VCO (Virgin Coconut Oil)

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Indonesia

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L/C

VCO (VIRGIN COCONUT OIL )

* Extra Virgin Coconut Oil is the healthiest, most
versatile unprocessed dietary oil in the world. Our Extra
Virgin Coconut Oil is made from organically grown
coconuts and is an excellent cooking oil. It contains
Medium Chain Triglycerides (MCTs) which the body
metabolizes quickly, converting the fats to energy rather
than storing them as fat. Extra Virgin Coconut Oil is a
stable, healthy saturated fat that does NOT elevate
"bad" (LDL) cholesterol.
Coco-Island® Extra Virgin Coconut Oil is rich in lauricacid
(47-55% capric and caprylic acid.) These are super
fatty acids with strong anti-microbial properties. We think
it is simply the best tasting, most aromatic coconut oil on
the planet!
VCO is an MCFA (Medium Chain Fatty Acid).it contains more than 80% fatty acids.
Recent delicate researches reveal VCO can improve body metabolism and maintain your health, reduce risk of heart disease, stroke, osteoporosis, prostate, cancer and can helps control cholesterol level, diabetes, platelet adhesion, high blood pressure.

*Health Benefits of Coconut Oil*

Coconut oil has been used as a cooking oil for thousands of
years, and is still a staple in the diets of many people living in
tropical areas today. It was once popular here in the United
States as well, until shortages of imported oils during WW II
created the need to promote local oils like soybean and corn oil.
Soon, polyunsaturated fats became the norm in this country;
and with it came a rise in obesity, higher cholesterol levels, and
degenerative diseases related to aging.
Coconut oil has been shown to reduce the symptoms of
digestive disorders, support overall immune functions, and to
help prevent bacterial, viral and fungal infections. People who
consistently use coconut oil, report changes in their ability to go
without eating for several hours without experiencing the effects
of hypoglycemia. Extra Virgin Coconut Oil has tremendous
antiviral properties. Lauric Acid makes up 50 to 55 percent of
the medium-chain fatty acids in Extra Virgin Coconut Oil. In the
body lauric acid converts into monolaurin, a compound which is
adept at fighting viral pathogens, and is also present in large
quantities in breast milk, where it protects infants from
viral,bacterial and parasitic infections.Coconut oil has a unique
role in the diet as an important physiologically functional food.
The health and nutritional benefits that can be derived from
consuming coconut oil have been recognized in many parts of
the world for centuries.
A review of the diet/heart disease literature relevant to coconut
oil clearly indicates that coconut oil is at worst neutral with
respect to atherogenicity of fats and oils and, in fact, is likely to
be a beneficial oil for prevention and treatment of some heart
disease. Additionally, coconut oil provides a source of
antimicrobial lipid for individuals with compromised immune
systems and is a nonpromoting fat with respect to chemical
carcinogenesis.
Composition

Cholesterol 0
Lauric acid 50.8 %
Capric acid 7.9%
Caprilic acid 6.9%
Oleic acid 8.0%
Myristic acid 19.6%
Palmitic acid 7.6%
Free fatty acid (ffa) 0.05%
Iod number 7.66%
Insoluble impurities 0
Perokside 0.75 Meg/Kg
Total Bacteria 0
E. coli 0
Salmonella sp. 0
Mold and yeast 0
Anti oxidant (BHA, BHT, TBHC) Un-detected
Melting point 25.1°C

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