Nature's Superfoods Organic Virgin Coconut Oil 500ml (glass bottle)
-Certified Organic with USDA and EU
-Unrefined, cold-pressed coconut oil, non-hydrogenated
-Made from 100% fresh organic coconuts which are harvested, cold-pressed, centrifuged and bottled within 8 hours on the same day in the country of origin.
-No high-heat or any chemical treatment involved
-One of the lowest water content in the industry – water content in oil leads to rancidity
-Over 50% Lauric Acid (a medium-chain fatty acid with strong anti-viral properties)
-Mild and delicate flavor and aroma – Smooth and easy (no unpleasant oiliness) on tongue and throat
-Clear and transparent oil at room temperature (tropical climate)
Botanical name: Cocos nucifera
Organic certifications:USDA, Control Union (EU)
Nature’s Superfoods Extra Virgin Coconut Oil is imported from Thailand.
How to use
- Mix 1-2 tbsp of VCO into your oatmeal, porridge or smoothies
- Use as a healthy cooking oil or for baking
- Apply to dry skin or hair as a moisturizer/conditioner. VCO is also a good yet gentle make up remover.
Store at room temperature away from direct sunlight. Pure VCO solidifies (becomes milky white) in temperatures below 24°C
Virgin Coconut Oil (VCO), primarily made up of saturated fats, has been mistakenly labelled as unhealthy, or fattening, by many people. It is time for us to be better informed about the fact that not all saturated fats are 'evil'. The medium chain fatty acids (MCFAs) or medium chain triglycerides (MCTs) in VCO is one of these good saturated fats. Contrary to popular myth, these fats in VCO do not transform into bad cholesterol to clog up your arteries. In fact, population studies have shown that many cultures around the world that rely heavily on coconut oil as their main source of fat have been found to be free of heart disease.
Combined with a sensible diet and regular exercise, VCO can stimulate metabolism and increase the rate at which calories are burned.
VCO is one of the few healthy cooking oils you can use in your kitchen as it is stable enough (with high smoke point) to resist heat-induced damage i.e. you can use VCO safely for high-heat cooking or baking- VCO will not oxidize or become denatured due to the high temperature. The same cannot be said of the wide variety of polyunsaturated vegetable oils lining our supermarket shelves. Polyunsaturated oils (such as sunflower, safflower, corn, soybean, grape seed oils, etc) oxidize and denature easily at high heat, producing toxic compounds. Most of these polyunsaturated oils (including the so called healthier choice of rice bran oil, which has a higher smoke point) also contain a high content of Omega 6 (as compared to Omega 3), which means unless you are supplementing with reasonable amounts of Omega 3 in your diet, you are likely to be consuming too much Omega 6 by using these oils for your daily cooking. The ideal ratio of Omega 6 to Omega 3 intake is 1:1. However, most people in developed countries, with their modern-day diets, have this ratio soaring to more than 15:1 (Omega 6: Omega 3), leading to more inflammation-related health problems such as higher rates of diabetes, cancer, heart disease, stroke, arthritis and skin disorders.
According to some studies done in the USA, VCO can be useful in degenerative brain conditions such as Alzheimer's and dementia as it provides an alternative source of fuel (other than glucose) for the brain cells in the form of ketone bodies.Ketones appear to be the preferred source of brain food in patients with diabetes or Alzheimer's i.e. those whose brains are unable to use glucose due to insulin resistance.
Servings per bottle(500ml): 36
Serving size: 14ml (1 tablespoon)
|Per Serving||Per 100ml|