What is DME®?
Direct Micro Expelling uses a totally different approach to producing coconut oil compared to that of the copra industry. With DME® we take (small-scale) processing to the nuts rather than taking the nuts (in debased form) to a (large-scale) processing plant located in another country. The outcome is that DME® produces a virgin coconut oil (VCO) of vastly superior quality copra oil (CNO).
“Direct Micro Expelling” is highly descriptive of the technology. It is:
– Direct — quick (oil produced within ONE HOUR of opening the nut) and efficient (Its oil extraction efficiency or OEE is 85% of the available oil).
– Micro — small scale (family farm size).
– Expelling — extraction of virgin oil.
What is the difference between virgin and extra virgin coconut oil?
The cheapest coconut oil is made from copra, the dried flesh of coconuts, and must be industrially Refined, Bleached and Deodorised (RBD) in order to make it edible. Virgin coconut oil is made directly from fresh coconuts and is normally not further refined. Cocoché Nutrition is ‘Extra Virgin’ because, like the best traditional cold pressed olive oil, it is made from the first and only pressing. The Direct Micro Expelling (DME®) system is one of the quickest in the world, producing delicious hand-pressed oil less than ONE HOUR after opening a coconut. This process locks in all the natural flavour and goodness and produces top quality oil. No further processing is required – it’s 100% pure and natural, cold pressed coconut oil.
What is so special about Extra Virgin Coconut oil?
Extra Virgin coconut oil is one of the richest plant sources of naturally-occurring medium chain fatty acids or triglycerides (MCFA), such as caprylic, capric, and lauric acids. Although these MCFAs are considered saturated fats, they’re not digested like longer-chain saturated fats. MCFAs are quickly absorbed directly from the intestines without the need for enzymatic breakdown or bile salts, and transferred into the portal vein, where they’re delivered to the liver and burned as fuel for instant energy needs. They’re easy to digest, and very little is stored as fat, making them a good choice for those with imperfect digestion.
By comparison, the longer-chain saturated fats from other foods require more energy just to digest them. They require pancreatic enzymes to break them down, as well as bile salts to be absorbed. After being absorbed into the intestinal wall, they must be transported through the lymphatic system and incorporated into lipoprotein carriers, then secreted into the bloodstream and circulated throughout the body. Whatever the body doesn’t use at the cellular level is typically stored as body fat.
A high percentage of the saturated fat in mother’s milk is also in the form of these high-energy, efficiently-burned MCFAs. It is believed that another function of MCFAs in mother’s milk is to act as a protective factor. Of the several fatty acids that comprise the MCFAs of Extra Virgin coconut oil, research has shown lauric acid to be an effective supporter of the immune system. Research indicates that lauric acid and its monoglyceride form monolaurin exert this effect via several mechanisms of action. Our organic Extra Virgin coconut oil contains an average variable amount of 50% lauric acid.
My coconut oil is now liquid. It was solid when I bought it. Is it still okay?”
Yes, it’s perfectly okay. Coconut oil melts at about 24°C. Below this temperature it is a solid; above, it is a liquid. Going back and forth from liquid to solid is also completely normal, and doesn’t affect the quality of the oil.
How much coconut oil should I take in a day?
Researchers state that the optimal adult consumption of coconut oil is approximately 50mls (2-3 tablespoons) per day. This equates to the amount of medium chain fatty acids a nursing child would consume in one day from mother’s milk. It is best to use coconut oil three times a day at mealtimes where it can be used in place of other oils or taken as a supplement. We suggest that you begin with a smaller amount and gradually build up to the recommended dosage.
What happens when I heat Cocoché coconut oil?
Coconut oil is not easily damaged by heat. It has a smoking point of 177°C. VCO does not readily oxidise like unsaturated oils do when heated, leading to free-radical formation. It is the ideal oil for deep frying and is safe to use several times over. Hydrogenation is not caused by heating coconut oil during cooking. Hydrogenation is an industrial process where hydrogen is introduced into an oil to artificially saturate it so that it will be solid at room temperature. It alters the chemical structure of the oil and creates harmful trans-fatty acids. It is perfectly safe to heat coconut oil for cooking.
What is the shelf-life of Cocoché Nutrition?
Cocoché is is very stable with a shelf life of at least two years.