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i've been using what i believe to be crappy coconut oil for a while, its the brand LouAnna and is like 6 bucks at the grocery store. has anybody had experience between that and the organic virgin stuff?
Unless the ingredients list has something other than coconut oil listed, it's fine.. Coconut oil is coconut oil, really.The differences come in flavor. I think the virgin will have more of a coconutty flavor, whereas extra virgin will be almost flavorless. That could be backwards though, I'm not sure. I always buy TJ's brand for $6 a jar and it's yummy.Coconuts have such a thick shell/outer layer(s) that organic/non-organic doesn't really make a difference for them. Similar to things like avocados.
i've been using what i believe to be crappy coconut oil for a while, its the brand LouAnna and is like 6 bucks at the grocery store. has anybody had experience between that and the organic virgin stuff?
LouAna is cheap and I have not had any problems using it in coffee and ULC meals. It's refined, that's why it doesn't have much flavor or odor.Unrefined, cold pressed coconut oil is supposed to have a nice taste and smell. I will find out once this jar of LouAna is gone and I can get into the jar of Carrington Farms stuff.
I use LouAna for cooking normal meals, if I am feeling a bit more gourmet-ish I'll use the Unrefined stuff because of the taste, etc. I personally like the latter
just picked up some organic extra virgin Nutiva this morning. holy crap this stuff is amazing in coffee. thanks y'all
Mmmmm….I love Nutiva coconut oil! Tropical Traditions…not so much.i make coconut chocolate and "fudge" with c.o. (just mix with cocoa powder and/or coconut milk and put in freezer)
I recently found Better Body Foods Coconut Oil and its the best taste/texture that I have ever had. You do have to watch out for how they are getting the coconut oil. If its not done correctly (cold pressed). Most of the Virgin, extra virgin, and organic un-refinded versions are done this way. Excuse me for partially speaking out of my a** right now because I forget why, but when I started ULC eating I did some thorough research on Coconut Oil and that was the conclusion of my research. It doesn't really matter about the Organic-Non Organic. Its the heat produced in getting the Oil with some methods if I remember correctly.
I recently found Better Body Foods Coconut Oil and its the best taste/texture that I have ever had. You do have to watch out for how they are getting the coconut oil. If its not done correctly (cold pressed). Most of the Virgin, extra virgin, and organic un-refinded versions are done this way. Excuse me for partially speaking out of my a** right now because I forget why, but when I started ULC eating I did some thorough research on Coconut Oil and that was the conclusion of my research. It doesn't really matter about the Organic-Non Organic. Its the heat produced in getting the Oil with some methods if I remember correctly.
That's what I've read also about the heat being the problem or they use solvents or something to extract it. I've bought and used LouAna co and that stuff isn't very good. Nutiva CO is what I use and for 72-78oz for 15 bucks is a damn good price.
Yea i have a few bottles of Nutiva as well. Better Body Foods was on sale because it was new in the Organic Section of the store so I grabbed it. Deff has a stronger taste than Nutiva i must admit though! ::)
You do have to watch out for how they are getting the coconut oil. If its not done correctly (cold pressed). Most of the Virgin, extra virgin, and organic un-refinded versions are done this way. Excuse me for partially speaking out of my a** right now because I forget why, but when I started ULC eating I did some thorough research on Coconut Oil and that was the conclusion of my research. It doesn't really matter about the Organic-Non Organic. Its the heat produced in getting the Oil with some methods if I remember correctly.
Refined Coconut OilMost commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or kiln drying , or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified, that is refined. This is because the way most copra is dried is not sanitary. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. High heat is used to deodorize the oil, and the oil is typically filtered through (bleaching) clays to remove impurities. Sodium hydroxide is generally used to remove free fatty acids and prolong shelf life. This is the most common way to mass-produce coconut oil. The older way of producing refined coconut oil was through physical/mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil.) More modern methods also use chemical solvents to extract all the oil from the copra for higher yields.RBD oil is also sometimes hydrogenated or partially hydrogenated. This happens mostly in tropical climates, since the natural melting point of coconut oil is about 76 degrees F, and already naturally a solid in most colder climates. Since coconut oil is mostly saturated, there is little unsaturated oil left to hydrogenate. Hydrogenated oils contain trans fatty acids.You are unlikely to find hydrogenated coconut oil as an edible oil in the market today. It would only exist as an ingredient in tropical cultures, in such things as candy bars where they do not want the coconut oil melting. Hydrogenated coconut oil is virtually non-existent in the US market, since the FDA started requiring trans fats to be listed on labels several years ago.Virgin Coconut OilThere is no industry standard definition for "Virgin Coconut Oil" as there is in the olive oil industry for "Virgin" and "Extra Virgin" olive oil. Today, there are many coconut oils on the market that are labeled as "Virgin Coconut Oil." Tropical Traditions was the first company to publish standards for the use of "Virgin Coconut Oil" in terms of edible oils, and here is what we published over ten years ago:Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means. This is the most common type of "Virgin" or "Extra Virgin" (see below) coconut oil sold in the market today that you will find in stores. It is mass-produced. (see our Green Label Virgin Coconut Oil)2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge. (see our Gold Label Virgin Coconut Oil)Traditionally-made Virgin Coconut OilsThere has been an abundance of research in recent years in coconut oil producing countries looking at the various methods of producing "virgin coconut oil." What has been discovered is that the traditional wet-milling methods of producing coconut oil using very simple technology, much as has been used for thousands of years, actually produces a very high quality coconut oil. The most quantifiable characteristic that can be tested in a laboratory test is the amount of antioxidants in the coconut oil. Traditionally-made coconut oils actually test the highest in antioxidants. Traditionally-made coconut oils all use the wet-milling method described above, which would include boiling and fermentation. Enzyme extraction and mechanical centrifuge are modern methods requiring a more sophisticated technology, and not traditional.from the Tropical Traditions website.
Yupp now its all coming back to me!! hahaSo basically if you are taking in Refined CO expelled with heat than its 1. Hydrogenated (The Devil of Fat in my eyes i.e. Most Margarine Companies "Land-O-Fakes" probably one of the worst )2. The fatty acids that we want to get out of the CO has probably been cooked away, (Lauric Acid, Capric Acid and Caprylic Acid)
So I've used LouAnna all this time because it was cheap, I always wondered why people raved about the taste of coconut oil, LouAnna is taste and smell-less (in my opinion).This weekend I picked up some made my Better Body for $8.26 for 28 oz at my local Sam's Club...DAMN it tastes good. Such a nice coconutty smell and taste, excellent in coffee.What makes it even better is I saw it at my local Kroger grocery store the next day in the organic section for double the price. BOOM!
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