OIL 079

Melrose Organic Coconut Oil (butter) is a pure natural, virgin cold pressed Coconut Oil. The unrefined organic range retains the natural aroma and flavor of coconut. Coconut supplies a lot of nutrients important for good health, fighting various diseases and supporting metabolism. Coconut Oil is not altered by heat and is therefore recommended for cooking.

Coconut oil does not raise cholesterol levels but is quickly metabolized into energy. It is high in Lauric acid. Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is short chain. It has no cholesterol and no dangerous trans-fats as found in other oils. Coconut fats are processed directly in the liver without putting strain on the digestive system and are highly recommended for those who have difficulty digesting fats.

Melrose Organic Coconut Oil (butter) is certified organic and free from artificial colors, preservatives, gluten and Genetic modification. This guarantees a fresh, delicious taste without any harmful additives, pesticides or herbicides.

Coconut oil is an excellent oil to use whenever high temperatures are needed, such as stir frys. Since it is a stable cooking oil, you can simply replace unhealthy oils in the diet with it. Being solid most of the time at room temperature, it can be a butter or margarine substitute for spreads or for baking. Any recipe calling for butter, margarine, or any other oil can be substituted with Coconut Oil. Many people simply eat it by the spoonful.

Coconut oil can also be massaged into the skin for external applications.

Certified Organic by ACO
Suitable for high temperature cooking such as stir frys
Suitable for Salads & Dressings
Rich taste of coconut (unrefined)
High in Lauric Acid


Shelf Life & Storage

48 months from date of manufacture.
Store in a cool (less than 30oC), dry area. Do not refrigerate.

Coconut Oil and Medium Chain Fatty Acids

The nutritional and medicinal benefits of coconut oil have in recent years been published, with much of the research being provided by Dr. Mary Enig.

Coconut oil is a saturated fat made up primarily of medium chain fatty acids. Also known as MCT's.

Over the years coconut oil has received negative reports because of its high level of saturated fat. However, research has shown that not all saturated fats are alike and that the medium chain triglycerides, do not raise cholesterol or contribute to heart disease, but are considered to be healthy fats. One only has to look at Asian cultures that eat considerable amounts of coconut, in their diet and do not suffer from diseases seen in Western cultures.

Researchers now know that weight loss associated with coconut oil is related to MCT's. These medium chain fatty acids are processed in the body differently to the common longer chain fatty acids found in other plant-based oils. Most vegetable oils are composed of long chain fatty acids (LCT's). LCT's are typically stored as fat, while MCT's are quickly burned up for energy. Coconut oil is nature's richest source of MCT's that increase metabolic rates and lead to weight loss.

One study showed that a MCT- containing meal caused an average 12% increase in basal metabolic rates compared with a 4% increase with a LCT- containing meal.

The most prominent MCT in coconut oil is Lauric acid. Approximately 50% of the fatty acids in coconut fat are lauric acid; this medium chain saturated fatty acid is known for its antimicrobial properties. Lauric acid in coconut oil is used in the body to make the monglyceride derivative, monolaurin. Monolaurin is anti-viral, antibacterial and antiprotozoal. This derivative of lauric acid is made in babies from ingested mothers milk to protect them from infections.

Free From Lactose, Dairy, Wheat, Gluten, Yeast, Artificial flavours, Colours or Preservatives. GM Free

Dr. Mary Enig has classified coconuts as functional food which provides health benefits to all.

Reference: T.B.Seaton, S. L. Welles, M. K. Warenko, et al. "Thermic effects of medium-chain and long-chain triglycerides in man." Am J Clin Nutr, 1986;44:630-634.

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