The Benefits and Facts of Coconut Oil
For centuries coconut oil also known as coconut butter has traditionally been used in tropical regions as a vital source of food for health and general well being.
Coconut oil has also had a place in my diet not quite for centuries but for a while. But I never gave much thought to the quality of the coconut oil I was buying until I came across
Tiana Organic Virgin Coconut Oil.
By coincidence when I first came home with
Tiana Coconut Oil I still had some of the previous coconut oil left and I had an unopened jar that I had absent mindedly bought and forgotten about. I was presented with 3 different types of coconut oil so I lined them up and began trying and comparing them. I was amazed at the differences in taste, smell and texture. The Tiana brand had a fresh subtle coconut flavour and smelt divine, the texture was creamy, smooth and it melted in my mouth. Of the other two brands the unopened jar tasted rancid, and the opened jar had no taste at all and was so hard I could barely get any out of the jar.
If you compare virgin coconut oil bought from various suppliers you will also see the differences in quality, nutrition, taste and smell.
History
The coconut tree (Cocos nucifera) is native to the tropical climates of South and Central America, Africa, India and Asia. Captain Cook and other early European explorers spoke affectionately about the beauty of the communities across the Pacific that used coconuts as an integral part of their daily lives. A coconut palm can grow up to 30m tall and is grown throughout the tropics for its fruit as well as for decoration. Coconuts are the seed/fruit of the palm tree and it has been documented throughout history for its benefits as a medicine and its goodness as a food. Coconut palms flower on a monthly basis and the fruit takes approximately 1 year to ripen. A typical palm tree has fruit in every stage of maturity and a mature tree can produce 50–100 coconuts per year.
Practically every part of the coconut palm can be used;
Coconut water/milk - The liquid found in the centre of the coconut is a refreshing and very nutritious drink.
Coconut pulp – The hard or soft white pulp which encases the coconut water is great for eating or making into coconut flour, desiccated coconut flakes or coconut oil all of which are used in the kitchen for sweet and savory dishes.
Coconut oil - For generation’s coconut oil has provided the primary source of fat throughout the tropical world. It is also used as a basic ingredient in some soap products and can be applied to the skin to moisturise or treat minor irritations like insect bites and sunburn.
Coir (the fibers between the hard outer shell and internal shell of the coconut) - Brown Coir (taken from the mature coconuts) is typically used for mats, brushes, sacks and mattresses. White core taken from young coconuts is used to make rope.
The Saturated Fat Myth
In the 1950’s saturated fat started receiving bad publicity for its negative effects on health. A high intake of saturated fat (found in cooking fats, margarine, meat, full fat milk, cheese and biscuits) can increase the amount of cholesterol produced in the liver and the blood. A high level of cholesterol in the blood is associated with increased risk of coronary heart disease.
With this coconut oil also received bad press because of its high saturated fat content (92%). However no legitimate research has shown that all saturated fats are alike; coconut oil is unique in its structural make-up due to its medium chain fatty acids. Fortunately there have been numerous studies to show that people who traditionally consume a lot of coconut oil as part of their traditional diet do not generally have heart disease or high cholesterol.
The medium chain fatty acids (MCFS’s) in coconut oil (62%) are the highest in any naturally occurring vegan source, the lauric acid in the MCFA’s is very important for building and maintaining the immune system. Additionally the lauric acid content in coconut oil is the closest in nature to that found in human breast milk. Hence why coconut oil is used extensively in baby formula as well as sports drinks and energy bars.
It has been shown that some saturated fat is actually necessary for human health and that MCFA’s help to increase metabolism and are easily digested. 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 the MCFA’s provide the body with a wonderful, quick source of energy. This is why Coconut oil is an ideal ingredient for energy bars and drinks.
Differences in Taste & Quality
There are so many different brands of coconut oil on the market that it makes it difficult to choose the best product without trying it first.
Firstly it is important to know that the key to the health benefits of coconut oil can vary as a result of how the oil has been produced; what kind of equipment was used during the production, the hygienic conditions, handling and packaging etc. All these factors are also crucial to the taste, appearance, smell and preservation.
What is often not mentioned on a jar of coconut oil is that the most common coconut oil is refined, bleached and deodorised or RBD coconut oil, which is produced from dry coconut meat (copra). Copra is made by drying coconuts in the sun, smoking and heating it. During the production process, chemicals are used and the oils are heated to high temperatures where they then become hydrogenated and form a certain percentage of trans-fatty acids. Trans fatty acids have been said to be responsible for arteriosclerosis, heart disease and diabetes.
If coconut oil has a strong coconut taste and flavour this indicates that some impurities and moisture were left within the oil. Some brands of coconut oil can have various colour patches that can be seen through the glass jars indicating this.
If virgin coconut oil has a blunt taste which some people prefer, be aware that this is the first sign that the oil has been produced at very high temperatures and shouldn’t be regarded as virgin coconut oil.
As you know when any food is cooked to high temperatures valuable nutrients are lost which is why I was really pleased when I found out that
Tiana Virgin Coconut Oil is cold pressed from fresh organic coconuts.
To guarantee the best quality coconut oil during production
Tiana Organic Virgin Coconut Oil goes through 4 strict quality control inspection tests. The first is in place to ensure all the coconuts are fresh, mature and de-husked. The second takes place when the coconut meat is washed in high pressure water and cut into small pieces. The 3rd Quality Control Inspection Test occurs after the first pressing and ensures temperatures remain below 45oC preventing any loss of nutrients and antioxidants.
And the final step is filtration which guarantees the removal of all oil residues. This warrants a consistent high quality product. Before the coconut oil is packaged various tests are carried out to make certain there are no impurities in the coconut oil. Also make sure to always buy organic where possible. Very few coconut oils are Certified Organic within the UK:
Tiana Organic Coconut Oil is certified Organic in the UK with Organic Farmers & Growers and the EU with Ecocert.
Why you should add coconut oil to your daily diet:
Coconut oil is versatile, it smells pleasant and it’s good for us.
It can:
- Help to strengthen the immune system and fight infection
- Help to boost your energy levels and increase metabolism. - Coconut oil contains up to 50% medium chain fatty acids making it nature’s richest source. MCFA’a are converted into energy and not stored as fat, helping to stimulate and increase the metabolism.
- Improve digestion and nutrient absorption
- Aid the control of diabetes
- Naturally help to fight Candida infection
- Be an excellent treatment for your hair as a conditioner
- Increase your sense of wellbeing.
- Be highly beneficial for heart health, helping to promote normal platelet function
- Support the healthy functioning of the thyroid gland,
- Be excellent as a skin moisturiser, massage oil and after sun lotion.
- Act as an anti-viral, anti-fungal and anti-parasitic aid
- Is virtually food allergy free as coconuts are regarded as hypoallergenic; it is very rare for someone to have a coconut allergy.
- And above all coconut oil is a delicious addition to many raw food delights.
Coconut oils are not all the same in quality, appearance, flavour, aroma, taste and importantly they do not all provide the same health benefits.
Tiana Organic Virgin Coconut Oil is superior to other brands in quality, taste, clearness and health benefits. It is a 100% raw coconut oil with a delicate flavour tasting just like fresh coconuts; exactly how a premium quality virgin coconut oil should taste.
Tiana coconut oil is cold pressed from fresh coconut meat, without the use of heat or chemicals. It is free from cholesterol, trans-fats and genetically modified ingredients and has the highest content of Lauric Acid up to 57% (average lauric acid content = 45-50%) found in any other coconut oil available in the UK
When it comes to taste I can tell you first hand that
Tiana coconut oil has a superior quality to any other coconut oil I have tasted (and I have tasted a few) it has a wonderful delicate coconut flavour and hasn’t got a rancid after taste like other coconut oils, if you don’t believe me try it for yourself.
Add it to a sweetener such as agave or raw honey to make a frosting for raw cakes, use it in raw chocolate recipes. Make a fudge using
coconut oil, cashews, a sweetener, vanilla and
raw carob powder. Add it to smoothies for a thick creamy consistency or to desserts like raw cheesecake to get a stiff creamy type texture. As a thickener for dips to add smoothness. And of course add it to anything to add flavour and nutrients.
I was so impressed with the quality of
Tiana Raw Organic Coconut Oil that I had to share it with everyone.
Click Here to purchase a jar of Tiana Organic Coconut Oil.