Hanan, Mary was talking about Human milk, which has a high water content. Hydrolysis of fats and oils is a reaction with water, which causes free fatty acids to come into solution. Freezing can actually cause this reaction, by forcing the dehydration of the lipid and thereby speeding up the reaction. However most oils have little water content and freezing can actually protect them from hydrolysis.
To obtain monolaurin from coconut oil...eat the oil. Ivan. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Wednesday, 4 April 2001 14:02 Subject: Re: CS>Ot Hydrolized Coconut oil > Thanks Ole Bob, > > Mary Enig Phd, the author of Know Your Fats (I think) stated this in a post > at the coconut site...."(There is no monolaurin in the milk until it is > formed during digestion or by hydrolysis of the triglycerides that contain > lauric acid if the milk is collected and frozen for storage.) > > So, I am wondering if you can hydrolyze just by freezing it? > > ~Hanan > > > In a message dated 4/3/01 3:44:15 PM, [email protected] writes: > > << Hanan, > > By the term hydrolyze coconut oil, do you mean to add water to it as in > emulsionizeing it? > > If so the the process would be the same as in making homogenized milk, which > is > by high speed and high pressure to break up th eoil drops in to a very fine > mist > and combining with water. Onegenerally doesnothave that type of equipment at > onesdisposal. > > "Ole Bob" >> > > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > To join or quit silver-list or silver-digest send an e-mail message to: > [email protected] -or- [email protected] > with the word subscribe or unsubscribe in the SUBJECT line. > > To post, address your message to: [email protected] > Silver-list archive: http://escribe.com/health/thesilverlist/index.html > List maintainer: Mike Devour <[email protected]> >
