Boosts energy levels and is useful in chronic fatigue syndrome

Supports the immune system and has antibacterial, antiviral and anti-fungal properties

Supports thyroid function, raises metabolism & promotes weight loss

Helps reduce hypoglycemic cravings & improves symptoms of digestive disorders

Promotes strong hair and has moisturizing and protective properties for the skin

Possesses a gastrointestinal antioxidant & anti-inflammatory effect

Our Organic Cold-Pressed Virgin Coconut Oil is a health supplement, natural cosmetic, superior cooking oil and potent herbal medicine all-in-one due to it containing the highest known source of medium chain fatty acids (MCFA's).

In the Malay language, the coconut tree, pokok kelapa, is also known as pokok seribu guna, "the tree of a thousand uses". In coastal India, the coconut tree itself is called kalpa vriksha, which translates as "the tree which provides all the necessities of life". In the Philippines the coconut is commonly given the title "Tree of Life".

To understand the many health benefits of Virgin Coconut Oil one need only research the positive health effects of the main ingredients found within the oil, known as Medium Chain Fatty Acids (MCFA's). VCO is composed of more than 65% MCFA's. These fatty acids are so small that they are digested quickly and the body uses them as an immediate source of fuel rather than packing them away in storage inside our fat cells. MCFA’s are used to produce energy similar to carbohydrates and therefore are not circulated in the bloodstream like other fats (hence they do not increase the bad LDL cholesterol and lead to arterial deposits). Thus they supply energy without the need for insulin and are very suited for preventing blood sugar imbalances. They do not become stored in fat cells or contribute to weight gain or arteriosclerosis. Furthermore, MCFA's contain powerful antimicrobial effects against many harmful bacteria, fungi and viruses. For a study on the many scientifically documented health benefits of coconut tree products, please click here.

The so-called heart healthy polyunsaturated oils we commonly use for cooking are primarily composed of LCFA’s that require LDL cholesterol (the bad one) to move the fat through the bloodstream contributing to plaque build-up and fat storage. Furthermore, unlike MCFA’s that are highly resistant to oxidation, LCFA’s are rapidly altered by free radicals creating oxidized LDL cholesterol which is the main culprit in arterial disease. Only oxidized fats can end up as arterial plaque and the composition of 74% of this plaque comes from poly and mono unsaturated vegetable oils.

Today, Governments, Scientists and Medical Doctors are placing increased emphasis on diet as being the single most important factor in health and disease prevention. This includes recommending patients to replace their regular cooking oils with Virgin Coconut Oil to reduce the build-up of oxidized cholesterol in the arteries and to maintain their immune health. In Malaysia, one of the pioneers in recommending VCO is Dr Eng Ji Ba, a practicing thoracic and cardiovascular surgeon who obtained his medical degree from the University of Cambridge, England (see his article here).  In her article entitled "Debunking the coconut milk myth", Dr Kamariah Long of the Malaysian Agricultural Research and Development Institute (MARDI) has explained that coconut milk has been misunderstood as a contributor to unhealthy cholesterol levels and that scientific research shows the opposite to be true and that "It is high time to correct the negative perception about coconut milk and recognise the importance of this natural heritage that has been bestowed upon us". (See her article here)

As an Australian who has lived for the past 25 years in tropical Asia (Malaysia, India & Indonesia) I have seen first hand that those traditional Asian cultures that continue to use Virgin Coconut Oil and other Coconut products on a daily basis, enjoy excellent health and freedom from obesity and many modern diseases. This does not however, include those Asian cultures where the use of margerine and shortening has become the norm. It is commonly seeen in this part of the world that as diets change from traditional to modern / processed, then they unknowingly increase their likelihood of suffering from diseases that were seldom seem by their predecessors such as; heart disease, cancers, diabetes, inflammatory, nervous and metabolic disorders.