What Is The Difference Between Virgin & Extra Virgin Coconut Oil?

Coconut oil has become associated with an increasing range of health benefits. Dr Bruce Fife, author of "The Coconut Oil Miracle," considers it the healthiest oil on earth, especially as an aid to reducing cardiovascular risk and helping with weight loss. As more brands hit the shelves, consumers are increasingly having to choose between virgin coconut oil and extra virgin coconut oil. Frankly, the distinction is meaningless.

Virgin Coconut Oil

Virgin coconut oil a product pressed from fresh coconut meat by purely mechanical means. In comparison, non-virgin oils may come from dried coconut meat, extracted with chemicals and then bleached to sanitize the oils. The bleaching becomes necessary because the dried meat, or copra, may be stored in poor conditions.

Extra Virgin

Unlike olive oil -- whose "extra virgin" label denotes a better quality product and commands a higher price -- no such distinction exists in the coconut oil industry. The addition of an "extra virgin" label to virgin coconut oil remains a marketing gimmick, rather than an indication of the oil quality.

Medium Chain Fats

Regardless of the label on the oil, many of the benefits associated with coconut oil involve the medium chain fats. Dr. Bruce Fife, who wrote "The Coconut Oil Miracle," explains that these special fats make up around three-quarters of the oil content. They take their name from the length of their carbon backbone, or chain, which numbers between eight and 14 carbons.

Benefits

Researchers from the Weston A Price Foundation attribute several benefits to medium chain fats. They note how they demonstrate a potential anti-microbial effect against a variety of fungi and bacteria, and also reduce cardiovascular risk by inhibiting the build up of cholesterol in the arteries. The medium chain fats can also increase the metabolic rate through the easy with which they are burnt in the body.

Uses

Fife recommends using the oil several times a day for maximum fat burning and cardiovascular benefits. Add the oil to teas and soups, or use it in place of butter in a number of recipes. Because the oil remains stable under heat, it stands out as a good choice for cooking and frying.