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Facts on Coconut Oil

Facts on Coconut Oil

Traditionally coconut oil was produced by slowly cooking coconut milk over very low heat. This produces virgin coconut oil similar to the cold pressed oil. The slow heat do not destroy the vitamins and other goodness in the oil.

When the western technology of oil extraction was introduced to extract the coconut oil in bulk, the raw material used was dried coconut flesh (copra) and the method was the RBD (refined, bleached and deodorized) method. This method is to heat up the coconut flesh to 300 degrees to rid of afltoxins associated with copra and chemicals added to deodorize. The resulting oil is broken down and lost all the intrinsic values and gain instead bad publicity from the west.

After three decades of bad publicity received due to its saturated fat content, coconut oil is now again in the limelight but with good reviews because more recent research has revealed some startling facts. They have shown that not all saturated fats are alike. Now with new methods in biotechnology, coconut oil extraction has been refined to keep the benefits.

Virgin coconut oil produced by biotechnology method is of high quality with clear white color, compared to RBD coconut oil, which is slightly yellow due to fairly high processing temperature. Moreover, this method is free from preservative, pesticides, heat and chemical treatment. The saturated content of coconut oil is very hard to oxidize, therefore does not go rancid in storage.


  • Virgin coconut oil (VCO) is produced from fresh coconut flesh.

  • They do not pass through RBD process.

  • Produced without the use of chemical and heat.

  • Retains the vitamin and antioxidant content.

  • Does not contain afiatoxin which is associated with copra.

  • Rich in lauric acid, an acid that naturally found in mother's milk that helps develop and strengthen the immune system of newborn baby.

  • Contains medium chain fatty acids easily digested by the body and converted to energy.

  • Contains no preservative.

  • Anti virus, bacteria, fungus and protozoa.

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