Coconut Oil has been called the healthiest oil in the world because it does not increase blood cholesterol level, does not promote platelet stickiness or blood clot formation, does not contribute to atherosclerosis or heart disease and does not contribute to weight problems.*

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About Coconut Oil
Coconut Oil has been called the healthiest oil in the world because it does not increase blood cholesterol level, does not promote platelet stickiness or blood clot formation, does not contribute to atherosclerosis or heart disease and does not contribute to weight problems. Coconut-eating cultures in the tropics have consistently lower cholesterol than people in the U.S. Studies show that coconut oil is essentially "cholesterol neutral" – neither raising nor lowering cholesterol.*

Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal. Studies have been done on its effectiveness in lowering the viral load of HIV/AIDS patients. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. *

Studies have established that unsaturated fats suppress the metabolic rate, creating an anti-thyroid effect similar to hypothyroidism. Such unsaturated fats as found in corn and soybeans are fed to cattle to fatten them up while feeding them less food. In the past, farmers had attempted to use coconut oil for fattening their animals, but they found that it made their cattle lean, active and hungry. The medium-chain fatty acids in coconut oil, on the other hand, support thyroid function (the thyroid also governs brain development, including myelination).*

About Oil of Life Coconut Oil
Oil Of Life Coconut Oil is produced in Indonesia using centrifuge separation on fresh coconut milk. No heat or fermentation is used in the process, hence the term "cold pressed". This method produces a "pharmaceutical" grade oil with a moisture content so low that no further processing or heating is required. The result is a very light and mild coconut oil with a clean taste and aroma. It is unlike coconut oil produced by any other method.

Among the "virgin" (a term borrowed from the olive oil industry) coconut oils, this is the only oil which is produced under strict hygienic conditions. The facility producing this oil is ISO Certified (International Organization for Standardization), Kosher Certified, and HACCP Certified (Hazard Analysis and Critical Control Point). It is certified organic according to both USDA and European standards.

Oil Of Life Coconut Oil melts at approximately 76°F and when melted is clear and colorless. Coconut Oil is "Coconut Butter" at temperatures below 76°F, being solid and white like butter. Oil Of Life Coconut Oil does not need to be refrigerated and has a shelf life of at least 3 years. Oil Of Life Coconut Oil is ideal for cooking and baking since it can be heated without oxidizing and breaking down like many other oils.

There are approximately 112.49 calories in 1 tablespoon of coconut oil. One tablespoon of coconut oil weighs 13.05 grams and is pure fat, as it contains no carbohydrates or other components.

Typical fatty acid composition as follows : (analysis done by HPLC (High Performance Liquid Chromatography), an average of 5 consecutive production runs)
C8 ...... 8.86 (Caprylic)
C10......6.17 (Capric)
C12......48.83 (Lauric)
C14......19.97 (Myristic)
C15......Traces (0.01)
C16.......7.84 (Palmitic)
C18.......3.06 (Stearic)
C18:2 ....0.76
C18:1.....4.44
C20........0.05 (Arachidic)

Some Common Oil Industry Terminology
RBD Coconut Oil: Generally the only coconut oil that is sold in America is RBD oil – Refined, Bleached and Deodorized. This oil 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 oil which for many years was used in commercial baked goods and for popping corn. Although it has been exposed to bleach, solvents, high temperatures, etc. this oil is referred to as "natural" in the Western World, in essence meaning only that it has not been hydrogenated and melts at around 76° F.

Cold Pressed Coconut Oil: This category can be further subdivided to reflect differences in the starting materials used to produce the oil and the methods of production.

Direct Expeller: This oil is extracted from freshly dried coconut meat which is ground 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 oil will separate from the water. Some heat is then generally used to remove any water that remains. This oil has a light to medium texture.

Traditional Hand Pressed / Home Made: In this process, fresh coconut meat is ground and pressed to produce a coconut milk which is a mixture of oil, water, proteins, etcetera. This mixture is allowed to ferment for approximately 48 hours which causes the solids and water content to separate from the oil. The oil is then normally boiled to remove the remaining moisture. The texture of this oil is medium to thick.

Premium Virgin Oil: This process produces oil with the least amount of processing so that the natural vitamin E, antioxidants and fresh coconut "essence" are retained. Fresh coconut meat is ground and expeller pressed to produce coconut milk (like the 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 oil has a very light texture and since no heat at all is applied it retains all the flavor and scent of fresh coconut. This is the method in which Oil Of Life Coconut Oil is produced. This oil has a light and delicate flavor and aroma.

A New Look At Coconut Oil Pt. 1...
By Mary G. Enig, Ph.D.
The flawed diet/heart hypothesis, coconut oil's benefits for cholesterol

A New Look At Coconut Oil Pt. 2...
Coconut Oil and cancer, antimicrobial benefits, and lauric acid in food

Book: Know Your Fats...
The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol

Coconut Information Database...
Health information about coconuts, coconut oil, research, recipes, forums and more

Coconut Oil: A Food Loaded With Real Health Benefits...
By Raymond Peat, Ph.D.
Somewhat technical article covers why coconut oil is healthier than unsaturated oils and how it works for increasing metabolism and weight loss

The Cholesterol Myth...
Links to articles and information on cholesterol research

Candida and Coconut Oil...
The lauric acid in virgin coconut oil kills lipid-coated bacteria but does not appear to harm the friendly intestinal bacteria. The MCFA (medium chain fatty acids) in coconut oil also have antifungal properties.

Things You Probably Didn't Know About Coconut Oil...
An Interview with Bruce Fife, CN, ND

Coconut Research Center...
A source of accurate information on the health and nutritional aspects of coconut.

Coconut Oil and Heart Disease...
The cause of atherosclerosis and how coconut oil is beneficial

The Fat That Can Make You Thin...
The medium-chain fatty acids in coconut oil result in an increase in energy, a rise in metabolism, increase burning of calories, decrease in food consumption, lower body fat mass, and reduce body weight.

Coconut Oil and AIDS/HIV...
PDF Document requires Adobe Acrobat Reader to view. Download it HERE.
By Conrado S. Dayrit, M.D.

Book: The Coconut Oil Miracle...
Previously published as The Healing Miracle of Coconut Oil