Health Benefits of
Coconut Oil vs. Other Oils

Our Supercoco
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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