Melly
Do you know the make of a good VCO with no taste? I use Nutiva but the taste makes me gag. I can only use it as a moisturizer for now. I've tried swallowing spoonful's of it, but it turns my stomach. Donna From: jaxi [mailto:jaxi.sch...@gmail.com] Sent: Tuesday, July 19, 2011 7:13 PM To: silver-list@eskimo.com Subject: Re: CS>VCO 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
