Speciality of Globalis Organic Coconut Oil
- Certified Organic Coconut Oil Premium (Virgin Coconut Oil)
- Raw food quality
- 100% Pure, cold-pressed organic coconut oil premium, from 1 pressure
- Saturated, medium, particularly easily digestible fatty acid and lauric acid
- Processing temperature below 38 ° C.
- Exclusively from freshly harvested fruit pulp
- From fully ripe fruit - for a delightful taste experience
- Direct bottling on site
- Very high BOVIS VALUE: 13700 units *)
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Bio Kokosnussöl Premium Wildwuchs und handgepresst - 1 Glas á 650 ml
Überdurchschnittlicher Gehalt an MKTs in Globalis BIO KokosnussÖl Premium: über 50 %
LieferbarArtikelNr.: 623-1
Preis: 15,90 EUR
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Bio Kokosnussöl Premium Wildwuchs und handgepresst - 3 Gläser á 650 ml
Überdurchschnittlicher Gehalt an MKTs in Globalis BIO KokosnussÖl Premium: über 50 %
LieferbarArtikelNr.: 623-3
Preis: 44,70 EUR
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Bio Kokosnussöl Premium Wildwuchs und handgepresst - 6 Gläser á 650 ml
Überdurchschnittlicher Gehalt an MKTs in Globalis BIO KokosnussÖl Premium: über 50 %
LieferbarArtikelNr.: 623-6
Preis: 83,40 EUR
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Bio Kokosnussöl Premium Wildwuchs und handgepresst - 18 Gläser á 650 ml
Überdurchschnittlicher Gehalt an MKTs in Globalis BIO KokosnussÖl Premium: über 50 %
LieferbarArtikelNr.: 623-18
Preis: 232,20 EUR
The diverse internal and external applications of Globalis Organic Coconut Oil Premium
In the kitchen:
Extracted from the fruit jelly of freshly harvested coconuts, coconut oil is a solid fat that becomes increasingly liquid from a temperature of approx. 20°C. Coconut oil is extremely heat-resistant, i.e. it only starts to smoke when heated to approx. 200°C, making it ideal for frying. It is important for you as a consumer to ensure that the coconut oil is of high quality - preferably from first cold pressing and organic cultivation, as is the case with our Premium Organic Coconut Oil.
Due to its heat stability, coconut oil is also ideal for cooking, baking and deep-frying. When cold (below 20°C), it has the consistency of butter, making it spreadable and therefore ideal for use as a spread. It also has a long shelf life and makes hardly any demands on storage conditions.
For many people, coconut oil is a natural part of their daily diet - whether in salads, on bread, in tea or in a pan. They appreciate and use the easily digestible quality of the oil and enjoy the original flavour of their usual foods, which is not adulterated by the unobtrusive, neutral taste of coconut oil.
In cosmetics:
Beautiful with coconut oil?
Beauty-conscious women swear by the nourishing properties of coconut oil. Dry skin and brittle hair are said to benefit particularly from the fatty acids contained in coconut oil. When used as a mask, coconut oil provides an extra portion of moisture. This is why coconut oil is often used in creams and hair care products, masks and scrubs.
Origin / Production
Coconuts ripened in the bright sun, freshly harvested and delivered day after day by Solomon Islands smallholders, are the foundation of Globalis organic coconut oil in premium quality. A natural product that impresses in terms of freshness and quality. Thanks to the freshly harvested coconuts, which are gently processed directly on site, the high lauric acid content (MCT) of approx. 60% in our Globalis Organic Coconut Oil Premium is retained in its natural form.
The coconut palms whose nuts are used for Globalis Organic Premium Coconut Oil grow in their original, natural, wild environment. Neither pesticides nor chemical fertilisers are used here. The young coconuts are harvested and opened by hand in the traditional way. The soft, approximately one centimetre thick coconut jelly is also peeled out of the shell by hand. This jelly is then centrifuged and the oil obtained is filtered several times.
As we only use the jelly from young coconuts for our premium organic coconut oil, around 12-15 coconuts are required to produce one litre of Globalis premium quality organic coconut oil. Our production process, which is essentially based on the freshness of all the ingredients used, preserves all the natural ingredients.
Medium Chain Triglyceride MCT
The medium-chain fatty acid (medium-chain triglycerides MCT or MCT fats) contained in our Globalis Organic Premium Coconut Oil is lauric acid. There are a number of serious studies on the antimicrobial properties of lauric acid. You can read more about the health aspects of lauric acid here:
Medium-chain triglycerides MCTs are fats that also contain medium-chain fatty acids. One of the few MCTs is lauric acid (C 12:0). Medium-chain fatty acids are saturated and are mainly found in tropical vegetable fats such as coconut fat (content approx. 60%) and palm kernel oil (approx. 55%), but also in milk fat (approx. 10%).
MCTs are nutritionally interesting due to their short fatty acid chains, which are easily soluble in an aqueous environment and therefore easily accessible for digestion, i.e. for the entire metabolism, without the need for bile acid or pancreatic lipase. They do not reach the liver via the lymphatic system but directly via the blood system.
The recommended daily dose of MCT is approx. 50-100 g, whereby the amount consumed should be increased slowly to avoid undesirable side effects such as diarrhoea, cramps and headaches. You should start with approx. 20 g per day. If you only consume coconut oil, i.e. primarily MCT, you should ensure that you also supplement with essential fatty acids.
MCTs are an important part of the diet plan for various diseases, which is due to the easier and direct metabolic utilisation of fats. MCTs have also long been successfully used to provide sufficient calories for clinically necessary enteral or parenteral nutrition (e.g. for diseases of the gastrointestinal tract or premature births).
Diseases for which the properties of MCTs are utilised in nutrition, e.g. diets: Malabsorption syndrome, lymphangiectasia (dilated lymphatic vessels), chylothorax (lymphatic fluid in the pleural cavity), in short bowel syndrome and in exocrine pancreatic insufficiency due to cystic fibrosis or chronic pancreatitis.
On 6 April 2005, the use of lauric acid or another C8-C16 fatty acid monoglyceride for the inhibition of Helicobacter pylori was granted a patent under the number EP 0713700 B1.
Science
And what does science say about lauric acid?
Properties of saturated fatty acids (University of Leipzig):
- are insensitive to light and oxygen
- Building block for the membranes of brain cells
- Energy supplier for heart and muscle cells
- Short and medium-chain saturated fatty acids are particularly easy to digest
- saturated, medium-chain FS lauric acid (12:0) has an antimicrobial effect
(Source: www.uni-leipzig.de/~pharm/phfn/MsyndromPriewe.pdf)