Bioagros Extra Virgin Coconut Oil Bio

Coconut oil is a popular and quite nutritious oil derived from the flesh of ripe coconuts. Coconut has been the main source of food for centuries for those living in the tropics, but its use in industry and cosmetology has established it as a fairly viable commodity. Coconut oil withstands heat and is therefore suitable for cooking at high temperatures. It oxidizes slowly, is resistant to corrosion and has a shelf life of about two years or more. The pure coconut cream that comes out with the wet milling process has an unlimited shelf life. The composition of coconut oil: Coconut is quite beneficial for health in many areas and this is due to its nutritional fiber. However, the oil we get from it is a wonderful food source that is also used in pharmacology. It has not unjustly gained a reputation as the healthiest oil in the world, even though a few years ago its saturated fat content was wrongly blamed as something unhealthy. But what is so different about coconut? Oils and fats are made up of molecules called fatty acids. These groups are classified either by saturation or by the molecular length and size of the carbon chain in each fatty acid. Monounsaturated fats and polyunsaturated fats are an example of the first category. The second classification is based on the molecular size or length of the carbon chain of its fatty acid. Long carbon atom chains are composed of individual fatty acids with an attached hydrogen atom. There are short chain fatty acids known as SCFA, medium chain fatty acids (MCFA) such as coconut oil and long chain fatty acids (LCFA). Whether unsaturated or saturated, the majority of fats and oils in our diet are made up of long chains of fatty acids. In fact, the majority of fatty acids consumed are LCFAs.