Cocovida coconut oil is made from fresh mature Philippine coconuts, using the cold-process method of production. Cocovida uses absolutely no heat in the manufacture of their oil. In fact they are one of the founder members of the (ANH) group of companies, that have joined together to lobby for stringent guidelines in VCO production.

The vast majority of virgin coconut oil on sale in the US and UK is subjected to varying amounts of heat during production. Heating is used to rid the VCO of the minute amount of moisture left after the oil has separated from the protein and the skim milk. The heating allows the producer to package the oil on the day it is harvested. It can then be shipped the next day…….Unfortunately; heating the oil also destroys some of the vital antioxidants and nutrients that make VCO so beneficial.

Heated oils invariably have a low Lauric Acid content. Lauric Acid is the medium chain fatty acid which is gives VCO its formidable healing powers.
Cocovida VCO has a recently confirmed Lauric Acid content of 54.1%. This is actually above the Philippine National Standard of 45.1% to 53.2%. The Philippine National Standard was set so low, to take into account the Lauric Acid of the heated oils. Any oil with a Lauric Acid content of below 45.1% would almost certainly not get licensed by the Philippine Bureau of Food and Drugs.

Cocovida VCO is allowed to stand for 4 weeks after harvesting. This is enough time for the final moisture content to separate from the oil. During this 4 week period the oil is filtered a minimum of 4 times. This makes Cocovida oil, water clear. (Please do not believe the rubbish on some websites about small brown particles being “indigenous” to VCO. All it means is, they can’t be bothered to filter their oil. ) The reason the moisture level has to be kept to an absolute minimum, is that it is the moisture level that contributes to the oil eventually going rancid . Cocovida has a regular analysis done at The Philippine Institute for Pure and Applied Chemistry, the most recent showing moisture content of .12%, against a Philippine National Standard of .2%. We are therefore able to state the Cocovida VCO has a very long shelf life.

Before you buy your next jar of VCO, please check the facts. We are more than confident that the quality of our oil is far superior to the other VCO’s already available in the UK and US

Cocovida is a corporation founded by a group of people who have so much love for nature and healthy lifestyle. For great prices and information on coconut oil,virgin coconut oil or natural haircare then please visit our websites

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Coconut oil has a pleasant taste, does not go rancid (even after a year) like other oils and has health benefits instead of health detriments. Civilizations consuming coconut oil without the trans fat oils are healthier, have less colon problems, less cancer, do not battle weight loss and have less heart disease.

Coconut oil has antioxidant properties due to the lack of oxidation of the oil in the body thereby reducing the need to supplement Vitamin E that is normally used up in the oxidation process. The general studies indicate that regular consumption of coconut oil reduces cholesterol to a normal level by converting cholesterol into pregnenolone.

Ever since “trans fat” became a dirty food, we have looked for replacement oils that will deliver our favorite “bad” food to the table without sacrificing the good taste. It has been established that our best bet to stay healthy is to eat healthy. Eating healthy includes eliminating harmful oils and supplementing our diet with foods that includes basic building block nutrients that have eroded from our farms and gardens.

The trans fats stay in the bloodstream and eventually collect as fat in the vessels and body. Coconut oil goes straight to the liver and is converted to energy. This “good” oil speeds up your body’s metabolic rate, causes you to burn calories and in this manner you will loose weight.

Coconut oil has a laundry list of healthy benefits. Using coconut oil as a supplement, 3-4 tablespoonfuls a day, produces sufficient lauric acid. Lauric acid produces monolaurin. Monolaurin is a natural antiviral that kills viruses. This is a huge support to the immune system.

Cooking with coconut oil will eliminate harmful fatty chains that manifests themselves as trans fatty acids in the body. If you are reducing trans fat in your body you also raise HDL (”good”) cholesterol levels and lower LDL (”bad”) cholesterol levels in your bloodstream.

The medicinal use worldwide of coconut oil includes: supplement to prevent osteoporosis, sore throat, kidney stone dissolving, reduce swelling and for weight loss.

The results are clear, nutritionists and dietitians agree that coconut oil is one of the healthiest supplements you can consume. Civilizations that have used coconut oil are generally healthier and do not have the many western nation diseases such as heart disease, blood pressure issues, blood sugar, obesity and diabetes.

Coconut oil can be used for cooking and frying. Battle weight loss the natural way. Replace all oil such as butter, margarine, vegetable oil or shortening with coconut oil. Warmed to 76 degrees, coconut is liquid and can be used in salad dressing. You can also use it as a skin lotion. It is liquid on contact to the skin.

It may be a while before it is time to make another new years resolution. Don’t wait, for your health’s sake, make a change now that will change the “quality of your life” of tomorrow.

James Zeller writes for numerous alternative health websites and blogs. Here is more information on coconut oil and his choice for other natural health remedies.

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Fats have been unfairly lumped together as being all bad for too long. Fat doesn’t necessarily cause disease, and can actually cause a role in its prevention. The truth is that some fats are very bad for us and some fats are actually very good for us.

Time has shown us that diets that restrict all fats fail in terms of weight loss. Since the end of World War II, Americans have been told that they need to restrict saturated fat in their diets. So we switched to margarine from butter, and did what we could to restrict fat. We have been constantly told that the reason for our health problems is that we still eat too much fat, especially saturated fats.

Since Americans have been told to eat a low fat diet to lose weight, the results are that nearly two thirds of adult Americans are now classified as overweight and more children are overweight now than ever before. Obviously something is wrong. That is because we need special kinds of fats in our diets that we are not getting.

If you are like me, you grew up being told that vegetable oils were the good oils and saturated fats were the bad ones. Now we are finding out that it is just the opposite. Diets that are moderate to high in "good" saturated fats and oils such as coconut oil and olive oil are actually very good for us. They raise good cholesterol levels and lower bad cholesterol, blood glucose and blood pressure. As a matter of fact, people who started adding at least 4 tablespoons of coconut oil to their diets every day, have found that they can now lose weight when they could not before on a fat restricted diet. Sometimes the addition of these oils even helps with their health problems.

It turns out that the bad guys are polyunsaturated oils, which carry toxic fatty acids (long chain fatty acids or LCT’s). These LCT’s tend to produce fat in the body. Polyunsaturated oils are the vegetable oils we commonly see in the grocery store, such as soy, corn, cottonseed, rapeseed and safflower.

We have been told that they lower cholesterol, but they way that they do is not healthy, as it ends up collecting in the liver. These oils are easily oxidized and damaged by free radicals. When cooked they become rancid in a few hours, even in the refrigerator. This causes damage to our body at a cellular level, the end results showing up as problems like diabetes, cancer, hypothyroidism and heart disease. And if that is not enough, these oils help us to get fat, lower the metabolic rate in our bodies, help suppress the thyroid function and cause our skin to age quicker.

Trans-fat is one of the worst bad guys. Trans-fatty acids often appear on ingredient labels as hydrogenated or partially hydrogenated vegetable oils. It is what they do to vegetable oils to make them into hard fats such as margarine and vegetable shortening. It is used in the prepared food industry in baked goods like cookies, crackers, and most supermarket peanut butter to prolong the shelf life. These bad fats are used almost exclusively in fast foods that are fried. When heated and eaten, they turn into something like poison in your system, because your body can not process this kind of chemically made fat. Trans-fats not only increase levels of bad cholesterol, but they will decrease levels of good cholesterol in the blood stream and trans-fatty acids have been linked to heart disease, cancer and diabetes. Fats such as margarine and shortening should be totally avoided, as well as foods items that contain them.

The United States FDA is finally catching up to this truth, and by January 2006 they will be requiring food products to label the amount of trans-fat they have in them.) What is frightening is that trans-fats are found in over 40% of the products on our supermarket shelves.

The fatty acid chains in coconut and olive oil are medium-chain fatty acids (MCT’s) and they promote weight loss by increasing the body’s metabolism to create energy. Coconut oil has become popular lately, because it has been discovered that coconut oil is nature’s richest source of MTC’s. If you decide to add coconut oil to your diet, it is recommended that you purchase virgin coconut oil (VCO), usually found in health food stores, because it from the best part of the coconut and has not been chemically bleached and heat processed. It is better for cooking than olive oil, because olive oil can be damaged by the heat of cooking, making it similar to the other vegetable oils in the body when cooked.

Even saturated fat from animals is not as bad as it once was thought to be, especially if it is from organically raised animals (free range and grass fed). Organic butter has a very high conjugated linoleic acid (CLA) content, which helps us lose weight and gain muscle. But non-organic meats may still be dangerous because of the way the animals were raised or fed. Most grocery store meats are filled with hormones, pesticides, medicines and unhealthy fat that gets transferred to us when we eat it.

Organic grass fed and free range meat and eggs avoid these problems, and give us a much healthier source of protein and saturated fat. Organic saturated fats and oils are actually good for you and should be eaten daily. The body needs these fats for healthy functioning.

So, forget the guilt and fry up that range-fed chicken in some coconut oil and enjoy!

By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved.

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