medium-chain saturated fat in coconut oil is used primarily as a source of energy which helps to increase metabolism. Coconut oil consists of roughly 50% lauric acid which has documented anti-viral, anti-bacterial, and anti-prozotoal properties.
Organic virgin coconut oil in its natural, un-hydrogenated form is suitable for frying and cooking due to its stable nature. Its high saturated fat content means that the oil does not oxidise, and also limits the development of trans-fatty acids and free radicals in the oil. Traditional cooking oils such as refined sunflower, canola, and corn oil, are easily damaged when used for frying and create unnecessary exposure to free radicals and oxidised fat. Virgin coconut oil avoids all of these problems when used for cooking.
Suggested Benefits of Coconut Oil
Rich source of medium chain triglycerides
Speeds up metabolism
Assists with weight loss
Does not oxidise
Limits development of trans fats and free radicals when used for frying
Stable at high temperatures
Healthy alternative to butter or margarine
Suitable for diabetics
Rich in lauric acid
Smoke Point: 177˚C