Coconut oil is not destroyed by heat. The medium chain fatty acids are very resistant to heat and even commercial oils heated to very high temperatures retain their MCFA's. Coconut oil is one of the best and safest oils to use in cooking.

Yes, our oil is slightly heated to ensure that no moisture is present but to no more than 60^oC. The smoke point is 198^oC.  However, the fact that our oil is not heated above 60^oC means that it retains more of the Vitamin E and Tocopherol content.  Although not a high percentage constituent in coconut oil, they are critical for long-term stability and protection against rancidity.

Hydrogenation is not caused by heating coconut oil during cooking.  It is an industrial process where hydrogen molecules are introduced into the oil to make it solid at room temperature.  It chemically alters the oil and creates harmful trans fatty acids.  It is perfectly safe to heat coconut oil for cooking.

There are many ways to use coconut oil and incorporate it into one's diet. Since it is a stable cooking oil, one can simply replace other oils in the diet with VCO. Since it is a solid most of the time at room temperature, it can be a butter or margarine substitute for spreads or for baking. Any recipe calling for butter, margarine, or any other oil can be substituted with VCO.  Many people simply eat it by the spoonful. Coconut oil has been used by indigenous populations for centuries as a natural lotion to heal and protect the skin.  Click here for a few more tips.

Most coconut oils on sale in the UK are RBD (refined, bleached and deodorised). The determining characteristic is a distinctive fragrance and taste of coconuts present in virgin coconut oils. Tasteless, odourless, waxy oils are probably made from copra, not fresh coconuts. There are many ways of refining coconut oil made from copra, some healthier than others, but virgin coconut oils start out with fresh coconuts, and don't require further refining as the natural antioxidant properties makes it a very stable oil.

Yes! The coconuts used to produce our oil are completely organic and certified by the Organic Herb Growers Association in Australia.  All communities, plantations and processing centres carry current certified organic processing certificates from AQIS and IFOAM accredited Australian Certification Agencies.  This removes the necessity for concern over the sanitary conditions in which the oil is produced.  Click for further information on the source of Coconut Connections Certified Organic Coconut Oil.

No.  It is argued that all coconuts are grown organically but this is a huge misconception.  In many areas there is cross-cultivation of cocoa trees and other crops such as vanilla, which are planted in the same areas, and agents are often used to keep grass and weeds manageable.  In this regard, our organic certification is a true reflection of how the coconuts are produced - on a plantation growing only traditional tall coconut palms (not hybrid varieties).

Are coconuts a nut, fruit, or vegetable?

The meat of the coconut is usually referred to as fruit, and the coconut itself is the nut (or seed).  This will reproduce into a coconut palm tree if allowed to.  Coconut oil is classified as a "vegetable oil".

Are there  Omega 3 fatty acids in VCO?

No.  Coconut oil contains medium chain fatty acids.

To purchase our Certified Organic 100% Pure Coconut Oil, please visit your local independent health food store (UK only) or you can purchase online by clicking here.

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