To assess raw versus non-raw coconut oil, it helps to learn about coconut oil production and the terms used to describe coconut oil. Unlike olive oil, which is subject to strict international regulations for grading and labeling, coconut oil is as of 2011 unregulated. Coconut oil is a rich source of medium-chain triglycerides and lauric acid. Coconut oil supplies antioxidants and is more digestible than other fats, supplying energy and possibly aiding in healing processes, although further research is required.
Coconut Oil Production and Nutrition
Although certain merchandisers label their coconut oils "raw," coconut oils are generally classified as "virgin" or "refined." Virgin oil refers to coconut oil from fresh coconuts. Refined oils are made from copra -- dried coconut -- resulting in a lower-quality product. The high temperatures used to refine coconut oil remove the coconut flavor and reduce the antioxidant value of the resulting oil.
A one teaspoon serving of coconut oil contains 39 calories, 4.5 grams of fat -- which includes 3.8 grams of saturated fat, 0.08 grams of polyunsaturated fatty acids and .26 grams of monounsaturated fatty acids -- and four milligrams of phytosterols, according to the United States Department of Agriculture's National Nutrient Database for Standard Reference. Phytosterols are natural plant components that exert a protective effect in the human body.
Virgin Coconut Oil
To produce virgin coconut oil, manufacturers press raw coconut. Raw food proponents might not consider virgin coconut oil to be raw because coconut is exposed to some heat during processing, even during the minimal processing for virgin coconut oil. Raw or minimally processed coconut oil retains more of the antioxidants that might be important to coconut oil's benefits compared to refined coconut oil. Virgin coconut oil retains the natural sweetness and scent of coconut oil. It adds a silky mouth feel to baked goods and its relatively high smoking point makes it suitable for cooking.
Refined Coconut Oil
The refining process for coconut oil involves extracting oil from dried coconut. It's subjected to heat, and in some cases, solvents, to fully extract the oil. It's often bleached and deodorized, resulting in a scentless, flavorless product. Because copra -- the dried coconut used for refined coconut oil -- has often been in unsanitary conditions, the refining process is essential before packaging the product for human consumption. The high heat in the refining process results in a lower-quality, less desirable product than virgin coconut oil, and the antioxidant content is compromised by the high heat.
Coconut Oil Benefits and Considerations
According to researchers from Brazil, who reported their findings in the 2009 issue of "Lipids," women 20 to 40 years old with excess abdominal fat reduced their waist circumference while taking coconut oil for 12 weeks -- without an increase in cholesterol -- compared with a group taking soybean oil during a diet and exercise program. The women taking soybean oil had higher cholesterol readings and no reduction in waist size, Although coconut oil may cause a slight increase in LDL cholesterol in some people, it may be safer to consume than animal fats, and is considered generally safe for internal and external use, according to New York University's Langone Medical Center.
References
- Coconut Research Center: Coconut Oil and Medium-Chain Triglycerides
- Asian Pacific Journal of Tropical Medicine; Coconut (Cocos nucifera L.: Arecaceae): In Health Promotion and Disease Prevention
- USDA National Nutrient Database for Standard Reference
- Lipids; Effects of Dietary Coconut Oil on the Biochemical and Anthropometric Profiles of Women Presenting Abdominal Obesity
- New York University Langone Medical Center: Tropical Oils
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