| Virgin Coconut Oil
Samui Virgin Coconut Oil is made from fresh coconuts, opened less than 3 days after picked from the trees.
These coconuts are grown and processed organically, without any harmful fertilizers, additives or chemical solvents.
Samui Virgin Coconut Oil is:
- Made with fresh coconuts from Samui original palms
- Unrefined
- Unbleached
- Non-deodorized
- Free of chemicals
- Free of GMO ingredients
- Manufactured with Cold Pressed*
- Certified organic by Samui Thai Traditional Medicine Development Center
Samui Virgin Coconut Oil is made without heat processing
* Cold Pressed:
The fresh coconuts are first cold pressed to make a coconut milk.
The milk goes through a separation process, where the pure oil separates from the water layer.
Then we get pure and natural, organic, unrefined and highly stable coconut oil.
Almost of the edible oils and animal fats consist of 2 kinds of fatty acids:
(1) Saturated fatty acids, raise total blood cholesterol
(2) Unsaturated fatty acids, lower bad cholesterol (LDL) and increases good cholesterol (HDL) :
(2.1) monounsaturated fatty acids
(2.2) polyunsaturated fatty acids
The percentage of fatty acids are differently, depends on type of oil or fat (please sea table below)
Product For Sale: interested in our product please contact : info@naturalwing.com or natwing@gmail.com
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VIRGIN Coconut Oil
250 ml.
360 Baht.
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Coconut Oil for Men
(Woody blend Scent)
50 ml.
250 Baht
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Coconut Oil for Women(Ginger 'n Cinnamon Blend)
50 ml.
250 Baht
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Fatty Acids Comparison:
| Oil / Fatty acids (%) |
Coconut |
Butter |
Beef fat |
Lard |
Palm |
Olive |
Soybeen |
Sun flower |
| Saturated fat |
92 |
69 |
55 |
49 |
50 |
16 |
15 |
11 |
| Caproic acids(C6:0) |
1 |
9 |
1 |
4 |
- |
- |
1 |
- |
| Caprylic acids (C8:0) MCFAs |
8 |
1 |
- |
- |
- |
- |
- |
- |
| Capric acids (C10:0) MCFAs |
7 |
3 |
- |
- |
- |
- |
- |
- |
| Lauric acids (C12:0) MCFAs |
49 |
4 |
- |
- |
- |
- |
- |
- |
| Myristic acids (C14:0) LCFAs |
16 |
12 |
3 |
3 |
1 |
- |
- |
- |
| Palmistric acids (C16:0) LCFAs |
9 |
29 |
29 |
24 |
45 |
14 |
11 |
9 |
| Stearic acids (C18:0) LCFAs |
2 |
11 |
22 |
18 |
4 |
2 |
3 |
2 |
| Unsaturated fat |
8 |
31 |
45 |
51 |
50 |
84 |
85 |
89 |
| other acids |
- |
4 |
- |
- |
1 |
3 |
9 |
- |
| Oleic acids (C18:1) LCFAs |
6 |
25 |
43 |
42 |
39 |
71 |
25 |
20 |
| Linoleic acids (C18:2) LCFAs |
2 |
2 |
2 |
9 |
10 |
10 |
51 |
69 |
Virgin coconut oil is a fat consisting of about 92 % saturated fatty acids.
(The oil contains predominantly medium chain fatty acids (MCFAs),
6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids.
(Its only monounsaturated fatty acid is oleic acid ( C18:1) 6 %
while its only polyunsaturated fatty acid is linoleic acid (C18:2) 2 %)
The essential fatty acids are primarily used to produce hormone-like substances that regulate a wide range of functions, including blood pressure, blood clotting, blood lipid levels, the immune response, and the inflammation response to injury infection. The polyunsaturated fatty acids (linoleic acid) amount of only 2 % are absolutely not too much not harm our internal organds and comfort for our body usage (too much of linoleic acids after hidrogenation (heating) will damage our body antioxidant)
The miracle Samui virgin coconut oil
Samui Virgin Coconut Oil contains the most saturated fat (92 %) of all edible oils.
..Myth…… We continue to be inundated by many media portrayals and some edible oil association
of saturated fats as dangerous to increase cholesterol, cause of heart diseases.
The first sign of cardiovascular disease is commonly a heart attack, and sadly,
over one third of heart attacks are fatal. And despite the propaganda,
The truth: it is unsaturated fats that are primarily involved in heart disease, not the saturated fats,
as you have been led to believe for long time since the second world war (1945)
Heart disease is the no.1 cause of population death of the world
The U.S. Department of Health and the FDA (Food and Drug Administration) estimate that artificially hydrogenated trans-fats -- the type found in fast food, processed foods and pastries -- are ultimately responsible for a huge number of fatal heart attacks every year.
These dangerous unsaturated fats are the ones should ban from diet,
Samui Virgin Coconut Oil contains very few Cholesterol (only 14/1,000,000 ppm.) with highly perishable double bonds and also has NO TRANS-FATS.
70 years ago, countries that subsist on a coconut-based diet rarely have heart disease.
Additionally, many medical studies indicate that heart disease patients who are fed coconut oil get better (but all medical researches were put under the table).
Although polyunsaturated fats encourage the formation of blood clots by increasing platelet stickiness,
coconut oil decreases the tendency for platelets to stick together and form clots in the blood stream.
Most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs)
LCFAs: are
- Difficult for the body to break down
- Packaged with lipoproteins and require special enzymes for digestion
- Put more great strain on the pancreas, the liver and the entire digestive system.
- Predominantly convert to be fat and stored in the body
- Can be deposited within arteries in lipid forms such as cholesterol.
Coconut oil is comprised of medium-chain fatty acid (MCFAs)
MCFAs in coconut oil are healthier, it is the best oil, because:
- It is stable enough to resist heat-induced damage and good for cooking food
- It have a performance to reduced fat deposition and prevent heart disease
- It is full abilities to lower cholesterol in blood stream
- Atom of coconut oils are Medium Chain Fatty acids (MCFAs), all burned for energy, easy for digest and not storage, while the others oil and animal fat are Long Chain Fatty Acids (LCFAs) nearly always go to fat storage and very hard for digest
- They permeate cell membranes easily without helping from insulin, (Insulin is the hormo to carry sugar to feeding cells) leading to prevent diabetes (diabetes: Cause by pancrease cannot produce enough insulin into the blood, or body cells not respond to insulin, causing too much sugar in the blood. High blood sugar will turn to aldehyde (-CHO) and react with body protein becoming Schiff base, this substance is toxic to tiny blood vessels,
nerve and body cells
- Its do not require lipoproteins or special enzymes for digestion, thus putting less strain on digestive system
- It’s so nutritious and good to feed the critically ill, those on tube feeding, and those with digestive problems and those with metabolic diseases like diabetes and those who are fighting infectious or chronic degenerative diseases
- Increases the activity of the thyroid to boosting your metabolic rate to lose weight
- Cell regeneration increases to replace old, worn-out or damaged cells
- Boosting immune system functions to be better overall health
- Coconut oil contains Lauric Acid (48-51%)(monolaurin), Capric Acid (7%) (mono caprin) and Caprylic Acid (8 %) (mono capryrin) to assist abilities of monolaurin, Lauric Acid is the predominant type of MCFA the same compound as mother’s milk (Colostrums) to keep baby healthy, Lauric Acid will transforms when consumed into substance called “monolaurin” to fight all dangerous micro-organisms: viruses, bacteria, yeasts, fungi, parasites and molds
- Lauric Acid can destroy all micro organisms (unicellular) by penetrate through their Armours (lipid-coated membrane), while the most common antibiotic medicines cannot do
- It is ideal for skin care, aid in healing and repairing by penetrates into the deeper layers of the skin to strengthen the underlying tissues
- It is ideal for protect cancer skin by prevents the formation of destructive free radicals,
- It can prevent your skin from developing skin blemishes caused by aging and overexposure to sunlight. It is the real anti aging and costing is very cheap
- Coconut oil rich of vitamin E type “tocotrienols” very stability and resistance to oxidation and “free radical” formation, coconut oil can antioxidant at 40-60 times of vitamin E "tocopherols" type
Cocos (Coconut) History
The past 4000 years of the documented historical use of the fruits of the coconut palm as a food and a pharmaceutical. It was seen as a sustainable resource from which the harvested materials influenced every aspect of the lives of tropical villages, but most importantly its fruit, the coconut flesh, water, milk and oil.
The use of coconut oil around the world in tropical regions is prolific: Central America, the Indian subcontinent, and Poly-nesia and most of Asia. Early European explorers, including Captain Cook, wrote affectionately about the beauty of communities across the Pacific using coconut oil as an integral part of their daily lives. After the war, in England coconut oil was sold as "margarine" and in the USA as "coconut butter".
However, all this changed after the Second World War (1941 – 1945), even though it has been known for nearly a century that coconut oil is more nutritious than other oils.
Coconut oil received bad publicity due to its saturated fat (92 %) and also past research has failed to reveal this because it was carried out on hydrogenated coconut oil.
But what the proponents of "saturated fat is bad for you" did not do was to differentiate between the three different types of saturated fat. All the saturated fats were simply generalized under one category, ignoring the fact that some saturated fat is in fact necessary for human health.
Modern research has shown that not all saturated fats are alike and coconut oil is unique in its structural make-up due to its medium chain fatty acids (MCFAs) - the closest to those found in human breast milk that nature provides. They are the reason why coconut oil is used extensively in baby formula and also in sports drinks and energy bars |
