Interesting article Answers To Your Questions About Health

Virgin Coconut Oil

Virgin Coconut Oil

Virgin Coconut Oil is a natural product derived from organically grown and hand-harvested coconuts. It is extremely healthy, delicious and extremely versatile.

Virgin coconut oil in skin and hair care

In the countries where the coconut palm grows, Virgin Coconut Oil is very popular in the kitchen, as well as for the skin and hair care and is used there every day.

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Application in the kitchen

In the tropical kitchen, almost no meal is prepared that does not use a product of the coconut. The meat of the coconut is used for various snacks and as a snack, while its oil and fat are used for cooking and frying as well as for frying and baking.

The traditional diet, in which the products of the coconut are predominantly combined with vegetables and fruits, some fish, rice and only a little meat, is both nutritious and filling and provides the body with an adequate supply of vitamins and minerals.

No health problems from Virgin Coconut Oil

The disturbances in lipid metabolism common in Western industrialized nations did not occur in the South Seas until the introduction of ready meals, cola drinks, smoking and a lifestyle with little physical activity. The admittedly relatively high fat content of the coconut had until then led to no health problems. This observation was confirmed in 2004 by a clinical trial conducted in West Sumatra.

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Virgin Coconut Oil leads to well-being

Already in the 1930s, the American dentist-doctor Weston A. Price discovered on a trip to the South Pacific surprised that the coconut-prepared food was not only delicious, but also had a positive effect on the well-being of the people living there.

This certainly has different reasons. On the one hand, the coconut, including its coconut water, provides interesting minerals (potassium, magnesium, calcium etc.) and trace elements. So the coconut is considered one of the best selenium sources. On the other hand, due to its high content of medium-chain fatty acids, coconut oil is extremely easy to digest and tolerate.

In southern India, as well as in the South Seas and in other areas of the tropics, such as the subtropics, coconut is used for both nutrition and personal hygiene.

The Benefits of Virgin Coconut Oil

In Germany and neighboring countries, however, the benefits of virgin coconut oil and other coconut products are known to only a few people, although at fairs coconuts and coconut flakes are among the most popular sweets and many sweets, the

One possible cause is that many commercially available coconut oils are very heavily processed. As a result, they not only lose the wonderful aromatic taste of the coconut, but also to a large extent their valuable and natural ingredients.

The fact that coconuts and their products consist to a large extent of saturated fatty acids also prevents many people from using virgin coconut oil and coconut fats, as these fatty acids are unjustly under the general suspicion of adversely affecting cholesterol levels

In fact, Virgin Coconut Oil is a healthy and delicious oil with countless uses in both hot and cold dishes.

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Are fats generally unhealthy?

In the past, as a basic requirement for a healthy and low-calorie diet, a low-fat diet was propagated. This should not only help prevent overweight and metabolic disorders, but also strokes and heart attacks. In addition, the cholesterol level was in the focus of various dietary counselors, which was basically assumed that this would be excessively increased by fats.

Obesity is not caused by fat

In fact, the overweight u. a. an excess of ingested calories to blame, and this must also be set in relation to energy consumption. Those who eat too much regularly over a longer period of time and at the same time do not move sufficiently intensively, increase; it is irrelevant whether the calories are predominantly derived from fat, carbohydrates or protein.In livestock farming, this effect has long been recognized; Many meal programs achieve the desired weight gain in the animals almost exclusively with carbohydrates.

Fat is indispensable as a flavor carrier

Also with regard to the effects of fats on the blood cholesterol and triglyceride levels, recent studies show that fats are by no means fundamentally bad. Last but not least, cholesterol has two different forms (LDL and HDL cholesterol), one of which is highly desirable. Fats are composed of glycerol and fatty acids.

The latter can be in various forms, with the most important for the assessment being whether they are saturated or unsaturated. The unsaturated fatty acids are further differentiated between monounsaturated and polyunsaturated. A saturated fatty acid has no double bond between carbon atoms.

Saturated fatty acids are better for frying

In the kitchen, saturated fatty acids are better to use because they can be stored longer and at higher temperatures, while fats, which consist of very many unsaturated fatty acids, rancid much faster.

Likewise, fats from predominantly saturated fatty acids are suitable for higher temperatures than those which consist predominantly of unsaturated fatty acids. For this reason, many vegetable oils are suitable only for the cold kitchen, but not for cooking, frying and baking.

Inexplicably, when talking about saturated fatty acids, it is often referred to only those of animal origin and overlooked that both palm fat and virgin coconut oil are herbal products which also have high levels of saturated fatty acids.

Recommended is the natural Virgin Coconut Oil, which unlike many industrially produced coconut fats is not hardened and has all the valuable ingredients of the coconut.

Indeed, Virgin Coconut Oil, at 90%, has the highest saturated fat content of all known fats, with the valuable lauric acid being the major constituent.

For practical use in the kitchen, this means that Virgin Coconut Oil not only lasts a very long time, but also that it is ideal for hot food, as it can be used without restriction even at very high temperatures.

Prejudices of Virgin Coconut Oil over fats

In the following, we would like to introduce some familiar prejudices against fats and inform you about the actual circumstances.

Prejudice no. 1

Too much fat in the food leads to an increase in the blood cholesterol level.

In fact, the body controls the cholesterol level itself, because he is able to produce this independently. By feeding larger amounts of cholesterol from outside with food, it slows down its own production while increasing it with less intake through food.

Of course, our body needs a little time to adapt to the altered cholesterol intake; Only during this relatively short period of time can an inappropriately high or even low amount of this substance in the blood occur.

However, in about one third of the population, this body's own adaptation to the cholesterol supply from the outside is disturbed, so that they actually respond to an increased intake of this substance with the food.

Virgin Coconut Oil is almost cholesterol free

However, due to its high content of lauric acid, which actually causes an indirect increase in cholesterol levels, Virgin Coconut Oil can contribute to its increase. However, Virgin Coconut Oil is by no means unhealthy, because saturated fat does not always increase cholesterol and, as a result, the risk of heart attack.

This mechanism of action is clearly proven for only three saturated fatty acids, all of which are not found in the coconut.

There are two forms of cholesterol, the LDL and the HDL cholesterol. Negative health effects only show the LDL cholesterol, which is why it is sometimes referred to in the literature as "bad cholesterol".

In contrast, HDL cholesterol, which many authors call "good cholesterol," protects the cells of the body as well as the muscles and the heart. Even LDL cholesterol is also more indicative of the risk of suffering from cardiovascular disease than the direct cause of these disorders.

Not only does diet have an effect on cholesterol levels, it is also significantly increased by smoking, stress and a lack of physical activity.

Virgin Coconut Oil causes an increase in HDL cholesterol

The statistical analysis of data from many heart attack patients has shown that about half of them have normal and not elevated cholesterol. In reality, in addition to the LDL cholesterol levels, other risk factors such as high blood pressure and the inflammatory value for the assessment of heart attack risk are required.

Similarly, the presence of a sufficient level of HDL cholesterol provides some protection. The Virgin Coconut Oil is now causing an increase in this desirable cholesterol.

Advertising campaigns led to misinformation

Prejudice no. 2

The fat of Virgin Coconut Oil contains as well as most animal fats too many saturated and too little unsaturated fatty acids. They are therefore not suitable for a healthy human diet.

Such advertising campaigns were driven not least by the manufacturers of margarine, who wanted to promote their products as superior to butter as superior.

It is of course true that margarine contains predominantly unsaturated fatty acids and it is also true that the consumption of unsaturated fatty acids can lead to a small reduction in cholesterol levels if the body has limited ability to self-regulate.

Nevertheless, the equation whereby any form of saturated fat would increase the risk of affecting the heart and other organs is wrong.

Virgin Coconut Oil in particular ignores this equation that coconut oil only leads to an increase in the desired HDL cholesterol. This effect is due to the high proportion of lauric acid, which is about 50% contained in Virgin Coconut Oil.

Whether a change in diet is appropriate for a reduction in the level of cholesterol indicated, any consumer affected should consult with his doctor. A slight reduction in the level can certainly be achieved by changing the diet.

Prejudice no. 3

Unsaturated fatty acids always have beneficial effects on your health at every dose.

Of course, unsaturated fatty acids are indispensable to the body and must be supplied to it with food. On the other hand, unsaturated fatty acid also means that the dose you take is crucial to whether it benefits or damages your body.

Even the recommended amount of healthy linoleic acid, which is found mainly in sunflower and corn oil, can intensify or trigger inflammatory processes in the body if consumed too much.

Free radicals are also formed in the body when excessive intake of unsaturated fatty acids. In addition, some of these substances are in danger of being transformed into trans fatty acids, which are actually harmful to health to a very high degree. From the fatty acids, which are contained in the Virgin Coconut Oil, guaranteed trans fatty acids can not arise.

The formation of trans fatty acids is actually in the production of margarine, since the oils used for this purpose are usually partially cured. Recent studies show that it is these trans fatty acids in the body that stimulate the production of unwanted cholesterol, thus contributing to a problematic increase in cholesterol levels. In addition, they lead to a very strong degree to the formation of free radicals.

Trans fatty acids harm the development of children

Trans fatty acids can also negatively affect the development in children. In the past, in addition to margarine, numerous finished products contained a fairly high proportion of trans fatty acids, especially as the scientists were unaware of the problem of these acids.

A change in the manufacturing process could significantly reduce the level of trans fatty acids, in some countries limits have already been set. For Germany, however, a corresponding legislative initiative is not yet in sight.

The alleged health risk of saturated fatty acids, however, has proved to be unjustified prejudice. It should also be noted in this context that breast milk contains about 50% saturated fat, which is undeniably a natural and harmless food.

Also read: Trans fats affect the memory

The production of Virgin Coconut Oil

The native and biological virgin coconut oil differs significantly in its production of industrially produced coconut fats.

There are basically two processes for producing coconut fats, one is the conventional and industrial process, and the other is a natural and gentle procedure that alone leads to the delicious Virgin Coconut Oil. The main growing countries for the coconut products we sell are Indonesia, India and the Philippines.

The industrial production of coconut oil

In industrial production, ripe coconuts are harvested immediately, after which they are pitched so that the milk can drain. After that, the pulp is dried using both drying in the sun and over a fire.

Both methods have disadvantages, so when drying in the sun not always the desirable standard of hygiene is observed, while drying over a fire can easily form harmful substances that are similar to those in cigarette smoke. Another risk is that cracked coconuts may start to mold.

The coconut-derived pulp is called copra and consists of 65% fat. From it, the actual coconut oil is produced in conventional production, wherein it is mainly obtained by means of a pressing process.

In order to gain as much fat from the Kopramasse, not infrequently gasoline is used as a solvent. Sometimes, at the end of the manufacturing process, the fat is still partially or completely hardened. In this process, there is a danger of the formation of trans fatty acids.

Coconut fats and coconut oils from conventional production are therefore products that have some of the valuable ingredients of coconut quite well, but have lost many of them. During the production process, they often result in undesirable stresses on the finished product.

A coconut oil obtained in this way is of course heat stable and durable. But it has no typical coconut flavor more and is certainly enjoyable in its application.

It gives the food prepared with it no flavor impulse. The most common form in which this industrially produced coconut fat is offered is the plate, which is why it is sometimes referred to as plate fat and sold.

The natural production of Virgin Coconut Oil

In contrast to industrially produced fat, Virgin Coconut Oil is a natural product. It is made from hand harvested coconuts grown on farms of ecologically working family farms. These are gently dried after the harvest and crushed.

Thereafter, the coconut grated obtained are exclusively cold pressed. Other processing steps are just filtering and bottling the Virgin Coconut Oil product. It is of course neither cured nor perfumed, nor bleached or refined.

Due to the gentle manufacturing process, the Virgin Coconut Oil not only contains all the valuable components of the coconut, but also gives your food the wonderfully typical and delicious coconut flavor. Of course, care is taken to ensure a fair remuneration for the producers of coconuts.

Extra virgin is a misleading term

The occasional name of coconut oil as "extra virgin" has no meaning, unlike olive oil; in fact, there is only the industrial and natural production process.

Why is the Virgin Coconut Oil healthy?

An important ingredient in Virgin Coconut Oil is lauric acid. It is important for strengthening the immune system. The conversion to monolaurin, which takes place in the body, makes it a protective agent against both viruses and bacteria. The capric acid also contained in the oil apparently protects against fungi.

In the folk medicine of the cultivation countries the coconut is used for innumerable applications. It is also used for personal care products and can give extra protection to dry skin. This form of application is also increasing regularly in Europe.

How Much Fat Does Virgin Coconut Oil Contain?

Of course, fats provide more calories than carbs and proteins. The coconut, however, contains primarily medium-chain fatty acids whose energy content is one calorie per gram below that of other fats.

Recent research shows that the amount of calories added is just one component of weight training; In addition, it depends on whether the added calories are used primarily for the storage of reserves or consumed immediately, with the calories supplied by coconut products being used more often than average directly.

No weight gain through Virgin Coconut Oil

A part of the calories is also not used, but used for a slight heat. Of course, the Virgin Coconut Oil is not a slimming product and can contribute to an excessive consumption quite well to gain weight. In a low dose, it helps the body lose or maintain weight.

The fats contained in Virgin Coconut Oil are essential for a healthy lifestyle. Without fat, the body can neither absorb the fat-soluble vitamins A, K, D and E nor produce the corresponding vitamin from provitamin A, which is predominantly supplemented with food. Fats are also needed for the production of numerous hormones and messengers from the body.

Coconut products are high in fiber

The coconut and its products are rich in fiber. Many people do not consume fiber with their normal diet to the extent necessary, which often causes blockages, which in turn can lead to weight gain.

Fiber is needed for digestion

Of the recommended according to DEG (German Society of Nutrition) 30 grams of daily fiber intake most people just two-thirds. Fiber is the indigestible component of our nutritional plants, which are required for proper bowel function. Without fiber, the intestine becomes sluggish and the intestinal flora is not sufficiently supplied with nutrients.

When eating, it is the dietary fibers, which primarily cause satiety and thus preserve from excessive food consumption.

The benefits of coconut flour

Coconut flour contains 38% fiber; that's the peak of all flours. With every baking process, it is possible to replace the wheat flour by at least 25% with coconut flour, which noticeably increases the fiber content of the food. A tablespoon of coconut flour and a small amount of virgin coconut oil provides the body with five grams of fiber. Coconut flour also has a higher protein content than wheat flour; this contributes in addition to the fiber to increased saturation.

The use of Virgin Coconut Oil in the kitchen

No other vegetable fat is heat-stable in the same way as coconut fat. You can easily use the Virgin Coconut Oil for frying, baking, cooking and frying. Likewise, grill food can be spread with it.

Not least because of the high proportion of saturated fatty acids, the Virgin Coconut Oil does not change even in very high heat and does not generate free radicals. The high-quality virgin coconut oil can also be used in the cold kitchen, where it gives your salads a particularly intense pleasant coconut flavor. The temperature at which coconut oil melts is about 25 degrees Celsius. You can choose to use it in solid or creamy form. As the melting of coconut oil in the mouth leads to a particularly pleasant and cooling effect, almost all manufacturers like to use it for sweets such as ice cream confectionery.

Virgin Coconut Oil is easily digestible

Like all coconut fats, Virgin Coconut Oil is easily digested and absorbed by the body very quickly. This also avoids the generation of harmful substances.

Virgin Coconut Oil has a long shelf life

Unlike many other vegetable oils, it does not go rancid when stored for long periods of time. By the way, you can use the Virgin Coconut Oil very sparingly in your kitchen. Even small quantities of this exquisite natural product have a positive effect on the taste of your food.

The coconut is by nature relatively sweet. Because virgin coconut oil preserves the natural taste of the coconut, you can reduce the amount of sugar used. This also reduces the calorie content of your dishes.

Substitute for food intolerances

More and more people suffer from intolerances to certain foods. Especially milk protein, soy, peanuts and wheat are not tolerated by everyone.

The coconut milk can be used very well as a substitute for cow and soy milk. It can not only be drunk, but also be used for the production of other products. Especially cream can be replaced very well by coconut milk or coconut flakes. Allergies to the coconut and its products are virtually unknown.

Coconut milk is ideal for lactose intolerance

The coconut milk is particularly valuable in that it can also be used by people who are both lactose intolerant and allergic to soybeans, thus denying them the usual substitution of milk with soy products.

The fat content of coconut milk is between 15 and 25%. The coconut milk can be used not only for sauces and soups or for drinking, but also for the production of cocktails such as the popular Pinacolada. It is important that the coconut milk is stirred or shaken once before use, since fat and water components separate during storage. Although this process is prevented in some coconut milk products offered by the use of artificial emulsifiers, but this cause that the coconut milk treated with it is no longer a natural product. We strongly recommend that you look for natural products when buying coconut milk.

Gluten-free coconut flour

The flesh of the coconut is gluten-free. Many people are allergic to most gluten-containing cereals, especially wheat, rye, spelled and barley.

In some cases, this disease, referred to as celiac disease or sprue, is alleviated by the consumption of heavily processed conventional cereal products instead of whole grains; but ultimately this is not the right way to a healthy diet and is useful only in some of the affected people.

The cause of the allergic reactions of some people are the antibodies of the plant, which forms them against predators and which are in addition to the valuable fiber, vitamins and minerals in the outer layers of their grains.

Made from organically grown and gently processed coconut flour offers a possible alternative for grain allergy sufferers.

Coconut flour is completely gluten-free and can be used well for baked goods. Some products may be made entirely from coconut flour, others may require mixing with other gluten-free flours such as cornmeal.

Coconut flour is also useful for diabetics because it can contribute to a weakening of the sugar level in the blood.For this group of people, the replacement of one part of wheat flour in the recipes used by them with coconut flour is also suitable.

Coconut flour at a low carb diet

A modern form of nutrition is the reduction of carbohydrates. This is referred to as a low carb diet and was originally developed in the US. In particular, the intake of carbohydrates is to be reduced by sugar and starch, while carbohydrates from vegetables and fruits are

.

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