Questions about Virgin Coconut Oil

1. How much coconut oil should one ingest daily to receive its benefits?

The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids (MCFAs). The best comparison in nature as to percentage of MCFAs being consumed in a diet is human breast milk. To equal the amount of MCFAs a nursing infant would receive in one day, an adult needs about 3.5 tablespoons of VCNO a day according to researchers. Since coconut oil in nature is packaged inside the coconut meat, it is recommended to take this amount throughout the day with food high in fiber and protein. However, for those not used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how your body reacts.

2. Are there "side effects" to VCNO?

VCNO is a food, not a medication, and therefore it does not have “side effects.” Since individuals vary, there could be adverse reactions, especially if your body is used to a low-fat diet regimen. The most common reaction is diarrhea. While 3 Tbsp. is recommended as the daily intake by some researchers, it is probably best not to start with that amount, or eat it all at once. Spread it out over the course of the day, and reduce the amount you ingest if there are unwanted effects. Like any food, some people could possibly have allergic reactions to VCNO as well, although it has traditionally nourished millions, if not billions, of people throughout Asia for thousands of years.

3. How does one use VCNO?

There are many ways to use VCNO and incorporate it into one's diet. Since it is a stable cooking oil, one can simply replace unhealthy oils in their diet with VCNO. Since it is a solid most of the time at room temperature or when refrigerated, it can be a butter or margarine substitute for spreads or for baking. Any recipe calling for butter, margarine, or any other oil can be substituted for VCNO. It is popularly mixed in with "smoothies." Many people do eat  it simply by the spoon full. If you refrigerate or freeze it the taste changes completely, and some describe it like a "candy" or "white chocolate." Some people fill up ice cube trays with VCNO and then store them in the freezer. Some people use it as a spread, many people use it with fruit smoothies, and a lot of people put it into their coffee or tea. 4. Does VCNO need to be kept in the refrigerator, and how long does it last?

No, VCNO does not need to be kept in the refrigerator. In the Philippines and other tropical climates, where the ambiance air temperature is much higher than North America, people traditionally have not refrigerated coconut oil. Virgin Coconut oil is very stable since it is unrefined and mostly saturated. Tropical Traditions VCNO samples have been shown to show no breakdown in a constant liquid state at temperatures above 80 degrees for over 2 years. The expiration dates on our VCNO are for two years, and on our EPCO they are 18 months. We do recommend you store the oil out of direct sunlight. In the tropics Virgin Coconut Oil is almost always a liquid, since it's melting point is about 76 degrees F. In North America it will usually be a solid, butter-like consistency. It can be stored in either form.

5. Is coconut oil a liquid or a solid?

Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquefied easily by applying low level heat.

6. How is VCNO different from other coconut oils found in stores?

When purchasing coconut oil, one must determine between "virgin" and "refined." The determining characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them. But these oils are refined also, despite marketing claims. You will be able to taste the difference when comparing with a Virgin Coconut Oil. There are many ways of refining coconut oil made from copra, some more beneficial than others. But virgin coconut oils start out with fresh coconuts, and do not need further refining as their natural antioxidant properties make them very stable oils.

7. What specific nutrients are present in coconut oil?

The best place to look up the nutrient data of coconut oil, including fatty acid analysis, is in the USDA database here. Just type in "coconut oil" into the search box, and then choose "Vegetable oil, coconut" and choose the amount you want to analyze.

 8. Is your coconut oil organic?

Yes! We have lived in the community where most of the coconut oil is produced, and we can personally guarantee that the coconuts used to produce our oil are completely organic. In addition, our coconuts and Virgin Coconut Oil producers are certified organic by a third party organization based out of the US (Organic Certifiers), and meet strict requirements for organic certification according to USDA/NOP and EU organic standards. Tropical Traditions Virgin Coconut Oil is made from fresh, certified organic coconuts, and the family-based small-scale operation we use to make the Virgin Coconut Oil is also certified organic. Our repackaging facilities in the US are also certified organic by USDA standards.

9. Are all coconuts naturally organic?

No. It is true that most coconuts are grown by small-scale farmers and that pesticides and fertilizers are very uncommon. However, in many coconut-growing places today farmers are starting to practice "intercropping" by growing other crops and fruit trees underneath the tall coconut palms. Many of these crops are sprayed. Also, organic certification according to USDA standards assures that neighboring fields where conventional crops are grown do not contaminate coconut trees. Many coconut farms are next to conventional farming fields where there could be run-off from harmful fertilizers and pesticides, or contaminated in other ways. In addition, we go beyond organic certification standards and implement our own standards, like  not using coconuts from heavily populated areas where they are exposed to polluting forces such as diesel and gas fumes from trucks and other vehicles. Most all of our trees are from distant mountain sources far away from the cities.

10. What is the amount of Omega 3 fatty acids in VCNO?

None. VCNO is not a source of Omega 3 fatty acids. These need to be supplemented in diet from elsewhere such as cod liver oil. The primary benefits of coconut oil are the nutritive value of  medium chain fatty acids.

11. Is VCNO safe for pregnant women?

Since VCNO is a food and is a staple for many living in Asia, it is considered safe for anyone. In coconut producing countries it is considered normal and good food for pregnant and lactating women, since it contains lauric acid which is also present in breast milk. However, the cautions of reactions as stated above should be noted. Many in Western countries are used to a low-fat diet, and it is best NOT to begin experimenting with VCNO while pregnant if your body is not used to it. If, however, you have been consuming VCNO regularly without any adverse reactions, there is no reason to discontinue while pregnant, and many good reasons to continue consuming it.

12. What is "Extra Virgin Coconut Oil?"

Please see our complete explanation for the different kinds of coconut oil and how they are produced

13. Will cooking with VCNO cause it to become hydrogenated and toxic like hydrogenated oils?

No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids. Cooking with VCNO does NOT introduce hydrogen into the oil or hydrogenate it. As stated above, VCNO is a very stable oil at even higher temperatures. However, it is best not to cook beyond the smoke point of VCNO, as this will begin to deteriorate the oil and turn it yellow. Once it has turned dark yellow, the oil should be discarded and no longer used.

14. Since farmers and families make your VCNO, are sanitary conditions in processing a concern?

No. On the contrary, our VCNO receives much more special care and attention than most mass-produced machine-made coconut oil could ever receive. Every family approved to sell us VCNO must undergo stringent quality control training and have their home or facilities inspected. We set standards that they must abide by, such as how old the coconuts can be that are used (24 hours after harvesting), the type of coconuts, the instruments used for processing, like graters and presses, etc. Equipment used to produce the oil is dedicated to VCNO production only, and usually provided for by Tropical Traditions. Cement floors are used in the production facilities. In addition, our producers are small family businesses that live in rural areas away from the pollution of the cities, like on Mt. Banahaw. To assure standards are maintained and that only the best quality oil is produced, all producers are organized into groups that are managed by overseers, which in turn are organized into groups that are managed by area managers. So when VCNO is delivered to our warehouse for packaging, it has already been inspected 3 times before final inspection at the warehouse prior to packaging into drums. Laboratory tests (done on every batch shipped to the US) have continually confirmed that our traditional methods of testing the oil by sight (clarity), smell, and taste result in a very high quality oil.  Moisture levels are consistently below 0.1%, the industry standard for commercial refined coconut oil. This is due to the extreme care that is used from the selection of the coconuts used, to the actual making of the oil, and the complete removal of any moisture. We seriously doubt that any other coconut oil on the market has received such personal care, or could claim to have a higher quality or cleaner handling than our VCNO. And our VCNO is certified organic by USDA standards (see below).

15. Is your coconut oil heated in its processing?

Yes, Tropical Traditions VCNO is slightly heated at the end of the processing prior to packaging. This is to ensure that no moisture is present, and to draw all the oil out of the curds that are formed by the fermentation process. This heat is very low (less than boiling temperatures), and is for a very short duration (10-15 minutes). Commercial coconut oils, by contrast, undergo steam deodorization at temperatures of around 400 degrees. Traditional methods of making coconut oil naturally have always used heat in the process, and we are committed to honoring time-tested traditional methods that have nourished populations in the tropics for thousands of years.

16. Is VCNO destroyed by heat? What about enzymes?

No, coconut oil is NOT destroyed or changed chemically in anyway from its original form by using low heat. Unlike other plant oils, the medium chain fatty acids are very resistant to any change via heat. Even commercial oils heated to a very high temperature have their medium chain fatty acids kept in tact. This makes coconut oil one of the best oils to use in cooking, because it does not break down easily.

Many have expressed concern that even low-level heat can destroy enzymes and other beneficial nutrients in coconut oil. But one needs to consider that this is a tropical oil from a tropical plant grown in a very hot climate. The oil inside an airtight coconut still growing high up on a coconut tree will already see temperatures well above 100 degrees F. during its growing season. Laboratory tests done on our VCNO, for example, have shown that levels of the polyphenol antioxidants are higher than coconut oils that are produced with little or no heat - in some cases twice as high. As to enzymes, they are present in the coconut meat but not in the oil. One would not want enzymes in the oil as it would break down the oil and cause it to go rancid. So there is no coconut oil on the market that would contain enzymes. You need to eat a coconut fresh off the tree to benefit from plant enzymes. All plant-based oils are separated from the plants they grew in, and do not contain appreciable amounts of enzymes.

So it is a myth that there are coconut oils on the market that are "live" and "see no heat." Coconuts are native to the tropics, where temperatures are very hot. Any coconut oil distributed anywhere in North America has "seen heat." Shipping containers used to ship the coconut oil to the US by sea from the tropics reach temperatures of over 130 degrees. If you have a truck deliver coconut oil to your home in the summer time by any of the major carriers, temperatures inside that truck will reach up to 125 degrees. In the winter time coconut oil turns solid and MUST be heated in order to be repackaged into retail size containers from drums. Tropical Traditions uses large insulated containers that hold many drums and keep a steady temperature of between 90 to 100 degrees F. in the winter time to keep our stored oil liquid so it can be repackaged. It does take longer to liquefy 55 gallon drums this way (a few days) in the winter, but it more closely resembles ambiance air temperatures in the tropics. Many other repackagers use electric drum bands to melt the coconut oil more quickly, and temperatures inside the drum become much hotter, closer to boiling temperatures. So any coconut oil you buy will have "seen heat." But the good news is that coconuts are designed by our Maker to grow and thrive in hot climates, and the oil is not harmed in any way by these low-level heats.

17. Is your Virgin Coconut Oil sold under another brand?

No. Tropical Traditions Virgin Coconut Oil from Mt. Banahaw Health Products Corp. in the Philippines, made the traditional way, is only sold under our brand name. If a company wants to sell it under their label, we do require them to identify Tropical Traditions as the supplier on the label. So always look for the Tropical Traditions logo. If it is not on the label, it is not our Virgin Coconut Oil.

 Questions about Expeller-Pressed Coconut Oil

1. What is "Expeller-Pressed" Coconut Oil (EPCO)?

Tropical Traditions Expeller Pressed Oil is a high quality refined organic coconut oil. This oil is processed the "old" way by what is called "physical refining." The modern way of processing coconut oil is by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive. Tropical Traditions Expeller Pressed Coconut Oil DOES NOT use chemicals or solvent extracts. It is made the "old" way by expeller-pressed mechanical extraction. This oil is also NOT hydrogenated, and contains NO trans fatty acids. It is a very good quality food-grade coconut oil. Tropical Traditions Expeller Pressed Coconut Oil is made from coconuts that have NOT been treated with chemicals or fertilizers. It is 100% natural, and it is also certified organic according to USDA and EU standards. Our Expeller-Pressed coconut oil is high in the medium chain fatty acids, such as Lauric acid. This is the "common" type oil that billions of people in Asia consume on a daily basis. Expeller Pressed Coconut oil is less expensive than Virgin Coconut Oil, and because it goes through a steam deodorizing process the taste is very bland, unlike Virgin Coconut Oil which retains the odor and taste of fresh coconuts. Some people prefer a bland, tasteless oil.

2. Are the Nutrient Benefits of EPCO the same as VCNO?

As far as the comparison between the Expeller Pressed Coconut Oil (EPCO) and the VCNO, the EPCO still has the medium chain fatty acids/tryglicerides (MCTs) that are the major reason for the nutrient benefits of coconut oil. These are what studies say increase metabolism, support the immune system, etc. What the EPCO is missing is some of the nutrients and anti-oxidant properties that are in VCNO, like Vitamin E, for example (although coconut oil is not a real significant source of vitamin E: Palm Oil is better for that.) How much this affects the body is really unknown.

The general rule in nutrition is that the closer to nature/natural the better. What we do know, is that many of the studies that have been done on MCTs and report their benefits have been done on regular (non-virgin) coconut oil, or in some cases pure extracted MCT's taken out of coconut oil. The customer testimonies (which may not be typical) and feedback we have gotten from our VCNO suggests that it is more potent than refined coconut oil (EPCO). But many people are reporting good results from the EPCO as well.

Questions about Coconut Cream Concentrate, Dried Coconut, and Fresh Coconut

1. Does one get the same benefits with Coconut Cream Concentrate^TM as coconut oil?

Since Coconut Cream Concetrate (CCC) contains about 70% fat which is pure coconut oil, there are a lot of the same benefits. But one must realize that there is more to the CCC than the pure coconut oil. It is the whole coconut. Therefore, for example, it has sugar (natural), fiber, and protein. So it depends on the needs of the individual and what they expect. CCC will obviously have more carbs than VCNO, since pure coconut oil has no carbs and no sugar. But CCC has LESS carbs than coconut milk, because it contains all the fiber. CCC has more fiber per gram than grains do, so it is a great way for people to get fiber into their diet, especially if they don't want to eat grains. CCC is definitely a low-carb food because of the fiber. One complaint of many people on a low-carb diet is that they have occasional intestinal and digestive problems because of the lack of fiber in their diet. So CCC is a great product for them. Please note that CCC is a food, not a cooking oil.

2. Can you get the same benefits by eating fresh (or dried) whole coconut?

While whole coconut does contain coconut oil, you would have to eat more by weight to get the equivalent amount of pure coconut oil. Whole coconut contains more than just oil. It would include things like fiber, protein and sugar (natural sugar). Some people could be allergic to whole coconut, and not be allergic to coconut oil, for example, because coconut oil does not contain protein. If you are trying to restrict sugar from your diet, you do have to account for the added sugar in whole coconut as well. As to fresh coconuts, most coconuts you find in U.S. grocery stores are transported many miles and are no longer fresh. A freshly harvested coconut does not have a long shelf life, especially if the outer husk is removed down to the brown shell. Hence, many coconuts in U.S. stores may already be moldy. This is especially true for "young" immature coconuts. The best place to eat fresh, raw coconuts is in tropical climates where they grow, and right after they are harvested. Those outside the tropics might be better off eating dried coconut.

3. What are the differences between coconut milk/cream and Coconut Cream Concentrate?^TM

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called "coconut milk." If the fat content is 24%, it is called "coconut cream." But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran. This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% certified organic natural coconut, made from organic Philippine coconuts grown without pesticides or fertilizers.

4. Are coconuts a nut, fruit, or vegetable?

Actually, they can be classified as all three in some form. The meat of the coconut is usually referred to as fruit, and the coconut itself is the nut, or seed, that will reproduce into a coconut palm tree if allowed to sprout and grow, and the oil made from coconuts is classified as a "vegetable oil" in terms of commodity trading.

5. Do you sell young coconuts?

No. Young (immature) coconuts have a very short shelf life before they start turning moldy (a couple of days). Since most of the young coconuts sold in the US are from Asia, they are probably irradiated or preserved in some other fashion to prevent mold growth. The best place to eat young coconuts or drink the water from young coconuts is in tropical places where they are freshly picked from the tree.