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Coconut oil

Interview: unrefined coconut oil from Quality First International

Tuesday, June 07, 2005
by Mike Adams, the Health Ranger
Editor of NaturalNews.com (See all articles...)
Tags: coconut oil, lauric acid, monolaurin


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Steve: I'm speaking to Michael Goodry. He is a national distributor for Quality First International. Is coconut oil your product?

Goodry: Yes, we focus on high-quality products, but this is our premium product. It's called Virgin Oil de Coco Crème. It's a trade name given to this specific coconut oil because of the way it's made.

Steve: What's unique about it?

Goodry: What's so unique about it is that when you make coconut oil, you're dealing with 50 percent moisture, since coconuts are mostly moisture. As you probably know, moisture works against you when you're trying to make a product that has any kind of shelf life. What we do is take the fresh coconut meat, chop it up, and dilute it with water into a coconut milk. We go from the fresh coconut meat to a coconut milk; then, we chill it. We then take this chilled coconut milk and pour it into a series of centrifuges. This allows us to mechanically remove and separate insoluble proteins from the oil and the moisture. Everything gets separated mechanically. By separating all of these elements mechanically, we do not use heat in any part of the process. It gives this product the natural constituents that nature gave the coconut.

Steve: It's still in the raw.

Goodry: It's in its raw form, yes.

Steve: Why won't it spoil?

Goodry: It won't spoil because the natural vitamin E, antioxidants, and enzymes that nature gave the coconut initially to protect it as a seed, as a nut, are still there. This process has a shelf life of over three years, and it has .07 percent moisture.

Steve: If you just grind up the coconut and extract it yourself, why will it spoil?

Goodry: Too much moisture.

Steve: Just moisture?

Goodry: Yes.

Steve: And protein, right?

Goodry: There's too much moisture in there, so you need to somehow figure out a way to separate it.

Steve: How are some of the products used?

Goodry: This coconut oil has its natural constituents; therefore, it has the highest nutrient value because it has all its natural constituents intact. It has a shelf life of over three years because it doesn't readily oxidize. That's the problem you're dealing with. A lot of oils, when refined, are stripped of their antioxidants, so they oxidize readily. That's why refining oils is a very tricky process.

Steve: What are people using this for?

Goodry: The reason why coconut oil has become so popular is that there's a lot of recent information coming out, showing that it helps to reduce weight because of the medium and short chain fatty acids. In addition, it's 65 percent lauric acid. What is special about lauric acid is that you find it in mother's breast milk. The mother's body makes lauric acid for the breast milk to build immunity in the baby. If lauric acid wasn't so important, why would the mother's body make it for the milk for the baby? The point is that coconut is the richest source of lauric acid, and the only other place you find it is in mother's breast milk. There's some kind of correlation we can make there and assume lauric acid must be good for your body.

Lauric acid is a raw material your body uses to make monolaurin. Monolaurin is an antiviral, antibacterial property your body uses to build the immune system, and fend off everyday viruses and bacteria that the body is supposed to. Without that raw material, your body cannot make monolaurin. If you don't have lauric acid in your diet, you can't make monolaurin. That's why this is a popular food. As a raw food, if you took a teaspoon of this a day, you're building your immunity. You're also enhancing your metabolism, which helps you to lose weight. It's not a magic bullet, but it's one other thing that will enhance your metabolism because of the short and medium chain fatty acids.

Steve: How are people using it?

Goodry: Well, they're using it as a supplement. They're using it to cook food, and they're also using it for hair and skin as a moisturizer and as a beauty care product. Because it has the natural vitamin E, antioxidants, and enzymes, you can put it on your skin as a moisturizer, and this oil will go right into your skin. It's a great, great enhancer of that as well.

What also makes our oil unique, and the reason why a lot of people are gravitating toward it, is because it's truly a raw fat; that is, we never use heat when making it, so it's truly a raw fat. It's a lot easier for your liver to break down a raw food, like a raw avocado, than a cooked avocado, even though less people would be cooking avocado. People do eat processed and refined fats, which are a lot harder for the body to break down. This is a lot easier for your body to break down because it's a raw fat.

Steve: If people are interested in this product, can they go to a website?

Goodry: We have a website, http://www.qualityfirst.on.ca/, or they can contact me. I'm the national distributor, if they're interested in buying the product. We're also putting together a couple of websites, where eventually, you'll be able to order them online. Right now, we're selling it to health food stores.

Steve: Do you have any health food stores that people might check out right now?

Goodry: Yes, if you go to any of your main health food stores in the area, and the food co-op's, you'll probably find the product.


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About the author:Mike Adams (aka the "Health Ranger") is a best selling author (#1 best selling science book on Amazon.com) and a globally recognized scientific researcher in clean foods. He serves as the founding editor of NaturalNews.com and the lab science director of an internationally accredited (ISO 17025) analytical laboratory known as CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP-MS instrumentation. Adams is also highly proficient in running liquid chromatography, ion chromatography and mass spectrometry time-of-flight analytical instrumentation.

Adams is a person of color whose ancestors include Africans and Native American Indians. He's also of Native American heritage, which he credits as inspiring his "Health Ranger" passion for protecting life and nature against the destruction caused by chemicals, heavy metals and other forms of pollution.

Adams is the founder and publisher of the open source science journal Natural Science Journal, the author of numerous peer-reviewed science papers published by the journal, and the author of the world's first book that published ICP-MS heavy metals analysis results for foods, dietary supplements, pet food, spices and fast food. The book is entitled Food Forensics and is published by BenBella Books.

In his laboratory research, Adams has made numerous food safety breakthroughs such as revealing rice protein products imported from Asia to be contaminated with toxic heavy metals like lead, cadmium and tungsten. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 11 ppm lead in imported mangosteen powder, and led an industry-wide voluntary agreement to limit heavy metals in rice protein products.

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. Through the non-profit CWC, Adams also launched Nutrition Rescue, a program that donates essential vitamins to people in need. 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 featuring over 10 million scientific studies.

Adams is well known for his incredibly popular consumer activism video blowing the lid on fake blueberries used throughout the food supply. He has also exposed "strange fibers" found in Chicken McNuggets, fake academic credentials of so-called health "gurus," dangerous "detox" products imported as battery acid and sold for oral consumption, fake acai berry scams, the California raw milk raids, the vaccine research fraud revealed by industry whistleblowers and many other topics.

Adams has also helped defend the rights of home gardeners and protect the medical freedom rights of parents. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.

In addition to his activism, Adams is an accomplished musician who has released over a dozen popular songs covering a variety of activism topics.

Click here to read a more detailed bio on Mike Adams, the Health Ranger, at HealthRanger.com.

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