Extra Virgin Coconut Oil From Kerala 100ml (glass bottle) Extracted from Fresh Coconut Milk,100% Natural, Cold Processed & Unrefined. Can be used for Cooking, as a Dietary Supplement & for Skin, Hair & Baby Massages

UNDERSTANDING COCONUT OIL

Whether it’s for body care or cooking, coconut oil has a purpose throughout the household. While the benefits are plentiful, so is the confusion behind different types, labels, and brand packaging. Here’s a breakdown of the most common questions to make decoding coconut oils a whole lot easier.

REFINED VS. UNREFINED

There are two main kinds of coconut oil: refined and unrefined. Refined oils possess no coconut flavor or aroma. They are produced from dried copra, not fresh coconuts, and the oil typically undergoes various levels of processing, including being deodorized and bleached. Unrefined coconut oil is normally considered virgin and it possesses a light coconut taste and aroma, that will vary from brand to brand. This mostly depends on the freshness of the coconut used and type of processing it was subjected to.

VIRGIN VS. EXTRA VIRGIN

An unrefined coconut oil is typically labeled “virgin” or “extra-virgin”. Each brand tends to have their own definition of these labels but in general both virgin and extra-virgin coconut oils are made from the first pressing of fresh, raw coconut without the addition of any chemicals. The term virgin has come to mean that the oil is generally unprocessed. For example, virgin coconut oil usually has not been bleached, deodorized, or refined. Virgin oil is typically made from fresh coconuts, but processing techniques will still vary in determining the product’s quality. Virgin oil usually has a coconut scent flavor and heats up to 350° F.

WHOLE KERNEL VS. WHITE KERNEL

Whole kernel oil, which is made from the coconut kernel with the inside skin left on, is more nutritious and has a slightly nuttier flavor, whereas white kernel oil is made from coconuts whose brown inner skins have been removed and has a milder, more delicate aroma. Both oils have the same culinary and body care uses. Whole kernel is marginally more nutritious and has a slightly nuttier flavor. They’re both unrefined so they have the same smoke point.

METHODS OF EXTRACTION

CENTRIFUGE VS. COLD- PRESSED VS. EXPELLER-PRESSED

The nature of all oils is such that it involves processing; oils are not whole, and do not naturally exist by themselves in nature. Coconut oil is most commonly processed using expeller-pressed or cold-pressed methods. Expeller-pressed is a mechanical process that extracts oil from seeds and nuts, at high pressure and heat, and is usually used for refined oils. Cold-pressed coconut oils are pressed in a heat-controlled environment to keep temperatures below 49ºC or 120ºF degrees. Cold pressing does not designate what type of pressing machine is used. However, oil that has been cold pressed should not have been exposed to high heat before or after pressing.

Cold Processed Centrifuged coconut oil is generally one of the purest and most expensive oils. During the centrifuge process, coconuts are shelled, crushed and ground into a slurry. First, the milk is extracted from the meat; then the remaining coconut is placed in a high-speed centrifuge that rapidly spins the contents. Through this spinning process, the oil is separated from the meat. Centrifuge coconut oil retains a strong coconut taste and smell and requires no further refining.

RAW

Expeller-pressed and Cold-pressed don’t necessarily mean “raw.” Raw generally means that a food is not processed. People seek raw food because less processing means higher the nutrient content. As you can see above to obtain coconut oil it must be extracted in some way. Therefore, the term raw is loosely thrown around by brands but it most often indicates the oil has never been heated to a temperature higher than 96 degrees Fahrenheit. Temperatures above this point are known to destroy natural enzymes.

Absolutely No Heat(ANH) Extra Virgin Coconut Oil

Just like how the less heat you expose to your food in cooking retains more nutritional benefits, in our VCO processing we believe in bringing to you the full benefits of Virgin Coconut Oil without any disintegration of the nutritional value.

This quick process is necessary to prevent over-processing and to lock in the natural nutrients. It does not go through any fermentation stage, giving you the oil that is almost as natural as it is found in nature. There are no added additives, enzymes, bacteria or chemicals throughout the whole process.

It is a tightly-timed process whereby only matured coconuts are plucked and within 24 hours are bottled to maintain its freshness. This allows us to retain the entire quality parameter of Virgin Coconut Oil and keeping all its curative properties. Unlike other processes extracting Virgin Coconut Oil, this is a 100% cold process method. Therefore, all micronutrients are retained at its highest potency, and none are lost to any form of heat.

UPON TRYING THE ABSOLUTE NO HEAT VIRGIN COCONUT OIL, YOU WILL FIND THAT THERE IS:

– a light coconut aroma
– a fresh coconut taste (not rancid at all)
– a clear / colorless appearance

Not all coconut oils are the same. As a general rule, the quality of pure coconut oil grading runs from Excellent to Lesser quality as follows: –

Grade 1 : 100% Absolute No Heat Pure ANH-VCO with Centrifuge Cold Processed Technology
Grade 2 : Cold Processed VCO with Centrifuge Technology
Grade 3 : Cold Pressed VCO with Hydraulic pressed technology
Grade 4 : General Dry Processed VCO
Grade 5 : Natural Coconut Oil (ffa max 1%)
Grade 6 : Crude Coconut Oil (ffa max 5%).

It is lot easier to consume compared to general Virgin Coconut Oil, and the health benefits are achieved more effectively. Give it a try for yourself today and discover it for yourself!

When it comes to health, don’t settle for second best. Always get the best!!