Among all the dietary oils in the world, coconut oil is a most precious gem. It is composed predominantly of saturated fatty acids and, therefore, is highly resistant to oxidation and free-radical formation. Because it is not susceptible to oxidation like monounsaturated and polyunsaturated fats, it does not cause free-radical damage to cells.
Fijian Gold™ Coconut Oil offers premiums quality coconut oil which is:
- Cold Pressed
- Unrefined (not hydrogenated)
- Extra Virgin
Fijian Gold is a food-grade oil which has a very mild, almost undetectable, flavour so it can be used to cook any type of food. The heat of cooking does not create free radicals because it is primarily a saturated fat.
Coconut oil, however, has a low smoking point when used on the stove, so you need to keep the temperature down to about 160 degrees C (325 degrees F). This is a moderate cooking temperature, but you can cook anything at this heat, even stir fry vegetables.
Although stable under moderate temperatures, coconut oil should not be used for deep frying. The high temperatures used in deep frying are destructive to any oil.
More information about Organic, pure unrefined Coconut Oil
Coconut oil is heart healthy. Most of the saturated fatty acids in coconut oil are of the MCFA (medium-chain fatty acid variety). Unlike the more common long-chain fatty acids found in most meats and plants, these fatty acids are not absorbed directly into the bloodstream and, therefore, do not directly raise blood fat levels or contribute to cardiovascular disease. The MCFA in coconut oil are absorbed straight into the portal vein and sent directly to the liver. In the liver they are metabolised like carbohydrates, yielding energy and, as an added benefit, they stimulate metabolism.
Because the MCFA in coconut oil increase the body’s metabolism, more calories are consumed, thus reducing the number of calories that could be packaged in the body as fat. Coconut oil yields slightly fewer calories than any other dietary fat on the planet. It can be called a low-fat fat if there ever could be such a creature. If you want to add fat to your diet and still lose weight, coconut oil is your best choice.
One of the unique characteristics of coconut oil is its antimicrobial Properties. Coconut oil is, in essence, a natural antibacterial, antiviral, and antifungal food. Coconuts grow in warm tropical climates where bacteria and other organisms live in abundance. Coconuts have developed a natural resistance to this swarm of potentially harmful microorganisms by using nature’s own antimicrobial defense force – medium-chain fatty acids. These are generally absent from all other vegetable and animal oils, with the exception of butter. Human breast milk and the milk of other mammals all contain MCFA.