The truth about organic coconut oil

The truth about organic coconut oil is obvious to anyone who has studied those who live in traditional tropical cultures, where coconut has been a nutritious diet staple for thousands of years.

Back in the 1930s, a dentist named Dr. Weston Price traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that those eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet.

Similarly, in 1981, researchers studied populations of two Polynesian atolls. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition, found no evidence that the high saturated fat intake had a harmful effect in these populations.

Organic Coconut Oil -- Your Smart Alternative to Those Other Oils
So, now that you have heard the history behind organic coconut oil's unfortunate "fall from grace," you should also know today's good news: organic coconut oil is finally beginning to get the respect it deserves as a smart alternative to other oils.

The many benefits of organic coconut oil are finally reaching the mainstream.

It probably won't surprise you to discover that...

Organic Coconut Oil Is the Only Oil I Cook With
I must confess...

If you could peek inside my pantry, you would find two oils that I use in food preparation.

The first, extra-virgin olive oil, is a better monounsaturated fat. It works great as a salad dressing.

However, it is not the best oil to cook with. Due to its chemical structure, cooking makes it susceptible to oxidative damage.

And polyunsaturated fats, which include common vegetables oils such as corn, soy, safflower, sunflower, and canola, are absolutely the worst oils to use in cooking. These omega-6 oils are highly susceptible to heat damage because of all the double bonds they have.

I strongly urge you to throw out those omega-6 vegetable oils in your cabinets. Why?

Reason #1: Most people believe that frying creates trans fats. That is not the major problem, in my opinion. Although some are created, they are relatively minor. There are FAR more toxic chemicals produced by frying omega-6 oils than trans fats.
Frying destroys the antioxidants in oils and as such oxidizes the oils. This causes cross-linking, cyclization, double-bond shifts, fragmentation, and polymerization of oils that cause far more damage than trans fats.

Reason #2: They contribute to the overabundance of omega-6 fats in your diet, and the imbalance of the omega-6 to omega-3 ratio. As you know from my extensive writing on this subject, I believe that excessive consumption of omega-6 fats contributes to many health concerns.

There is only one oil that is stable enough to resist heat-induced damage – organic coconut oil.

So, whenever you need an oil to cook with, use organic coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes. Even though I don't fully recommend frying foods, if you must fry, by all means use organic coconut oil -- it's your smartest choice.

Curiously, organic coconut oil contains the most saturated fat of all edible oils. We continue to be inundated by media portrayals of saturated fats as dangerous, but now you know better. And now you should have more peace of mind, knowing that you're making the right choice by using great-tasting Fresh Shores Organic Extra Virgin Coconut Oil.

Surprise! Organic Coconut Oil Is Good for You
Despite the propaganda, the truth is this: it is UNSATURATED fats that are primarily involved in heart disease, not the saturated fats, as you have been led to believe.

The U.S. Department of Health and the FDA estimate that artificially hydrogenated trans-fats -- the type found in fast food, processed foods, and your favorite pastries -- are ultimately responsible for a huge number of fatal heart attacks every year. These dangerous unsaturated fats are the ones you should ban from your diet, not naturally pure organic coconut oil, which is a better alternative because it contains very few fats with highly perishable double bonds – and has NO TRANS-FATS.

A Fat Is a Fat... Or Is It?

Fresh Shores Organic Extra Virgin Coconut Oil is organic, made from fresh-picked coconuts, and contains no chemical additives or trans-fats.
All fats are not equal.

And just so we're clear, the terms "fats" and "oils" are often used interchangeably, but fat is more correctly considered solid at room temperature, while oils are liquid. But what's really important is the structure.

Organic coconut oil's uniqueness is directly related to its chemical structure, or more precisely, the length of its fatty acid chains.

Organic coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.

Organic coconut oil is nature's richest source of these MCFAs.

By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.

There are several reasons to explain why these long-chain fatty acids are not as good for you as the MCFAs in organic coconut oil:

LCFAs are difficult for the body to break down -- they must be packaged with lipoproteins or carrier proteins and require special enzymes for digestion.
LCFAs put more strain on the pancreas, the liver, and the entire digestive system.
LCFAs are predominantly stored in the body as fat. (That's why most people believe into the myth that fats are automatically "fattening.")
LCFAs can be deposited within arteries in lipid forms such as cholesterol.
On the other hand, however, the MCFAs in organic coconut oil are better, because:

MCFAs are smaller. They permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body.
MCFAs are easily digested, thus putting less strain on your digestive system.
MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.
Organic coconut oil has often been compared to carbohydrates in its ability to be "burned" for energy. However, since insulin is not involved in the process of digesting the MCFAs in organic coconut oil, you won't get those carb-related spikes in your blood sugar level. This is especially good news for those of you concerned about maintaining blood sugar levels already in the normal range.

Why You Must Be Choosy About Your Brand of Organic Coconut Oil
As you may know, there is a very wide variety in organic coconut oil due to factors such as the manufacturing process used to make the oil, the age, and type of coconuts, and other issues that impact the quality, effectiveness and healthiness of your organic coconut oil.

Meeting such high standards is no small feat, but you should not settle for anything less if you want to experience all the health benefits of organic coconut oil. (If you are currently using or considering another brand, please make sure it meets the requirements below.)

Because I believe that it is so beneficial for you, I have been dedicated to staying on top of current organic coconut oil research. I want to make sure you have peace of mind, knowing I'm recommending and offering you what I believe is the absolute best coconut oil that exists.

That's why I'm excited to make available to you a product that I personally feel is superior to all other leading brands: Fresh Shores Organic Extra Virgin Coconut Oil.

I made sure that it meets all these requirements, including:

Fresh Shores Organic Extra Virgin Coconut Oil
Certified organic by USDA standards
No refining
No chemicals added (including hexane)
No bleaching
No deodorization
No hydrogenation
Made from traditional coconut palms only, no hybrid or genetically modified (GMO) varieties
Made from fresh coconuts, not the dried "copra" used in cheap oils
Made without heat processing
Fresh Shores Organic Extra Virgin Coconut Oil is made from fresh coconuts -- opened less than 48 hours after they are picked from the trees. These coconuts are grown and processed organically, without potentially harmful fertilizers, additives or chemical solvents.


Adding Fresh Shores Organic Extra Virgin Coconut Oil to your pet's diet is one of the smartest things you can do to enhance your pet's life.
In contrast, most commercial coconut oils are made from copra, the dried up meat from coconuts. Using the cheaper copra-grade coconut means that the oil extracted may not be sanitary, and, in my opinion, it is not suitable for human consumption.

It must not be refined or purified. In fact, this type of inferior coconut oil is called RBD -- refined, bleached, and deodorized.

Mass-producing coconut oil in this manner typically uses nutrient-removing heat, chemical solvents, bleaching agents and sometimes even hydrogenating processes, which can create trans fats.

Fresh Shores Organic Extra Virgin Coconut Oil is made without heat processing. The fresh coconuts are first cold pressed to make a coconut emulsion. After being chilled to help pull out the oils, the milk goes through a centrifuge, where the pure oil spins away from the water layer. This results in a pure and natural, unrefined, and highly stable organic coconut oil.

Even More Reasons to Replace Those Other Oils
with Organic Extra Virgin Coconut Oil
The use of organic coconut oil is one of the smartest dietary measures I recommend.

No guilt. No cholesterol. No trans-fats. No downside. Only your peace of mind.

The light, non-greasy taste of Fresh Shores Organic Extra Virgin Coconut Oil is so delicious, you'll want to use it nearly every time you cook. Just to get you started, here are a few things you can do with your organic coconut oil:

Whenever you fry, stir-fry, or sauté veggies, eggs, poultry, fish, or whatever, use organic coconut oil for a health-conscious, light flavor
Toss some organic coconut oil into yo

Kết quả (Việt) 1:

Sự thật về hữu cơ dầu dừa là rõ ràng cho bất cứ ai đã nghiên cứu những người sống trong nền văn hóa nhiệt đới truyền thống, nơi dừa đã là một yếu chế độ ăn uống bổ dưỡng cho hàng ngàn năm.Trở lại trong những năm 1930, một nha sĩ tên là tiến sĩ Weston giá đi du lịch khắp Nam Thái Bình Dương, kiểm tra chế độ ăn truyền thống và hiệu quả của họ về sức khỏe răng miệng và tổng thể. Ông đã tìm thấy rằng những người ăn chế độ ăn uống cao trong các sản phẩm dừa được khỏe mạnh và trim, mặc dù nồng độ cao của chất béo trong chế độ ăn uống của họ.Tương tự như vậy, năm 1981, nhà nghiên cứu nghiên cứu của hai đảo San hô vòng Polynesia. Dừa là nguồn chính của năng lượng calo trong cả hai nhóm. Kết quả, xuất bản trong các tạp chí của lâm sàng dinh dưỡng Hoa Kỳ, tìm thấy không có bằng chứng rằng lượng chất béo bão hòa cao có một hiệu ứng có hại trong các quần thể.Hữu cơ dầu dừa - Của bạn thay thế thông minh cho các loại dầu khácVì vậy, bây giờ mà bạn đã nghe nói lịch sử đằng sau không may "hữu cơ dầu dừa mùa thu từ grace", bạn cũng nên xem ngày hôm nay của tin tức tốt: hữu cơ dầu dừa cuối cùng bắt đầu để có được sự tôn trọng nó xứng đáng là một lựa chọn thông minh cho các loại dầu khác.Nhiều lợi ích của dầu dừa hữu cơ cuối cùng tiếp cận chủ đạo.Nó có lẽ sẽ không ngạc nhiên bạn phát hiện ra rằng...Hữu cơ dầu dừa là dầu duy nhất tôi nấu ăn vớiTôi phải thú nhận...Nếu bạn có thể peek bên trong phòng đựng thức ăn của tôi, bạn sẽ tìm thấy hai loại dầu mà tôi sử dụng trong chuẩn bị thức ăn.Dầu ô liu đầu tiên, thêm trinh nữ, là một chất béo không bão hòa đơn tốt hơn. Nó hoạt động rất lớn như một salad dressing.Tuy nhiên, nó không phải là dầu tốt nhất để nấu ăn với. Do cấu trúc hóa học của nó, nấu ăn làm cho nó dễ bị oxy hóa thiệt hại.Và chất béo không bão hòa đa, bao gồm phổ biến các loại dầu rau quả như ngô, đậu nành, Rum, hướng dương và dầu canola, hoàn toàn là các loại dầu tồi tệ nhất để sử dụng trong nấu ăn. Những loại dầu omega-6 là rất dễ bị thiệt hại nhiệt bởi vì tất cả liên kết đôi mà họ có.Tôi mạnh mẽ yêu cầu bạn để ném ra những omega-6 dầu trong tủ của bạn. Tại sao?Lý do #1: Hầu hết mọi người tin rằng chiên tạo ra chất béo trans. Đó không phải là vấn đề lớn, theo ý kiến của tôi. Mặc dù một số được tạo ra, họ là tương đối nhỏ. Không có hóa chất độc hại hơn được sản xuất bởi chiên omega-6 loại dầu hơn chất béo trans. Chiên phá hủy chất chống oxy hóa trong các loại dầu và như vậy ôxi hóa các loại dầu. Điều này gây ra qua, cyclization, thay đổi liên kết đôi, phân mảnh, và trùng hợp của các loại dầu mà gây ra các thiệt hại hơn hơn trans chất béo.Lý do #2: Họ đóng góp cho overabundance của chất béo omega-6 trong chế độ ăn uống của bạn, và sự mất cân bằng của omega-6 tỷ lệ omega-3. Như bạn đã biết từ văn bản mở rộng của tôi về chủ đề này, tôi tin rằng tiêu thụ quá nhiều chất béo omega-6 góp phần vào nhiều y tế mối quan tâm.Đó là chỉ có một dầu đó là ổn định, đủ để chống lại thiệt hại gây ra nhiệt-hữu cơ dầu dừa. Vì vậy, bất cứ khi nào bạn cần một dầu để nấu ăn với, sử dụng dầu dừa hữu cơ thay vì bơ, dầu ô liu, dầu thực vật, bơ thực vật, hay bất kỳ loại nào khác của dầu kêu gọi trong công thức nấu ăn. Mặc dù tôi không hoàn toàn khuyên bạn nên thực phẩm chiên, nếu bạn phải chiên, bởi tất cả các phương tiện sử dụng hữu cơ dầu dừa--đó là sự lựa chọn thông minh nhất của bạn.Curiously, hữu cơ dầu dừa chứa chất béo bão hòa hầu hết các loại dầu ăn được tất cả. Chúng tôi tiếp tục được ngập nước bởi phương tiện truyền thông portrayals của chất béo bão hòa là nguy hiểm, nhưng bây giờ bạn biết tốt hơn. Và bây giờ bạn nên có thêm sự an tâm, biết rằng bạn đang làm cho sự lựa chọn đúng bằng cách sử dụng tuyệt vời-nếm tươi Shores hữu cơ phụ Virgin dầu dừa.Bất ngờ! Hữu cơ dầu dừa là tốt cho bạnMặc dù công tác tuyên truyền, sự thật là điều này: nó là chất béo không bão hòa được chủ yếu liên quan đến bệnh tim, không phải là các chất béo bão hòa, như bạn đã dẫn đến tin rằng.Sở y tế Hoa Kỳ và FDA ước tính rằng chất béo trans nhân tạo ôxy hóa--loại tìm thấy trong thức ăn nhanh, thực phẩm chế biến, và bánh ngọt yêu thích của bạn--được cuối cùng chịu trách nhiệm cho một số lớn các cơn đau tim gây tử vong hàng năm. Những chất béo không bão hòa nguy hiểm là những người bạn nên ban từ chế độ ăn uống của bạn, không tự nhiên tinh khiết hữu cơ dầu dừa, mà là một lựa chọn tốt hơn bởi vì nó có rất ít chất béo với liên kết đôi cao dễ hỏng- và đã không có chất béo TRANS.Một chất béo là một chất béo... Hoặc là nó?Tươi Shores hữu cơ phụ Virgin dầu dừa là hữu cơ, được làm từ dừa tươi đã chọn, và có chứa không có hóa chất phụ gia hoặc chất béo trans.All fats are not equal.And just so we're clear, the terms "fats" and "oils" are often used interchangeably, but fat is more correctly considered solid at room temperature, while oils are liquid. But what's really important is the structure.Organic coconut oil's uniqueness is directly related to its chemical structure, or more precisely, the length of its fatty acid chains.Organic coconut oil is comprised of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs.Organic coconut oil is nature's richest source of these MCFAs.By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.There are several reasons to explain why these long-chain fatty acids are not as good for you as the MCFAs in organic coconut oil:LCFAs are difficult for the body to break down -- they must be packaged with lipoproteins or carrier proteins and require special enzymes for digestion.LCFAs put more strain on the pancreas, the liver, and the entire digestive system.LCFAs are predominantly stored in the body as fat. (That's why most people believe into the myth that fats are automatically "fattening.")LCFAs can be deposited within arteries in lipid forms such as cholesterol.On the other hand, however, the MCFAs in organic coconut oil are better, because:MCFAs are smaller. They permeate cell membranes easily, and do not require lipoproteins or special enzymes to be utilized effectively by your body.MCFAs are easily digested, thus putting less strain on your digestive system.MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat.Organic coconut oil has often been compared to carbohydrates in its ability to be "burned" for energy. However, since insulin is not involved in the process of digesting the MCFAs in organic coconut oil, you won't get those carb-related spikes in your blood sugar level. This is especially good news for those of you concerned about maintaining blood sugar levels already in the normal range.Why You Must Be Choosy About Your Brand of Organic Coconut OilAs you may know, there is a very wide variety in organic coconut oil due to factors such as the manufacturing process used to make the oil, the age, and type of coconuts, and other issues that impact the quality, effectiveness and healthiness of your organic coconut oil.Meeting such high standards is no small feat, but you should not settle for anything less if you want to experience all the health benefits of organic coconut oil. (If you are currently using or considering another brand, please make sure it meets the requirements below.)Because I believe that it is so beneficial for you, I have been dedicated to staying on top of current organic coconut oil research. I want to make sure you have peace of mind, knowing I'm recommending and offering you what I believe is the absolute best coconut oil that exists.That's why I'm excited to make available to you a product that I personally feel is superior to all other leading brands: Fresh Shores Organic Extra Virgin Coconut Oil.I made sure that it meets all these requirements, including:Fresh Shores Organic Extra Virgin Coconut Oil Certified organic by USDA standards No refining No chemicals added (including hexane) No bleaching No deodorization No hydrogenation Made from traditional coconut palms only, no hybrid or genetically modified (GMO) varieties Made from fresh coconuts, not the dried "copra" used in cheap oils Made without heat processingFresh Shores Organic Extra Virgin Coconut Oil is made from fresh coconuts -- opened less than 48 hours after they are picked from the trees. These coconuts are grown and processed organically, without potentially harmful fertilizers, additives or chemical solvents. Adding Fresh Shores Organic Extra Virgin Coconut Oil to your pet's diet is one of the smartest things you can do to enhance your pet's life.In contrast, most commercial coconut oils are made from copra, the dried up meat from coconuts. Using the cheaper copra-grade coconut means that the oil extracted may not be sanitary, and, in my opinion, it is not suitable for human consumption.It must not be refined or purified. In fact, this type of inferior coconut oil is called RBD -- refined, bleached, and deodorized.Mass-producing coconut oil in this manner typically uses nutrient-removing heat, chemical solvents, bleaching agents and sometimes even hydrogenating processes, which can create trans fats.
Fresh Shores Organic Extra Virgin Coconut Oil is made without heat processing. The fresh coconuts are first cold pressed to make a coconut emulsion. After being chilled to help pull out the oils, the milk goes through a centrifuge, where the pure oil spins away from the water layer. This results in a pure and natural, unrefined, and highly stable organic coconut oil.

Even More Reasons to Replace Those Other Oils
with Organic Extra Virgin Coconut Oil
The use of organic coconut oil is one of the smartest dietary measures I recommend.

No guilt. No cholesterol. No trans-fats. No downside. Only your peace of mind.

The light, non-greasy taste of Fresh Shores Organic Extra Virgin Coconut Oil is so delicious, you'll want to use it nearly every time you cook. Just to get you started, here are a few things you can do with your organic coconut oil:

Whenever you fry, stir-fry, or sauté veggies, eggs, poultry, fish, or whatever, use organic coconut oil for a health-conscious, light flavor
Toss some organic coconut oil into yo