TIPS FOR USING VIRGIN COCONUT OIL

The oil is completely in liquid form at temperatures above 24oC and will start to solidified at temperatures in less than 22 oC. If you prefer the oil to be in solid, just keep it in a chiller. If the oil is solid and you want to make it liquid, just leave it outside at room temperature or heat the tub in a pan of warm water - NEVER MICROWAVE. In its natural environment Virgin Coconut Oil is always liquid. It has an exceedingly long shelf life.

There are many ways to use virgin coconut oil and incorporate it into one's diet. Since it is a stable cooking oil, one can simply replace other oils in the diet with coconut oil.

Since it is solid most of the time at room temperature (in Northern Europe) or when refrigerated, it can be used as a butter or margarine substitute for spreads or for baking. Most recipes calling for butter, margarine, or any other oil can be substituted with virgin coconut oil.

Many people simply eat it by the spoonful.

Mixing the oil with hot water and drinking it is becoming more and more popular. Try also mixing it with herbal teas, honey, lemon, and other suitable beverages.

More ideas on how you may use virgin coconut oil:

- Blend in shakes and smoothies.

- Stir into porridge.

- Prick bananas, tapioca, potatoes and other vegetables and roast in coconut oil

- Use on rice or pasta.

- Also delicious when spread on bread or crackers.
- Can also be added into your pets food.

- Can always been used as a hair and body lotion.

Likewise, it has always been used as a hair and scalp conditioner. If you wish, apply to the scalp 20 – 30 minutes before washing or, for best results, leave on overnight (placing a clean towel on your pillow to protect it) and wash out the oil in the morning with a toxin free shampoo.

About VCO

HOW IS THIS VCO USED ?

Virgin coconut oil is a food, and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept in tact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in virgin coconut oil boosts the body's metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss.
Virgin coconut oil is rich in lauric acid, a nutrient that supports the body's immune system. Lauric acid is also found in human mother's milk. Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet.

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Virgin Coconut Oil (VCO) as Functional Food

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VIRGIN COCONUT OIL AND LACTATING MOTHERS
Human milk fat has a unique fatty acid composition. It is approximately 45 to 50 percent saturated, about 35 percent monounsaturated and 15 to 20 percent polyunsaturated. Of the saturated fatty acids made in the mammary gland, up to 18 percent can be the antimicrobial fatty acids lauric acid and capric acid. These antimicrobial fatty acids give the infant protection against viruses such as HIV and herpes, bacteria such as chlamydia and heliocobater, and protozoa such a giardia lamblia.

The levels of these antimicrobial fatty acids can be as low as 3 to 4 percent, but as noted below, when lactating mothers are fed virgin coconut oil, the levels of lauric acid and capric acid increase significantly in the milk. This gives an important added benefit; the milk supply has increased amounts of the protective antimicrobials lauric acid and capric acid, which will give even greater protection to the infant.

What is the mechanism(s) at work? The pregnant female stores fat to be used in lactation. Any lauric acid and capric acid in the diet becomes part of the adipose stores.

The lactating female uses the fatty acids from the adipose stores and from the current diet for building the milk fat. Without added lauric acid from the diet, the mother’s milk has about 3 percent lauric acid and 1 percent capric acid because the mammary gland also manufactures lauric acid and capric acid to provide the infant with antimicrobial benefit. Some mothers manufacture more than others and thus have more protection to offer their infant.

When lauric acid is in the diet from foods such as the virgin coconut oil the amount of lauric acid in the mother’s milk increases substantially to levels three times the original level and nearly double the amount of capric acid. This gives the infant even more protection against viruses, bacteria, and protozoa. In some countries where coconut is in the food supply, the levels of lauric acid and capric acid in the mother’s milk can be as high as 21 percent and 6 percent, respectively

VIRGIN COCONUT OIL IN DIET

One of the best benefits of virgin coconut oil lies in its ability to help stimulate your metabolism.

Research studies have demonstrated that replacing LCFAs with MCFAs results in both decreased body weight and reduced fat deposition. So, by changing the fats in your diet from the unsaturated long-chain fatty acids (LCFAs) found in vegetable or seed oils to the medium chain fatty acids (MCFAs) in virgin coconut oil, along with following an exercise plan, you may find yourself gradually losing those unnecessary pounds.

The reasons are simple:

1. The long-chain fats nearly always go to fat storage, while the MCFAs are burned for energy

2. Since virgin coconut oil helps to stimulate your metabolism, you may burn more calories each day, helping to accelerate weight loss (and probably your activity & energy level)

Virgin coconut oil has often been compared to carbohydrates in its ability to be "burned" for energy. However, since insulin is not involved in the process of digesting the MCFAs in coconut oil, you won't get those carb-related spikes in your blood sugar level. This is especially good news for those of you concerned about maintaining normal blood sugar levels.

In fact, the ability of MCFAs to be easily digested, to help stimulate the metabolism and be turned into energy has entered the sports arena. Several studies have now shown that MCFAs enhance physical or athletic performance.

Research has demonstrated that, due to its metabolic effect, virgin coconut oil increases the activity of the thyroid. A sluggish thyroid is one of the reason why some people are unable to lose weight, no matter what they do. Besides weight loss, there are other advantages to boosting your metabolic rate. The healing process accelerates. Cell regeneration increases to replace old cells, and your immune system functions better overall.

VIRGIN COCONUT OIL and YOUR SKIN

Virgin coconut oil is ideal for skin care. It helps protect your skin from the aging effects of free radicals, and can help improve the appearance of skin with its anti-aging benefits.

Physiologist and biochemist Ray Peat, Ph.D., considers virgin coconut oil to be an antioxidant, due to its stability and resistance to oxidation and free radical formation, and also because it reduces our need for the antioxidant protection of vitamin E. Many other experts believe virgin coconut oil may help restore more youthful-looking skin. When virgin coconut oil is absorbed into the skin and connective tissues, it helps to reduce the appearance of fine lines and wrinkles by helping to keep connective tissues strong and supple.

Virgin coconut oil will not only bring temporary benefits to the skin, but it will aid in restoring your skin's youthful appearance. The virgin coconut oil will aid in exfoliating the outer layer of dead skin cells, making the skin smoother. It also penetrates into the deeper layers of the skin to strengthen the underlying tissues.

Virgin Coconut Oil

A GLANCE OF VIRGIN COCONUT OIL

Modern research has shown that not all saturated fats are alike and coconut oil is unique in its structural make-up due to its medium chain fatty acids - the closest to those found in human breast milk that nature provides. They are the reason why coconut oil is used extensively in baby formula and also in sports drinks and energy bars, where it is usually described as MCT (medium chain tryglycerides). This disguises the fact that some form of coconut oil has been used. Medium chain fatty acids are more easily digested than fats found in other oils. This is because they are processed directly in the liver and immediately converted into energy. There is therefore less strain on the liver, pancreas and digestive system and, being easily digested, they also tend to improve the absorption of other nutrients.

Significantly, because virgin coconut oil is very stable, it is highly resistant to free radical generation when heated, even at high temperatures and is an especially safe oil to cook with. It does not contain trans fatty acids and does not break down, even at high temperatures, unlike many other oil.

Much research on the nutritional benefits of coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary G. Enig. Dr. Enig has classified coconuts as a "functional food", which provides health benefits above and beyond the basic nutrients.

Coconut oil is known as the "energy fat" and is favoured by dieters, athletes, and body builders. It is slightly lower in calories than most other fats and oils and is processed in the liver and converted directly into energy.

VIRGIN COCONUT OIL- PROCESSING

Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:

1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, minimal heat is used to quick dry the coconut meat, and the oil is then pressed out via mechanical means.

2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.

The method we use for producing Bio-Asli Virgin Coconut Oil is the traditional fermentation method. The coconut milk expressed from the freshly harvested coconuts is fermented for 24-36 hours. During this time, the water separates from the oil. The oil is then filtered. To remove the balance moisture we applied another mechanical process. (that remains as our secret). The result is a clear coconut oil that retains the distinct scent and taste of coconuts. Laboratory tests show that this is a very high quality coconut oil, with the lauric acid content being 50 to 57%. This oil is not mass produced, principally just as it has been done for hundreds of years except it was handle in most modern hygienic invironment, using up-dated machinery and appliances, supervised by qualified engineers and food technologist. In addition, all of our coconuts are hand-picked within 24 hours of harvest. Only those nuts that produce the highest quality coconut oil are chosen, while the rest of the crop is sold to copra dealers. Also, the coconuts used to make our virgin coconut oil are grown in very rural areas, generally far away from metropolitan areas.


Bio-Asli VIRGIN COCONUT OIL

Bio-Asli Virgin Coconut Oil is a truly unrefined coconut oil. This coconut oil is made from organic coconuts. Coconuts are used fresh (within 24 hours of harvest) from small family farms in Sabak Bernam and other nearby rural places in southern Perak, the famous and renowned coconut cultivation area in Malaysia. The fresh coconut meat is shredded (wet milled), and then cold-pressed to make coconut milk. The milk is then fermented for 24-36 hours, and the oil is then separated and filtered from the curds. No chemical or high-heat treatment is used, and this oil contains no trans fatty acids. We do NOT mass produce this oil. It is made using traditional methods principally, but in most modern hygienic invironment, using up dated machinery and appliances, supervised by qualified engineers and food technologist. The production crew who produce the oil are also trained according to GMP (Good Manufacturing Practice) standards. This high-grade virgin coconut oil has a long shelf life due to the high anti-oxidant properties.

Basically our Bio-Asli Virgin Coconut Oil being produced in such the following method;

No refining
No chemicals added (including hexane)
No bleaching
No deodorization
No hydrogenation
Made from traditional coconut palms only, no hybrid or genetically modified (GMO) varieties
Made from fresh coconuts, not the dried "copra" used in cheap oils
Made without heat processing

VIRGIN COCONUT OIL CONTENT

Since 1930’s research had been done by scientist either from Europe and USA, and revealed that virgin coconut oil made up of saturated polysaturated and monounsaturated fatty acids such as C6,C8,C10,C12,C14,C16,C18,C18-1 & C18-2. Amongst the nine fatty acid, C12 (lauric acid) make up approximately 45 – 55 percent of the total fatty acids content.

Minyak Kelapa Dara Asli (Pure) - VCOP

Difinasi Minyak Kelapa Dara

Minyak kelapa dara bermaksud, minyak yang dikeluarkan dari buah kelapa cukup matang melalui proses khas dengan tidak merosakkan struktur asal atau khasiat semulajadi minyak kelapa yang terdapat di dalam buah kelapa tersebut

MINYAK KELAPA DARA ASLI (PURE) –VCOP
Diproses secara semulajadi tanpa haba dan kimia lain. Terdapat sekurang-kurangnya 9 jenis asid lemak (Medium Chain Fatty Acids) iaitu asid caproic, caprylic, capric, lauric, myristic, stearic, oleic dan linoleic. Kajian sains menunjukkan ianya amat berguna untuk kesihatan manusia sama ada bayi, kanak-kanak, dewasa warga tua lelaki atau wanita. Sesuai diminum, disapu pada kulit seluruh badan, boleh dijadikan minyak rambut atau boleh digunakan semasa bersama hubungan suami isteri dengan melumurkannya ke seluruh badan.

KANDUNGAN:

100% - Minyak Kelapa Dara

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