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Archives
Sep 1-30, 2003
Healthy oil?
It's not a contradiction
by Ma. Lizbeth J.
Baroña
 Finally,
there’s an oil that has a good sound to it. Misconceptions
on coconut oil having cholesterol and therefore bad
for the health, caused the coconut industry to suffer.
Studies were conducted to dispel this fallacy, and at
the same time, promote products from coconut that are
proven better alternative to established brands. One
of these coconut products is the virgin coconut oil,
or VCNO.
VCNO is made from fresh coconut
meat or what is called a non-copra. There are two processes
to come up with the VCNO. First, is the method that
uses minimal heat to quick- dry the fresh meat. After
drying, oil is pressed out through mechanical means.
The second method of extracting VCNO is through wet-milling.
This method extracts the coconut milk first from freshly
grated coconut. The milk is later subjected to boiling,
fermentation, refrigeration or other mechanical centrifuge
to separate the oil from the water. These methods of
extracting the oil sets VCNO different from the commercial
grade coconut oil that is made from copra. Copra, being
dried, exposed to the elements had to be refined, bleached
and deodorized. VCNO also retains the scent and taste
of coconut, while the refined coconut oil, having undergone
more intense processes, does not.
Why is
VCNO ‘good oil’?
The process of extracting VCNO produces high quality
oil that has 50-50% lauric acid. Lauric acid has been
found beneficial to the body. Lauric acid, being one
of the medium-length long-chain fatty acids, is part
of the class of organic compounds known as lipids. Lipids
are important in the construction of cellular membranes.
In general, coconut oil belongs to the
medium-chain triglycerides (MCTs). MCTs are much more
easily digested and absorbed by the liver, which makes
its conversion to energy faster. Compared to long-chain
triglycerides (LCT) such as those derived from corn
oil, butterfat and other animal fats, coconut oil results
in a higher resting metabolic rate (RMR) for the individual.
This means faster burning of calories, thus keeping
fats from being deposited in the body. According to
Dr. Emil Carandang, executive director of the Philippine
Coconut Research & Development Foundation Incorporated
(PCRDFI), MCTs, are now in the market as a component
in infant food and nutritional supplements for the sick
and convalescent. (Philippine Daily Inquirer, Feb. 6,
2002).
In addition, coconut oil also helps prevent
bacterial, fungal, and viral infections, and helps strengthen
the immune system. It is also regarded as one of the
best oils to use in cooking because it does not break
down with heat.
It’s for real. If there is one
indispensable item in your kitchen you wish is more
healthful, you can count on the VCNO. 
Sources:
1. Frequently Asked Questions about VCNO by Merle A.
Villanueva, Industrial Technology Development Institute,
Department of Science and Technology, Taguig, Metro
Manila
2. www.coco-info.com
3. http://electricalbody.com/product/luscious-coconut-oil.htm
4. http://healthchecksystems.com/chol.htm
September 1-30 2003 Articles:
:: RP, IRRI hold workplan meeting
:: DA establishes DAGISNet; BAR technical adviser present potential
:: Dr. Solsoloy represents BAR in citrus forum
:: Functional foods seminar held
:: Crossing boundaries to save indigenous crops
:: Healthy oil?
:: Coconut flour form sapal; cheap and nutritious
:: BAR holds AFRDIS joint review meeting
::: More September 2003 articles :::
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