Once the coconut meat is transported to the local oil factory it is crushed, heated and pressed. Only one single pressing is performed. No chemicals are used during the entire production and the oil is never mixed with a lesser quality second pressed oil. This traditional process is a unique particularity of the local Tahiti oil plant.

Yes, Tropical Traditions Gold Label Virgin Coconut Oil is slightly heated at the end of the processing prior to packaging. This is to ensure that no moisture is present, and to draw all the oil out of the curds (coconut solids) that are formed by the natural oil separation process. This heat is very low (less than boiling temperatures), and is for a very short duration (10-15 minutes). Commercial coconut oils, by contrast, undergo steam deodorization at temperatures of around 400 degrees.

Yes, Tropical Traditions VCNO is slightly heated at the end of the processing prior to packaging. This is to ensure that no moisture is present, and to draw all the oil out of the curds that are formed by the fermentation process. This heat is very low (less than boiling temperatures), and is for a very short duration (10-15 minutes). Commercial coconut oils, by contrast, undergo steam deodorization at temperatures of around 400 degrees.

Coconut oil is about 87-92% saturated fat, so should be avoided. Coconut itself is high in saturated fat, so should only be eaten occasionally and in moderation. Top

Water, Butanol, and Acetone are often used in the extraction process of OPCs, but evaporate before the process is complete. OPCs are 100% natural.

Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquefied easily by applying low level heat.

The wool has been cleaned with a mild soap and water solution and rinsed in hydrogen peroxide. No chemicals have been added.

When purchasing coconut oil, one must determine between “virgin” and “refined.” The determining characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts. There are also some oils that are made from copra that are not fully deodorized and have a taste to them.

Both Tropical Traditions Virgin Coconut Oils are very high quality, certified organic Virgin Coconut Oils. The main difference between the two Virgin Coconut Oils is that the Green Label Virgin Coconut Oil is machine made in larger volumes in a central location, whereas our Gold Label Virgin Coconut Oil is handmade in small batches in many locations by farmers and family producers.

The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids (MCFAs). The best comparison in nature as to the percentage of MCFAs being consumed in a diet is human breast milk. To equal the amount of MCFAs a nursing infant would receive in one day, an adult would need to consume about 3.5 tablespoons of coconut oil a day according to researchers.

Coconut oil is a food, not a medication, and therefore it does not have "side effects." Since individuals vary, there could be adverse reactions, especially if your body is used to a low-fat diet regimen. The most common reaction is diarrhea. While 3.5 Tbsp. is recommended as the daily intake by some researchers, it is probably best not to start with that amount, or eat it all at once. Spread it out over the course of the day, and reduce the amount you ingest if there are unwanted effects.

The best place to look up the nutrient data of coconut oil, including fatty acid analysis, is in the USDA database here. Just type in “coconut oil” into the search box, and then choose “Vegetable oil, coconut” and choose the amount you want to analyze. Note that this analysis is probably for refined coconut oil.

None. Coconut oil is not a source of Omega 3 fatty acids. These need to be supplemented in the diet from elsewhere (such as our Cod Liver Oil). The primary benefits of coconut oil are the nutritive value of medium chain fatty acids.

Since coconut oil is a food and is a staple for many living in Asia, it is considered safe for anyone. In coconut producing countries it is considered normal and good food for pregnant and lactating women, since it contains lauric acid which is also present in breast milk. However, the cautions of reactions as stated above should be noted.

Please see our complete explanation for the different kinds of coconut oil and how they are produced here.

Gold Label Virgin Coconut Oil is the same Virgin Coconut Oil that Tropical Traditions has sold for the past 6+ years, and has now been enhanced to the point where we have developed even higher standards for the production of this premium Virgin Coconut Oil. It contains the highest levels of antioxidants.

Yes! We have lived in the community where most of the coconut oil is produced, and we can personally guarantee that the coconuts used to produce our oil are completely organic. In addition, our coconuts and Virgin Coconut Oil producers are certified organic by a third party organization based out of the US (Organic Certifiers) which sends their own independent inspector yearly. We meet strict requirements for organic certification according to USDA/NOP organic standards.

No, coconut oil is NOT destroyed or changed chemically in anyway from its original form by using low heat. Unlike other plant oils, the medium chain fatty acids are very resistant to any change via heat. Even commercial oils heated to a very high temperature have their medium chain fatty acids kept in tact. This makes coconut oil one of the best oils to use in cooking, because it does not break down easily.