Why should I get virgin, organic cold pressed coconut oil?
First of all, organic is more than just avoiding chemicals on your food. You can wash it off your vegetables and fruits, but not coconut oil. The nutrient value of organic foods is often many times the value of those same “conventional” foods. That’s because in the absence of pesticides and chemical fertilizers, no enzyme- and nutrient-absorption inhibitors cause breakdowns in plant growth and development.
Fortunately, organic status is rather easy to find in coconut products, since coconuts grow in tropical climates where chemical processes are not as pervasive as in the U.S. The Phillipines has excellent sources of good coconut oil, as does the pristine island of Fiji where I get some of my group-buy coconut oil for Green Smoothie Girl’s group buys.
“Virgin” refers to the first pressing of a nut, seed, or vegetable, when the highest nutrient content is available.
You also want to look for cold-pressed coconut oil, since temperatures in cold processing are kept below the 116 degrees necessary to preserve all enzyme, vitamin, and mineral content, and avoid oxidation that accelerates breakdown of the fatty acids and robs your body of antioxidants.
You will know if you’re eating organic cold pressed coconut oil because the raw food will taste coconutty. If you don’t taste coconut, you are likely eating a processed, deodorized oil that is missing many of the health benefits you hope to achieve.