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Refined coconut oil is pressed from dried coconut meat and is refined where much of the original coconut taste is removed, along with some of the micronutrients.
Coconut oil is rich in saturated fatty acids, especially lauric acid and myristic acid. These fatty acids are so-called medium-chain triglycerides because they are shorter molecules than the saturated fats commonly found in vegetable oils. This also explains why coconut oil has a far better health profile than its high content of saturated fats would suggest.
Coconut oil is primarily a great cooking oil because of its stability at high temperatures. When oils are heated, they begin processes of oxidation and polymerisation that can lead to harmful by-products such as aldehydes. The advantage of coconut oil is that it consists mostly of healthy saturated fats, which are more stable at high temperatures than mono- and poly-unsaturated fats. This makes frying with coconut oil a safer option.
Cold pressed organic virgin coconut oil.
Stable at high temperatures and ideal cooking, frying, baking, smoothies and shakes. An ideal alternative spread in place of margarine or butter.
