Melly Bag wrote:
A few years back i called LouAnna to find out about the processing of
their coconut oil. The lady i spoke to said they import copra and
process this using hexane.
Copra is most of the time moldy coconut meat that is sun and air
dried with no cover, where insects specially flies can swarm around.
I wouldn't touch this kind of copra with a ten foot pole. Even if
they use high heat there are some kinds of mold and viruses that don't
die with heat.
They might have changed their way of processing their oil without
using hexane. When the lady confirmed they used hexane, i stayed away
from it.
Expeller pressed oil are not bad. They use high heat 400F to get the
oil and then still have their desiccated coconut. This is from fresh
shredded coconut meat. Its water content would be very low due to
high heat used and so would not go bad easily. We use this for
cooking. The one we use is from wildernessfamilynaturals where they
send the oil to Netherlands for further processing/filtration. This
oil does not impart coconut flavor on food.
Melly
When I called them it was only about a year ago, so I guess they no
longer use hexane. But I was concerned whether they use copra or not. I
think it is probably safe to assume they still do that. When what I have
on hand is gone, I'll go back to tropical traditions.
thanks for the info,
sol
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