Virgin Coconut Oil from the Philippines

I know all the great info below - I just want to buy Traditional Philippine Coconut Oil

HOW OUR TRADITIONAL PHILIPPINE COCONUT OIL IS MADE
For generations in the Philippines they have been making virgin coconut oil by hand, using a traditional Philippine method of extraction. First the fresh coconuts are opened and grated. Then the flesh is pressed, yielding a fresh coconut milk emulsion that is approximately 40% oil. The milk is called an emulsion because there is a natural protein that holds the oil in solution. Within about 12 hours, however, the natural enzymes from the coconut will break down this protein, releasing the oil. This process has been studied and now perfected by our manufacturers in the Philippines and professors at the neighboring university.

As the oil floats, it is siphoned off and made ready for export to the United States. This oil, unlike other traditionally processed Philippine oils, is never heated.Most traditionally processed Philippine virgin coconut oils experiences temperatures close to the boiling point of water (200° F). Most raw-foodists, however, prefer to use food that does not see heat above 117° F. Our manufacturers have perfected the fermentation process so that our virgin coconut oil, made the traditional way, has a very low moisture content without having to heat the oil at all.

DIFFERENCES BETWEEN PHILIPPINE VIRGIN COCONUT OILS
This brings up another difference between our Traditional Philippine virgin coconut oil and other Traditional Philippine oils. The oil has a 0.04% - 0.11% moisture content, while other fermented oils contain significantly higher moisture. Some virgin coconut oils contain as high as 1.0% moisture, which is 10 times higher. High moisture content causes the oil to have a much shorter shelf life. In recent years the PCA (Philippine Coconut Authority) has been forced to raise the moisture content limit on coconut oil exported to other countries. The makers of virgin coconut oil (most of them using the traditional fermentation process) have not been able to get their moisture contents low enough to meet the old specs. So the PCA changed the specs. Currently virgin coconut oils may be exported as long as their moisture content does not exceed 0.25%. Higher moisture content can not only lessen an oil’s shelf life, but also makes the oil more susceptible to oxidation, bacteria, and the breakdown of the triglycerides.

If you have tasted a traditional Philippine coconut oil in the past that tasted sour or fermented, it is because some of the acids of fermentation have remained in the oil. Our Traditional Philippine Coconut oil does not have any of these acids or the resulting fermented/sour taste. Instead, it has a sweet mild coconut flavor, which is not overpowering, but instead rather tasteful and pleasant.

IN SUMMARY
This oil is an excellent, high quality virgin coconut oil made with the time-tested traditional Philippine process, which has been used for centuries in the Philippines. The difference between this oil and other similarly made oils is the quality control and “fine tuning” that has set this oil a standard above the rest. This virgin coconut oil rivals our centrifuged oil for taste and quality, and it is very popular with our customers.

Coconut Oil and Heart Health
While many people avoid coconut oil and other tropical oils because of warnings about saturated fat and heart health, they may not have heard about recent scientific evidence that separates natural, unrefined saturated oils from hydrogenated trans fatty acids.  Long term epidemiological studies on communities who derive large portions of their calories from saturated fat from coconuts and coconut oils show no evidence of an increase in heart disease or any unfavorable cholesterol balance.  These populations enjoy much lower rates of cardiovascular disease than we do in the United States, even though they consume large amounts of saturated fat and medium chain triglycerides from coconut oil.  However, they consume little to no trans fatty acids from hydrogenated oils.

The FDA and the US Department of Health estimate that artificially hydrogenated trans fats, the type found in fast food, processed junk foods and pastries cause hundreds of fatal heart attacks every year. These are the dangerous saturated fatty acids that we should be limiting in our diet, not naturally pure, healthy coconut oil. Please see health information library for more on line information. You may also check many wonderful books on this exact subject in our Great Books section.

Only animal foods contain cholesterol, and coconut oil is a naturally cholesterol free food.  Scientists have studied the effects of coconut oil consumption on different types of cholesterol and blood lipids. Consumption of the recommended serving size of coconut oil along with a healthy diet and lifestyle, helps maintain normal levels of cholesterol.† Read more on coconut oil and health related issues here.

Coconut Oil & Metabolism
Medium-chain triglycerides (MCT’s) are commonly used in special nutrition formulas created for hospitalized patients. The medium-chain fatty acids in coconut oil are much different than the long-chain fatty acids found in seed oils. This difference affects how the body utilizes the oil.  Because of the ease in how MCT’s are digested and metabolized, this oil can be used even when people have compromised digestive systems.  Read more on coconut oil and health related issues by clicking on Metabolism.

Coconut Oil & Weight Loss
In the United States 55% of the population is overweight. One in 4 adults is considered obese.  The former recommendation to simply restrict fat has been discredited by most recent nutritional and obesity research, and by the skyrocketing obesity rates among a fat conscious nation.

Coconut Oil is a healthy source of MCT’s, which the body readily absorbs and converts to energy.  MCT’s found in coconut oil support healthy thermogenesis levels. Coconut oil is also ideal for people on low carbohydrate diets  †Read more on coconut oil and health related issues by clicking on Weight Loss.

Product Specification
Traditional Philippine Virgin Coconut Oil

PRODUCT DESCRIPTION:
This Virgin Coconut Oil is an oil extracted from fresh, wet-milled coconut milk. It retains a coconut flavor and aroma. This oil is clear and colorless in the liquid state and an immaculate white when solid. No chemicals or heat are used in any stage of the process.

TYPICAL ANALYSIS:

TYPICAL FATTY ACID PROFILE (BY HPLC):

HOW TO CHOOSE VIRGIN COCONUT OIL
The Traditional Philippine Fermentation Processed Virgin Coconut Oil and the Centrifuge Extracted Virgin Coconut Oil both melt in your mouth with a nice mild coconut flavor. Both of them have very low moisture content and a very long shelf life.

Order Traditional Philippine Process Coconut Oil

Coconut Oil, Extra Virgin Traditional Philippine Process 1 pint - Code: CG1010 - Price: $15.95
Coconut Oil, Extra Virgin Traditional Philippine Process 1 quart - Code: CG1032 - $20.95
Coconut Oil, Extra Virgin Traditional Philippine Process 1/2 gallon - Code: CG1096 - Price: $36.95	Out of Stock
Coconut Oil, Extra Virgin Traditional Philippine Process 1 gallon, Code: CG1128 - Price: $54.95	Out of Stock
Coconut Oil, Extra Virgin Traditional Philippine Process 5 gallon - Code: CG1640 - Price: $205.00
Coconut Oil, Extra Virgin Traditional Philippine Process sample, limit of 4 - Code: S-CG1010 - Price: $3.00
BUY BY THE CASE AND SAVE! Buy by the case qualifies for a 15% discount and free shipping in the 48 states of the Continental United States. For your free shipping to take effect you need to choose the UPS Ground Shipping selection while checking out.