Virgin Coconut Oil

Virgin Coconut Oil is a natural product made from organically grown and hand-harvested coconuts. It is extremely healthy, extremely tasty, and extremely versatile.

Virgin coconut oil in skin and hair care

In the countries where the coconut palm grows, Virgin Coconut Oil is very popular in the kitchen as well as for skin and hair care and is used there every day.

Application in the kitchen

In tropical cuisine, almost no meal is prepared without using a coconut product. The flesh of the coconut is used for a variety of snacks and snacks, while its oil and fat are used for cooking and frying, as well as frying and baking.

The traditional diet, in which coconut products are mostly combined with vegetables and fruits, some fish, rice, and only a little meat, is both nutritious and filling and provides the body with an adequate supply of vitamins and minerals.

No health problems from Virgin Coconut Oil

The disorders in fat metabolism that are common in western industrialized nations first appeared in the South Seas with the introduction of ready meals, cola drinks, smoking, and a lifestyle associated with little exercise. The admittedly relatively high-fat content of the coconut had not led to any health problems up to that point. This observation was confirmed in 2004 by a clinical study conducted in West Sumatra.

Virgin Coconut Oil leads to well-being

As early as the 1930s, the American dentist, Doctor Weston A. Price, was amazed to find during a trip to the South Pacific that the dishes prepared with coconuts were not only very tasty but also had a positive effect on the well-being of the people living there.

There are probably different reasons for this. On the one hand, the coconut, including the coconut water it contains, provides interesting minerals (potassium, magnesium, calcium, etc.) and trace elements. Coconut is one of the best sources of selenium. On the other hand, coconut oil is extremely easily digestible and well tolerated due to its high content of medium-chain fatty acids.

In southern India, as well as in the South Seas and in other areas of the tropics and subtropics, the coconut is used both for nutrition and for personal hygiene.

The benefits of Virgin Coconut Oil

In Germany and neighboring countries, however, only a few people are aware of the benefits of virgin coconut oil and other coconut products, even though coconuts and coconut flakes are among the most popular delicacies at fairs and many sweets that

One possible cause is that many commercially available coconut oils are highly processed. As a result, they not only lose the wonderfully aromatic taste of the coconut, but also a large part of their valuable and natural ingredients.

The fact that coconuts and their products consist largely of saturated fatty acids also deters many people from using virgin coconut oil and coconut fats, as these fatty acids are unjustly suspected of having a negative effect on cholesterol levels

In fact, Virgin Coconut Oil is both a healthy and delicious-tasting oil with countless uses in both hot and cold cooking.

Are fats generally unhealthy?

In the past, a low-fat diet was promoted as a basic requirement for a healthy, low-calorie diet. This should not only help to avoid obesity and metabolic disorders, but also strokes and heart attacks. In addition, the cholesterol level was the focus of various nutritional advisors, whereby it was generally assumed that this would be excessively increased by fats.

Obesity is not caused by fat

In fact, the obesity u. to blame for an excess of calories taken in, which must also be put in relation to energy consumption. Anyone who regularly eats too much over a longer period of time and at the same time does not exercise sufficiently intensively will gain weight; it is irrelevant whether the calories come mainly from fat, carbohydrates, or protein. In livestock farming, this effect has been recognized for a long time; many fattening programs achieve the desired weight gain in the animals almost exclusively with carbohydrates.

Fat is indispensable as a flavor carrier

Also with regard to the effects of fats on the cholesterol and triglyceride levels in the blood, current studies show that fats are by no means fundamentally bad. Last but not least, two different forms of cholesterol (LDL and HDL cholesterol) were found, one of which is definitely desirable. Fats are made up of glycerol and fatty acids.

The latter can be present in different forms, the most important for the assessment being whether they are saturated or unsaturated. In the case of unsaturated fatty acids, a distinction is also made between monounsaturated and polyunsaturated. A saturated fatty acid has no double bond between carbon atoms.

Saturated fat is better for frying

Saturated fats are better to use in the kitchen because they can be stored longer and at higher temperatures, while fats, which consist of a lot of unsaturated fatty acids, go rancid much faster.

Fats made from predominantly saturated fatty acids are also suitable for higher temperatures than those that consist mainly of unsaturated fatty acids. For this reason, numerous vegetable oils are only suitable for cold dishes, but not for cooking, roasting, and baking.

Inexplicably, when talking about saturated fatty acids, reference is often only made to those of animal origin, and the fact that both palm fat and virgin coconut oil are vegetable products that also have a high proportion of saturated fatty acids is often overlooked.

We recommend the natural virgin coconut oil, which, unlike many industrially produced coconut fats, is not hardened and has all the valuable ingredients of the coconut.

At 90%, virgin coconut oil actually has the highest proportion of saturated fatty acids of all known fats, with valuable lauric acid being the main component.

For practical use in the kitchen, this means that Virgin Coconut Oil not only keeps for a very long time but also that it is ideal for warm cooking, as it can also be used without restrictions at very high temperatures.

Virgin Coconut Oil’s prejudices against fats

In the following, we would like to introduce you to some well-known prejudices against fats and inform you about the actual facts.

Prejudice #1

Too much fat in food leads to an increase in cholesterol levels in the blood.

In fact, the body controls the cholesterol level itself, since it is able to produce it independently. If large amounts of cholesterol are taken in from the outside with food, it reduces its own production, while it increases it with a lower intake of food.

Of course, our body needs a little time to adjust to the changed cholesterol intake; only during this relatively short period of time can there be an inappropriately high or low level of this substance in the blood.

However, in about a third of the population, this endogenous adaptation to the intake of cholesterol from outside is disturbed, so they actually react to an increased intake of this substance with food.

Virgin Coconut Oil is almost cholesterol-free

However, due to its high content of lauric acid, which actually indirectly causes an increase in cholesterol levels, virgin coconut oil can contribute to its increase. Nevertheless, virgin coconut oil is by no means unhealthy, because saturated fatty acids do not always increase cholesterol levels and, as a result, the risk of a heart attack.

This mechanism of action has been clearly proven exclusively for three saturated fatty acids, none of which are found in the coconut.

There are two forms of cholesterol, LDL and HDL cholesterol. Only LDL cholesterol has negative health consequences, which is why it is sometimes referred to in the literature as “bad cholesterol”.

In contrast, HDL cholesterol, which many authors refer to as “good cholesterol”, protects the body’s cells as well as the muscles and heart. Even LDL cholesterol is more of an indicator of the risk of suffering from cardiovascular diseases than the direct trigger of these health disorders.

However, diet alone does not have an impact on cholesterol levels; smoking, stress, and a lack of physical activity also significantly increase it.

Virgin coconut oil causes an increase in HDL cholesterol

The statistical evaluation of data from numerous heart attack patients has shown that about half of them had normal and not elevated cholesterol levels. In reality, in addition to the LDL cholesterol level, other risk factors such as high blood pressure and the level of inflammation are required to assess the risk of a heart attack.

Likewise, having adequate levels of HDL cholesterol provides some protection. Virgin Coconut Oil is now causing an increase in this desirable cholesterol.

Advertising campaigns led to misinformation

Prejudice #2

Like most animal fats, the fats in virgin coconut oil contain too many saturated and too unsaturated fatty acids. They are therefore not suitable for healthy human nutrition.

Such advertising campaigns were carried out not least by the manufacturers of margarine, who wanted to advertise their products as superior to butter in particular.

It is of course true that margarine contains mostly unsaturated fatty acids and it is also true that eating a small amount of unsaturated fatty acids can lead to a lowering of cholesterol levels, provided that the body’s ability to self-regulate is limited.

However, the equation according to which any form of saturated fat would lead to an increase in the risk of damage to the heart and other organs is wrong.

Especially Virgin Coconut Oil ignores the equation that coconut oil only leads to an increase in the desired HDL cholesterol. This effect is based on the high proportion of lauric acid, which is about 50% contained in virgin coconut oil.

Every affected consumer should discuss with their doctor whether it is advisable to change their diet to lower it if their cholesterol level is found to be elevated. A slight reduction in the level can certainly be achieved by changing the diet.

Prejudice #3

Unsaturated fatty acids always and in every dose have positive effects on health.

Of course, unsaturated fatty acids are sometimes indispensable for the body and must be supplied with food. On the other hand, it is also true for unsaturated fatty acids that the absorbed dose is decisive for whether they benefit or harm the body.

Even the recommended amount of linoleic acid, which is found primarily in sunflower and corn oil, can intensify or trigger inflammatory processes in the body if consumed in excess.

Free radicals are also formed in the body when excessive consumption of unsaturated fatty acids is consumed. In addition, with some of these substances, there is a risk of conversion into trans fatty acids, which are actually very harmful to health. The fatty acids contained in Virgin Coconut Oil are guaranteed not to produce trans fatty acids.

The formation of trans fatty acids actually takes place during the manufacture of margarine, as the oils used for this are usually partially hydrogenated. New studies show that it is precisely these trans fatty acids that stimulate the production of unwanted cholesterol in the body and thus contribute to a problematic increase in cholesterol levels. In addition, they lead to the formation of free radicals to a very high degree.

Trans fats are harmful to children’s development

Trans fats can also negatively impact development in children. In the past, in addition to margarine, numerous finished products also contained a fairly high proportion of trans fatty acids, especially since scientists were not aware of the problems associated with these acids.

A change in the manufacturing process could significantly reduce the content of trans fatty acids, and some countries have already set limit values. For Germany, however, a corresponding legislative initiative is not yet in sight.

The alleged health hazards of saturated fatty acids, on the other hand, have proven to be unjustified prejudices. It should also be noted in this context that breast milk contains around 50% saturated fatty acids and this is undeniably a natural and harmless food.

The manufacture of virgin coconut oil

The native and organic Virgin Coconut Oil differs significantly in its production from industrially produced coconut fats.

There are basically two methods for extracting coconut fats, the one hand, the conventional and industrial methods, and on the other and a natural and gentle procedure, which alone leads to the delicious Virgin Coconut Oil. The main growing countries for the coconut products we sell are Indonesia, India, and the Philippines.

Industrial production of coconut oil

In industrial production, ripe coconuts are harvested immediately, after which they are cracked open to allow the milk to drain. The pulp is then dried, using both sun drying and fire drying.

Both methods have disadvantages, for example drying in the sun does not always meet the desired standard of hygiene, while drying over a fire can easily produce pollutants similar to those in cigarette smoke. Another risk is that cracked coconuts may go moldy.

The pulp obtained from the coconut is called copra and consists of 65% fat. In conventional production, the actual coconut fat is made from it, whereby it is obtained primarily by means of a pressing process.

In order to be able to extract as much fat as possible from the copra mass, petrol is often used as a solvent. Sometimes, at the end of the manufacturing process, the fat is partially or completely hardened. During this process, there is a risk of the formation of trans fatty acids.

Coconut fats and coconut oils from conventional production are therefore products that do contain some of the valuable ingredients of the coconut but have lost many of them. During the production process, they have often resulted in undesirable stresses on the finished product.

Coconut fat obtained in this way is naturally heat-stable and durable. However, it no longer has any typical coconut taste and is by no means enjoyable to use.

It does not impart any taste impulse to the dishes prepared with it. The most common form in which this industrially produced fat from the coconut is offered is the plate, which is why it is sometimes also referred to and sold as plate fat.

The Natural Production of Virgin Coconut Oil

In contrast to industrially produced fat, virgin coconut oil is a natural product. It is made from hand-harvested coconuts grown on organic family farms. These are gently dried and crushed after harvesting.

The coconut flakes obtained are then exclusively cold-pressed. Further processing steps are only the filtering and bottling of the Virgin Coconut Oil product. It is of course not hardened, scented, bleached, or refined.

Due to the gentle manufacturing process, Virgin Coconut Oil not only contains all the valuable components of the coconut but also gives your dishes the wonderfully typical and delicious coconut taste. Of course, attention is paid to reasonable remuneration for the producers of the coconuts.

Extra Virgin is a misleading term

The occasionally used designation of coconut oil as “extra virgin” has no meaning in contrast to olive oil; there is in fact only the industrial and the natural production process.

Why is Virgin Coconut Oil healthy?

An important component of Virgin Coconut Oil is lauric acid. It is important for strengthening the immune system. The conversion to monolaurin that occurs in the body makes it a protective agent against both viruses and bacteria. The capric acid also contained in the oil apparently protects against fungi.

In the folk medicine of the cultivation countries, the coconut is used for countless applications. It is also used in personal care products and can provide protection to particularly dry skin. This form of application is also increasing regularly in Europe.

How Much Fat Does Virgin Coconut Oil Contain?

Of course, fats provide more calories than carbohydrates and proteins. However, coconut primarily contains medium-chain fatty acids, the energy content of which is one calorie per gram lower than that of other fats.

Recent research shows that calorie intake is only one ingredient in weight gain; In addition, it is important whether the calories supplied are primarily used to store reserves or are consumed immediately, with the calories supplied through coconut products being used directly more often than average.

No weight gain from Virgin Coconut Oil

Some of the calories are not utilized either but are used for slight heat generation. Of course, virgin coconut oil is not a slimming product and excessive consumption can certainly contribute to weight gain. In a small dose, however, it supports the body in losing or maintaining weight.

The fats contained in Virgin Coconut Oil are essential for a healthy lifestyle. Without fat, the body can neither absorb the fat-soluble vitamins A, K, D, and E nor produce the corresponding vitamin from provitamin A, which is mainly added to food. Fats are also needed for the production of numerous hormones and messenger substances in the body.

Coconut products are rich in fiber

The coconut and its products are high in fiber. Many people don’t get enough fiber from their normal diet, leading to an increased incidence of constipation, which in turn can lead to weight gain.

Fiber is needed for digestion

Most people only get two-thirds of the daily dietary fiber intake of 30 grams recommended by the DEG (German Society for Nutrition). Dietary fiber is the indigestible part of our diet that is necessary for proper bowel function. Without fiber, the intestine becomes sluggish and the intestinal flora is not sufficiently supplied with nutrients.

When eating, it is the dietary fibers that primarily cause the feeling of satiety and thus prevent excessive consumption of food.

The benefits of coconut flour

Coconut flour contains 38% dietary fiber; this is the peak value of all flour. With every baking process, there is the option of replacing at least 25% of the wheat flour with coconut flour, which noticeably increases the fiber content of the food. A tablespoon of coconut flour and a small amount of virgin coconut oil provides the body with five grams of fiber. Coconut flour also has a higher protein content than wheat flour; In addition to the roughage, this contributes to increased satiety.

The Use of Virgin Coconut Oil in the Kitchen

No other vegetable fat is as heat-stable as coconut fat. You can easily use Virgin Coconut Oil for frying, baking, cooking, and frying. Grilled food can also be spread with it.

Last but not least, due to the high proportion of saturated fatty acids, Virgin Coconut Oil does not change even at very high temperatures and does not form any free radicals. The high-quality virgin coconut oil can also be used in cold dishes, where it gives your salads a particularly intense, pleasant coconut flavor. The temperature at which coconut oil melts is around 25 degrees Celsius. You can use it in solid or creamy form depending on your preference. Since the melting of coconut fat in the mouth leads to a particularly pleasant and cooling effect, almost all manufacturers like to use it for confectionery such as ice cream confectionery.

Virgin Coconut Oil is easy to digest

Like all coconut fats, virgin coconut oil is easily digestible and is absorbed by the body very quickly. This also prevents the formation of harmful substances.

Virgin Coconut Oil has a long shelf life

Unlike many other vegetable oils, it does not go rancid even when stored for a long period of time. Incidentally, you can use Virgin Coconut Oil very sparingly in your kitchen. Even small amounts of this exquisite natural product have a positive effect on the taste of your food.

The coconut is naturally relatively sweet. Since the natural taste of the coconut remains unadulterated with Virgin Coconut Oil, you can reduce the amount of sugar used. This also reduces the calorie content of your dishes.

Substitute for food intolerance

More and more people suffer from intolerance to certain foods. Milk protein, soya, peanuts, and wheat in particular are not tolerated by everyone.

Coconut milk can be used very well as a substitute for cow and soy milk. Not only can it be drunk, but it can also be used to make other products. Cream in particular can be easily replaced with coconut milk or coconut flakes. Allergy to coconut and its products is virtually unknown.

Coconut milk is ideal for those with lactose intolerance

Coconut milk is particularly valuable because it can also be used by people who suffer from lactose intolerance and are allergic to soybeans, which means that the usual replacement of milk with soy products is not possible.

The fat content of coconut milk is between 15 and 25%. Coconut milk can not only be used for sauces and soups or for drinking, but also for the production of cocktails such as the popular Pinacolada. It is important that the coconut milk is stirred or shaken before use, as the fat and water components separate during storage. Although this process is prevented in some offered coconut milk products through the use of artificial emulsifiers, this means that the coconut milk treated with them is no longer a natural product. We strongly recommend that you look for natural products when buying coconut milk.

Gluten-free coconut flour

The flesh of the coconut is gluten-free. Many people are allergic to most grains containing gluten, especially wheat, rye, spelled, and barley.

In some cases, this disease, known as celiac disease or sprue, is relieved simply by eating highly processed conventional grain products instead of whole grain products; However, this is ultimately not the right way to have a healthy diet and is only useful for some of the people affected.

The cause of some people’s allergic reactions is the plant’s defenses, which it forms against predators and which, along with the valuable dietary fiber, vitamins and minerals, are found in the outer layers of its grains.

The flour, made from organically grown and gently processed coconuts, offers a possible alternative for people with grain allergies.

Coconut flour is completely gluten-free and can be used well for baked goods. Some products can be made entirely from coconut flour, while others require a mix with other gluten-free flour such as corn flour.

Coconut flour is also useful for diabetics, as it can help reduce blood sugar levels. For this group of people, it is also possible to replace part of the wheat flour in the recipes they use with coconut flour.

Coconut flour on a low-carb diet

A modern form of nutrition is the reduction of carbohydrates. This is known as a low-carb diet and was originally developed in the USA. Above all, the intake of carbohydrates from sugar and starch should be reduced, while carbohydrates from vegetables and fruit are largely allowed.

In fact, in this way, above all, empty carbohydrates, i.e. those without any further benefit for the body, are avoided. Because of the sweetness of the coconut, Virgin Coconut Oil is perfectly suitable for the production of sweet dishes, to which a maximum of a small amount of sugar has to be added.

According to most of the studies that have been carried out, the low-carb diet has a positive effect on blood sugar, blood lipid levels, and weight. When using flour as part of a low-carb diet, coconut flour is ideal.

Coconut flour contains 38% fiber, 20% protein, and only 8% fat. At 26%, the proportion of carbohydrates is very low compared to other flour. That is why the extensive use of coconut flour is recommended for a low-carb diet.

When you use virgin coconut oil and coconut flour in your cooking, you improve your well-being in a natural and tasty way.

Virgin Coconut Oil in body care

The cosmetics industry is using coconut oil in their skin and hair care products to an ever-increasing extent. Since virgin coconut oil is able to penetrate the skin very quickly, it offers good and above-average long-lasting protection against moisture loss.

Virgin coconut oil against dandruff

Coconut oil is often a component of care products that are particularly tailored to dry and very dry skin. It is found in both shower gel and body butter. When it comes to hair care, the ingredients extracted from the coconut also have an anti-dandruff effect.

In natural cosmetics, only coconuts and their products are used, which are organically grown and carefully harvested, and processed. These are particularly good for your skin and, in addition to the cleansing and caring effects, also give it a very pleasant scent.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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