Why haven't i head of Coconut oil and its benefits

Virgin coconut oil is unusually rich in short and medium chain fatty acids. Lauric acid, the major fatty acid from the fat of the coconut. The only other source for Lauric acid is mothers milk. Lauric acid has long been recognized for the unique properties that it lends to non-food uses in the cosmetic due to its antibacterial affects on the skin . My favorite coconut oil uses outside of ingesting is for massage. I have found during intimate occasions with my partner coconut oil acts almost like an aphrodisiac massage oil . Of recent, finally, lauric acid has been recognized for its unique properties in foods which are related to its antibacterial, antiviral and antiprotozoal functions. Coconut oils bad reputation for it being a “bad saturated fat” has finally been dispelled also which is a huge step forward for the whole world.

Virgin coconut is about 69% coconut fat, as is creamed coconut. Unfiltered coconut milk is approximately 24% fat. Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium-chain fatty acid, which has the additional beneficial function of being transformed into a substance called "monolaurin" in the human body. Monolaurin is an antibacterial, antiviral and antiprotozoal substance used by the human body to destroy lipid-coated viruses such as HIV, herpes, influenza, various pathogenic bacteria and protozoa such as giardia lamblia. Pure coconut oil that is raw and unrefined made from virgin coconuts is a savior food and a complete warrior for the aerobic bacteria in the intestinal war to reclaim your health.

Caprylic acid, another one of coconut's medium-chain fatty acids has been added to the list of coconut's antimicrobial candida destroying components. Caprylic acid is found in large amounts in coconuts and it has a similar beneficial function when it is transformed into "monocaprin" in the human body. Monocaprin has been shown to have antiviral effects against HIV and is being tested for its antiviral effects against herpes simplex and antibacterial effects against chlamydia and other sexually transmitted diseases. We have found that women who are taking coconut oil externally and internally have no yeast infections.

Research has also shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system's anti-inflammatory response. There are so many people we meet through our work who has annihilated there intestinal ecology through the

The medium-chain fatty acids and monoglycerides found primarily in coconut oil have tremendous healing power. It is rare in the history of medicine to find substances which have such useful properties and still be without toxicity or even harmful side effects.

The food industry has long been aware that the functional properties of coconut oil are unsurpassed by other commercially available oils. Unfortunately, in the United States, during the 1980s and 1990s, the commercial interests of the U.S. domestic fats and oils industry with their anti-saturated fat agenda were successful at driving down usage of coconut oil. Coconut oil and the anti-saturated fat campaign was partly waged because Coconut oil is 92% saturated. When used in cooking, especially frying, coconut oil can become somewhat harmful and artery clogging. Unheated virgin unrefined coconut oil will actually cleanse unhealthy fats in the arteries and cells. It also works miraculously in helping overweight people get rid of CELLULITE!

The coconut industry has suffered for more than 30 years from abusive rhetoric from the consumer activist group "Center for Science in the Public Interest" (CSPI), from the American Soybean Association (ASA) and other members of the edible oil industry. How did the anti-saturated fat campaign begin? It really began in the late 1950s, when a researcher in Minnesota announced that the heart disease epidemic was being caused by hydrogenated vegetable fats. The edible oil industry's response at that time was to claim that it was only the SATURATED FAT in the hydrogenated oils which was causing the problem. The industry then announced that it would be changing to 'partially hydrogenated' fats and that this would solve the problem. In fact, there was no change at all because the oils were already being partially hydrogenated, and the levels of saturated fatty acids remained about the same, as did the levels of the trans fatty acids. The only thing that really changed was the term for hydrogenation or hardening listed on the food labels.

As a result of the acceptance of this new 'anti-saturated fat' agenda by the domestic edible oils industry, there was a gradual increase in the emphasis on replacing 'saturated fats' in the diet with larger amounts of the 'polyunsaturated fats'. The government dietary guidelines remain very 'anti-saturated fat' to this day. We are in sense in agreement with this when it comes to COOKED saturated fats like that in most animal flesh sources of food and dairy products. We do not eat any cooked fats so therefor feel we are exempt from most of these foolish guidelines.

In the early sixties, the only tropical oil singled out as high in saturated fats was coconut oil. Palm oil had not entered the United States food supply to any extent and had not become a commercial threat to the domestic vegetable and cottonseed oils. We ask ourselves if it is really coincidence that the smartest organizations in the world so often gravitate people away from the accurate truth surrounding food intake. This manipulation of intuitive food sense never effects the decision making of some one has built optimal body ecology for your cellular discernment becomes fool proof!

In the early 1970s, although a number of researchers were voicing concerns about trans fatty acids, the edible oil industry and the U.S. Food and Drug Administration (FDA) were engaging in a revolving-door exchange which would would condemn the saturated fats, promote the increasing consumption of partially hydrogenated vegetable oils and hide the trans fatty acid problem.

In 1971, the Food and Drug Administration (FDA)'s general counsel became president of the edible oil trade association, and he in turn was replaced at the FDA by a food lawyer who had represented the edible oil industry. Extra virgin unrefined raw coconut oil has no negative side affects. There is always the issue of purity and quality though. Many of the large coconut oil distributors ( especially the ones who do not own the land from which the coconut oil comes from) have to buy HUGE amounts of the oil in order to get the price of the oil at a cost which will commercially make dollars and sense. When this occurs you end up with small coconut oil companies who do not own the tree buying large amounts of oil storing it for long durations of time while they bottle it in 16 and 32 oz jars for sales in health food stores. This leads to coconut oil rancidity when the company gets to the middle or back end of them moving there original bulk purchase.

We will only sell YOU what we consume, several times, everyday. Extra Virgin unrefined raw centrifuge extracted coconut oil grown in biodynamic conditions. And Yes grown on land our manufacturer owns, hows that for quality control?!!