Cold-Pressed coconut oil has been pressed at a low heat. The low heat allows it to maintain its biologically active antioxidants and phenol compounds. So we used our traditional Wood based mechanisms. its called marachekku. We don't used sulfur and any other chemicals for drying coconut nutmeat. We used only sunlight.
All cooking oils have what is called a smoke point or a temperature at which the oil begins to burn. After the oil burns, the nutritional value and flavor decrease. According the U.S. Food and Drug Administration, a carcinogen called acrylamide can form in foods cooked in oil at high temperatures. Coconut oil can tolerate a higher heat than many other oils. It has a smoke point of 350 degrees Fahrenheit, while extra virgin olive oil has a smoke point of only 320 degrees. This makes coconut oil great for sauteing or using in place of shortening or butter in baked goods and confections.
Coconut oil has antioxidant, anti-microbial and anti-cancer properties. The antioxidants in coconut may help to prevent oxidative or inflammatory stress in the body. Over time, reducing inflammation can prevent chronic disease and injury as well as reduce pain from conditions such as arthritis. A study published in the journal "Evidence Based Complementary and Alternative Medicine" found that supplementation of coconut oil may even reduce osteoporosis. It's believed that the polyphenol compounds in coconut oil act as antioxidants and reduce free radicals in the body, preventing bone loss.
Even though coconut oil is high in fat and saturated fat, it may have a positive impact on heart health. In a study published in the "Asia Pacific Journal of Clinical Nutrition," coconut oil was linked to an increase in HDL, or high density lipoprotein, in women. High HDL levels lower risk of heart attack. Compared to cultures consuming safflower oil and butter as dietary fat, those consuming coconut oil have lower total cholesterol numbers. For example, studies done on Pacific Islanders who have large amounts of coconut and coconut oil in their diet show low rates of cardiovascular disease.
Used in moderation, coconut oil can help to reduce body fat due to the amount of medium-chain fatty acids it contains. The metabolism of long-chain and medium-chain fatty acids differ greatly. Long-chain fatty acids found in meat, eggs, poultry, and fish are stored in fat cells in the body, while medium-chain fatty acids are oxidized to be used as energy and are not stored in the body. Studies of people in Africa and the South Pacific who consume a large amount of coconut and coconut oil in their everyday diets have showed no association between coconut oil and obesity. A study published in the journal "ISRN Pharmacology" found that individuals who added coconut oil to their normal food intake reduced their waist circumference and percentage of body fat after using coconut oil for five weeks.