Supports immunity

Coconut oil is made up of healthy fats lauric acid, caprylic acid and capric acid which contain antifungal, antibacterial, antiviral prosperities to boost the immune system. Lauric acid contains the highest concentration of MCFA fatty acids, approximately 75 per cent. The body turn this fat into monolaurin which is claimed to help heal viruses such as herpes, influenza, cytomegalovirus, helicobacter pylori and candida.

Do you know how coconut oil is made? I found this from google search.

a) Get a fresh and mature coconut.
b) Split the coconut shell with the use of a machete or any cleaver knife. Be very careful in doing this.
c) Once you have broken the coconut, grate the coconut meat with a grating machine or with a grating bench. Place the grated meat inside a net bag.
d) Press the bag tightly with your hands to squeeze out the milk. Produce more milk by soaking the pressed coconut meat in the coconut water and squeeze it again.




• Extracting the oil


a) Natural Fermentation

The coconut milk is mixed with the coconut water inside a transparent jar or bottle. Put it aside and let it settle at room temperature not exceeding 20 hours. This process will allow proteins (white substance), oil, and the water to separate from one another – the protein stays at the surface, the oil floats in the middle, and the water settles at the bottom.

Harvest the oil and filter it until you get pure, colorless (sometimes pale yellow) virgin coconut oil.

b) Low heating


The produced coconut milk is heated in low fire. This is for the water to evaporate and leaves only the coco oil behind.



Making coconut oil by squeezing fresh coconut meat is called cold pressed coconut oil because it is not usually extracted using high amount of heat or no heat at all.