Is Coconut Oil Good For Diabetics

Is Coconut Oil Good For Diabetics

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Certainly Virgin Coconut Oil has a considerable effect on blood sugar levels. My daughter and my wife (both have type 2 diabetes) measure their blood sugar levels at least three times a day. When they eat things they should not and their blood sugar levels reach 80-100 points above normal, they do not take extra doses of medicine to counteract the negative effects of what they ate. But they take 2 to 3 tablespoons of coconut oil. Within half an hour your blood sugar levels return to normal, Ed

The Epidemic of Diabetes

25.8 million children and adults in the United States, 8.3 percent of the population, have diabetes.1 The current rate of people who get diabetes in the United States doubles every 10 years. This has fallen from the sky to pharmaceutical companies, who capitalize on this “disease” with medicines designed to treat type 2 diabetes, but that do not address the underlying cause. These medicines have severe side effects.

One of the most popular medicines to treat diabetes is Avandia, which was withdrawn from the market in 2011 after some studies indicated that the drug increased the risk of heart attacks in patients with type 2 diabetes. The drug manufacturer reached a $ 3 million settlement in December 2011 for its fraudulent drug advertising, the largest financial deal between the state and a pharmaceutical company to date.

Coconut Oil and Type 2 Diabetes

It is finally getting to mass media information that type 2 diabetes in a problem that is related to lifestyle and diet. And that can be reversed without medicines. This information has been known for years, but only by those involved in alternative health. Take into account these testimonies (some over 10 years) of individuals who did not follow the typical advice of doctors:

I want to share some of my experience with diabetes. I have been taking coconut oil since the end of February this year. I started cooking with coconut oil so I was replacing the vegetable oils at home. Then I started taking it for tablespoons, about 2 tablespoons a day around May 1st.

I was diagnosed with type 2 diabetes in July of 2001, and immediately I was prescribed the Amaryl drug (1 in the morning and ½ in the night). I have been looking for ways to reverse this condition since I was diagnosed. I have found a lot of information about various supplements and diets, BUT not from my doctor who just said “welcome to the club” and told me to take my medicines. (I cried while he seemed to be happy!)

The doctor also sent me to a nutritionist to take classes for diabetics. Fortunately, I had already learned enough during my research to know that MUCH of what they teach in these classes is not correct, and that their recommendations are NOT what one should do. UNLESS you want to make your condition worse, do not improve or reverse it.

In short, I have been able to go a little way away from diagnosis and now control my sugar level with diet, supplements and coconut oil. It’s fantastic, is not it? I still check my sugar levels once or twice a day … and they’re fine, usually better than when I was taking Amaryl. I stopped taking the medicine since the end of March 2003. I was taking some supplements for about a year before I started taking coconut oil but I still had to take the medicine. It was not until I removed most of the vegetable oils and incorporated the coconut oil that I began to notice that when I took the medicines I felt bad … so I lowered the dose of the medication and still maintained good blood sugar levels. Gradually the day came when I was not taking the medicines! I hope this will serve somebody and may God bless. Sharon

I was diagnosed with Type 2 Diabetes and have been struggling with very fluctuating blood sugar levels for two years. I have been dieting, exercising, taking herbs and vitamins in my attempts to stabilize my levels, with very little success. My doctor wanted to prescribe medicines, but I resisted based on reports I had read about the long-term effects of those drugs.

One day reading an information bulletin, I found an article that mentioned that coconut oil was used to regulate blood sugar levels. So on November 7, 2003, I ordered 2 bottles of Virgin Coconut Oil. I started taking a tablespoon at dinner time. My annual blood test was conducted on January 2, 2004. When I went to see my doctor on January 13, 2004, he was pleased to see that my blood sugar levels were in the normal range, and I said that they had been like this for some months. I was very happy! I have been taking coconut oil from Tropical Traditions ever since, and my blood sugar levels have remained in their normal range. Thank you for producing such a wonderful and healthy product! Beth

Restricting sugar, refined carbohydrates, and alcohol in the diet, while increasing healthy saturated fats and protein, can reverse type 2 diabetes. Even the mass media have begun reporting that type 2 diabetes is reversible through a specific diet.²

Replacing the polyunsaturated fats chain, such as corn and soy oils, with saturated fat from coconut oil can reduce cravings for refined carbohydrates that contribute to insulin resistance. Consider Dr. Mark’s testimony:

As a doctor of many diabetics, I am constantly telling them that they have to eat healthier, but I could not follow my own advice. He knew what he had to do, but to feel that he had the ability to practice what he preached was a different story. I knew that my patients did not take my advice seriously enough, since I was not treating my own body properly, and I was clinically a “morbid obese.” My hunger and my cravings have been my downfall over the years, which led me to the donuts, cookies and other unhealthy foods I knew I should be away from. I was constantly hungry. When I heard that eating healthy oils like Tropical Coconut Oil could help satisfy my constant hunger and cravings, I did not think so. I knew that if coconut oil could help me, there would be some truth in the allegations about its goodness. No one was more surprised than I was when I felt satisfied for hours after smearing coconut oil on my toasted bread in the morning, or enjoying a spoonful on my oatmeal. My wife loves to make sugar-free chocolate balls for our family using this wonderful oil, and I’m still impressed that something so delicious is even good for my health. I have more energy, I can exercise for longer periods of time, and I have lost 36 pounds! Mark

It is very well documented the fact that coconut oil has the ability to control hunger and cravings. The medium fatty acid chain of coconut oil promotes thermogenesis and leads to increased metabolic rates. For more information, read this article on weight loss.

Studies on the population of societies consuming many of their calories from coconut oil fats show that diabetes is very rare in these populations. A 1998 Indian study showed that when Hindus stop consuming traditional fats such as ghee (clarified butter consumed in India) and coconut oil, they begin to consume polyunsaturated fats such as sunflower oil or safflower oil, diabetes rates become highly alarming.3 Studies conducted in many South Pacific island countries have revealed the same thing: that when a diet high in coconut oil is abandoned in favor of more modern foods that are highly processed, including polyunsaturated vegetable oils, there is a direct increase in the rate of diabetes and other Western diseases.

A 2009 study at the Garvan Institute for Medical Research in Australia by Dr. Nigel Turner and Associate Professor Jiming Ye showed that a diet rich in coconut oil protects against “insulin resistance” (an inability to the cells respond to insulin) in muscle and fat.⁴ A diet rich in coconut oil, which is high in medium chain fatty acids, also prevents the accumulation of body fat caused by other high fat diets long chain fatty acids with similar caloric content. These findings are important because obesity and insulin resistance are major factors that lead to Type 2 diabetes.

A study that was conducted in 2010 “to study the effect of vegetable oils rich in saturated fatty acids on the lipid profile, endogenous antioxidant enzymes and glucose tolerance in rats with type 2 diabetes.” The study concluded : “The type of fatty acids in the oil determines whether its effects are harmful or beneficial. Lauric acid in coconut oil can protect against diabetes-induced dyslipidemia. ”

My husband has type 2 diabetes and we believe that the use of coconut oil has helped a lot to control blood glucose. With a diet very low in carbohydrates, and cooking only with coconut oil he has been able to reduce considerably the amount of medicines that consumes. We hope to be able to eliminate them completely and control their diabetes solely with the diet. Suzan

Coconut Oil and Type 1 Diabetes

While type 2 diabetes is related to diet and lifestyle, type 1 diabetes is an autoimmune disease that does not allow the body to produce the amount of insulin it needs. But similarly, we are seeing good testimonials about the ability of coconut oil to control type 1 diabetes.

Virgin Coconut Oil is helping me with my diabetes. I have type 1 diabetes and require insulin. I have had ups and downs over the years and I ALWAYS have found it very difficult to control my cravings for sweets and carbohydrates. Virgin Coconut Oil has helped me control them (I have noticed more stability) and I have noticed that my cravings have been relieved. They have not been completely removed, but I have noticed that they have been reduced. People with diabetes often have cravings for high-glycemic foods (which we should keep away from!) Because of the cravings for blood sugar variations. Virgin Coconut Oil has helped a lot in this area! I recommend it to people with diabetes. Diabetes can cause low moods and low energy levels, and I’ve noticed a positive increase in both. Megan

A study conducted in May 2009 suggests that the medium chain fatty acids found in coconut oil may improve brain function in people with type 1 diabetes. The study concluded: “Medium chain triglycerides provide the therapeutic advantage of preserving brain function under hypoglycaemic conditions without causing the damaging hyperglycemia. “⁶ Another recent study shows that neurological disorders such as Alzheimer’s disease should be classified as” type 3 diabetes. “⁷ Virgin Coconut Oil likewise works very well with type 3 diabetes. Read our article on Alzheimer’s here.

In January 2011 Roger Donker wrote about his experience with type 1 diabetes, his dependence on Humalog medicine, and how Virgin Coconut Oil helped reduce his dependence on this medicine.Is Coconut Oil Good For Diabetics

About Virgin Coconut Oil. From a skeptical point of view!

The first time I heard about virgin coconut oil was when I read a book about how to massage. The author recommended in Virgin Coconut Oil as an excellent massage oil, so I bought it.

An internet search threw all kinds of (other) information and I educated myself about Virgin Coconut Oil. Very good for a multitude of things that can afflict a person, I was intrigued to the point of wanting to know more …

I read about how Virgin Coconut Oil can reduce abdominal fat, can change the dependence of insulin on diabetics and many more things. Having type 1 diabetes due to an injury to the pancreas, I have to take 34 units of Humalog (a mixture of insulin) twice a day. When I read that coconut oil could restore the ability of the pancreas to produce insulin, I decided to do an experiment. I had nothing to lose and everything to gain.

I started to ingest the Virgin Coconut Oil by tablespoons on January 1st, 2011. As the first week of the new year progressed, I started to eat Virgin Coconut Oil with toasted bread, cereal, and spoonfuls. All week my glucose levels seemed to be lower than I was used to, but I continued injecting Humalog’s 34 units in the morning and at night.

On Friday, January 7 my morning glucose level was 104. I ate my usual breakfast: One boiled egg and two slices of toasted raisin bread that I anointed with Virgin Coconut Oil, and I inject Humalog. Ellen had noticed all week that my energy level was higher than normal and that I had started to lose weight since “my pants were starting to fall off.”

We had a normal lunch that Friday: grilled cheese sandwich, mine with coconut oil. Dinner was also normal: baked pork chops, fries (in olive oil), apple sauce, and a glass of milk. Just before dinner I measured my glucose level and it was 142, so I injected myself because I was going to eat dinner …

An hour after eating I got the attacks, I started to sweat and I experienced the unmistakable signs of “diabetic shocks”. Ellen ran into the kitchen and gave me some orange juice and my test kit. My blood glucose was 55! What? Impossible! I took a couple of glucose tablets, orange juice and a little chocolate and after half an hour the symptoms of “shock” subsided and I returned to normal. It was a frightening experience as I had only experienced crashes a couple of times in the last 5 years and never as violently as this last time. We went to sleep at 11:00 PM that night and just before I went to sleep, my glucose level was 113. Sweet dreams!

The morning of Saturday, January 8, I woke up with a glucose level of 102. I decided not to inject anything from Humalog; I had breakfast and I followed my normal day. The bathroom scale revealed that it had actually dropped a couple of pounds. On Saturday night just before dinner my glucose level was 141. Recalling what had happened the night before, I decided (with Ellen’s blessing) to inject only 10 Humalog units. We ate dinner, and later that night Ellen and I shared an apple, and just before being sleep, my glucose level was 117. All this time I was consuming Virgin Coconut Oil, at that point about a tablespoon a day. On Sunday morning my glucose level was 110 and I decided once more NOT to continue injecting myself.

On Sunday night my glucose level was 138, without injecting anything with Humalog. We are now January 15, and I have not injected anything from Humalog for 6 days. Today that is January 15 I have not injected Humalog in six days, the glucose levels seem to be below 130 and I feel FABULOUS! The bathroom scale indicated this morning that I lost another pound and the weight loss is now visible in the abdomen area. Due to a confusion in the Diabetes Care Club, I ran out of test strips (to measure blood glucose levels) on Monday 10. The last time I was able to check my glucose levels was 127 and I felt sensational.

Today is Sunday, January 16, 201. I have not injected Humalog, nor have I been able to measure my glucose levels since the morning of Monday, January 10th. I’m consuming a tablespoon of Virgin Coconut Oil a day. I STILL feel fantastic! My stamina has improved, I have more energy and I have lost 6 pounds! I can not wait to receive the Diabetes Care Club test strips, my instinct tells me that the results will be in the normal range … I can not wait to TRY IT!

Today is Monday, January 17th. At breakfast I ate: two slices of wheat bread with walnuts and raisins, a boiled egg and a cinnamon bun followed by three cups of coffee. I added half a spoonful of sugar and a little cream to each cup of coffee. I went to work full of energy. Although at 11 am I thought, Better I go home to eat a mid-morning snack. As I entered the house, a mail agent gave me the delivery of test strips to measure glucose levels. So I did the test immediately … the result: 113 !! I felt so good !!

Out of curiosity I pressed one of the buttons on the meter and discovered that:

My seven-day average was 113 …

My average of 14 fourteen days was 128 (that was two weeks of consuming Virgin Coconut Oil, the first week with 68 units of Humalog every day, and the next week without Humalog …)

My average 30 days was 134 …

Since my result was 133, I ate a large dried fig that a friend sent me from Turkey. Then I went back to the test: 133 … and I went back to work! Ask me if I feel healthy. So far I’ve lost seven pounds and the last time I felt so energetic was nine years ago before the pancreatitis I suffered.

Today is Wednesday, January 17, 2011

Yesterday Ellen and I went to Carmel to have a furnace repaired. Just before lunch I started to sweat a little and I felt a little bad, I did a test and my glucose level was 210. Better to inject myself a bit of Humalog told me … 10 units. No problem! Coconut oil in general is making a big difference. I do the tests three or four times a day and I can know when I have low or high levels. I inject insulin when I need it but no longer the 68 units I needed before I started consuming coconut oil. I still feel fabulous and seemingly continue to lose weight.

Sunday, January 23, 2011

My body seems to have become accustomed to coconut oil and lower doses of Humalog. I usually consume one tablespoon of Virgin Coconut Oil and 10 Humalog units a day and I still feel awesome! Today my average glucose level of seven days was 146, my average of 14 days was 145 and my average of 30 days was 139 …

! I FEEL GOOD!! Rogier

Coconut Oil and Type 3 Diabetes

Recent studies have shown that Alzheimer’s disease is a problem with insulin production, and is now being referred to as “type 3 diabetes.”

This is an area where coconut oil has had great success in treating diabetes, as it is reporting the complete reversal of symptoms in some cases of people suffering from Alzheimer’s.

Coconut Oil a Model for Diabetes Drugs

While talking about the effectiveness of coconut oil in fighting diabetes, it is natural that the pharmaceutical companies try to imitate those effects and take new medicines, as coconut oil can not be patented as a natural product. A study carried out in 2011 on capric acid, one of the medium chain fatty acids found in coconut oil, found that this “natural fatty acid can serve as a regulator of sugar levels, which may have important applications in designing better and safer medicines to treat diabetes. ”

Although due to the history of penal sanctions that has had the pharmaceutical industry, the best thing is to be limited to consume pure Virgin Coconut Oil.

How to Choose Coconut Oil

Is Coconut Oil Good For Diabetics

When we ship the first “coconut oil” from the Philippines to the USA, UU. In 2001, there were only two other commercially available coconut oils sold as edible oils in the US market. Coconut oil was certainly not popular 13 years ago and there were only a few possibilities. If you have used coconut oil as a dietary oil, you probably have the opportunity to learn about Dr. Mary Enig. Dr. Enig spoke for saturated fats and condemned transfusions long before anyone else got the wrong information from the American cooking oil industry. Many of his writings have appeared in Weston A. Price Foundation publications over the years and we have also presented his research at CoconutOil.com.

Today, in 2016, one has a lot of opportunities when buying coconut oil. So, what I am going to do in this article is to give you an internal view of the current market. Not all coconut oils are produced in the same way, and the type of coconut oil you buy depends on what you plan to do.

But first, to make a smart decision on which coconut oil best suits your needs, you must understand what is currently on the market and how they differ.

Then let’s get started!

Refined Coconut Oil vs. Virgin Coconut Oil

There are two major categories of coconut oils: those that are mass-produced and refined industrially, and those that start with fresh coconut and have less refining. Yes, you read it correctly, less refined.

Coconut oil is naturally a refined product because the oil does not grow on a tree. The coconuts did. All coconut oils should be extracted from all coconut. Technically, the only truly “unrefined” coconut oil you can consume is the oil that is still found in coconut meat, from a freshly harvested coconut tree.

The term used for less refined coconut oils is “virgin coconut oil”. Using terminology similar to that used in other edible oils, the term “virgin” was used in the early 2000s with coconut oil to produce the least refined coconut oils on the market.

The definition of “virgin” coconut oil was originally developed in an Internet discussion group sponsored by us, and several people entered the definition, including industry experts, academic leaders and others. The definition we all agreed at the time was that “virgin” coconut oils were coconut oils produced without dry “copra” as a starting point.

“Copra” is an industry-defined term used in the Philippines to refer to dried coconuts that have been removed from the coconut shell, but which in itself is not edible and needs further refinement in the manufacture of coconut oil. Copra can be produced in various ways, including cigarette drying, dry drying or drying or derivatives or a combination of these methods. What is common to them is that the product is not suitable for consumption at this point and needs to be refined even more. It is full of smoke, dirty, certainly not anything that resembles a food when it is in the form of copra. Copra is a type of product with its own market price, separate from coconuts or coconut oil (the final product). There are distributors and distributors of copra in coconut producing countries, and they sell their copra to coconut oil production facilities. Copra is even exported to countries such as the United States, where it is further developed for industrial applications.

Consider now the types of refined coconut oils currently available on the market.
Refined RBD coconut oil is a liquid in tropical climates and can be transported by tanker trucks.

Refined RBD coconut oil is a liquid in tropical climates and can be transported by tanker trucks. Photo by Brian Shilhavy.

Refined Coconut Oils

In coconut producing countries, these copra refined coconut oils are commonly known as “RBD coconut oils”. RBD means: refined, bleached, deodorized. “Bleaching” is generally not a chemical process, but a filtration process to remove impurities. A “bleed tone” is used for this filtering. Steam is used to deodorize the oil since the starting point was copra. Therefore, the resulting product has a very mild taste, with little or no odor.

One of the misunderstandings spread on the Internet is that only pure coconut oils are healthy, while refined coconut oils are not and they could actually be harmful. This is generally incorrect, with some exceptions, which I will explain below. These RBD coconut oils have been on the market for many years and are the main food products consumed by billions of people in tropical climates around the world. The RBD refining process does not alter the fatty acid profile of coconut oil, so all medium chain fatty acids remain intact.

However, what makes the refining process is to separate some of the nutrients. Pure coconut oils are tested, for example, on antioxidants. But this fact makes unrefined coconut oil RBD “unhealthy”.

The types of coconut oils currently refined on the market are:

Coconut oil with squeezed: These are generally RBD coconut oils, which are produced in tropical countries through the mechanical “physical refinement” of copra. Physical refining is considered “cleaner” than chemical refining, using solvent extracts such as “hexane”.

Coconut Oil: If a description is not provided and only the simple term “coconut oil” is used, it is likely to be a RBD coconut oil. It should be noted that copra is a product exported to the United States where companies refine it to inedible uses. Cleaning products and cleaning products are, for example, a common use. With the growing popularity of coconut oil as edible oil, some of these large US producers are beginning to pack coconut oil as edible oil. It is more than likely that these cheaper oils will be produced with solvent extracts. We do not know if one of these solvents remains in the finished product, but if you want to be sure, try to buy refined coconut oil that has been refined without it.

Hydrogenated Coconut Oil: This is the refined coconut oil that you want to keep as an oil. The small proportion of unsaturated fatty acids is hydrogenated, resulting in transfet. It also maintains firmness of coconut oil at higher temperatures. Such a product is not currently known in the United States cooking oil market. If it exists as a product, it is likely to be used in tropical climates as an ingredient in the confectionery industry. Standard RBD coconut oil remains firm up to 76 degrees F. and ambient air temperature is higher than most in the tropics. To keep coconut oil at high temperatures, hydrate it before putting it in candy or baked goods or margarine.

Liquid coconut oil: A new product that appeared in stores in 2013 as “cooking oil” was “liquid coconut oil”, which is touted as “coconut oil” which also remains liquid in your refrigerator. It may be a new label and a new item in the edible oil section, but the product is not new at all. It is “fractionated coconut oil”, in which the lauric acid was removed. Also known as “MCT oil”. It has been used in the past in skin care products and more recently as a dietary supplement. It is a refined product that is now marketed as edible oil. In fact, it is a by-product of the lauric acid industry. The lauric acid of coconut oil is known as a strong antimicrobial component and is therefore used in many commercial applications as a preservative. Since it is a saturated fatty acid containing about 50% coconut oil, a liquid oil with a much lower melting point remains after removal. So, when you see this product online or in a store, keep in mind that it is a highly developed product that lacks the main component of coconut oil: lauric acid. More information here.

Virgin Coconut Oil

Let’s go to “Virgin Coconut Oil”. As I mentioned earlier, the common denominator that should be present in all coconut oils is that they start with fresh coconut and not with copra. However, there is no global certification body that determines or certifies coconut oils as “virgin” so that everyone can use the term and place it on a label if they wish. The first thing to consider when choosing a coconut oil is if it is actually a coconut oil based on copra or not. When using Kopra as a starting point, it really is not a genuine coconut oil, but a refined industry standard RBD coconut oil with a clever label.

Extra virgin coconut oil

A common title or term used is “extra virgin coconut oil”. What is the difference between “virgin” and “virgin” coconut oil?

Nothing. There are no generally accepted or accepted definitions of “extra” native coconut oil as it exists in the olive oil industry. It’s just a marketing concept and nothing more.

When analyzing coconut oils currently on the market and also containing coconut oils labeled as “extra virgin”, we see that all coconut oils are divided into two broad production methods:

1. Pure coconut oil obtained by pressing dry coconut oil. In this method, the fresh coconut meat is dried first and then the coconut oil is extracted. This method allows for a simpler mass production of pure coconut oil. Since the dry coconut (coconut) industry is well established in the coconut countries, many of these industries have included coconut oil in their product line.

This is the most common type of “virgin” or “extra virgin” coconut oil that you can find online today and in stores. It is in mass production, but it is a higher quality oil than the RBD coconut oil, since it starts with fresh coconut and not Kopra.

2. Coconut oil obtained by a “wet milling” process. In this method, the oil is extracted from the fresh coconut meat without first drying the coconut meat. “Coconut milk” is expressed first by pressing the wet coconut meat. The oil is then separated from the water. Methods that can be used to separate the oil from the water include boiling, fermentation, cooling, enzymes and mechanical centrifuges.

We are very happy today that coconut oil producing countries have done some research on coconut oils in recent years. They have begun to realize the fact that Western advice on dietary oils, which have led to the demonization of their traditional fats and oils, such as coconut oil, was largely political and non-scientific.

Much of his research in recent years has been in the field of cholesterol and heart disease, as this is the main point of attack for Western countries. They have learned that their traditional fats and oils are actually healthier than the new soybean and corn oilseed presses, which are heavily subsidized by the US government. UU. And they keep prices artificially low. We provide a large portion of these research results on our revised research site at CoconutOil.com. This research has confirmed that coconut oil not only has a negative impact on cholesterol, but also has a positive effect. For more information on this topic, see: Coconut oil is beneficial to your heart: the truth about the negative attacks of the main media against coconut oil.

Researchers from universities in the Philippines, Malaysia, Sir Lanka and India have studied various methods for the production of coconut oil. Initially, it was difficult to determine what could be measured in a laboratory to determine if the young coconut oil was superior to the standard RBD refined coconut oil. They soon discovered that the only feature that could be measured and which in coconut oils was significantly higher than RBD refined coconut oils, the level of antioxidants. It has been found that antioxidants are much higher in coconut oils, particularly those prepared by the wet milling process, as described above.

The Research on Wet-Milling Virgin Coconut Oil

The “wet milling” process for producing coconut oil as described above extracts the coconut oil from a moist emulsion or “coconut milk”. Do not press dry coconut oil.

Which wet milling process produces high quality coconut oil? According to several studies, the process of wet grinding fermentation, using heat, produces the highest levels of antioxidants in virgin coconut oil. The fermentation process is a simple technique to extract coconut oil, as it has been done for centuries in tropical climates in people’s kitchens.

During the fermentation process, an emulsion of coconut oil is prepared from freshly grated coconut. The coconut milk is then allowed to stand and ferment for a given time, usually overnight. The heavier water sinks into the bottom of the vessel, leaving a layer of crystalline oil and some coconut solids. This oil is scooped out and placed in a frying pan like a large wok and heated for some time until the coconut solids fall to the bottom of the pan. Then it is filtered.

The first study on coconut oil production methods was published in 2008. This study was conducted in Malaysia and was published in the International Journal of Food Science Nutrition. It was the first study to report that the wet food fermentation method produced the highest amount of antioxidants. (Study summary here)

2011, studies showed that Professor Kapila Seneviratne of the University of Kelaniya in Sri Lanka has made traditional moist milled coconut oils have the highest proportions of antioxidants.

What was surprising in this study was the discovery that a high degree of heat actually increased the amount of antioxidants in coconut oils. This was surprising because there was a misconception that the processing of coconut oil would supposedly be harmful heat, since many coconut oils alleged in the market, which are “raw” or “cold pressed” and is not heated. Here they wrote in the Sunday Times of Sri Lanka:

Other surprises awaited the research team. The general impression is that cooking at high temperatures would affect the quality of the oil. However, it is not applicable since coconut oil is thermally stable, it is known. “Fortunately, most of the phenolic antioxidants contained in coconut oil are also thermally very stable,” he said and explained that the reason for a larger composition of antioxidants is that they simmer for a long time at a high temperature plus antioxidants in (Published in the Sunday Times of Sri Lanka, October 16, 2011 – “Coconut Oil: It’s Good For You” by Kumudini Hettiarachchi and Shaveen Jeewandara)

Another study conducted in India in 2013 showed that coconut oil obtained by wet milling and heat treatment produced a higher antioxidant content. The study compared “extra virgin coconut oil” (CEVCO) with “hot oil is extracted from coconut” (HEVCO) and standardized coconut oil (CCO) and was published in the journal Food Science and Biotechnology. Their studies showed that “antioxidant activity was in the HEVCO group 80-87%, 65-70% in CEVCO and CCO 35-45%.” The researchers elucidated why the heat is needed to produce the most antioxidants in virgin coconut oil:

The high content of polyphenols in the HEVCO group may be due to an increase in the release of bound polyphenols by heating. Coconut milk is an emulsion of oil and water stabilized by proteins. In order to recover the coconut milk oil, the protein need to heat in a double boiler, which is broken as the VCO-cooker (vessel with steam jacket, developed by Central Plantation Research Institute Cultivation) with slow heating of union to be broken, can for protein to coagulate and release oil “.

Therefore, coconut oils, which are prepared by wet milling and its like “no heat” or marketed “cold-pressed” “raw” or, in fact, coconut oils with a lower antioxidant content, agreement with this research.

Conclusions

Now that we have studied the different types of coconut oils on the market, one last point to consider is: what about Bio?

Obviously, any claim of organic standards, and inspected by an inspector by a third party, is a bonus. But it is necessary?

Probably not. There are no transgenic coconut varieties, and there are very few pesticides used in coconut trees, although there are some. However, coconuts grow very high in the air, so they are never injected. Any pesticide that can be used will likely add to the soil around it being absorbed by the roots or injected directly into the juice through the trunk of the tree.

Organic certification is an expensive process, and if you are limited to certified organic coconut oil, you could miss some of the best coconut oils that have not gone through the expensive organic certification process. If, for example, taking into account that the traditional fermentation method, as described above, contains the highest levels of antioxidants in moist milled coconut oils, what kind of coconut oil do you consume the most, if you want to visit a tropical zone : an organic coconut oil certified dry coconut, which is available in the store, or can you create in your own kitchen of fresh coconuts, but obviously not certified for the environment? According to the research, the one you make in your kitchen made of fresh coconuts is superior.

As you examine your selection of coconut oil on the market today, your decision will largely depend on how you want to use the oil and your budget. If you want to get high-quality coconut oil, summarize this table, which is available in the market and is rated on a scale from 1 to 10.

Is Coconut Oil Good For Diabetics

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