Virgin Coconut Oil Frequently Asked Questions

• Does not increase blood cholesterol level.
• Does not promote platelet stickiness which leads to blood clot formation.
• Does not contribute to atherosclerosis or heart disease.
• Does not promote cancer or any other degenerative disease.
• Does not contribute to weight problems.

Virgin Coconut oil could be used for your daily cooking needs, helped protect you from heart disease, cancer, and other degenerative conditions, improved your digestion, strengthened your immune system, and helped you lose excess weight.

Coconut oil is made up mostly of medium chain fatty acids. Corn oil and soybean oils contain mostly long chain polyunsaturated fatty acids; while palm oil has about equal amounts of long chain saturated and unsaturated fatty acids.

While this claim has been widely disproved in many scientific studies and journals, unfortunately this perception is still around. The tropical oils were very popular in the US food industry prior to World War II. With the war and the shortages of imported tropical oils, an effort was made to promote local oils, like soybean and corn oil. The US is the largest exporter of soybeans. Studies were done to show that coconut oil, and all saturated fats, were bad for one's health because they raised serum cholesterol levels.

However, these studies were done on hydrogenated coconut oil, and all hydrogenated oils produce higher serum cholesterol levels, whether they are saturated or not. Recent research shows that it is the presence of trans fatty acids that causes health problems, as they are fatty acid chains that have been altered from their original form in nature by the oil refining process.

Nature's Blessings. Philippine archipelago, 11 degrees north of the Equator, is situated at the center of the Pacific "Ring of Fire" (a long stretch of volcanic belt along the Pacific Coasts from New Zealand to Alaska). Very fertile lands due to its bio-diverse tropical ecosystem... as nutrient-full coconut trees grow only in tropical countries, and the best ones, along coastal areas under these conditions... its long coastal areas (266,000 sq km) provide shore protection and serve as nutrient/mineral recycling reservoir as the cycle of life flows from its mountainous forest lands, hosting a unique combination of seawater and freshwater, constantly percolated by its 200 volcanoes (21 active), and cooled by its lagoons and lakes, and fanned by about 27 typhoons hitting ground a year, tagging along its heat-quenching monsoon rains, with an average of 250 centimeters a year, through most of its 7,107 islands... undisputedly provide a perfect eco-system to grow the BEST COCONUTS (Cocos Nucifera) on earth.

The Philippine Coconuts - One of a Kind. Unlike, coconuts from other countries in Southeast Asia or Tropical Central/South America, India, or Africa, though, they may have a few volcanoes, or may have as long a coast line, or may even have as much rainful, but not one of these countries have the unique eco-balance in one geographic setting in massive scale, except the Phil coconuts. Truly, it can be labeled the BEST in the WORLD.

The Philippine Coconuts - A National Treasure with Global Scale. PCA reports the Phils hosts 345 million coconut trees, produces more than 11 billion nuts annually, directly benefits 3.5 million farmers, and supports about 35 million of the 84 million people. No other country (except Indonesia) has this global scale of resources: coastal lands, organic trees, unique eco-system, indigenous people, certified production and delivery systems, know-how and nurture... for over 400 years.

Does not increase blood cholesterol level. * Does not promote platelet stickiness which leads to blood clot formation. * Does not contribute to atherosclerosis or heart disease. * Does not promote cancer or any other degenerative disease. * Does not contribute to weight problems.

Does not increase blood cholesterol level. * Does not promote platelet stickiness which leads to blood clot formation. * Does not contribute to atherosclerosis or heart disease. * Does not promote cancer or any other degenerative disease. * Does not contribute to weight problems.

Does not increase blood cholesterol level. * Does not promote platelet stickiness which leads to blood clot formation. * Does not contribute to atherosclerosis or heart disease. * Does not promote cancer or any other degenerative disease. * Does not contribute to weight problems.

It is FREE-RADICALS. Most commercial creams and lotions are predominantly water. Their moisture is quickly absorbed into dry, wrinkled skin. As the water enters the skin, it expands the tissues, like filling a balloon with water, so that wrinkles fade away and the skin feels smoother. But this is only temporary. As soon as the water evaporates or is carried away by the blood stream, the dry, wrinkled skin returns. No matter how hard you try, people will never be able to permanently cure dry, wrinkled skin with any commercial body lotion or body care products. Besides the water, most lotions have an oil of some type. This oil is almost always a highly refined vegetable oil devoid of all natural protective antioxidants. One product in our food supply and in body care products that leads to a great deal of free radicals is oxidized vegetable oils. Our skin is made up of connective tissues. These tissues give our skin strength and elasticity. When we are young and healthy the skin is smooth, elastic and supple. This is the effect of strong connective fibers. As we age their fibers are continually subjected to free-radical attack which breaks them down. As a result, connective tissues become hardened and lose both elasticity and strength. The skin loses its ability to hold itself together and begins to sag and become wrinkled. Once young, soft and smooth the skin turns dry and leathery.

Yes, Adding coconut oil to your pet's diet is one of the healthiest things you can do for your pet.

Coconut oil is directly applied onto skin as moisturizer.

Coconut trees grow on islands and coastal areas in most all tropical climates. The coconut palm grows abundantly from the tropic of Cancer north of the Equator (23 27' N) to the tropic of Capricorn south of the Equator (23 27' S). In some places it grows around the tropics extending as far as north as 26 degrees N in Central India and Southern Florida to 27 degrees S in Chile and southern Brazil in South America. Although coconut palms do extend slightly outside the tropics they rarely bare mature fruit there. Coconut palms typically grow to 60 to 70 feet tall and have a life span of up to 70 years.

• Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases. Absolutely yes, it kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
• Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

• Promotes healthy looking hair and complexion.
• Helps control dandruff.

• Helps to form a chemical barrier on the skin to ward of infection.
• Supports the natural chemical balance of the skin.
• Softens skin and helps relieve dryness and flaking.
• Prevents wrinkles, sagging skin, and age spots.
• Provides protection form damaging effects of ultraviolet radiation form the sun.

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing."

• Does not contain cholesterol.
• Does not increase blood cholesterol level.
• Does not promote platelet stickiness which leads to blood clot formation.
• Does not contribute to atherosclerosis or heart disease.
• Does not promote cancer or any other degenerative disease.
• Does not contribute to weight problems.

• Reduces risk of atherosclerosis and related illnesses.
• Reduces risk of cancer and other degenerative conditions.
• Helps prevent bacterial, viral, and fungal (including yeast) infections.
• Supports immune system function.
• Helps prevent osteoporosis.
• Helps control diabetes.
• Promotes weight loss.
• Supports healthy metabolic function.
• Provides an immediate source of energy.
• Supplies fewer calories than other fats.
• Supplies important nutrients necessary for good health.
• Improves digestion and nutrient absorption.
• Has a mild delicate flavor.
• highly resistant to spoilage (long shelf life).
• Is heat resistant (the healthiest oil for cooking).
• Helps keep skin soft and smooth.
• Helps prevent premature aging and wrinkling of the skin.
• Helps protect against skin cancer and other blemishes.

The lauric acid in coconut oil is used by the body to make the same disease-fighting fatty acid derivative monolaurin that babies make from the lauric acid they get from their mothers= milk. The monoglyceride monolaurin is the substance that keeps infants from getting viral or bacterial or protozoal infections. Until just recently, this important benefit has been largely overlooked by the medical and nutrition community.

Coconut oil rejuvenates skin and wrinkles and slows the aging and wrinkling of skin. Used as a lotion, it protects against sun damage, and strengthens underlying tissues. It moisturizes, heals sores and injuries, and prevents production of "liver spots," (oxidized oils). When liver spots occur, this same oxidative damage is also happening in other tissues such as the brain, heart, eyes, and blood vessels.

Coconut oil helps people with low thyroid function. Regular oils such as soybean, canola, sunflower and corn suppress thyroid function. The medium-chain fatty acids in coconut oil stimulate metabolism, boost energy, and promote weight loss. While not a cure, some people have been able to reduce and even eliminate their thyroid medications.

Coconut oil appears to protect against cancer and not to promote cancer. Animal studies have shown that when animals are fed carcinogens and a variety of oils, the animals that do not develop cancer are those on coconut oil.

Coconut oil helps you to lose, maintain, or gain weight depending on your body's need. It contributes to weight loss by speeding metabolism and being used as fuel rather than stored as fat. For underweight people, coconut oil helps to gain weight, especially useful to those suffering from AIDS or cancer.

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.

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.

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 VCO does NOT introduce hydrogen into the oil or hydrogenate it. As stated above, VCO is a very stable oil at even higher temperatures. However, it is best not to cook beyond the smoke point of VCO, 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.

Since VCO 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 effects 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 VCO while pregnant if your body is not used to it. If, however, you have been consuming VCO regularly without any side effects, there is no reason to discontinue while pregnant, and many good reasons to continue consuming it.

None. VCO is not a source of Omega 3 fatty acids. The primary health benefits of coconut oil are the medium chain fatty acids.

No. It is true that most coconuts are grown by small-scale farmers and those 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 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.

While whole coconut does contain coconut oil, you would have to eat more by weight to get the equivalent amount of pure coconut oil. Whole coconut contains more than just oil. It would include things like fiber, protein and sugar (natural sugar). Some people could be allergic to whole coconut, and not be allergic to coconut oil, for example, because coconut oil does not contain protein. If you are trying to restrict sugar from your diet, you do have to account for the added sugar in whole coconut as well. As to fresh coconuts, most coconuts you find in U.S. grocery stores are transported many miles and are no longer fresh. A freshly harvested coconut does not have a long shelf life, especially if the outer husk is removed down to the brown shell. Hence, many coconuts in U.S. stores may already be moldy. This is especially true for "young" immature coconuts. The best place to eat fresh, raw coconuts is in tropical climates where they grow, and right after they are harvested. Those outside the tropics should eat dried coconut.

When purchasing a healthy coconut oil, one must determine between "virgin" and "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.

Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquified easily by applying low level heat.

No, VCO 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. VCO samples have been shown to show no breakdown in a constant liquid state at temperatures above 80 degrees for over 2 years. The expiration dates on our VCO are for two years, and on our EPCO they are one year. We do recommend you store the oil out of direct sunlight. In the tropics VCO 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.

There are many ways to use VCO and incorporate it into one's diet. Since it is a stable cooking oil, one can simply replace unhealthy oils in their diet with VCO. 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 VCO. It is popularly mixed in with "smoothies." There are some recipes here. Many people do eat it simply by the spoon full. If you refrigerate or freeze it the taste changes completely, and some describe it like a "candy" or "white chocolate." Some people fill up ice cube trays with VCO and then store them in the freezer. VCO can also be massaged into the skin for external applications. Some people use it as a spread, many people use it with fruit smoothies, and a lot of people put it into their coffee or tea.

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 VCO 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 VCO as well, although it has traditionally nourished millions if not billions of people throughout Asia for thousands of years.

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 VCO 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. However, for those not used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how your body reacts.