Organic Coconut Oil / Coconut Butter from VitaMe

Organic Coconut Oil / Coconut Butter

The Coconut Palm which is a member of the Family Arecaceae can grow up to 30 m. Its fruit is Coconut. It is native to the tropical world.

In fact, every part of the coconut palm has its pragmatic usage. The Coconut oil, especially the coconut butter is extracted from coconut. In traditional communities of tropical regions, Coconut oil has been regarded as health and general wellbeing source for centuries. The "functional food" can supply many health benefits beyond its nutritional content. Coconut contains much more healing properties than any other dietary oil. Thus, it has great values and is popular among Asian and Pacific populations. The Pacific Islanders think that coconut oil could cure all illness. It is used in their traditional medicine to treat a wide variety of health problems: baldness, bruises, burns, colds, constipation, cough, fever, and wounds and so on.

There is a traditional belief: the coconut palm is "The Tree of Life". Recent researches have proved its truth. Coconuts and virgin coconut oil have a great influence on the well balanced, nutritious diet, like many other pure, whole foods. Coconut contains rich fiber, vitamins, and minerals. There is about 90%saturated fat in it. The medium chain triglycerides predominantly occupy this oil. There are roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Even though coconut oil contains seven different saturated fatty acids in total, the percentage of lauric acid is 44.6%, the myristic acid is 16.8%, the palmitic acid is 8.2% and the caprylic acid is 8%. Besides, the oleic acid is the only monounsaturated fatty acid and linoleic acid is the only polyunsaturated fatty acid.

The coconut oil differs in the fat molecule from other oils. The molecules which are called fatty acids make up all oils and fats. There are two rules to classify fatty acids. The first is according to the saturation, which is familiar with us. There are saturated fats, monounsaturated fats, and polyunsaturated fats. The second way is according to the molecular size or the length of the carbon chain within each fatty acid. There are long chains of carbon atoms with hydrogen atoms attached in fatty acids. For this item, there are short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). The medium-chain fatty acids (MCFA) which is known as medium-chain triglycerides (MCT) predominately make up the Coconut oil.

The long-chain fatty acids (LCFA) makes up the vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants. Some percentage of LCFA in fatty oils even gets to 98 to 100%. Our bodies respond to and metabolize each fatty acid based on different size. Thus, the size is very vital. There is a great difference between the physiological effects of MCFA in coconut oil and LCFA more commonly found in our foods. The medium-chain fatty acids predominately make up the saturated fatty acids in coconut oil. LCFA make up both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils).

Thus, coconut oil is known as an extremely healthy food!

Enjoy your coconut oil!

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