According to Mary Enig, Ph.D., the world's leading expert on fats and oils:
"Coconut oil has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries.
A review of the diet/heart disease literature relevant to coconut oil clearly indicates that coconut oil is at worst neutral with respect to atherogenicity of fats and oils, and in fact is likely to be a beneficial oil for prevention and treatment of some heart disease.
Additionally, coconut oil provides a source of antimicrobial lipids for individuals with compromised immune systems, and is a non-promoting fat with respect to chemical carcinogenesis."
Is The Coconut Oil Heated in its Processing?
No - not at any stage in the manufacturing process. Commercial coconut oils, by contrast, undergo steam deodorization at temperatures of around 400 degrees.
Is Virgin Coconut Oil Destroyed by Heat? What about Enzymes?
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 up to 50 degrees C during its growing season. Laboratory tests done on VCO, for example, have shown levels of Vitamin E that are 30 times more than commercial refined 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 a coconut fresh off the tree to benefit from plant enzymes. All plant-based oils are separated from the plants they grew in, and do not contain appreciable amounts of enzymes.
So it is a myth that there are coconut oils on the market that are "live" and "see no heat." Coconuts are native to the tropics, where temperatures are very hot. Any coconut oil distributed anywhere has "seen heat."
Requirements for Healthy and Safe Coconut Oil
Our Virgin Coconut Oil
| No refining|
| No bleaching|
| No deodorisation|
| No hydrogenation|
| Coconuts from traditional palms only - no hybrid varieties|
| From fresh coconuts - not the dried "copra" used in most coconut oils|
Safe packaging - glass bottles & non-leaching plastic tubs
We are pleased to offer raw organic certified virgin coconut oil from the Philippines:
Our Philippine virgin coconut oil is processed by centrifuge & has a very mild flavour & sweet taste.
Please check out our bulk discounts below. VCO = Virgin Coconut Oil