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Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil at higher temperatures. Unrefined varieties have a distinct coconut aroma. [2]
Preliminary research indicated that a diet high in fruit and vegetables may decrease the risk of cardiovascular disease and death, but not cancer. [50] Eating a healthy diet and getting enough exercise can maintain body weight within the normal range and reduce the risk of obesity in most people. [51]
Studies have found that virgin coconut oil increases metabolism and weight loss, and recent research has found that consuming coconut oil actually reduces cholesterol. This is contrary to the one source that we have listed, and to prevailing views. We need to have references for these studies and critics. -Willmcw 20:24, July 26, 2005 (UTC)
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Conrado Dayrit (May 31, 1919 – October 5, 2007) was a Filipino medical doctor and scientist known for his advocacy of coconut oil for which he was dubbed "Dr. Coconut" and "Father of VCO" (Virgin Coconut Oil).
Copra has traditionally been grated and ground, then boiled in water to extract coconut oil. It was used by Pacific island cultures and became a valuable commercial product for merchants in the South Seas and South Asia in the 1860s. Nowadays, coconut oil (70%) is extracted by crushing copra; the by-product is known as copra cake or copra meal ...
It is related to two other edible oils: palm oil, extracted from the fruit pulp of the oil palm, and coconut oil, extracted from the kernel of the coconut. [2] Palm kernel oil, palm oil, and coconut oil are three of the few highly saturated vegetable fats; these oils give the name to the 16-carbon saturated fatty acid palmitic acid that they ...