RBD oil? Jaxi
On Tue, Jul 19, 2011 at 9:00 PM, Melly Bag <tita_...@yahoo.com> wrote: > What we are after in coconut oil is the Lauric Acid. Heat WILL NOT kill or > disable lauric acid. It might disable other healthful components like > vitamins and other acids though but you can get those from other foods or > supplements. > > Enzyme use for vco production does not make the product last for a long > time...it gives the catch in the throat and smells sour. > This experience was from long time ago, unless they have improved it. > > We use the centrifuged (for direct ingesting to avoid coconut oil taste > which i truly hate) and expeller pressed (for cooking). We purchase them > from wilderness family naturals. We, however, was given a bad centrifuged > oil with too deep yellow color and very strong coconut taste. I complained > and they insisted it was centrifuged. I told them i am not there to argue > but they should check on their supplier because it is so obvious very high > heat was used to get those color and taste. They did check on their > supplier, and it turned out the supplier did something to the way they > produced it. They have changed supplier since then. They carry "organic" > RBD oil. I don't know if their supplier used hexane on it. I emailed them > to ask...but still no reply. That was two days ago. RBD does not have taste > or smell. Believe it or not, it still has the lauric acid. This lauric acid > just wouldn't die...LOL. If they can confirm no hexane, chlorine (to bleach) > was used, i would purchase that for cooking. > > Heat or no heat still gives lauric acid. What is important is that there > is no catch in the throat which indicates the vco has gone bad. No sour > smell another way of telling it is no longer good. Any > green/furry/gray spot, means mold. Color should be as clear as possible > when in liquid state. The yellower the color the more heat is used. The > sharper the coconut taste the more heat is used also. > > Melly > >
