Virgin Organic Coconut Oil versus Refined Coconut Oils
Best Pure Organic Coconut Oils: There are two broad categories of coconut oils: those that are produced in large quantities and industrial levels, which need to be refined. And those that are made from fresh coconuts and refined much less. Yes, you read well, less refined.
Coconut oil is by nature a refined product that does not grow on a tree, coconuts itself. All coconut oils must be extracted from a whole coconut, so technically speaking, the only true coconut oil unrefined you can consume, is the oil that is inside the coconut meat obtained from a fresh coconut freshly extracted from a coconut tree.
The term used for less refined coconut oil is “virgin organic coconut oil”. Using similar terminology as used with other edible oils, the term “virgin” was used with coconut oil in the early 2000’s to identify less refined coconut oils on the market.
The definition of oil “virgin” coconut was originally developed in a discussion group on the internet which we were hosts and several people contributed to its definition, including people from the industry, academic leaders, among others. The definition with which all agreed at the time, was that the oil “virgin” coconut oils would be produced without the dry coconut “copra” as a starting point.
“Copra” is a term defined by the industry, used in the Philippines to refer to the dried coconut that has been removed from its shell, but that by itself is not only edible and needs to be refined to produce coconut oil. Copra can be produced in different ways, including, smoke or ahumándola drying, drying in the sun, or drying oven, or a combination of any of these methods. What these methods have in common is that the product at that point is not suitable for consumption and needs to be further refined. It’s smoky and dirty – it would not seem to be something to eat when in the form of copra. Copra is a product with its own market price, separated from coconuts or coconut oil (the final product). There copra traders in producing countries coconut, copra and sell them to manufacturing plants coconut oil. Copra is even exported to countries like the United States, where it is refined for industrial use.
So let’s look at all types of refined coconut oil currently on the market.
Refined coconut oils
In coconut producing countries, these refined coconut oils based on copra are usually called “RBD coconut oils.” RBD means refined, bleached, deodorized. The “whitening” is usually not a chemical process, but rather a filtering process to remove impurities. A “bleaching clay” is used for this filtering. Steam is used to deodorize the oil as the initial product was copra. As the final product have a very mild flavor, with little or no odor.
One misconception that has spread on the internet is that virgin coconut oils are only healthy, while refined are not, and can be even harmful. This is generally false, with a couple of exceptions which I will explain below. RBD These oils have been on the market for many years and are the main oils consumed by billions of people in tropical climates around the world. RBD the refining process does not alter the fatty acid profile of coconut oil so that the medium chain fatty acids remain intact.
What it does do the refinement process is to remove some of the nutrients. The virgin coconut oil is much higher in antioxidants, but this does not make refined RBD coconut oils are harmful to health.
The types of coconut oil one currently on the market include:
Pressed Coconut Oil Expeller: These are typically RBD coconut oils produced in tropical countries through the mechanical “physical refinement” of copra. Physical refinement is considered “cleaner” than the chemical refining using solvent extracts as the “hexane”.
Coconut Oil: If no other description is given, and only the term “coconut oil” is used, probably refers to an RBD coconut oil. It should be noted that the copra is a product that is exported to the United States, where companies refine it for non-food uses. Cleaning products and detergents are some of the common uses for example. Now, with the growing popularity of coconut oil as an edible oil again, some of these large manufacturing companies in the US, have started packing coconut oil as an edible oil. These cheap oils are most likely produced massively solvent extracts. We do not know if these solvents remain in the final product, but if you want to be sure, try to buy a coconut oil that has been refined without solvents.
Hydrogenated Coconut Oil: This is a coconut oil which you should stay as far as possible in terms of edible oils is concerned. The small portion of unsaturated fatty acids are hydrogenated, thus creating some trans fats. What also remains solid coconut oil at high temperatures. If there is such product will probably be as an ingredient in the confectionery industry in tropical climates. The standard RBD coconut oil remains solid to 76 degrees F., and an ambient temperature is higher than that in the tropics most of the time. So to keep solid coconut oil at high temperatures, hydrogenated before putting it into candy, or baked goods like cakes, or to make margarine products.
Liquid Coconut Oil: A new product appeared in stores as an edible product in 2013 was the “liquid coconut oil”, which is touted as a “coconut oil which remains liquid even in the refrigerator.” It may be a new label and a new product in the edible oil section, but the product is not for nothing new. It is a “fractionated coconut oil” that would have removed the lauric acid. It is also referred to as “MCT oil”. It has generally been used in the past in products skin care, and more recently as a nutritional supplement. It is a refined product that is now being marketed as an edible oil. It is actually a by-product of lauric acid industry. Lauric acid from coconut oil is known as a strong antimicrobial component and therefore is used as a preservative in many commercial applications. Being a saturated fatty acid and comprising about 50% coconut oil, once that has been removed what remains is a liquid oil with a melting point lower. So if you see this product online or in a store, be aware that it is a highly refined product, and does not contain the star component of coconut oil. Lauric acid More information here .
Virgin Organic Coconut Oil
Let’s talk about the “organic virgin coconut oil”. As I mentioned above, the common denominator that should exist in all virgin coconut oils is that they begin to develop based on fresh coconut and copra not. However, there is no global certification entity certifying that determines or coconut oil as “virgin”, so that anyone can use the term or place it on a label if they wish. The first thing to investigate when a virgin coconut oil is chosen is whether it is an oil-based coconut copra or not. If it is made from copra, it is not really a true virgin coconut oil, coconut oil but a standard RBD with an ingenious labeled for Grow Dunwoody.
Extra Virgin Organic Coconut Oil
A commonly used title is “extra virgin coconut oil”. But what is the difference between coconut oil “virgin” and “extra-virgin”?
Any. There are no commonly understood or accepted for oil “extra” virgin coconut as there is in the olive oil industry definitions. It is simply a marketing term and nothing else.
So when analyzing coconut oils currently on the market, which also include coconut oils labeled as “extra virgin”, we see that all coconut oils fall into two broad methods of production:
1. virgin coconut oil which is obtained by extracting the oil by pressing the dried coconut. In this method, the pulp is dried coconut dried first, and then the oil is extracted by pressing or squeezing coconut. This method allows for an easier mass production of virgin coconut oil. Since the industry dried coconut (desiccated coconut) it is well established in coconut producing countries, many of these industries have added virgin coconut oil to their product line.
This is one of the most common types of oil “virgin” coconut or “extra virgin” that you find on the internet or in stores today. It is mass-produced, but coconut oil is a much higher quality than RBD coconut oils, as they are prepared from coconut and copra not.
2. The virgin coconut oil is obtained through the process of “wet milling”. With this method, the oil is extracted from fresh coconut meat without drying coconut before. The “coconut milk” is first squeezed by pressing the wet coconut meat. The oil is then separated from water. Methods that can be used to separate oil from water include boiling, fermentation, cooling, enzymes, and mechanical centrifuge.
We are very fortunate that today producing countries of coconut oil have been many studies about virgin coconut oil in recent years. And they have also begun to wake up to the reality that Western advice regarding dietary oils is concerned, which have led to the demonization of fat and traditional oils such as coconut oil, they have been primarily political, rather than scientists.
Many of his investigations in recent years have been in the area of cholesterol and cardiovascular disease, as this is the main point of attack Western countries. These countries have learned that traditional oils and fats are healthier than new expeller pressed oils such as soybean oil and corn, two crops heavily subsidized by the US government, which keeps prices artificially at a low reality. We present this research in our page peer – reviewed research in CoconutOil.com. This research has not only confirmed that coconut oil NO negatively affects cholesterol levels but the positive effect. For more information on this topic, search for Organic Coconut Oil and is Beneficial for Your Heart: Clarifying the Truth About Negative Attack Coconut Oil by the Mass Media.
Researchers at universities in the Philippines, Malaysia, Sri Lanka, and India have sought various methods of how to produce coconut oil. At first, it was difficult to determine which component of coconut oil could be measured in a laboratory to determine if virgin coconut oil was actually superior to refined oils RBD coconut. Very soon discovered that the property could be measured, and it was significantly higher in virgin coconut oil was the level of antioxidants. It was found that the highest antioxidants are virgin coconut oils, especially those produced with the wet milling method, as described above.
Research on Coconut Oil Wet-Milling
The process of “wet milling” in producing virgin coconut oil, as explained above, coconut oil extracted a wet emulsion, or “coconut milk”. Pressed or squeezed dry coconut oil.
So what process of “wet milling” produce virgin coconut oil highest quality? According to some studies, the wet milling process of fermentation, which uses heat, produces the highest levels of antioxidants in virgin coconut oil. The fermentation process is a simple technique to extract coconut oil, so much has been done in the kitchens of people living in tropical climates for hundreds of years.
During the fermentation process, an emulsion of coconut milk is made from freshly grated coconut. Then let stand coconut milk usually overnight to ferment. The heavier water falls to the bottom of the container, leaving a crystalline layer of oil on the surface, along with some solid coconut. This oil is then removed and placed in a large wok style pan and heated for a period of time until the solid coconut falls to the bottom of the pan, and then is filtered.
The first study examined the production processes of coconut oil was published in 2008. This study was conducted in Malaysia and was published in the International Journal of Food Science Nutrition. It was the first study that reported that the wet milling process of fermentation produced the highest levels of antioxidants. ( Abstract study here. )
In 2011, studies by Professor Kapila Seneviratne of the University of Kelaniya also showed that virgin coconut oils made from the wet milling process with the highest levels of antioxidants in Sri Lanka.
Which was surprising about studies Seneviratne, was the discovery that high levels of heat actually increased the level of antioxidants in coconut oils. This was a surprise since there was a mistaken belief that heat was allegedly detrimental to the process of coconut oil, and many coconut oils on the market they called “raw” or “cold-pressed” and did not use heat.
This is what he wrote in The Sunday Times of Sri Lanka:
More surprises await the research team. The general impression is that cooking at high temperatures the oil quality deteriorate. However, we have learned that this does not apply to coconut oil because coconut oil is thermally stable. “Fortunately, the vast majority of phenolic antioxidants in coconut oil are also thermally quite stable,” he said, explaining the reason why there is a greater composition of antioxidants. It is because when cooking for a long period of time at a higher temperature antioxidants dissolve more oil. (Published in the “Sunday Times of Sir Lanka, October 16, 2011 -” Coconut oil: It is good for you after all “, by Kumudini Hettiarachchi and Shaveen Jeewandara).
In 2013, another study conducted in India also showed that virgin coconut oil produced by wet milling using heat and produce higher levels of antioxidants. The study compared “the virgin coconut oil extracted in cold” or its acronym (CECCO : cold virgin Extracted coconut oil), with the “virgin coconut oil extracted in heat” (HEVCO: hot Extracted virgin coconut oil) , and refined coconut oil standard (CCO: standard refined coconut oil), and was published in the journal Food Science and Biotechnology. Tests showed that the “antioxidant activity in the HEVCO group was 80-87%, 65-70% in the CEVCO group and 35-45% in the CCO group.” Researchers also commented it because the heat to produce higher amounts of antioxidants in virgin coconut oil is necessary:
“The high level of polyphenols in coconut oil extracted heat may be due to the high release tablets subjected to heat polyphenols. Coconut milk is an emulsion of oil and water which is stabilized by protein. To recover or extract oil from coconut milk, the protein must be divided by heat in a double boiler wall known as VCO cooker, or pot of virgin coconut oil (one steam cooker developed by the Central Plantation Crops Research Institute) to slow to allow the protein to coagulate and thus release the oil fire. ” Take a look at this YouTube video.
The abstract of this study is here.
So oil virgin coconut produced by wet milling being marketed as “produced without being subjected to heat” or “raw” or “cold pressed” are in oils actually virgin coconut with lower levels of antioxidants, according to this study.
Now that we have examined the various types of coconut oil in the market, the last point to consider is: What about organic coconut oils?
Obviously, any claims to own organic standards, and undergo an inspection by an external inspector, is an advantage. But is this necessary?
Probably not. There are no transgenic varieties of coconuts, and very few pesticides used in coconut trees, although there are a few. However, coconuts grow high up on top of coconut trees, so they are never sprayed. Any pesticide that could be used will probably be placed on the ground to be absorbed by the roots or injected directly into the sap through the tree troco.
Organic certification is a costly process, and if you are limited to coconut oils that have organic certification, you could be missing out on some of the best coconut oils available that have not gone through the costly process of organic certification. For example, considering that the traditional fermentation process as described previously been shown to contain the highest levels of antioxidants in virgin coconut oil wet milling, what kind of virgin coconut oil you would use if you were visiting a tropical area: an oil certified organic virgin coconut obtained from a dried coconut in a store or one that you could prepare in your own kitchen with fresh coconuts, but obviously it would be certified organic? According to the study, the one who you could prepare in your kitchen with fresh coconuts is superior!
When you examine your options coconut oil on the market today, your choice will be determined largely on how you intend to use the oil, and your budget. If you want the coconut oil of the highest quality possible, this table summarizes what is currently available in the market and gives a rating of 1 to 10.
Grow Dunwoody Organic Farm
The 10 easiest Organic vegetables to grow at home.
Gardening is now fashionable. And why not? Planting a few seeds on your roof or in your backyard produces delicious organic results, and saving money, too. Besides, April is National Garden Month. Here are a few crops and tips on how to make them flourish. Make them a basket of organic fruit and vegetables.
Originally from South America, this red and plump perennial herb is rich in nutrients such as niacin, potassium, and phosphorus, antioxidants such as lycopene, pigmentation and carotene and
vitamins A, C, and E. The tomatoes can bring a juicy flavor to a variety of dishes such as pasta, sandwiches, and salads. Also, when frying tomatoes using a pure organic coconut oil to cook with
is the healthiest and is the best way to go.
After the last winter freeze has thawed, choose a place in the yard that receives plenty of sunlight and test the pH level of the soil – which desirably is between 6 and 7. (To increase the pH level, add Cal . to reduce it, add sulfur.) Spread compost in this area and mix with the soil. Dig a hole for each seed, leaving at least 15 centimeters between seeds, cover, and press firmly on the ground. Water them with a spray bottle a few times a week.
Existing in red, purple and white tones, these tubers were grown the first-time thousands of years ago in Europe. The radishes are a great source of potassium, folic acid, magnesium and calcium and are commonly used in salad dressings or as a garnish for salads.
Radishes grow in soil with a pH level of about 6 or 7. Choose a sunny spot in your garden and plant seeds and a half centimeters below the soil surface with two and a half centimeters of space between each then slightly water every two days. Radishes are grown very fast and should be ready to harvest in several weeks. Do not expect too much, or begin to deteriorate.
In late 1800, a spontaneous mutation summer zucchini first emerged in Italy. Normally shaped cucumber. This vegetable, yellow or green, is low in calories and rich in potassium, folic acid, and manganese. Zucchini can be boiled, fried or steamed as a tasty guaqrnición or stuffed and baked as a delicacy.
In a compost mound 15 feet high and two meters wide, sow several seeds of zucchini. The space between each mound is about half a meter away, water thoroughly every day and then wait for them to grow in a couple of weeks. They should be ready to harvest a month later.
The wild plants in the Mediterranean, like beets, have a fresh root that can be boiled and food added to a salad or used to make soup. Betaine, one of the main nutrients in these vegetables deep red or purple, is known to improve cardiovascular health.
Clean and strengthen immersing seeds in water at room temperature for one day. Arar land and remove the stones from the top. Each 2 cm planting a seed and watering at least once a day.
This biennial root vegetable was first domesticated during the tenth century in Afghanistan today. Rich in vitamin A, antioxidants and dietary fiber, the orange color of the carrot is the result of synthesizing carotene when grown. Carrots are delicious as a healthy snack, steamed or baked in a pie.
Leaving several centimeters between holes, digging less than 2 centimeters deep and plant a few seeds in each. Make sure the soil stays moist but remember to water less when beginning to grow carrots.
First early forms of this year in the ancient world in the Indian subcontinent plant found. High in calcium and iron, this leafy green vegetable is eaten in many ways.
Mix the soil with compost and plant the seeds of spinach to less than 2 centimeters deep, placing them at least 5 cm away to make room for growth. Keep the soil moist.
Dating from the Neolithic Age in Jordan, Syria, and Turkey, the peas grow in the seed pod of a legume. A good source of vitamins A, B and C, these little green spheres can be roasted for a tasty snack or used in stir-fries, stews, and soups.
Cultivate the soil with nutrient-rich compounds. Please note that your soil must drain well so that the peas flourish. The seed spacing must be several centimeters away and sow 2 cm deep. Newly planted seeds require 1 centimeter of water each week, while more mature plants need 2 centimeters.
Native to Central and South America, these green vegetables, are mostly yellow, red or orange flavor they have a range from spicy to sweet. They contain nutrients such as thiamin, folate, and manganese and can be cooked with rice and meat or in salads, sauce, and pasta.
They grow best in warm earth, sowing seeds to 15 centimeters away. Water them frequently, keep the soil moist, or may know bitter once harvested.
Enjoyed in ancient Egypt as an aphrodisiac, the lettuce is a good source of folic acid and vitamin A. It is used as the main ingredient in most salads, this green vegetable leaf, of which there are dozens of common varieties, can also fill serve to make sandwiches, burgers, and tacos.
Make sure the seeds are planted between 20 and 40 centimeters apart and water them every morning. Avoid doing so at night, as this could cause diseases.
The onion is rich in dietary fiber, folic acid, and vitamin C. These bulbous vegetables add flavor to a variety of foods, such as sauces, soups, salads, stews and more.
Plow the earth 15 centimeters deep. Planting seeds a couple of centimeters deep and several feet away.
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Keep Your Washer Like New With These Tips
When you purchase appliances for your home, you want to make them last as long as possible. Residential appliances aren’t cheap and not everyone can just go buy new ones at the drop of a hat. If you are the owner of a washing machine, you may be looking for ways to keep it working for a long time so you don’t have to buy a new one. Learn more about how to keep your washer working like new and how to get it to last longer by reading this article. You will be happy you won’t need to buy a new washing machine every few years when you follow this advice.
It is important when you own a clothes washer to keep it clean and free of debris. This will keep it operating smoothly and will help extend the life of the washer. You should check it every time you use it to make sure it is clean. You should also make sure there isn’t anything that is tangled up in it or causing it to not operate correctly. This can cause it to break.
Be sure to leave your laundry washing machine door open when you aren’t using it. This will let it air out and will prevent mold and mildew from growing in it. Sometimes this can cause the performance of the washer to go downhill. For maximum performance make sure you leave it open while it’s not in use.
If it’s broken, fix it. Rather than buying a new washer which can cost over $500, you may want to consider hiring a washer repair company to look at it. The price you pay for their washing machine repair services is cheaper than paying for a new washer.
There are a few ways to keep your washer working like new. Follow these steps and avoid having to spend money on a new washer.
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