Virgin Coconut Oil

Virgin Coconut Oil is a unique saturated oil derived from fresh coconuts. Unlike hydrogenated coconut oil, Virgin Coconut Oil has been treated without solvents, bleach, nor heat.

It is unusually rich in Medium-Chain Triglycerides (MCT) -or sometimes called Medium-Chain Fatty Acids (MCFA)- which are easily digested by the body for quick energy and also known for being antiviral, antibacterial and antifungal.

The major fatty acid in Virgin Coconut Oil which is called Lauric Acid and its derivative Monolaurin, are both considered to have properties that not just destroy bacteria and protozoa, but also viruses such as HIV, Herpes and Influenza (the Flu). They are very beneficial for the immune system.

According to a study published in The Journal of Nutrition in March 2002, they found that MCT oils used in place of other dietary fats, significantly reduces body fat and resulting in lower weight.

Besides for consumption, Virgin Coconut Oil is also very beneficial for external uses. When applied to skin, it helps prevent premature aging and wrinkling and also helps keep skin soft and smooth.

The benefits of Virgin Coconut Oil are tremendous that some people call it The Miracle Oil. Some other common names for this oil are Organic Coconut Oil and Pure Coconut Oil.

Virgin coconut oil started her journey a very long time ago. It was stated in an ancient book of Ayuverda, that thousands of years before century (B.C.), people exploited this oil, for consumption as well as for cure.

For people in Indonesia, Polynesia, Micronesia and other tropical parts of the world, coconut is very essential. They took advantages of its meat and water, processed it for coconut cream and coconut oil to enhance their quality of life.

And this went on for thousands of years…

Around 1945, virgin coconut oil reached its golden years. In some Asian Pacific countries, the commodity became one of the most wanted goods. Coconut water also played an important role in the World War II. It helped cure many of the injured Alliance troops. They actually used the water from coconut as a cold compress for wounds!

After the war, the Americans and English transformed virgin coconut oil into margarine. Some business-oriented parties in both countries started a campaign against this oil. They intended to stop the dependency for tropical oils. The next thing, they promoted corn oil and soybean oil for exchange…

In mid 1950’s, heart disease became a nightmare in the United States and this is the turning point of all the negative campaigns against virgin coconut oil…

The situation got worse when a young scientist named David Kritchevsky issued the results of his pre-clinic test on rabbits. The results showed that cholesterol blocked the artery and this had caused the heart disease. He claimed that corn oil and soybean oil could reduce cholesterol and coconut oil is quite the opposite.

The negative campaigns against virgin coconut oil (or should I say wrong accusations..?) went on. Those people blamed this innocent oil for something she did not do…

If you want to know the complete story of virgin coconut oil and its struggle to crush all envious claims against her, I suggest you read it at the virgin coconut oil story

Don’t worry, it’s a happy ending story…you’ll love it!

F. Aziz is the owner of http://www.all-about-Virgin-Coconut-Oil.com. Visit all-about-Virgin-Coconut-Oil.com and see how this miracle oil could amazingly help you improve your health.

Coconut Virgin Oil

A. INGREDIENTS AND MATERIALS NEEDED

1. 3 grated matured coconut with its natural water
   
   
2. cheese cloth (katsa) for squeezing the coconut
   
   
3. plastic containers
   
   
4. filters

B. PROCEDURE

1. Mix the grated coconut and its natural water together.
   
   
2. With clean hands, gently mix them together to soften the coconut.
   
   
3. Place the cheese cloth on the palm of one hand and scoop on it a handful of the coconut mixture.
   
   
4. Wrap the coconut in the cheese cloth and wring the cloth to allow the coconut cream to flow out of the cloth. Be sure the container of the cream is very clean.
   
   
5. Do the wringing 25 times until all the creamy juice is squeezed out of the coconut.
   
   
6. Repeat the procedure for the rest of the coconut.
   
   
7. When all the coconut is squeezed, set aside the coconut. It can be used for macaroons or fertilizer.
   
   
8. You are now ready to filter the coconut cream. Place filtered cream in a shallow even container and cover for 48 hours. The oil will then begin to separate from the cream mixture. Through time there will be 3 layers. The oil, a watery mixture and a creamy mixture.
   
   
9. Before the 48th hour prepare the container of the oil. It should be one with a narrow opening where a filter can be fastened.
   
   
10. On the 48th hour, gently scoop out the oil and put in the prepared container that has a filter. Do the filtering 3 times. Then close tightly. The oil will not be clear white. When seen in the sunlight, oil will have a yellowish tint. This is its natural color and this ensures that the natural nutrients are there.
    
    
11. The water part of the original mixture can be fermented to become vinegar. The creamy mixture can be cooked on a pan to let more oil out. The oil can be used for frying or for the hair.
    
    

C. STORAGE

• The virgin coconut oil can be stored in room temperature. Shelf life is 2 years.