The health benefits of coconut oil are mainly from the medium chain fatty acids (MCFAs). An adult needs about 3.5 tablespoons of organic virgin coconut oil a day according to researchers. It is recommended to take this amount throughout the day with food high in fiber and protein.
There are many ways to use Virgin Coconut Oil and incorporate it into one’s diet. Since it is a stable cooking oil, one can simply replace unhealthy oils in their diet with Virgin Coconut Oil. Since it is a solid most of the time at room temperature or when refrigerated, 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 for Virgin Coconut Oil.
Here are very easy steps to follow in concocting your own Virgin Coconut Oil from the comforts of your own home.
Ingredients and Materials:
- 3 grated matured coconut with its natural water
- Cheesecloth (Katsa) for squeezing the coconut
- Plastic containers
- Mix the grated coconut and natural water and wring it often (using clean hands) to create a creamy mixture.
- Lay the cheese cloth flat on the table and scoop two handfuls of the mixture into its center.
- Separate the creamy coconut juice by joining all the corners of the cheese cloth together and wringing the cloth. Creamy juice will seep out of the cloth and coconut meat (dehydrated) will be trapped in the cloth.
- Catch the flowing cream with the plastic cloth (make sure that the container is very clean).
- Do the wringing 25 times until all the creamy juice is squeezed out of the coconut meat.
- Repeat the procedure until all the coconut meat has been processed.
- Set the dehydrated coconut meat aside. It can be used to prepare delicious macaroons or soil conditioner.
- Place the coconut cream in a shallow even container and cover it for 48 hours. This will result to coconut oil naturally separating from the water and other impurities. Through time, there will be 3 layers of liquid: [a] The coconut oil, [b] a watery and [c] a creamy fluid.
- Before the 48th hour, prepare the container for the oil. It should be one with a narrow opening and fasten a filter.
- On the 48th hour, gently scoop the oil and put in the prepared container, letting the filter remove any impurity.
- Filter the oil three times. No impurity should be present in the final product. Tightly close the lid. Now, you have the final product.
- The resulting product will not be clear white in color. When viewed through the sunlight, the oil will have a yellowish tint. This is Virgin Coconut Oil’s (VCO) natural color. The color is a sign that the natural nutrients were retained in entire extraction process.
- The water part of the original mixture can be fermented to become vinegar. The creamy mixture can be cooked on a pan to let more oil out. The oil can be used for frying or for the hair.
- The virgin coconut oil can be stored in room temperature.
- Shelf life is 2 years.
sources: coconut-oil-uk.com, your-how-to.info, photo fromexporttochina.mofcom.gov.cn