Coconut Oil FAQs

How is Wildly Organic virgin coconut oil different from the other virgin coconut oils?

Both of our virgin coconut oils experience very little heat during processing. The centrifuged virgin coconut oil is exposed to maximum temperatures of 40° C (about 104° F) and the cold-pressed coconut oil is processed at about 98.6° F or 37° C. Neither oil is exposed to extremely "low" or high temperatures.

Coconut oils sold by other companies are made using processes that require heat. For example, traditional fermentation coconut oil may say it is produced with "low heat" when in reality they heat their coconut oil to 200° F (near the boiling point of water) for two hours during their final processing step. Many people do not consider this low heat. Other coconut oils are made by drying coconut to create a standard desiccated coconut. Standard drying of coconut exposes the flakes to temperatures of 180° Fahrenheit for at least 20 minutes. The desiccated coconut is then pressed with an expeller press. The pressure increases the temperature of the oil once again to levels over 200°. Unlike the above oils, all Wildly Organic virgin coconut oils are raw and never heated.

When virgin coconut oils are made by a heated process they tend to have a stronger, almost toasted coconut taste. That is why many chefs select roasted oils. When oils are heated it enhances their flavor. Because our coconut oils are completely raw, the coconut flavor is very mild, smooth and subtle.

The free fatty acid content and moisture content are very low in our virgin coconut oils. Wildly Organic has evaluated over 50 different virgin coconut oils and carry what they feel are the two best. This evaluation is based on the fatty acid content, free fatty acids, the moisture content, the temperatures used during processing, the laboratory analysis, organic certification, shelf life, and taste.

How is Virgin Coconut Oil different than oils found in standard grocery stores?

The coconut oils found in most retail stores are generally less expensive than virgin coconut oils. Standard coconut oil is mass produced and made from copra. Copra is naturally dried coconut meat that becomes slightly rancid as it is air dried or smoke-dried. Flies may land on it and mold spores may begin to grow as the copra dries. If copra is dried quickly, then an outside smoking pit is used which covers the copra with soot. Oil pressed from the copra may have a solvent used during the extraction process. Oil made from the copra is originally called crude coconut oil and is labeled "not fit for human consumption."

When using a standard process, the crude coconut oil made from copra must then be refined with lye, bleached with acid and alkaline clays, and then deodorized at high heat using a vacuum (steam distilled). This RBD process not only removes the bad taste and smell from the original rancid oil, but it also removes much of the nutrients. Mass-produced RBD oil is inexpensive. It is a fairly bland oil with a slight burnt-bacon taste, no odor and a light tan-beige color. This oil retains most of the triglycerides of the original coconut, but it is missing the flavors and quality that is intact in Virgin Coconut Oils from Wildly Organic.

Our virgin coconut oils are made from the first pressing of fresh coconut without the addition of any chemicals. They retain the light taste of coconuts and are never refined, bleached or deodorized. Virgin Coconut oils are not made from copra and are never exposed to solvents. Because of the careful way in which they are produced, they are a little more expensive, but most health-conscious people feel the extra expense is worth it.

How should I store virgin coconut oil? Does it need to be refrigerated?

Because our coconut oil has such low moisture content and no contaminants, it is very stable. Therefore, it is not necessary to refrigerate this oil. If you do refrigerate coconut oil it will become hard and you will need to warm the oil to scoop it out of the jar. The most important thing in storing coconut oil is to keep it out of direct sunlight or high heat. We do not recommend a damp place such as moist basements. Over time, with repeated exposure to mold spores, you may get some growth in the oil. The best place to store coconut oil is a cupboard or closet that does not get too hot in the summer. If you store this oil on top of your hot water heater it will always be a liquid for you. If you keep it where it is cooler, it will always be solid.

A pantry, closet or shelf in your kitchen will work fine. At room temperature, your virgin coconut oil will easily last two years in your pantry. The manufacturers say it has a three-year shelf life.

How much coconut oil should a person ingest?

The research by Dr. Mary Enig and Dr. John Kabara in the U.S. and Dr. Dayrit in the Philippines used 3 ½ tablespoons per day. Some people have eaten as much as 8 tablespoons a day for extended lengths of time. Others use only a few teaspoons a day. Coconut oil is a food, not a supplement or a drug, so there is no real "dosage."

Is your coconut oil organic?

Yes, all of our coconut oil is organic. Wildly Organic coconut oil is certified organic through International Certification Services.

How do I use this coconut oil?

You may substitute this coconut oil for any of the other oils you currently use. This coconut oil greatly enhances the flavor of baked goods. It can be used in deep fat fryers, for sautéeing, in baked goods, for popping corn, and other applications. This oil is very stable and will not easily oxidize at high temperatures.

Some people use solid coconut oil as a butter substitute and the liquid oil as cooking oil. Those who do not like the strong coconut taste may mix the coconut oil with olive, natural palm oil or butter for cooking. Sometimes they mix their coconut oil with a nut-butter (like peanut, almond, or cashew butter) for a spread.

Some people who want to make sure they get several tablespoons of coconut oil each day add the coconut oil to their smoothies or green food drinks. Others just eat it off the spoon.

Is it safe to fry foods with virgin coconut oil?

Yes, coconut oil is the most stable of all natural oils. It has a long shelf life and can withstand higher temperatures than any other natural nut or seed oil. This oil will not form trans-fatty acids, oxidize, or break down at high temperatures.

Do I need to worry about essential fatty acids?

The unique benefits of coconut oil come from its medium-chain fatty acids. Though coconut oil provides a healthy amount of medium-chain fatty acids, there are no essential fatty acids in coconut oil. Essential fatty acids are needed by the body in small amounts and they must come through the diet. These fatty acids will need to be found in other foods.

Does your coconut oil see any heat?

Both of our virgin coconut oils are raw and never exposed to heat above 40 degrees C. However, our Certified Organic Refined (Expeller-Pressed) Coconut Oil is not a virgin coconut oil and it is exposed to heat above 200 degrees F. This oil is unique, when compared to other refined coconut oils, because it goes through a special cleaning process in Holland. After the cleaning, it is almost completely clear when warm (liquid) and white when solid (cooled). It is very similar to virgin coconut oil but contains no coconut taste. Because the oil is so clean, many people favor it for cooking. Since they will be cooking with the oil, they do not care that it is produced at higher temperatures and most cooks do not want coconut flavors in all their dishes.

Is this oil partially hydrogenated or can it become partially hydrogenated?

Coconut oil is a very stable oil and it is not readily oxidized or hydrogenated. It contains mostly saturated medium-length fatty acids (64-74%) that do not form trans-fatty acids or oxidize.

When you see partially hydrogenated coconut or palm oil listed as an ingredient on a label, it is usually the palm oil that is hydrogenated and not the coconut oil. However, the 0-2% of fatty acids in coconut oil that are poly-unsaturated can theoretically be partially hydrogenated in a hydrogenation laboratory. This would then yield a few trans fats. But this cannot happen in your kitchen.



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