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An introduction to the history of Coconut Oil
For about 3960 years of the past 4000 years of the documented historical use of the fruits of the coconut palm as a food and a pharmaceutical, the news has all been good. It was seen as a sustainable resource from which the harvested materials influenced every aspect of the lives of tropical communities, but most importantly its fruit, the coconut flesh, water, milk and oil.
The use of coconut oil around the world in tropical regions is prolific: South and Central America, Africa, the Indian subcontinent, Micro-, Mele- and Poly-nesia and most of Asia. Early European explorers, including Captain Cook, wrote affectionately about the beauty of communities across the Pacific using coconut oil as an integral part of their daily lives. In England, after the war, coconut oil was sold as "margarine" and in the USA as "coconut butter".
All this changed in 1954 even though it has been known for nearly a century that coconut oil is more nutritious than other oils. Over many decades, coconut oil received bad publicity due to its saturated fat content but what the proponents of "saturated fat is bad for you" did not do was to differentiate between the three different types of saturated fat. All the saturated fats were simply generalised under one category, ignoring the fact that some saturated fat is in fact necessary for human health.
Modern research has shown that not all saturated fats are alike and coconut oil is unique in its structural make-up due to its medium chain fatty acids - the closest to those found in human breast milk that nature provides. They are the reason why coconut oil is used extensively in baby formula and also in sports drinks and energy bars, where it is usually described as MCT (medium chain tryglycerides). This disguises the fact that some form of coconut oil has been used. The medium chain fatty acids in coconut oil are more easily digested than fats found in other oils. 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, being easily digested, they also tend to improve the absorption of other nutrients.
Past research has failed to reveal this because it was carried out on hydrogenated coconut oil.
Many modern low fat, so called 'healthy' oils are hydrogenated. Other so called 'healthy' polyunsaturated oils form toxic free radicals when heated.
Significantly, because virgin coconut oil is very stable, it is highly resistant to free radical generation when heated, even at high temperatures and is an especially safe oil to cook with.
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Prices include shipping charges
We do not ship to destinations outside Europe.
If you place an order from outside the EU then your payment
will be refunded less any applicable handling charges.
Best Before date on current stock is 01/2014
Please be sure you've read our Terms & Conditions and Distance Selling Regulations before purchasing. No responsibility will be taken for personal taste. Each batch of coconut oil can vary in taste and fragrance depending on the prevailing growing conditions.