Coconut oil is metabolised by the liver directly into energy. It is therefore not converted by the body into fat, increases your metabolism and your energy levels all of which can assist weight loss. It also helps balances blood sugar so you feel more nourished and less hungry.
The aroma and flavour of coconut oil will vary for each brand. This is determined by the region and plantation from which the coconuts come and, importantly, the process used to extract the oil. If the meat is heated or dried, a stronger, even smoky coconut aroma may be more noticeable in the oil produced by this method.
Even though they are both plant based oils they differ in their molecular structures. Coconut oil is a stable saturated fat, and olive oil is a more sensitive monounsaturated fat. Olive oil may be damaged by heat or light causing it to oxidise whereas coconut oil is not subject to oxidation in this way. Olive oil is best taken only raw, while coconut oil is the best oil to cook with because it is so stable. Coconut oil is also unique in its composition, containing special medium chain fatty acids in rich concentrations only otherwise found in breast milk.
There has long been a widespread misconception about saturated fats. Decades back some research by Ancel Keys PhD was widely publicised that supposedly proved saturated fats were bad... unfortunately the research was misinterpreted and misrepresented. The canola and soy industries thrived from this and the poor coconut hasn't fully recovered! What we now know is that the medium chain fatty acids in the saturated fat that coconut oil is are excellent for our health, and in fact will improve your health no matter where it currently stands.
No, a good quality coconut oil will rapidly absorb and leave your skin hydrated, smooth and youthful. The high concentration of MCFAs in coconut oil, make it an excellent skin moisturiser that is easily absorbed by your skin. Unlike other oils, it penetrates into the deeper dermal layers of the skin to help rebuild the tissues, strengthen and rejuvenate!
Organic, unrefined, virgin, cold pressed coconut oil ensures that the process has not used any chemicals or damaged the oil's essential nutrients. Also, the one that you love the taste and texture of too!
Being a very stable saturated fat, coconut oil has a shelf life of up to 2 years from production (often much more!). It is best kept in dark amber glass and at room temperature, however it will accommodate hot and cold conditions by changing from a liquid to solid happily.
For clarity, there really is no major difference between an oil and a fat; the terms are used interchangeably. A fat remains solid at room temperature, while oil will remain liquid at room temperature. Creamy white coconut oil when solid will become clear when heated above around 25 degrees Celsius.
Cold pressed is a method of extracting the oil that the manufacturer uses. The 2 main methods are cold pressing or heating. The cold pressing methods also vary and then so does the quality, taste and price of the oil. Raw is a term used to 'qualify' the degree of heat that the coconut meat is exposed to during the process, in general to be classified as Raw, food must not be heated above 47C. The reality is however that coconuts are grown in tropical climate and are mostly exposed to high temperatures, the oil once produced is 92% saturated fat that is so stable it will not oxidise or damage in any way from any heat. The boiling method at time of production may cause damage to nutrients therefore cold pressed is preferred. Fermentation may expose the oil to bacteria, so more controlled environments are also preferred to ensure best quality, purity and freshness