Organic Virgin Coconut Oil 1 L

Virgin coconut oil, cold-pressed from the white “meat” of the coconut, consists almost entirely of the saturated fatty acids lauric acid and myristic acid. Its unusual fatty acids profile means that coconut oil cannot contain harmful transfats, since these can only be created out of mono- and polyunsaturated fatty acids. Indeed, the high content of saturated fats makes coconut oil ideal for frying, since it is extremely stable at high temperatures. For the same reason, coconut oil has a very long shelf life (up to two years). Coconut oil is sometimes unfairly accused of being unhealthy due to its high content of saturated fats. However, unlike the saturated fatty acids found in animal fats and some vegetable fats, the saturated fatty acids in coconut oil are much shorter (they are called “medium-chain tryglicerydes” as against the “long-chain tryglicerydes” in animal fats). These shorter saturated fatty acids do not have the widely documented health risks associated with long-chain fatty acids. On the contrary, researchers regularly point to the robust health of Pacific Island communities (heavy consumers of coconut oil) as an indication of the healthy nature of virgin coconut oil.