Coconut oil

Coconut Oil

Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which is a “healthy” form saturated fat compared to trans fat. Because coconut oil is a medium-chain saturated fatty acid, it gives it a higher smoking temperature than most polyunsaturated or monounsaturated oils. If you’re preparing recipes that require high temperatures you should consider Virgin Coconut Oil for this type of cooking. Unlike olive oil which will oxidise at high temperatures, creating free radicals. Olive oil is better as a dressing or on salads (not heated).

The Asian and Pacific Coconut Community (whose members produce 80% of the world’s coconut oil) defines Virgin Coconut Oil as being “obtained from fresh and mature kernel (12 months old from pollination) of the coconut by mechanical or natural means with or without the application of heat, which does not lead to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching or deodorizing. It can be consumed in its natural state without the need
for further processing. Virgin coconut oil consists mainly of medium chain tryglycerides, which are resistant to peroxidation. The fatty acids in virgin coconut oil are distinct from animal fats which contain mainly of long chain saturated fatty acids. Virgin coconut oil is colorless, free of sediment with natural fresh coconut scent. It is free from rancid odor or taste.”
 
We suggest you look for a “Virgin Coconut Oil”, rather than only “Coconut Oil” on the label as it is regulated by the above code of practice for labeling.