Raw Organic Virgin Coconut Oil (Thailand)

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Raw Organic Virgin Coconut Oil (Thailand)

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  • Description
  • Active ingredients
  • Who will benefit
  • Why use it
  • Why VCO
  • Reviews

This is a high quality raw virgin coconut oil (VCO) at a value price. It is a faultless VCO and we offer it with an unconditional money-back guarantee if you are not satisfied.

Raw Virgin Coconut Oil is a superior choice over other oils for the whole range of culinary and health uses. It provides a number of significant advantages over unsaturated oils, including:

  • Supports the proper functioning of the thyroid gland which helps in weight maintenance
  • Contains fatty acids that are not as dense as other oils meaning they are burnt by the body very quickly
  • Provides a consistent energy supply as the fats in coconut oil are processed directly by the liver
  • Protects your immune system through its antiviral, antibacterial, antimicrobiotic and antifungal properties
  • Keeps your skin and hair healthy and radiant, and
  • Is highly effective in neutralising many environmental toxins

Raw virgin coconut oil is the only oil stable enough to resist heat damage during cooking. It is quite an extraordinary and versatile oil. You can use it on your skin as you would any other skin care lotion. It adds shine to the hair and I use it as a substitute for hair gel.

This oil is of superior quality and is certified organic. It's from one of the great coconut producing areas of Thailand and produced in an accredited good manufacturing practice (GMP) facility using a brand new expeller process.

We have called it Silken Smooth; and it is. It's one of the best two or three raw virgin coconut oils on the market in New Zealand or Australia. It is low aroma and taste which comes from the integrity of the process. It truly is smooth; there is not a hint of leftover protein or impurity in this oil.

Think of raw virgin coconut oil as a food rather than an oil. Raw virgin coconut oil is unique in that it has a complex range of ingredients and qualities that are responsible for the extraordinary benefits coconut oil can have on your health and wellbeing:

Medium chain fatty acids (MCFAs)

The Length of the Chain is Important
Most commonly used vegetable and seed derived oils are composed of long-chain fatty acids (LCFAs). The long chain has a number of distinct disadvantages compared to a medium-chain fatty acid (MFCA) oil like coconut oil. The MCFAs in raw coconut oil are:

  • Immediately available for use by the body and are in fact transported straight to the liver to be burned as energy; compared to LCFAs which need carrier enzymes to be able to be converted into energy and which tend to be stored in the body as fat
  • Enter the body in a use-now form, unlike LCFAs which require the presence of lipoproteins and specific enzymes in order to be digested, and
  • Easily metabolise and support the functioning of the digestive system rather than facilitating the deposit of fat in the arteries

MFCAs are important in a healthy diet because they:

  • Move oxygen through the bloodstream, to the cells and into them
  • Provide the free-electrons that the immune system uses to destroy invaders
  • Aid cell development and maintain functioning
  • Are necessary for strong organs and tissues (cell walls are constructed of MCFAs)
  • Keep skin healthy
  • Prevent premature aging
  • Assist weight loss and weight management by helping the body process cholesterol and rid the arteries of cholesterol build-up, and
  • Stimulate the functioning of the thyroid gland

MCFAs are converted into energy rather than stored in the body as fat. They are broken down by saliva. Think 'quick energy' hence the recommendation for use by athletes.

MCFAs also make their way to the skin, sinus and other parts of the body which is also an important part of the process of defending against microbial infection.

Lauric acid

The Fatty Acid that Supports the Newborn
Often called the wonder ingredient of raw virgin coconut oil and responsible for much of its antibacterial, antimicrobial and antiseptic qualities.

Coconut oil has a unique fatty acid profile in that it is about 48% Lauric Acid which breaks down to monolaurin. Monolaurin kills bacteria and virus. Lauric Acid is very rare in food sources. The only other great food source of Lauric Acid is breast milk (6.2%) and is the critical ingredient in keeping babies strong and healthy until their immune systems develop.

Monolaurin destroys lipid-coated viruses. Some of the viruses it destroys (and destroy is the correct word, not simply lessens the effect of) includes:

  • Influenza
  • Measles
  • Human immunoefficiency virus (HIV)
  • Herpes simplex-1 (HSV-1)
  • Cytomegalovirus (CMV)
  • Vesicular stomatitis virus (VSV), and
  • Visna virus

It also destroys or inactivates a number of bacteria that cause common illnesses, including:

  • Chlamydia trachomatis
  • Hemophilus influenzae
  • Heliobactor pylori
  • Listeria monocytogenes
  • Staphlococcus arueus and epidermdis
  • Agalactiae and the group B gram positive streptococcus, and
  • Groups A, F, G streptococci

Capric acid

An Anti-viral Powerhouse
Approximately 6% to 7% of the fatty acids in coconut fat are capric acid.  Capric acid is another medium chain fatty acid that has a similar beneficial function to Lauric acid when it is formed into monocaprin in the human body.

Monocaprin has also been shown to have antiviral effects against HIV, Herpes Simplex and Chlamydia.

Monocaprin and monolaurin work in a preventative as well as restorative manner. They tend to keep the unwanted bacteria in check so that if your body is under threat from a virus, it can concentrate on killing the virus. Monocaprin works to ensure the body's immune system is not sidetracked to deal with a multitude of other minor problems and can concentrate on winning the main battle. 

Caprylic acid

Infection Fighter
Coconut products are one of the most significant natural food sources of Caprylic acid. As with the other medium-chain fatty acids (MCFAs) in coconut oil it possesses multiple therapeutic properties including significant impact on candidiasis, ringworm, gastroenteritis and salmonella.

Caprylic acid is able to restore and maintain a healthy balance of yeast in the body. Its fatty acid structure assists in the breakdown of the outer protective coating of fungal infections that then makes them vulnerable to attack by the immune system.

Appetite Control
There are a number of studies that show Caprylic acid can act to constrain the appetite. Three studies have concluded:

  • 'Fatty acid oxidation seems to provide an important stimulus for metabolic control of food intake'. Erwin Scharrer (1999)
  • 'Fatty acid oxidation has been implicated in the control of eating'. Wolfgang Langhams (2008)
  • 'When animals were allowed to feed 20 minutes after infusion there was an immediate reduction of food intake'. Maggio & Koopmans (1982)

The studies confirm what many people who consume coconut oil on a regular basis will tell you; you tend to remain 'fuller' longer and not subject to food cravings.

Myristic acid

14 Chain Fatty Acid
Myristic acid is found in high levels in coconut oil, and also in nutmeg and butter. A primary attribute of myristic acid is associated with the production of cholesterol and studies have shown that it has a positive effect on the liver's ability to process cholesterol.

Moisturising Agent
Myristic acid is easily absorbed into the skin and acts as a lubricant and anti-inflammatory.

Myristic aciid is a significant factor in the deep penetrating ability of coconut oil and the ability of coconut oil to provide your skin with a protective shield. It provides moisture and helps to link the proteins that forms the outer layer of your skin.


Alternative Brain Fuel

Glucose is an essential fuel for the brain and every cell in the body. It is synthesised from the carbohydrates we eat. Between meals when carbohydrate levels are low the body releases fatty acids from our cells which are burned as energy. The brain however is not able to use the energy derived from fatty acids.

As an alternative source of brain food the liver produces a high-energy food called ketones. The ketones are produced from fat stored in the liver. So when blood glucose levels start to fall, the body produces ketones.

While the system is working as it should there is not a problem, but at varying times the body loses its ability to produce ketones.  This is particularly an issue as we age and has implications in the onset of diseases like Alzheimer's..

An alternate source of ketones is coconut oil. The medium-chain fatty acids (MCFAs) in coconut oil break down in the body to form ketones. A portion of the MFCAs are converted to ketones regardless that there may be carbohydrates in the system. It's like a fail-safe mechanism that ensures your brain always has a usable supply of energy.

Omega 3, 6 and 9

Essential Fatty Acids
Coconut oil has 2% Omega 6 and 6% Omega 9 which means that it is present in the small amounts required to facilitate optimum functioning rather than the hugely excess quantities of Omega 6 found in the polyunsaturated oils. Omega 6 (and Omega 3) is an 'essential' fatty acid meaning life cannot be sustained without them. Omega 6 cannot be made in the body it must be ingested in the form of food. Essential fatty acids are required to/for:

  • Retain healthy lipid levels in the blood
  • Brain cell function and nervous system capacity
  • Regulation of blood pressure
  • Managing inflammation associated with infection, injury or disease
  • Assimilating nutrients and blocking allergens in the digestive tract, and
  • Helping the immune system to react properly

Omega 3 is not present in coconut oil and must be derived from another source. Good sources are flax seed oi and hemp seed oil.


Vitamin E
Tocotrienols are part of the Vitamin E group which was the first group of molecules to be recognised as an antioxidant. Vitamin E is made up of four tocopherals (alpha, beta, gamma and delta) and four tocotrienols (alpha, beta, gamma and delta).

Tocotrienols have a different molecular structure to tocopherals which results in different tissue distribution throughout the body and superior penetration into saturated fatty layers of the liver and brain.

Recent findings indicate that tocotrienols have superior antioxidant activity than tocopherols.

Food sources of tocotrienols are rare. Virgin coconut oil is the second most concentrated source; behind palm oil.

Research is ongoing with regards to the benefits of tocotrienols but there are a number of significant documented areas of benefit:

  • An anti-cancer effect on cancers of the breast, prostrate and melanoma cancers. They have been shown to initiate cancer apoptosis (cell death) as well as supress proliferation of the cancer cells
  • Protection against brain cell damage
  • Reduce cholesterol and contribute to the prevention of type 2 diabetes. Research has demonstrated that tocotrienols consumed in tandem with tocopherols significantly reduces the risk of type 2 diabetes
  • Clinical trials have shown that tocotrienols lower cholesterol level by reducing cholesterol production of the liver, and
  • Research with both animals and humans has demonstrated that tricotrienols can support testosterone production by increasing production of luteinizing hormone (LH) from the brain. LH is the hormone that signals testosterone production from the male testes


Lipid (fat) Molecular Structure
The property that determines the antiviral and antibacterial function of a lipid (fat) is its structure, i.e. monoglyceride, diglyceride or triglyceride. The monoglycerides are active, diglycerides and triglycerides are inactive. By far, the most common form of naturally occurring fatty acid in the human diet is triglycerides.

Coconut oil however is rich in monoglcerides which gives its germ, bacteria and fungus destroying ability. Monolaurin is a monoglyceride that kills lipid coated virus both through an enveloping process and interference with virus structure and maturation. Monocaprin and monocaprylin are also extremely powerful antimacrobial agents.

Monolaurin is the most frequently used antimicrobial supplement in food manufacturing, given it is the most potent monoglyceride against bacillus and staphylococcus infections.

Monolaurin is widely used in cosmetics and personal care products. Colgate-Palmolive have been using monolaurin in shampoo since 1935.

The short answer is everyone. There is nobody whose health and wellbeing would not be enhanced by the addition of raw virgin coconut oil to their diet. The health benefits are across the board and include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss and increased immunity. The specific benefits include:


Boosts Energy and Wellbeing
There are a number of factors at work but one of the most important is the fact that coconut oil provides the body with readily accessible energy. It does this through the medium-chain fatty acids (MCFAs) which are able to enter the mitochondria (the tiny energy plants in our cells) unassisted and provide a direct source of energy.

Other common vegetable fat sources that you may be using are unable to do this as they require some specific enzyme carriers.

Alzheimer's Prevention
There is a book called Alzheimer's: What if there Was a Cure? The book chronicles Dr Mary Newport's intervention to cure her husband who had early onset Alzheimer's disease. He went from being severely disabled to a significant recovery in three months and full recovery in twelve months.

The only treatment Dr Newport gave her husband was adding 5 tablespoons of coconut oil to his diet each day. With Alzheimer's disease the brain cells develop the inability to process glucose so the principal soure of energy is cut off.

This is not a problem if the body is functioning normally because it produces ketones as an alternative brain energy source, but ketone production only happens at very low levels of carbohydrate in the body. Which for most people happens infrequently. The result is that the brain is starved of food and starts to die.

A portion of the MCFAs in coconut oil break down into ketones. The addition of the five tablespoons of coconut oil was enough to supply the brain with a continuous supply of ketones which stopped further damage but also worked on regeneration.

Dr Mary Newport only started on here scheme because her husband missed out being included in a clinical trial for a new Alzheimer's medication. As it turned out the new medication was MCFAs.

Bone, joint & inflammation

Inflammation is an immune response to an infection, injury or irritation. Inflammation is part of the body's natural defence system against disease and injury. When our immune response is out of synch it can lead to chronic inflammation. The prostaglandin (Prostaglandin 2) that signals the need for an immune response produces more and more P2 which results in the body essentially cannibalising itself.

There are a number of drugs on the market that have been developed to control the inflammation process but they generally have multiple side effects. Coconut oil modulates the prostaglandin response. The advantage of coconut oil (specifically the MCFAs) is that it inhibits the immune over-response and acts on the source and cause of the inflammation, rather than simply masking the pain.

Because the majority of forms of arthritis are rheumatic they can impact on a whole range of organs in the body that do not necessarily involve the joints. So in addition to joint stiffness, swelling and redness you might get a whole range of symptoms that includes swollen glands, fatigue, weight loss and organ difficulties.

Whilst there is no one treatment, a first step in fighting any kind of arthritis is to restore the immune system so it has the ability to fight the chronic infection. The most effective way of doing that is to add coconut oil to the diet. The medium-chain fatty acids (MCFAs) in coconut oil contain the most complete range of antibacterial, antiviral and antimicrobial enzymes available which can rid your body of chronic infection.

The book The New Arthritis Cure which is available for sale on this provides comprehensive information on a range of strategies to treat arthritis.

Arthritis & Oral Infection
The link between dental disease and arthritis goes back to the 7th Century. Hippocrates treated arthritis by pulling teeth. Dr Western A. Price (Head of the American Dental Association) carried on extensive research in the 1920's to support the link. A number of recent studies have shown that oral bacteria can cause or trigger arthritis.

There are some spectacular success stories from people with long-term arthritis who cured themselves with coconut oil, Oil Pulling. Which is simply sucking coconut oil through your teeth for 15 minutes a day which has the effect of extracting the toxins from your mouth.

Whist it sounds rather like I am making this one up, it works. The science behind it is explained in the book Oil Pulling Therapy, which is available for purchase on the site. 

Cancer risk prevention

Cancer Risk
There have been a range of experiments carried out on animals demonstrating the role of fats in cancer, particularly the role of unsaturated fats. There are numerous studies that have shown the close association between the incidence of cancer and the consumption of unsaturated fats. Unsaturated fat is present in most cancers.

Unsaturated fats (corn, soy, safflower, sunflower, canola) cause cancer because they suppress the immune system and leave it vulnerable to attack.

Cancer Research
There was a review of 50 years of cancer literature and trial data carried out in 1987 by Lim-Sylianco which showed the anti-cancer properties of coconut oil. In cancers of the colon and breast, the review conluded coconut oil provided significantly greater protection than unsaturated oil.

This is in line with other research on animals fed unsaturated fat and their increased risk of developing tumors.

White Blood Cells
The medium-chain fatty acids (MCFAs) in coconut oil, especially their derivatives monolaurin and monocaprin play a leading role in providing you with antibody defence against cancer by stimulating the production of white blood cells, particularly T cells, which have a role in rounding up and destroying foreign bodies in the body, particularly cancer cells.


Coconut Oil & Heart Health
There is no evidence that indicates that good quality saturated fat from raw coconut oil is detrimental to heart health, but rather it acts as a protective factor. There are a number of factors that work towards protecting heart health:

  • Raw coconut oil regulates blood cholesterol and triglyceride levels and these actions form part of the coconut oil heart health protection framework
  • Lowers elevated total serum cholesterol levels but also increases HDL (good) cholesterol levels
  • Lowers VLDL (Very Low Density Lipoprotein 'bad') cholesterol
  • Unlike polyunsaturated oils coconut oil prevents oxidisation of cholesterol which is one of the main causes of atheroscierosis (thickening artery walls)
  • Stimulates the conversion of cholesterol to pregnenalone
  • Increases the production of Interleukin 10
  • Lowers Interleukin 1 (beta) levels
  • Lowers Interleukin 6 levels
  • Lowers Tumour Necrosis Factor (TNF) levels
  • Lowers elevated serum triglyceride levels
  • Lowers Lipoprotein (a) levels which is the most accurate indicator of coronary heart disease risk, and
  • The antimicrobial effect of coconut oil potentially plays a role in heart disease prevention by eliminating bacterial or viral lesions on the artery walls

Ischemic Heart Disease
Ischemic heart disease is characterised by the build-up of plaque in the arterial walls causing blockages and reduced blood flowing to the heart.

A 1978 study of Sri Lanka, where coconut oil is the predominant oil showed a death rate from ischemic heart disease of 1 per 100,000. The rate in countries with low coconut oil consumption ranges from 18 to 87 per 100,000. 

Unsaturated fatty acids are directly toxic to mitochondria (a cell sub-set that generates most of its power). Stored unsaturated fats appear to pose a particular threat to health. During stress local tissue fats (including in the heart) are released and this is particularly a risk with unsaturated fats.

 A certain portion of saturated fat is essential for mitochondria stability. The body can normally generate the amount required from carbohydrate or protein. However, with the amount of unsaturated many people commonly consume, that normal generation abiity is severely compromised. The result is cardiac necrosis.

More commonly known as high blood pressure and is impacted by the fat we consume in our diet, particularly polyunsaturated fats (soybean, safflower, sunflower, corn). Polyunsaturated fats are converted into postaglandins, which have the effect of constricting blood vessels, increasing the body's inflammatory response, (blood platelet thickness) which leads to increased blood pressure and a build up of plaque inside your arteries (atherosclerosis).

Unlike polyunsaturated oils the medium-chain fatty acids (MCFAs) in coconut oil are not converted into postaglandins.

Monounsatured oils (canola) can also increase blood pressure by increasing the viscosity of the proteins in our blood called platelets. The effect is to make it hard to push blood around the body because it is 'thicker', making it harder to push, making the heart work harder and increasing blood pressure. Again the MCFAs in coconut oil have no negative impact on platelet viscosity.

Substituting coconut oil in your cooking and food preparation has a significant impact on reducing the damage to your body caused by the overabundance of Omega 6 rich cooking oils in our diet.

There is also a correlation between insulin resistance and hypertension and coconut oil has a positive impact on insulin resistance.

Artery Inflammation damages artery tissue leading to the development of arterial plaque and atherosclerosis. One of the causes of arterial inflammation is oxidation, caused by the body's inability to prevent attack from free radicals. The type of fat you eat has a significant role in arterial inflammation because polyunsaturated and monounsaturated fats are highly susceptible to oxidation.

The oxidation occurs both through the cooking process and through the body's internal processes as the LCFAs in poly and monounsaturated fats are broken down. The modern diet and the preponderance of Omega 6 rich oils makes it very difficult for the body to control this oxidative stress.

The advantage of coconut oil is that it is a saturated fat (normally about 93%) made up of a range of MCFAs which are the most stable of all fats and highly resistant to oxidation.

Chronic Low-grade Infection
For a number of reasons infection can live in the body in a dormant or semi-dormant state over years or even a lifetime. It surfaces as a health issue when the immune system becomes stressed or compromised. There is a body of evidence linking chronic low-grade infection to heart disease.

The MCFAs in coconut oil have strong antimicrobial properties that attack harmful bacteria and viruses. The advantage of MCFAs is they attack the harmful bacteria and viruses without impacting on the essential healthy gut flora.

Daily health & wellbeing

Everyday Wellbeing
The fat from coconut oil provides a concentrated source of energy in the diet, it is the type of energy-dense rich food that supports good health and wellbeing and has done for centuries. It also provides the building blocks for cell membranes and a variety of hormones and hormone-like substances. The consumption of coconut oil as part of a meal slows down absorption so that we can go longer without feeling hungry.

Not only is the consumption of an amount of healthy saturated fat important in itself, but it also acts as a carrier for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.

Energy Level
Raw coconut oil is about 92% medium-chain fatty acids (MCFAs). Fatty acids are the individual components of fat which, when put together, form the fat we eat. Being a MCFA is a key factor in providing the health benefits coconut oil offers. Unlike other fats they are more easily digested and more water soluble. A huge advantage is they digest directly without needing to rely on other enzymes being present in the body.

Basically, your metabolism is increased. The MCFAs are burned as energy, not stored as fat. They are an immediate source of fuel. If you are consistently tired, lack energy or are easily fatigued, regular use of coconut oil will have a marked result on your energy levels.

The increased metabolism and energy is also long lasting. The sustained energy is a 12 to 24 hour affect rather than a simple energy burst post meal.

There are a number of documented studies showing that populations who use coconut oil as a primary food source have metabolic rates up to 50% high than you would find in the average New Zealander or Australian.

Thyroid Functioning
Low thyroid functioning can lead to a number of everyday problems like fatigue and frequent and persistent cold like symptoms that disrupt daily life. A range of factors like genetics, lifestyle, illness, stress and diet can be responsible for low functioning thyroid problems. 

The addition of MCFAs in coconut oil boosts metabolism and in combination with some dietary changes can bring quick changes to thyroid functioning levels.

Absorption of Vitamins
Raw coconut oil, or more specifically the medium chain fatty acids in coconut oil support the absorbtion of a number of key vitamins; particularly vitamins A, D, K & E. Polyunsaturated oils on the other hand are particularly antagonistic to Vitamin E and associated with Vitamin E deficiency.

Coconut oil is also a rich source of alpha and gamma tocotrienols (Vitamin E).

Hangover Remedy
The odd hangover is one of life's minor annoyances but something that is quite beneficial is Oil Pulling with raw virgin coconut. Basically it involves taking a tablespoon of coconut oil in your mouth, first thing when you wake up, and sucking and pulling it through your teeth for 20 minutes.

What you will find is that the inflamed 'bottom of a birdcage' feeling of the tongue that quite often accompanies a hangover disappears, and along with it a lot of the leftover toxins from the night before that are causing the hung over feeling.

It is not going to cure all the symptoms of a big night out but you would be surprised at the ability of Oil Pulling to provide instant relief to the fuzziness and lethargy.

Dental health

Gum Disease
There is some very promising research taking place at the moment which is demonstrating the effectiveness of raw coconut oil in preventing tooth decay and gum disease.

Read any of the Bruce Fife books and there are some pretty compelling stories.

I have suffered from gum disease for as long as I can remember and had continual problems with my teeth for the last 25 years. The last visit to the dentist revealed a number of problems. Two loose teeth, advanced gingivitis and an abscess in my front two teeth. The abscesses are due to the fact that the front two teeth are crowns supported by two metal posts going up into the gum and bones which have been in place for 25 years. I have had the abscess problem previously and had a surgical procedure to have the abscesses removed.

When I started researching the information for this website I came across Oil Pulling. Oil Pulling is an ancient Auyrvedic medicine that involves taking a spoonful of oil and suckiing it backwards and forwards through your teeth for about 20 minutes each day. A modern variation on that is using coconut oil instead of sunflower oil that was traditionally used.

Within about 3 weeks of starting the abscesses had disappeared. My gums cleared up and after about four months I could eat an apple without the apple being covered in blood. That has not happened for 20 years. I had one of the teeth pulled and for no other reason than I didn't want to have two done at the same time, left the other one. I did keep on playing with it though. I thought I might be able to pull it myself. I could move it at an angle of about 120 degrees from side to side.

Once I started the oil pulling it only took a couple of weeks to settle it back into the gum. Because I played with it so much I doubt I will save it but the fact that twelve months later it is still there and not really causing me any problem is a bit mind blowing. The shame is that I didn't discover oil pulling 20 years ago.

Strong Teeth
Coconut oil facilitates the absorption of calcium and other minerals into the body and it helps in making strong teeth. Western A. Price (Head of the American Dental Association) toured the world in the 1920's reviewing dental health in population groups and chronicled the good dental health of populations that consumed a traditional diet of coconut oil.

Oral Cleanliness
Coconut oil is a antibacterial powerhouse and is effective against the streptococcus bacteria which is the major cause of tooth decay and cavities. Coconut oil helps with your oral health by destroying bacterial invaders generally but can also be used in Oil Pulling to greatly increase the effectiveness.

Diabetes & blood

Coconut oil has some interesting properties that that make it an ideal food for people with diabetes. Long-chain fatty acids (LCFAs) and glucose require insulin to enter the body's cells. The medium-chain fatty acids (MCFAs) in coconut oil can pass through cell membrane unassisted.

MFCAs can also pass into the mitochondria (the energy producing part of a cell) without the need for other enzymes to assist. Again LCFAs and glucose cannot do this without the assistance of other enzymes. This allows you to provide cells with energy and nourishment regardless of the presence of insulin.

Not only does coconut oil work to provide cells with an immediate supply of energy it also works to reverse the insulin resistance.

Virgin coconut oil also has the ability to regulate blood sugar levels and blood sugar levels can be brought down by the consumption of a couple of spoons of coconut oil.

Coconut oil has an extremely low glycemic index but also works to lower the glycemic index of the foods that it is combined with.

Coconut oil works to reduce the level of cholesterol to normal functioning. It does this by facilitating the conversion of cholesterol into pregnenolone, which is a steroid responsible for neurological functioning.

There are a number of reasons why coconut oil works to hold cholesterol levels to optimum functioning and one is the presence of phytosterols. The phytosterols in coconut oil help normalise the cholesterol levels. The phytosterols also help to improve control of blood sugar levels in diabetics.

Gut health

Coconut oil contains capric/caprylic acid and lauric acid which are both proven to kill Candida while leaving the healthy gut flora undamaged.

Coconut oil also hepls to contol sugar cravings which further aids the control of infections like Candida by restricting the growth of yeast in the body.

Alternative to Antibiotics
Unlike antibiotics which kill off all bacteria in the body, MCFA only act on the harmful bacteria and leave the good bacteria unharmed. Bacteria in the gut are essential for good overall health and unfortunately antibiotics kill the good bacteria too.

Your gut needs to be full of the good bacteria to fight with bacterial infections like Candida that would otherwise take over.

The added advantage of coconut oil MCFAs is that they are effective in killing bacteria, fungi, parasites and viruses. Their disease killing properties are also supported by their immune enhancing abilities.

Peptic ulcers can be caused by a number of factors with stress and infection being prominent. Antibiotics is one form of treatment but has the disadvantage of leaving you with no healthy gut flora.

H. pylori, streptococcus, and herpes which are associated with various types of ulcers are killed by the MCFAs in coconut oil and it provides an alternative treatment option to medication.

Immune & respiratory

Cell Functioning
The MCFAs in coconut oil provide a ready source of food to the body's cells. Cells are able to quickly and easily obtain the nourishment required to carry out optimum level functioning.

Coconut oil feeds the body's immune system by aiding the cells in metabolism, allowing them to carry out the role of oxygen utilisation and waste eradication that underpin daily healthy functioning.

Infectious Illnesses
A great starting point with any infectious illness or disease is coconut oil. For me personally the last time I had the flu was April 2008, which was before I started using coconut oil. Since then, if I feel like I am coming down with something I will take 2 or 3 tablespoons of coconut oil and invariably be fine the next day.

Coconut oil and its medium-chain fatty acids (MCFAs) have a researched and documented ability to kill germs and diseases. They have the ability to act on bacteria, fungal infections, viruses and parasites.

The MCFAs in coconut milk are the same antimicrobial MCFAs that are in human breast milk.

There is both researched and anecdotal evidence showing that daily use of coconut oil can improve the health indicators of people with HIV. Changes include increase in weight and decrease in viral count. Decreases in the viral count with many people with HIV who commence using raw virgin coconut oil are down to non-detectable levels.

Hepatitis C
A large number of studies have shown the effectiveness of coconut oil on Hepatitis C in lowering the viral load to non-detectable quantities

Skin, hair & eyes

External not Just Internal
One of the things I love about raw coconut oil is the versatility. Put it on your skin and it's not hard to see why it is so good for once it gets inside your digestive tract. The ability to absorb into and protect your skin is quite amazing. It is non-oily or greasy and is unrivalled in its ability to penetrate deeply and quickly into your skin.

Sun Protection and Sun Burn
Raw coconut oil is effective in providing sun protection and relief from sun burn. Applied before going into the sun raw coconut oil will provide protection against burning and promote tanning. Coconut oil has traditionally been used in a wide number of Pacific Island and Asian communities for daily sun protection. Those communities exhibit no incidences or history of skin cancer through prolonged sun exposure.

Raw coconut oil has a natural SPF of about 7 to 9 but also provides protection through its antioxidative ability.

Raw coconut oil is an excellent moisturiser. It penetrates quickly and easily into the skin. You can apply as many coats as you like and it will continue to absorb. It strengthens and nourishes the underlying layers of your skin.

It is also a natural exfoliant and gently removes dead surface skin. It is far better at providing a healthy, even skin texture on the face than most commercial face creams. At a fraction of the cost.

Daily application with raw coconut oil will improve the appearance of wrinkles.

Acne and Blemishes
Raw coconut oil is a very effective treatment for acne and pimples. It commonly works with people who have tried the full range of prescription medications and failed. It will work where steroid cream won't.

Because of its antimicrobial, antifungal and antibacterial properties it is an effective treatment for a range of other skin conditions including psoriosis, skin and nail fungal conditions, athlete's foot, dermatitis, pimples, cracking heels, rough skin on elbows and warts.

Injuries and Infections
Coconut oil promotes the healing of the whole range of skin injuries and infections and prevents scarring. Cuts and burns heal faster and with less scarring. It has a positive effect on stretch marks both as a restorative and preventative.

Coconut oil will alleviate the sting from insect bites and stop the itching.

Applying coconut oil to your hair can give it an amazing shine and lustre. It's an effective alternative to gel that holds the hair in shape but without any of the gunk that you get from gel use.

A pretty astonishing thing about applying coconut oil to your hair is that it can reverse grey hair and bring back the natural colour. I can personally attest to this. I started using coconut oil on my hair daily about 9 months ago and at that stage I think the greyness had taken over and my hair was about 70% grey and 30% black. I apply it daily and the change started happennig after about 3 months. I would estimate the black is back to at least 65% if not more.

I have also been practicing Oil Pulling for the same period of time which I believe has contributed to the change. Once you start reading some of the literature it is not all that uncommon with regular users of coconut oil.

Hair Re-growth
I have not experienced re-growth because I still have a full head of hair but there is a large body of anecdotal evidence out there that using coconut oil on your hair promotes growth. People describe changes in terms of length, thickness and regeneration.

This is likely to come from the Tocotrienols (Vitamin E) in coconut oil which supports the production of the Luteinizing Hormone (LH) which signals testosterone production in males.

Applying coconut oil promotes the growth of strong and blemish free nails. My hands are regularly immersed in coconut oil because I put it on my hair, I moisturise with it. I have a little glass pot beside my laptop fan to keep it liquid which I use to moisturise my hands during the day.

What I have noticed is that the nails never break now; they are much more pliable. I can remember nails regularly breaking off at the cuticle and tearing away a bit of skin but that hasn't happened for 6 months. The nails pretty much glow.

Weight management

Managing Your Weight
Coconut oil has a range of properties that can work to aid in weight loss and long-term weight management. Coconut oil is a relatively low calorie oil and combined with the facts that:

  1. It satisfies hunger for longer periods and actually helps control the amount of food that is consumed during the day, and
  2. Coconut oil is burned as energy rather than stored as fat and thus has a stimulating effect on the metabolism of the body. This stimulating effect means you burn more calories as well as have more energy which likely leads to more energy and activity which burns even more calories

Coconut oil has an impact on the speed at which the body digests food and in fact works to prolong the amount of time food is in the stomach. This has a two-pronged effect. Firstly, it keeps us fuller longer, and secondly it maximises the amount of nutrients available to the body because food is in the system longer and provides more opportunity for the digestive juices to act on it. It also enhances the rate at which many vitamins and minerals are absorbed into the system.

Experiments with Feeding Cattle
Farmers in America in the 1940's decided to take advantage of the cheap and abundant supplies of coconut oil to fatten their cattle. Unfortunately it had the opposite effect. It stimulated their level of activity and made them leaner.

At the same time farmers discovered that by feeding their cattle corn and soy beans, high in unsaturated fats, they could fatten them quickly without the same amount of food being consumed.

Rate of Metabolism
It was established by the 1950s that unsaturated fats suppress the body's metabolic rate and have a leading role in the development of hypothyroidism.

Unsaturated fats damage the mitochondria (tubular shaped organelles that are the power plants of a cell). They cause oxidative decay as well as some specific other negative influences. The greater the level of unsaturation the greater the suppression of thyroid hormone functioning and transport of the hormone on the thyroid transport system.

Conversely, the ability of the medium-chain fatty acids (MCFAs) in raw virgin coconut oil to inhibit the liver's formation of fat is seen as one of the pro-thyroid effect initiators of coconut oil which leads to energy being used rather than fat being stored.

The saturated fat and medium-chain fatty acids in virgin coconut oil offer significant advantages when compared with the commonly unsed polyunsaturated oils:


Coconut Oil Does Not Polymer
Due to its molecular structure coconut oil is a clear winner in any kind of cooking as it can resist heat generated damage during the cooking process. Olive oil is a fantastic oil but the chemical structure of olive oil means that it is susceptible to oxidisation during the cooking process.

However, in a league of their own are the polyunsaturated oils such as soy, safflower, sunflower, canola etc. During cooking the oil undergoes a number of processes that are generally linked with the polymerisation of the oil (think polymer: PVA, polystyrene, plastic). This typically becomes a problem in commercial kitchens because polymerisation causes muck to form during the cooking process and has the effect of clogging the cooking equipment. These oils have multiple carbon bonds which breakdown rapidly during the frying and baking process. The unsaturated fatty acids tend to break down and reform as a solid; which is responsible for the film that coats kitchens that continually use polyunsaturated oils.

The science behind it is quite complicated but involves a number of process called cyclisation, fragmentation and double-bond shifts.

Trans fat

Polyunsaturated fats are particularly susceptible to damage during the frying process. The oil goes through a process of hydrogenation which turns part of the oil into a trans fat. The dangers of trans fats, even in small amounts, are well documented and include lowering levels of good cholesterol, raising the level of bad cholesterol, increasing the number of bad blood lipids leading to heart disease.

Any fat, unless it is composed entirely of saturated fats, which none are, is potentially susceptible to hydrogenation. So, if on the fatty acid chain, there are free spaces for a hydrogen atom to attach, there is the potential for hydrogenation. The food industry uses it to produce solid or semi-solid fats, but it can also happen when you are frying up the steak or stir fry at home.

The fat with the least potential for hydrogenation is raw coconut oil. It is only 2% polyunsaturated. This could be compared to Safflower oil at the other end of the spectrum which is over 70% unsaturated.

mega 3 and Omega 6 balance

Balance the Essential Fatty Acid Intake
Omega 3 and 6 fatty acids are both essential fatty acids but equally as important is the correct balance between the two. The correct balance enables the body to reduce inflammation, lower blood pressure and promote healthy blood flow. They need to be in the right balance for proper functioning but the last hundred and fifty years have fundamentally changed the balance and taken the healthy foods and fats out of our diet that are one of our fundamental biological needs

The ratio of a number of common cooking oils are:

  • The proper ratio of Omega 3 to Omega 6 is between 1:1 and 1:4. Typically the ratio consumed in New Zealand and Australia would be between 1:10 to 1:50.
  • Olive Oil has a ratio of under 1 Omega 3 to 10 Omega 6
  • Canola is slightly less than 1 Omega 3 to 15 Omega 6
  • Safflower is less than 1 Omega 3 to 14 Omega 6
  • Rice Bran is about 1 Omega 3 than 1 to 31 Omega 6
  • Soybean is near 1 Omega 3 to 50 Omega 6
  • Sunflower is below 1 Omega 3 to 60 Omega 6
  • Safflower has no Omega 3 but 75 Omega 6

Typically the ratio of Omega 3 to Omega 6 in the typical New Zealand or Australian diet would be between 1:10 to 1:50.

The ratio of Coconut Oil is 0 to1.8 and is a standout among all the commonly used cooking oils as a base product for helping to maintain that Omega 3 and 6 balance.


Structural Stability
The polyunsaturated vegetable oils are more toxic when heated because they are subject to high levels of oxidation due to their unstable structure. One study reports that polyunsaturated oils turn to varnish in the intestines due to the heating that takes place once the oil is inside the body.

The greater the degree of polyunsaturation the greater the propensity to oxidise. When they oxidise they covert to extremely harmful oxidised fats called lipid peroxides. Lipid peroxides start free radical release that can damage the fatty cellular membrane. The release of the free radicals results in a draining of the body's vitamin E and other antioxidants as the body tries to neutralise them. The body then becomes vulnerable as it is left without many of its natural defences.

Coconut oil is the most stable of all the oils. It has less than one and a half percent polyunsaturated oil content.

Coconut oil is so stable at high temperatures that it is used as motor oils in Tuk-tuks in Thailand and India without showing any sign of breaking down or engine wear.

Virgin Coconut Oil (VCO) Advantages
The question is frequently raised as to why you would buy virgiin coconut oil (VCO) rather than other, cheaper, coconut oil.

Basically the answer is, if you buy raw, virgin coconut oil you are buying a functional food. What is a functional food? There is no one standard definition but generally functional foods:

  • Provide health effects above and beyond basic nutrition
  • May well be 'normal' everyday foods but they provide physiological benefits due to their underlying components
  • Reduce the risk of chronic disease, and
  • Contain compounds that fall outside the scope of vitamins and minerals but provide biological benefit when consumed

Whilst non-virgin coconut oils are still a quality product and will be better for your health than a polyunsaturated alternative, the way in which they are processed means that many of the functional qualities will have been destroyed.

The term applies to a wide range of foods that provide health effects above and beyond basic nutrition. Adding functional foods to your diet can benefit your health in a variety of ways. The list of functional foods is growing as researchers discover more about this promising realm of nutrition.

Coconut Oil Classifications
You will generally see coconut oil classified in one of three ways and the differences is all about the way that the oil is processed. We sell virgin coconut oil and take considerable care to select oils that have been appropriately processed.

The general classifications and their characteristics are:

Raw virgin coconut oil (VCO)

You will see the terms Virgin Coconut Oil (VCO) and Raw Virgin Coconut Oil used interchangably and mostly they mean the same thing. Technically people should not be using the word 'raw' unless the whole of the production process is carried out at less than 40 degrees or so.

When production is maintained under that temperature you have a guarantee that the nutritional profile of the oil is being maintaiined. A number of factors will imact on the ability of the producer to maintain the nutritional and functional profile of the coconut in the oil they produce, particularly:

  • The extraction process. Generally there are three methods used. Fermentation, which is the traditional way of producing virgin coconut oil. Cold pressed which uses a pressing machine to squeeze the coconut oil out and the more modern version of centrifuging or spinning to separate the oil
  • The age of the equipment and factory impacts on the quality. Pressing for instance generates significant heat. The modern presses are cooled with ice water but as you can imagine the technology varies quite markedl
  • The age of the coconuts and the freshness of the coconuts. Generally the best coconut oil will come from coconuts around 11 to 13 months old. The meat is mature but still soft and makes the extraction process easier. How long the coconuts have been off the tree also impacts on the quality, and
  • The speed of the process. The quicker the process from the time of arrival of the fresh coconuts to bottling the better the quality of the oil

The oil you buy on this site will generally have been produced through a centrifugal process from suppliers who are GMP (Good Manufacturing Process) accredited.

Extra-virgin raw coconut oil

Extra Virgin
You will see oil advertised as extra-virgin, but there is not really any such thing. It's either virgin coconut oil or it isn't. The 'extra' is pretty much all marketing. Likely what people are trying to say is that the coconut oil is of superior quality due to a number of factors like:

  • The process used is very low heat
  • A superior processing technology is being utilised
  • The processing time has been condensed to a day or two days which helps maintain nutritional value ,and
  • The coconuts used have been selected so that only the younger, fresher coonuts have been used


Refined, Bleached & Deodorised
The third method of producing coconut oil is called the Refining, Bleaching and Deodorising (RBD) process.

Essentially this is a cheap way to produced large quantities of coconut oil without taking into account the nutritional profile of the end product. 

The main characteristics of the RBD process is:

  • Fresh coconut meat is not used. The raw product is dried coconut meat generally known as copra. It may have been hanging around in the sun for a couple of months and in most cases it will be rancid.
  • The production process uses heat and pressure which extracts a very large percentage of the oil. It also contains a large number of impurities and contaminants which means further refining. A number of refining methods can be used and in general chemicals and solvents will play a role
  • The last stage of processing is bleaching since the oil will be a yellow-grey colour. The bleaching process will involve high heat abd some form of chemical whitening
  • The oil is also sometimes hydrogenated to increase the shelf life
  • The resulting oil has no coconut oil smell, which is often touted as one of its selling points

If you were contemplating using RBD coconut oil the most important thing would be to find out if it had been hydrogenated, which might prove difficult.


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