Coconut oil has natural anti-oxidants and acts as an anti-oxidant itself.  Also, coconut oil is rich in medium chain fatty acids (MCFAs), which have natural anti-viral and anti-bacterial properties.  Coconut oil contains Monolaurin, which is the same anti-microbial agent found in human mother’s milk.  Plus, Caprylic and Capric acids (medium chains), which are relatively and uniquely high in coconut oil, diminish the nutritional requirements for essential fatty acids (EFAs).

Our coconut oil is made using a process called the Fresh Centrifuge Process. Fresh-Centrifuge Process is the emerging process benchmark for VCO extraction from fresh coconut meat that prevents contamination, alteration and deterioration of the oil, and retaining its freshness. The VCO produced is practically the same as it exists in fresh coconut meat -  fresh smell and taste, no fermentation acid contamination, no peroxide contamination, no aflatoxin, no diminution of the heat-sensitive vitamin E, un-altered fatty acid profile, and high laurin content.

It is a wholistic process that starts at coconut growing where and natural farm productivity improvement methods are implemented, and age of coconut fruits are monitored to get the optimum age for harvest (Note: underage and overage nuts contain lesser laurin oil). It employs an innovative process of extracting the oil at fresh conditions using purely physical method of centrifugation or high-speed spinning, thru a specifically-fitted high-speed low-turbulence centrifuge, without use of heating, fermentation and freezing methods of extractions. The final oil is packed in bottles and containers that undergo 100% preventive sanitation and disinfection, and sealed with slight vacuum to maintain freshness throughout shelf life.

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Coconut Oil