VIRGIN
COCONUT OIL COULD CHECK THE SARS VIRUS
By Marc Ferrancullo Jr. BSChem., M.P.H., (i.p.),
Maximo Mendoza CHEM. E., Inventor, Conrado Dayrit MD.
"If Virgin Coconut oil could check the AIDS virus why not on SARS"
- There is much momentum pushing coconut oil in the limelights
now. Forget about "aflatoxins". Forget about the "saturated"
fat-negative connotation as it associated and promotes the LDL or the
bad cholesterol as cascaded by some western medical journals. But what's
the truth about Virgin Coconut oils? Why is it so famous in the world
now yet here in the Philippines it seems its promotion is slow and such
oil is quite new to anyone? The fact is that Virgin Coconut Oil has
been used by our ancient forefathers who naturally extract coconut oil
from its coconut mil cook it directly with the great fire from fire
of the dried coconut branches, flowers or even coconut husks and coconut
shell until the moisture evaporates and the sweet nutty aroma and creamy
tasty oil is left in the big frying pan although now this process has
been modified using quick drying method, fermentation method and applying
lower heat as much as possible just to completely eliminate the moisture
from the oil. Virgin coconut oil is also different from the ordinary
Coconut oil we are using everyday or RBD CNO-refined bleached deodorized
coconut oil. It is understood that such oil has been neutralized or
applied with some bases like aqueous sodium hydroxide or lye to lower
the free fatty acid, it has also been degummed from its crude oil state
using phosporic acid solution to eliminate the phosphatides and some
impurities because its raw materials is the dried copra and not the
coconut milk itself. RBD CNO has also been bleached using some important
clays or activated carbon to lower its color due to its exposure to
high temperature at the range of 180-200 C. After which the oil is sprayed
with steam to eliminate the odor and such process is called deodorization.
So basically the great difference of Virgin Coconut oil from ordinary
coconut oil is its process. High temperature usually destroyed the fatty
acid components of the oil and sometimes polymerization would take place
producing such chemicals like (PAH) polycyclic aromatic hydrocarbons
in which in recent studies could promote some cancers and other degenerative
diseases. Virgin Coconut oil is white in color and the sweet creamy
nutty aroma and taste is maintained and not being eliminated. That should
be its nature and inherent characteristic to be considered "virgin
oil". In other country in Asia like Japan it is termed "White
Oil" hence its color is clear white.
-FATTY
ACID OF VIRGIN COCONUT OIL
Its trure that Virgin Coconut oil like the ordinary coconut oil
is saturated but not all saturated oil is bad to health as being tagged
by some western journals. They said coconut oil is saturated therfore
its bad to the health that's pure economic protectionism as in the case
of coconut oil partucularly virgin coconut oil its fatty acid is saturated
but of medium chain type not long chain. In recent studies MCFA (medium
chain fatty acid) which is saturated when taken into our body is easily
absorbed and metabolized in the liver and quickly converted to energy
and will not promote the LDL nor trigger the cholesterol in the blood
as what some papers had claimed. Lauric acid or (C:12) is the most abundant
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