Organic coconuts are opened and quickly dried. These dried coconuts are then mechanically pressed to remove the oil. No chemical solvents are used at any time during the process. Any free fatty acids in the oil are removed. Next, the oil is run through diatomaceous earth and finally, steam distilled. The resulting oil is pure and neutral in both taste and aroma.
It is commonly sold as expeller-pressed coconut oil. That is generally how refined or expeller-pressed coconut oil is made. Wilderness Family Naturals adds an additional filtering step so it's even cleaner and more mild in flavor.
This type of oil is not raw because it's been exposed to heat during processing , and it's usually the least expensive option. Also, it's the most versatile — it can be filtered and reused in your own kitchen because of it's high heat stability.
Stronger coconut flavor suitable for medium-heat cooking plus baking and body care. Even though no heat or chemicals are supposed to be used in this extraction process, some companies do use higher heat which results in a toasted coconut taste, or worse — burnt or rancid flavors.
What's actually supposed to happen? First, [fresh] coconut meat is grated and dehydrated. This drying process is important to the taste and quality of the oil. Then, the dried coconut is gently pressed at varying degrees of pressure and temperature. No heat or chemicals are used in this process.
This cold-pressing if actually done at low temperatures as Wilderness Family Naturals does preserves the coconut flavor of the coconut oil. Many describe it as a pleasantly mild coconut flavor, though sensitive individuals may find it's too strong.
Light coconut flavor suitable for raw applications such as smoothies, cereal, or right off the spoon; can also be used in cooking or body care. Not widely available; most expensive. Centrifuge-extracted coconut oil is made by first pressing the fresh, white coconut meat to obtain coconut cream. The pressing should be done on a special machine where both the pressing plate and the sleeve are cooled by chilled water.
Next, the cream is concentrated, using a centrifuge, to yield a higher and higher percentage of oil while the proteins and water soluble substances are separated out. All moisture, fiber, and proteins can be removed without the use of heat. Wilderness Family Naturals carefully monitors the temperature to see that it never exceeds degrees Fahrenheit — so it's truly raw.
People seek raw food because less processing means higher the nutrient content. As you can see above to obtain coconut oil it must be extracted in some way.
Therefore the term raw is loosely thrown around by brands but it most often indicates the oil has never been heated to a temperature higher than 96 degrees Fahrenheit. Temperatures above this point are known to destroy natural enzymes. If your house is on the warmer side your jar of coconut oil could melt to a liquid, but this is nothing to fear. The quality of coconut oil does not change as it phases between liquid and solids and back again.
To pick a high quality product, focus on coconut oil that is virgin, organic, and processed in the least invasive way. Focus also on reputable companies who provide fair trade products and accurate, detailed information about their coconut oil. Refined vs. Unrefined There are two main kinds of coconut oil: refined and unrefined.
Virgin vs. Whole Kernel vs. White Kernel Whole kernel oil , which is made from the coconut kernel with the inside skin left on, is more nutritious and has a slightly nuttier flavor, whereas white kernel oil is made from coconuts whose brown inner skins have been removed and has a milder, more delicate aroma. Plenty of online sources wax poetic about the supposed health benefits of coconut oil—but don't get too excited. Preliminary research does suggest that coconut oil's medium chain fatty acids could benefit our waistlines, because they're burned for energy, rather than stored as body fat.
They've been shown to raise "good" HDL cholesterol, too. Then again, they've also been shown to raise "bad" LDL cholesterol, Newgent explains. And those medium chain fatty acids are a still a type of saturated fat—the kind most nutrition pros say we should limit.
It's not that coconut oil is some kind of unforgivable, disease-causing dietary evil—it's just that we don't know enough about it yet to say it should be the number one fat source in our diets.
Your best bet? Keep loading up on those proven healthy fat sources salmon, avocado, nuts, olive oil and use coconut oil less frequently. As Levinson puts it: "Just don't eat it by the spoonful. Weight Loss. Type keyword s to search. Today's Top Stories. Ab Exercises for a Stronger Core.
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