What we are after in coconut oil is the Lauric Acid. Heat WILL NOT kill or
disable lauric acid. It might disable other healthful components like vitamins
and other acids though but you can get those from other foods or supplements.
Enzyme use for vco production does not make the product last for a long
time...it gives the catch in the throat and smells sour.
This experience was from long time ago, unless they have improved it.
We use the centrifuged (for direct ingesting to avoid coconut oil taste which i
truly hate) and expeller pressed (for cooking). We purchase them from
wilderness family naturals. We, however, was given a bad centrifuged oil with
too deep yellow color and very strong coconut taste. I complained and they
insisted it was centrifuged. I told them i am not there to argue but they
should check on their supplier because it is so obvious very high heat was used
to get those color and taste. They did check on their supplier, and it turned
out the supplier did something to the way they produced it. They have changed
supplier since then. They carry "organic" RBD oil. I don't know if their
supplier used hexane on it. I emailed them to ask...but still no reply. That
was two days ago. RBD does not have taste or smell. Believe it or not, it still
has the lauric acid. This lauric acid just wouldn't die...LOL. If they can
confirm no hexane, chlorine (to
bleach) was used, i would purchase that for cooking.
Heat or no heat still gives lauric acid. What is important is that there is no
catch in the throat which indicates the vco has gone bad. No sour smell
another way of telling it is no longer good. Any green/furry/gray spot, means
mold. Color should be as clear as possible when in liquid state. The
yellower the color the more heat is used. The sharper the coconut taste the
more heat is used also.
Melly
