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All coconut oils are made from the white flesh of a mature coconut (10-12 months after the flower starts forming a seed). Water, protein, and fibre are removed from the flesh to obtain the oil.
This oil is more stable than any other oil because it is predominantly composed of medium chain fatty acids which are "saturated" by hydrogen atoms and resist oxidation.
The stability, taste, quality, and price of coconut oil depends on how well the proteins, fibre, and water are removed, how they were removed (with chemicals?), and if heat was used.
Our organic virgin coconut oil is made from the first pressing of fresh coconut flesh. Our Virgin Coconut oil is not made from copra (dried flesh of the coconut) and never exposed to solvents, chemicals or heat. That’s why our oil retains the light and fresh taste of coconuts.
Most of the fats in coconut oil are saturated but unlike in other oils, they are in the form of MCTs (Medium Chain Triglycerides), which affect the body differently than short or long chain fats. The MCTs include mainly Lauric Acid (which makes up 40% of the total fat composition of coconut oil). The body converts Lauric Acid into monolaurin, which is beneficial for immune function and has antibacterial and antiviral properties.
MCTs are easily digested and sent right to the liver for energy production. They need no bile or pancreatic enzymes for their digestion. Hugely popular with celebrities and healthy eating fans, especially those on the ketogenic diet. If you haven’t tried it yet, you are missing out!