A world of difference between extra virgin and deodorized organic coconut oil
Deodorized coconut oil is made from copra. Small companies in Asia dry the coconuts in the sun or smoke them to turn them into copra. You can smell the overwhelming copra odor from a long way off. Chickens and other birds as well as goats and dogs walk all over the copra, while the humidity and frequent storms slow the drying process, causing it to mold and ferment. The copra is then sent to the refinery where it is pressed, refined, bleached and deodorized. Amanprana has witnessed the process in Indonesia, Sri Lanka, the Philippines and elsewhere. The high temperatures generated when pressing caramelises the sugars, which bind to the proteins (this is the Maillard reaction). The coconut oil, which has now turned brown, is then bleached using carbon filters, after which the odor is pressed out of the oil using high pressure steam. It is a cheap process as enormous volumes can be produced without the health factors given any consideration. It doesn't just destroy the fungi and bacteria, it also destroys the many nutrients.
The process for obtaining extra virgin or cold-pressed coconut oil starts with freshly-peeled coconuts that are ground and immediately dried in drying cabinets at a low temperature. The desiccated coconut is cold-pressed into extra virgin coconut oil.
* hybrids low in PUFAs and high in mono-unsaturated fats, must be extra virgin.
** contains sesamin that shields the PUFAs relatively well
Never use refined or deodorized oils, even when heating them
Deodorized or refined oils are more harmful to you than refined sugar. Extra virgin olive oil, on the other hand, is very healthy, but mild olive oil is unhealthy if it does not say that it is 'extra virgin'. Deodorized or refined food is the number one culprit behind all Western diseases. Only extra virgin oils have been obtained with respect and give you vitality.