Health Benefits of
Coconut Oil vs. Other Oils
Our Supercoco
Flyer
Virgin Coconut Oil
Other Oils
• Chemical Structure •
92% Saturated NO missing pair of hydrogen atoms in its medium carbon chain, very stable, does not become rancid even in long storage, safe for cooking in high heat
92% Saturated NO missing pair of hydrogen atoms in its medium carbon chain, very stable, does not become rancid even in long storage, safe for cooking in high heat
• Characteristics (Major Fatty Acids) •
Medium Chain
47%-53% Lauric Acid
Medium Chain
47%-53% Lauric Acid
• Process •
Naturally Processed with minimum or no heat / Cold Processed or Cold-Pressed
Refined, Bleached, Deodorized (RBD)
• Effect •
Anti-bacterial, anti-viral, anti-protozoal, anti-fungal, no trans fat; heart-healthy, immune boosting due to MCFAs, cosmetic & skincare uses, used as dietary supplement, healthiest oil to cook with;
Retains all the health-giving properties of the MCFA. Best use as cooking oil and for industrial uses
• Characteristics (Major Fatty Acids) •
5,000+ years recorded used in food preparation with health benefits
5,000+ years recorded used in food preparation with health benefits
Chemical Structure: | 89% Polyunsaturated 2-3 pairs of hydrogen atoms missing in its carbon chain make sunflower oil highly liquid but vulnerable to oxidation |
Characteristics (Major Fatty Acids): | LONG CHAIN: 65% Linoleic (reg), 82% Oleic (hybrid) |
Process: | Refined, Bleached, Deodorized |
Effect: | Causes good cholesterol, oxidation |
Age: | For 46 years, plants has been cultivated since its production in 16th Century |
Chemical Structure: | 77% Monounsaturated 1 pair of hydrogen atoms missing makes oil less prone to oxidation. Its 14% saturates protect its oleic acid making it heart healthy |
Characteristics (Major Fatty Acids): | LONG CHAIN: 71% Oleic Acid |
Process: | Naturally Cold-Pressed |
Effect: | It becomes beneficial to our health if used as a salad oil or table oil. |
Age: | One of the oldest oils used by man. Records show that this oil is more than 5000 years. This oil is mentioned in the Bible. |
Chemical Structure: | 48% Monounsaturated, Quite resistant to rancidity if handled properly |
Characteristics (Major Fatty Acids): | LONG CHAIN: 36% – 67% Oleic Acid |
Process: | Expeller Pressed or Solvent Extraction |
Effect: | Used as salad dressing |
Age: | 100+ years |
Chemical Structure: | 57% Polyunsaturated, 2-3 pairs of hydrogen atoms missing in its carbon chain makes corn oil highly liquid but vulnerable to oxidation |
Characteristics (Major Fatty Acids): | Refined, Bleached, Deodorized (RBD) |
Process: | Refined, Bleached, Deodorized (RBD) |
Effect: | Causes good cholesterol, oxidation |
Age: | 81 years promoted as food oil |
Chemical Structure: | 62% Monounsaturated, 1 pair of hydrogen atoms missing makes oil less vulnerable to oxidation |
Characteristics (Major Fatty Acids): | LONG CHAIN: 56% – 64% Oleic Acid |
Process: | Genetically modified rape seed Refined, Bleached, Deodorized (RBD) |
Effect: | Omega -3 is transformed into trans fats during RBD process |
Age: | 30 years Biotechnology |
Chemical Structure: | 54% Polyunsaturated, 2-3 pairs of hydrogen atoms missing in its carbon chain make soy oil highly liquid but vulnerable to oxidation |
Characteristics (Major Fatty Acids): | LONG CHAIN: 54% Linoleic Acid |
Process: | Refined, Bleached, Deodorized (RBD) |
Effect: | Causes good cholesterol, oxidation and has trans fats |
Age: | 60+ years food agriculture |
Chemical Structure: | 51% Saturated-Palm Oil (extracted from palm fruitlets), 82% Saturated-Palm Kernel Oil (extracted from kernel or seed) |
Characteristics (Major Fatty Acids): | LONG CHAIN (Palm Oil): 44% Palmitic MEDIUM CHAIN (Palm Kernel Oil): 48% Lauric |
Process: | Refined, Bleached, Deodorized (RBD) |
Effect: | Palm Kernel Oil is a good cooking oil because like coconut oil, it is a plant-based saturated fat with MCFAs |
Age: | 5,000+ years as recorded with regards to use in food preparation |