In the last issue, we talked about all the various health benefits of the coconut oil. In the past, my experience as been, that the oil has a funny burnt taste and pretty much odorless. However, intuitively I recognize that this shouldn’t be the case so I started to research, for the best quality, coconut oil that I could get my hands on. Sure enough the common coconut oil, that most of us have experienced, is called RBD (refined, bleached and deodorized). This product is produced from copra (dried coconut meat). Due to the drying process (often air or sun drying) the resulting oil must be refined, bleached and deodorized in order to make it suitable for use. The final product is yellowish-white in color with a thick texture and no taste or odor. This was the type, which for many years was used in commercial baked goods and for popping corn. Although coconut palms do grow in some states in the United States, this RBD oil is generally the only one, which might be familiar to those of us living in the U.S.A. Although it has been exposed to bleach, solvents, high temperatures, etc. this hydrogenated and that it melts at around 76’ F.
Cold Pressed. This category can be further subdivided to reflect differences in the starting materials used and the methods of production. Although the term “cold pressed” is commonly used to describe “virgin” coconut oils, it really doesn’t mean much in the overall scheme of things. One aspect of the production of “virgin” oil which is constant regardless of the method used is the need to reduce the final moisture content to 0.1% or is met depends on the extraction method used as described below.
DME (Direct Micro Expeller). This oil is extracted from freshly grated coconut
meat which is first dried and then pressed. Since there is still moisture in the coconut meat the liquid produced is about 90% oil and 10% water. This mixture is allowed to stand so that the components will separate. Some heat is then generally used to remove any water that remains. This product has a light to medium texture. It may also have a toasted or smoky flavor and a yellowish color depending on the drying method used.
Traditional Hand Pressed/Home Made. In this process, fresh coconut meat is
grated and pressed to produce a coconut milk which is a mixture of oil, water, proteins, etc. This mixture is allowed to ferment for approximately 48 hours, which causes the solids and water content to separate. The oil is then heated to remove the remaining moisture. It must be heated at a high enough temperature and for a long enough time to reduce the moisture content to a point, which will prevent rancidity. The fact that this type is produced in small batches by many different individuals may result in considerable variation from one batch to another. The texture of this type is medium to thick.
Premium Virgin Oil. This process produces a pure, unrefined, virgin oil with
The least amount of processing so that the natural vitamin E, antioxidants and fresh coconut “essence” are retained. Fresh coconut meat is grated and expeller pressed to produce coconut milk (like the traditional process above). The coconut milk is then centrifuged to separate the mixture into solid components, water and oil. Since each of the components has a different density, they separate into 3 layers. This type has a very light texture and since no heat at all is applied it retains all the flavor and scent of fresh coconut. This premium product is available in the U.S.A. under the trade name Coconut Oil Supreme. Among the “virgin” coconut oils, this is the only certified organic oil, which is produced under strict hygienic conditions. The facility producing this oil is ISO certified, HACCP certified and the oil is produced in a Kosher certified facility. (Lauric acid content and fatty acid composition.). This premium product has such a light and delicate flavor and aroma that you can literally eat it by the spoonful. Judge for yourself.
Assuming that you decide to incorporate coconut oil in your diet, which one is right for you? I think it depends on the purpose. If you simply want to replace fats which you know are bad for your health (i.e. hydrogenated products) with the least expensive more healthful alternative then it is my personal opinion that even the RBD type may be suitable for this purpose (see note below)*. Even though it has been processed with heat, chemicals, etc. the final product is still going to be a lot better for you than many of the alternatives. If, on the other hand, you are looking to add coconut oil to your diet specifically for all of the benefits which it offers, for skin care or for the delicious flavor which it can add to your food, I don’t think you can go wrong by choosing the best product available.
One of the first things you will notice about this high quality coconut oil is its unbelievable pleasant coconut aroma. When you sauté vegetables with this oil, you get a really buttery sweet flavor to the whole dish. I now have this wonderful quality coconut oil in one pound bottles. Four-pound packs for $44.80, two-pound packs for $23.20 or one pound for 12.00.
An instant recap of the last issue on the benefits of coconut oil:
There is an oil that naturally is anti-fungal, has high-density fat, medium density fat, and some low density fat all in one. It is oil that is hormone balancing and stimulating to the thyroid gland. This oil naturally preserves itself; it absorbs easily through the skin, and is highly digestible. When you see Asians or Filipinos who have jet black, glossy looking, luscious thick hair, you know that these people consume a large quantity of this oil.
There are many ways to consume coconut oil:
1. You can fry and sauté foods in it or bake with it.
2. Use coconut milk, which consists of 22-24% coconut oil in soups, as a substitute for heavy cream in your coffee or tea and in baking cakes and custards.(Thai Kitchen coconut Milk or Kara Natural Coconut Cream, or any brand that doesn’t have preservatives)
3. Use coconut oil as a skin moisturizer or as a foundation cream when making a moisturizing face or body cream.
Alkaline Water NOT a Natural Water for a Naturally Occuring Problem
Alkaline is not a naturally occurring water and no known natural waters have this high electrical charge. So why then do people drink alkaline water? How does it work? And why is it more important to drink this water today than only 7 years ago?
7 years ago, we could store the alkaline water in a glass jar, in the refrigerator, for 4-5 days. The acid water had to be, stored in the refrigerator and it would last about 10 days. Today, the alkaline water, stored in the same condition will last for 3 days. And the acid water, we no longer have to store it in the refrigerator and it will keep as long as 3 months! So what changed in the environment in the last 7 years? The answer: cell phones, pagers, global positioning equipment, and various military communication devices (sufficient to knock off the navigational systems in whales and porpoises that beach themselves). This is a high positive charge EMF (Electro Magnetic Frequency). This is why the acid water no longer needs to be stored in the refrigerator because the positive charges in the environment is in such high volume, that the acid water stays charged for close to 3 months on the counter.
We know that humane bodies should be less acid and more alkaline. But as you can tell, the environment is making us more acid and with the positive charge, that is making the toxic acid waste more positive. This causes the cells not to be able to dispose the acid waste efficiently and not replace themselves with compromable healthy cells. Hence, the aging factor is accelerated. Since neither replacement cell processes are good and efficient nor is the waste disposal is effective.
The high alkaline water not only has a high pH, but more importantly, it has a higher negative charge to carry the highly positively charged toxic acid waste and heavy metals from the cells.
This is why drinking medical grade alkaline water is so important today. Bodies age, they get fragile, and in a relatively toxic environment, cell replacement does not occur at the same quality as in youth. So no matter what age or condition one finds him/herself in, it is never too late to imbibe the fountain of youth – alkaline water.
February, 2004 Winston W.J. Kao