Extra Virgin Coconut Oil

Written by Josh Dodes
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The term "extra virgin coconut oil" generally conjures a picture of oil that has been produced in only the most natural, healthful way. Unfortunately, many consumers are later surprised to learn that in fact the term "extra virgin" is relatively meaningless in this context. Without any industry standard to define and back the designation, virtually any oil producer can claim this impressive-sounding distinction.

There are significant differences between different coconut oils, but the term "extra virgin coconut oil" is not the way to make the distinction. Rather, only a clear understanding of the processes by which coconut oil can be produced will help a consumer tell the healthiest oil from the most unnaturally processed. One of our primary goals at Coconut Oil Corner is to help you understand these critical differences.

The Myth of Extra Virgin Coconut Oil

Coconut oil must be extracted in the form of milk from coconut meat, and then distilled away from its high water content. As with so many foods, the means by which this is accomplished can either retain or diminish the nutritional value of the final product. Few consumers understand that the only way to retain the full health benefits of coconut oil is to extract the milk through cold pressing and distill it by using a centrifuge.

While this distinction may seem overly technical, the consequences are anything but. When the choice is between an oil that helps prevent heart disease and cancer at full strength or at a weaker, diluted strength, that choice becomes crucial. We encourage you to educate yourself, and to make a choice that maximally protects the well-being of yourself and your family.


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