(NaturalNews) People who really know about health know about virgin coconut oil. It's the oil of choice for health-conscious people, and it's used in everything from smoothies (delicious!) to personal care products. You can use coconut oil both inside and outside your body.
It's even useful for cooking because coconut oil has a much higher temperature tolerance than even extra virgin olive oil. Its fat molecules stay intact, in other words, at higher stovetop temperatures, so that makes it safer for use as a cooking oil. It's also widely used in raw foods recipe as a stabilizer and source of delicious plant-based fats with their own unique nutritional properties.
Virgin coconut oil is 44.6% lauric acid, 16.8% myristic acid, and 8.2% palmitic acid, and it's composed mostly of medium-chain-fatty-acids (MCFA). MCFAs are widely regarded as extremely useful for providing sustainable energy due to their molecular structure. Many bodybuilders and athletes rely on MCFAs as a key part of their high-performance diets.
I've been an advocate of organic virgin coconut oil for years, recommending all the top companies such as Nutiva (www.Nutiva.com) and Vivapura (www.VivaPura.net). They provide outstanding coconut oil products that I use myself on a regular basis.
Now, we've teamed up with The Raw Food World to acquire a large shipment of 100% raw, organic, Kosher, centrifuge virgin coconut oil from the Philippines that's available in the NaturalNews Store starting today. This is the really good stuff that's processed with a centrifuge, not by cooking, so the coconut oil is both raw and molecularly intact.
We're also making it available at a terrific discount to NaturalNews readers. See below for specials that offer as much as 45% off what you'd normally pay for this kind of premium-grade coconut oil.
Here are the details (and below, I describe the process of how this oil is harvested, extracted and packaged):
Raw organic Kosher centrifuge-extracted virgin coconut oil
This is a special shipment of high-grade certified organic virgin coconut oil. It's a premium grade coconut oil that rivals anything available in the industry today.
A 16 oz. container of this oil normally sells for $17.95. Through this NaturalNews Store special discount, it's now available to NaturalNews readers for just $10.95 for a 16 oz. container. That's a savings of 39% over the regular price.
When you purchase three 16 oz. containers of this coconut oil, the price drops to just $9.98 each. That is nearly a 45% discount off the usual retail price, and it comes out to just over 62 cents per ounce. (These 16 oz. containers are GLASS.)
Looking for an even better deal? We also have it available in a one-gallon container. The normal retail price for one gallon of this premium coconut oil is $74.95, but we've been able to make it available to NaturalNews readers for just $49.95, a savings of 32% off the normal price.
And here's the best deal of all: When you purchase three one-gallon containers of this premium coconut oil, the price drops to just $44.96 per gallon. That's a 40% savings over the retail price, and it brings the price per ounce down to just 35 cents!
Compare this price anywhere, and you'll see what a tremendous deal this really is. We've put together yet another screaming good deal for our NaturalNews with this coconut oil offer.
(These one gallon containers are PLASTIC. We're working on a way to use glass gallon container in the near future, but breakage is a huge problem during shipping, so right now they're packaged in plastic. If you want glass containers, choose the 16 oz. containers instead.)
How coconut oil is harvested and extracted
Ever wonder how premium coconut oil is actually made? Here's where ours comes from:
First, whole coconuts are collected fresh off the tree, then shelled to remove the outer shell (the brown skin).
The white coconut meat is removed and ground at low temperatures into granules. These granules are then dried at 104 - 113 degrees Fahrenheit for 2.5 hours.
Once dried, the coconut granules are loaded into a customized cold-process expeller that squeezes out the oil. This is also done at 113 degrees or lower in order to preserve the raw nutrients.
The oil that comes out is then loaded into a centrifuge machine that spins it at high speed to remove any moisture or particulate matter. (The solid coconut matter that comes out is used to make coconut flour, which can be substituted for wheat in baking recipes.)
The resulting oil is called "Virgin Coconut Oil." It is then poured into the final containers, labeled and shipped.
Note that there is no cooking, pasteurization, fumigation, hydrogenation or other artificial process involved. This is all about harvesting the coconut meat, drying it, then pressing out the oils to be captured, filtered and packaged. It is probably the most natural process you can find for consuming coconut oil other than picking and eating the coconut yourself.
Coconut oil has a surprisingly long shelf life -- up to several years on the shelf due to its ability to naturally resist oxidation. When stored in the refrigerator, it is naturally a solid. When warmed in ambient room temperature, it becomes a liquid.
Using virgin coconut oil
Here are several ideas for using coconut oil. If you're right now cooking in a pan with something like olive oil, try replacing that with coconut oil. Coconut oil resists creating high-heat carcinogens, meaning you can cook with it at higher temperatures without poisoning your food as often happens with corn oil, soybean oil or other cheap, low-end vegetable oils.
Secondly, you can add coconut oil to just about any smoothie to give it a fatty "ice cream" flavor and texture. Try blending frozen fruit with palm sugar and coconut oil! It makes a delicious, ice cream textured dessert that will just blow your mind with its nutritional potency, too. (Your kids can eat this all day long, guilt free!)
If you're into raw foods recipes, you'll find yourself using coconut oil for all kinds of things. Especially desserts, where coconut oil is often part of the icing that goes on the raw cake or pie. It's super delicious! (And also guilt free...)
You can use coconut oil in practically any recipe that calls for vegetable oil or shortening. Shortening, by the way, is just hydrogenated vegetable oil. I hope you never eat that because it's terrible for your health. Replace it with coconut oil for the sake of your health...
Coconut oil can also be used as a partial replacement for butter. It doesn't quite have the butter taste, but it's close, and the healthy fats in it resemble butter in many recipes. (Try replacing half the butter in a recipe with coconut oil.)
Finally, you can use this coconut oil to make your own skin care products. Melt a small amount of bees wax in a pan with coconut oil, add some medicinal herbs or tinctures, and you've made your own skin salve! Coconut oil is a wonderful base for all sorts of personal care products. I've even seen it packaged as a personal lubricant (no kidding!). It's great for skin, hair, face and your entire body, head to toe.
The key is getting the good quality coconut oil that hasn't been cooked. That's why you'll really like what we've acquired for you here: It's a premium-grade coconut oil that's perfect for smoothies, cooking, baking and personal care needs.
Get some while our supplies last. As with most of our specials, this is a one-time shipment that will probably be sold out within a few days.
In addition to his lab work, Adams is also the (non-paid) executive director of the non-profit Consumer Wellness Center (CWC), an organization that redirects 100% of its donations receipts to grant programs that teach children and women how to grow their own food or vastly improve their nutrition. Click here to see some of the CWC success stories.
With a background in science and software technology, Adams is the original founder of the email newsletter technology company known as Arial Software. Using his technical experience combined with his love for natural health, Adams developed and deployed the content management system currently driving NaturalNews.com. He also engineered the high-level statistical algorithms that power SCIENCE.naturalnews.com, a massive research resource now featuring over 10 million scientific studies.