Why are you Coco-NUTTY!?
Revered throughout the tropical world as the "Tree of Life", no other creation is capable of feeding us, hydrating us and providing shelter through its bountiful array of diversity and expression.
What is Virgin Coconut Oil (VCO) and why has it been called 'the healthiest oil on earth'?
Virgin coconut oil is unrefined oil extracted from fresh coconuts. It is not refined, bleached or deodorised (RBD).
Virgin coconut oil does not contain any trans fatty acids or cholesterol. Virgin coconut oil is known as a lauric oil, due to its high quantities of lauric acid, or an MCT oil due to its high proportion of medium-chain triglycerides. When synthesized in the body, lauric acid becomes monolaurin, which is also found in mother's milk. The medium-chain fatty acids found in virgin coconut oil have been shown to be digested easily within the body, converting quickly into energy rather than fat. Millions of people use coconut oil as a skin moisturiser and conditioner for their hair, invariably in countries where people have glowing skin and strong, silky hair. There is an abundance of information in books and on the internet about the properties of this most amazing oil.
How do I take the oil?
In the Philippines it is commonly taken by the spoonful. Use it raw in smoothies, as a spread or heat for cooking, simply replace your other cooking oil with VCO.....your food will taste so much better.
Since VCO solidifies when the temperature drops below 24C, it can be used to replace butter or margarine. Try it on crackers or jacket potatoes.
Is all Virgin Coconut Oil the same?
There are a variety of different production and packaging methods which can affect the quality and nutritional content. The geographical origin, maturity and freshness of the coconuts can also make a difference. Many terms are used to refer to the various production processed eg. cold-pressed, cold-processed, ANH, expeller-pressed, centrifuged.
What's the difference between cold-pressed and cold-processed?
'Cold-pressed' means that at the time of pressing, the oil was cold. It doesn't say whether heat was used at some point before the pressing or after the pressing. Therefore, cold-pressed doesn't necessarily mean raw. Cold-processed means the oil has been produced without the use of heat, not even a small amount of heat, from start to finish. ANH means Absolutely No Heat which is another term for cold-processed oils.
Why don't you supply "Extra virgin"?
What is it? Even the people who sell it don't know. It is just a marketing strategy (used to great effect by companies in the Philippines and the US), to try and convince the buyer that their oil offers something other oils don't. "Extra virgin" is a term borrowed from the olive oil industry, where there are distinct differences between virgin olive oil and extra virgin olive oil; this is definitely not the situation with VCO.
Maybe we should call our oil, Coconutty Extra Virgin Coconut Oil.......would it be honest and ethical?
Some say coconut oil has to be processed with heat, because 1) it is heated in hot hulls of ships sailing through the tropics, 2) the sun heats the coconuts on the trees, 3) heat has to be used to kill the enzymes to increase shelf life, or 4) the flesh has to be heat-dried before pressing or packing?
Companies who sell heated coconut oil sometimes say lots of things to justify selling heated oil. Hopefully we can answer these points one by one. 1) Raw bananas and kiwi fruits can be found sailing through the tropics quite happily 2) Coconut husks are a natural refrigerator and the coconut tree a living thing- the flow of water and life force through the branches, coupled with an insulating husk, mean that anyone having the pleasure of cracking one open is rewarded with a cool fresh drink of coconut water, even on a scorching hot Philippine day. 3) Shelf-life: Raw honey and raw nuts are not heated and they have very long shelf lives. Enzymes are not an issue as dietary oils do not contain enzymes, therefore heat is not required to kill them. 4) Our VCO is wet-milled and and not heat dried at any stage. Before packing, a four week process is undertaken to allow for moisture dissipation and filtering, rather than being air blasted at high heat for next day packing as is the usual industry practice. Please see our manufacturer's video on our product page for Coconutty Virgin Coconut oil.
Why don't all virgin coconut oil manufacturers use the raw, cold-process method?
The simple answer is time. It is a labour-intensive operation, where most of the work is done by hand.
Why is virgin coconut oil a good or better choice than butter and margarine?
Unlike butter, VCO does not contain cholesterol. Unlike margarine, VCO is not a processed food and does not contain trans-fats. An added benefit is that VCO is made up of medium-chain fatty acids which are known to be more easily and quickly digested than the long-chain fatty acids found in butter, margarine and even olive oil.
Is it advisable to use coconut oil for cooking?
Yes, it makes it a very stable cooking oil. It's a perfect replacement to animal fats. You could say it is 'the animal fat for vegetarians' (with the added bonus of being cholesterol free). Coconut oil is less prone to breakdown and oxidisation than other vegetable oils at high temperatures, due to its higher saturation content. Although the most nutrients are to be had in raw form, for example as a cold spread, off the spoon or in smoothies, it's also a great cooking oil.
Will my food taste of coconut when I use it as a cooking oil?
Just as olive oil lends a slight taste of olives, so virgin coconut oil lends a slight taste of coconuts. If you wish to get rid of the taste, here's a tip: before adding food ingredients, leave the coconut oil on a low heat for two to three minutes and most of the flavour will disappear.
Does the oil need to be refigerated, and what is the shelf life?
In the UK it is best stored at ambient room temperature. The oil will liquefy on warm days as temperatures rise above 24 degrees C and this is perfectly normal. In the Philippines, the oil is almost always a liquid, hence it is generally referred to as ‘coconut oil' rather than ‘coconut butter'. Sometimes in the UK we call it coconut butter. The shelf life is approximately 18 months. Even after the jar is opened, it will last several months providing it is kept in a dry place.
Why don't you sell VCO in capsule form?
Are there people that actually buy these?........Obviously there are!!!
Let's do the maths:
1 tablespoon = 14 grams
1 capsule = half a gram
Therefore 1 tablespoon = 28 capsules.
e.g. daily usage of two tablespoons = 56 capsules per day!
Is coconut oil the same as ‘MCT oil' used by athletes and for weight management?
MCT stands for Medium-Chain Triglycerides. MCT oil is often derived from coconut oil, albeit refined coconut oil. It is sold as an energy boosting supplement, more readily digestible than other oils. We recommend anyone using MCT oil to try the more natural equivalent - Virgin Coconut Oil.
Where can I buy your products?
You can order products on-line with free delivery at http://www.coconutty.co.uk/ or telephone us on
