Organic Coconut Oil: Pure Nourishment – Inside and Out
FeedingChange Pure Virgin Coconut Oil is the best organic, virgin coconut oil available on the market today. Silky smooth and freshly flavoured, it gives your body pure nourishment, inside and out.
Rediscovery of coconut oil as a nutrient-rich food source has led to a proliferation of brands, marketing claims and quality levels. Navigating the sea of options is a challenge we share, so we decided that the only way to ensure a trusted, high-quality, biologically pure ‘virgin grade’ source was to produce it ourselves. We work closely with producers at every stage of the supply-chain to ensure sustainable practices and superb quality.
Based on nutrient value, purity, production methods, timing, temperature and flavour, we believe FeedingChange Pure Virgin Coconut Oil is the best you can buy.
Our mature organic coconuts come from small, agrochemical-free, biodiverse farms and cooperatives primarily in southern Thailand’s Prachuap Khiri Khan province. Growing up happily with an extended family of crops and wildlife in sometimes-remote, pristine ecosystems, these coconuts are nurtured by fertile sandy soil and warm tropical air until they are ready to release the purest, most nutritious oil anywhere.
To preserve valuable nutrients, each coconut is prepared—husked, de-shelled, cracked, washed by hand—and its oil extracted by a “wet milling” process, in temperatures lower than 25° Celsius. (Other coconut oil producers dry the flesh first.) An expeller presses the flesh of the freshly cracked coconuts into a pulp to form a milk emulsion. The emulsion is then cooled to 13°-15° Celsius to weaken the protein bonds, and allow the oil and water to separate during centrifugation. Cold-temperature processing ensures that antioxidants, vitamins and fatty acids are bioavailable for optimal health benefits. Our oil is sustainably jarred in glass at source, ready to use for cooking, baking, as a delicious butter substitute and for cosmetic use.
The Inside Scoop
Standard, commercial-grade coconut oil is made from an often-unsanitary copra (coconut meat), which is dried (with smoke, sun or kiln). To make the oil safe for human consumption, it needs to be purified through a process known industrially as RBD–refined, bleached and deodorized.
Two methods are currently used for coconut oil production:
- Dry Method (most common in mass-production)—Copra is dried to eliminate moisture and then “cold pressed” mechanically. Solvents such as sodium hydroxide or hexane are often used to increase yields. Heat processing and boiling may also be used to eliminate moisture and aid in oil separation. Too much moisture will cause the oil to quickly go rancid.
- Wet Method – Oil is extracted from cracked coconuts by first removing water with an expeller press and then by centrifuge. This process is more costly but the result is as clear as glacial water with the fragrance and taste of fresh coconut.
Lauric acid, a key nutrient with antiviral, antimicrobial, antiparasitic and antifungal properties, typically comprises 50% of the volume of coconut oil. Some oils spotlight the lauric acid content, and claim higher levels to imply better quality. But, from season to season, depending on natural conditions, coconuts change. At FeedingChange, we believe that the total nutrient profile of the whole coconut—as well as the production methods used in extracting the oil—determines its beneficial health qualities.
Taste-testing pure virgin coconut oil is best done in a liquid form (at or above 25° Celsius). In solid form, off-notes are easily masked and often go undetected.