Doctors recommend extra virgin coconut oil because it a “good fat” this oil is cholesterol-free and rich in the medium-chain good fats. Unlike refined coconut oils, Extra Virgin Coconut Oil is not hydrogenated, bleached, refined or deodorized. It is produced using the same methods farmers have used for centuries. Meat from only the freshest, organically grown coconuts is shredded and cold-pressed to create coconut milk, and then fermented to achieve a great taste and aroma.
Virgin Coconut Oil is naturally trans-fatty acid free and contains medium chain triglycerides (MCT). This oil typically contains the following beneficial fatty acids per serving (natural variation may occur): Lauric Acid 6.5 g, Myristic Acid 2.4 g, Caprylic Acid 1.0 g, Capric Acid 800 mg. Oleic Acid 800 mg and Linoleic Acid 200 mg. Contains no sugar, salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, shellfish or preservatives.
Uses: baking, frying, sauteing, popcorn, fish, etc.