History of Coconut Oil
Coconut plant widely grown in tropical regions so that the oil is also called tropical oils (Tropical oil). Coconut oil is one of the fruits produced from coconut (Cocos nucifera). It used coconut oil known as oil kelentik commonly used in the kitchen by a grandmother for dyeing his hair black to shiny and lush. Since the first, the tradition of eating coconut oil has been known by the people of Indonesia. For example, mothers who give birth is always advisable to consume half a cup of coconut oil before giving birth to the birth process easier and smoother. Not only that breastfeeding becomes more fluent.
Since time immemorial, coconut oil has been frequently used. But in the decade of the 90s oil lost from the circulation. This is due to a trade war between vegetable producers consisting of corn oil, soybean oil, canola oil from western countries with oil producers originating from tropical countries. By spreading negative rumors that coconut oil as a source of disease. Many nutrition experts are not able to argue that the issue of palm oil so many people feared and shunned.
Professor of Nutritional Sciences Faculty of Medicine, University of Indonesia, Prof. Dr. Walujo S. Soerjodibroto, MSc, SPG (K), coconut oil actually has the advantage of 50% fatty acids in coconut oil is lauric acid and 7% are kapriat acid. Both acid is a medium chain saturated fatty acids that are easily metabolized and antimicrobial (antiirus, antibacterial and antifungal) that can boost immunity. Beside that, the result of solving the medium chain saturated fats are rarely stored as fat and rarely accumulates in the blood vessels.
Coconut oil had higher levels of polyunsaturated fatty acids omega-3 EPA and DHA can reduce VLDL cholesterol, blood viscosity, inhibiting thromboxane and prevent blockage of blood vessels. The fatty acids in coconut oil contains a lot of medium-chain fatty acids (FAs chaind Medium) which serves to improve the fatty acid synergistically body with essential fatty acids. By consuming MCFA can improve the efficiency of essential fatty acids by 100%. MCFA content of coconut oil is the same as breast milk (ASI) that nourish and protect the body from infectious diseases and degenerative diseases.
Exactly 60s began re-examined by Prof. Jon J Kabara of the University of Michigan. Now after prestige revived by the western media, oil managed to raise the prestige back. However, coconut oil is now no longer used as a cooking oil, but oil is efficacious drugs.
Nature of Chemical Physics Oil
Before knowing more about coconut oil, keep in mind the physical and chemical properties of oil for ease of explanation some of the terms in coconut oil.
In principle, the oil or fat is needed by the human body, even a very important nutrients. This is because fat functions as a solvent vitamins A, D, E, K and carotenoids. Even fat is able to produce energy by 9 kcal greater than carbohydrates and proteins that produce energy by 4 kcal. Sources can be obtained from animal fats and vegetable. Can be obtained from vegetable fat cooking oil.
Based on the presence or absence of double bonds, fatty acids divided by 3 types:
Saturated fatty acids (Saturated fatty acids);? example: lauric acid.
Unsaturated fatty acids single chain (monounsaturated fatty acids); ? eg, oleic acid, etc..
Chain unsaturated fatty acid double (polyunsaturated fatty acids); ? eg linoleic acid etc..
Based on carbon chain length, fatty acids are divided into:
Short-chain fatty acids / short chain fatty acids (SCFA);? 2-6 Carbon: example: vinegar
The medium chain fatty acids / medium chain fatty acids (MCFA);? 8-12 Carbon: example: coconut oil
Long-chain fatty acids / long chain fatty acids (LCFA);? 14-24 Carbon: example: vegetable oil
Usually the cooking oil used in cooking activities. In the process of frying oil serves as a medium of heat, enhancing the nutritional value and calorie fried foods. Excessive heating the cooking oil can alter the unsaturated fatty acids into cluster peroxide and other free radicals. This in the long term can lead to cancer.
In addition, using cooking oil repeatedly Dapa tjuga change in unsaturated fatty acids into trans fatty acids can increase LDL cholesterol and lower HDL cholesterol that increases the risk of coronary heart disease. Therefore, selecting the right type of cooking oil becomes very important.
Oil Coconut Oil vs. Other
Cooking oil stability is affected by the unsaturation of fatty acids it contains and the number of double bonds. Presence or absence of other materials can also speed up the process of oil damage. Usually materials obtained from coconut oil, soybean, corn, sunflower seed, cottonseed and sesame. Overall all the cooking oils contain various types of fatty acids.
Cooking oils on the market contain long-chain fatty acids. This is different from coconut oil contains medium chain fatty acids (> 90%), whereas the long-chain fatty acid content of less than 8%.
Oil from cotton seeds, sunflower seeds, soy and nuts contain unsaturated fatty acids is high enough so that if it comes in contact with air at high temperature will rapidly oxidized, consequently will easily become rancid. In addition, when heated clot so that it becomes more viscous and form trans fatty acids. If used for a long time can cause hypertension, cancer, cholesterol, blood vessel disorders, heart disease and stroke.
Long-chain saturated fatty acids which are owned by the vegetable oil in a metabolic system to cause disease risk because it can not be directly absorbed by the body. Long-chain fatty acids will experience subsequent emulsion process with the help of enzymes from the pancreas is decomposed into smaller units that free fatty acids that can be absorbed directly by the intestinal wall. The fatty acids enter the blood stream in the form of lipoproteins to be transported to the liver to be converted into energy, cholesterol and the rest dumped in fat tissue. Hoarding can lead to persistent overweight / obesity so high risk of high blood pressure, blood vessel constriction, heart attack, stroke, diabetes and others.
In contrast to other cooking oils, coconut oil contains medium chain saturated fatty acids and high short, which is about 92%. Saturated fatty acids in coconut oil is lauric acid primarily, about> 50%. Lauric acid is converted in the body of an advanced monolaurin containing natural antibiotic that is able to kill various types of kkuman, viruses, microorganisms by disrupting the membrane that encloses a cell consisting of a fatty acid. Additionally larutanya acid content equivalent to the content of the breast milk (ASI).
This special nature makes coconut oil to be other than other cooking oils. Medium chain saturated fatty acids in coconut oil does not cause disease because it is easily absorbed by the body and converted into energy quickly. In digestion, coconut oil does not burden the work pankeras therefore do not trigger diabetes and do not aggravate the condition of diabetics. Benefits of saturated fatty acids in coconut oil are the same as in breast milk that is giving nutrients and protects the body from infectious diseases and degenerative diseases. The content of MCFA can be used as a supplement to get energy faster due to the rapid metabolism.
To get the health benefits, coconut oil can be consumed directly or used for frying or sauteing food. With the chemical structure of saturated fatty acids that do not have a bond set out the coconut oil is relatively more resistant to heat, light and oxidation so it has a long shelf life.
Pure Coconut Oil Coconut Oil vs. Other
Coconut oil alone there are 3 types:
1. commercial coconut oil / RBD Coconut Oil (Refined, Bleaching, deodorized)
Commercial palm oil (RBD) palm is made from copra, the dried coconut meat. The results of the extraction of crude oil in the form of copra. If this unrefined oil not suitable for consumption because of copra drying process does not pay attention to sanitation.
This oil is further processed by refining, bleaching and removal of scent. The third method uses chemicals and high heat. Heating is more than 200? C will result in changes in the molecular structure of fatty acids into trans fatty acids. The process resulted in most of the active ingredient in the oil is lost.
2 Coconut oil is a traditional / Traditional Coconut Oil
Coconut oil is known as kelentik and first widely used by people in rural areas, are now rarely found in the market. Quality coconut oil is strongly influenced by the origin and quality of raw materials and the manufacturing process. Kelentik oil processed by heating 110-120? C sehngga yield a yellow oil and relatively easy rancid.
3 Pure coconut oil / Virgin Coconut Oil
Manufacturing is done with a low temperature (<60 ° C). The advantages of this oil is processed like chemical structure especially MCFA unchanged. In addition, without the process of bleaching and hydrogenation sehinggan produce pure oil with a high content of active substances.
To obtain high-quality VCO required high accuracy. If something goes wrong in the manufacturing process will produce low quality oil. VCO quality is influenced by several factors.
Terms VCO good quality, among others:
1.Made from fresh coconuts
2.Made from native varieties of coconut, not coconut hybrids
3.without refining
4.Without bleaching process
5.Without going through the process of deodorization
6.Not undergo a process of hydrogenation
7.Free from chemical additives
8.Free of microorganisms
9.Water content less than 0.1%
10.Heating <60? C
There are 3 types of making VCO is:
1 With heating techniques are
Weaknesses: if the heating temperature is too high then the milk will be broken so that the efficacy of the VCO will be reduced.
2. fermentation technique
Weaknesses: if there is contamination on the number of VCO fermenter material produced is not optimal.
3 With the centrifugation technique
Weakness: need a bigger investment.
VCO manufacture of centrifugal stages:
Take approximately 10 grains of old coconut, remove the outer skin layer of coconut.
Grate the coconut and squeeze milk with lukewarm water.
Allow the coconut milk in a pan berkeran for 15-30 minutes. Let the coconut milk or cream kanil layer separated from the aqueous layer.
Separate layers kanil and water by opening the tap.
Give a round with a mixer at medium speed using kanil layer that has separated.
Let stand for 2-4 hours to form a layer of water, oil and blondo.
Separate oil with multilevel filtering techniques. The first screening using a 200 mesh stainless filter, both with a 400 mesh size of the filter paper and finally with tissue paper without perfume. This is the last oil VCO.
Various streets VCO production scale producers, ranging from housewives to large companies. Also various ways of processing, each of which has advantages and disadvantages.
Tips on choosing a good VCO:
Select VCO clear, colorless much less murky. VCO clear signifies purity.
Do not consume VCO is already rancid. It reveals that the fatty acid has been oxidized so that the quality and benefits broken, thus forming free radicals.
VCO for Health Benefits
Traditionally used to help cope with the disease such as:
1.Bacterial infections, viruses, fungi.
2.Maintaining a healthy heart and blood vessels.
3.Osteoporosis.
4.Diabetes mellitus.
5.Maintain liver function.
6.Obesity.
7.Cancer.
8.Stamina.
9.and others.
VCO is an antibacterial, antiviral, antifungal and antiprotozoal natural
In the body, lauric acid is converted into monolaurin and capric acid into monokaprin Both act as antiviral, antibacterial, antifungal and antiprotozoal. Because saturated fatty acid membrane structure resembling VCO fatty membranes of viruses / bacteria and small molecular size of the VCO .VCO easy entry into the membrane and destroy microorganisms.
Maintaining a healthy heart and blood vessels
Research shows a connection of heart and blood vessel disease and viral infection / bacteria that will cause the formation of plaque in blood vessels .. Since the VCO is antibacterial / viral, it can help prevent the formation of plaque microorganisms by killing the originator of the plaque.
In addition, one of the causes of heart disease is high blood cholesterol levels. Buildup of cholesterol due to excessive consumption of fat in the daily menu so that the excess is stored in the body. MCFA in VCO are easily metabolized to produce energy is not deposited as body fat. S Elain that regular consumption of the VCO also prevent blood clotting (due to platelet aggregation) and prevent the narrowing of blood vessels (atherosclerosis).
osteoporosis
Osteoporosis is a degenerative disease caused by lack of calcium so that bones become porous. Osteoporosis can are due to oxidized free radicals in the process of bone formation. Free radicals can be overcome by saturated fat contained in the VCO. Fatty acids in VCO serves as an antioxidant that protects the bone from bone destructive free radicals.
One of the antioxidant in VCO are sterol compounds. These substances such as fats and helpful in the formation of pregnenolone. The function among others to produce progesterone for wantia. For women progesterone availability is very important because the amount of progesterone and estrogen imbalance will cause osteoporosis.
VCO consumption good Sagat also helps the process penyerapa bone mineral that is essential for calcium and magnesium.
diabetes
Diabetes mellitus is also known as diabetes. Symptoms of diabetes mainly occurs due to the buildup of glucose in the blood that issued with urine. In this condition the production of insulin from the pancreas to decrease so disturbed metabolism. This causes the glucose can not enter the cells so that the blood glucose concentration increased. Heaps of glucose can not be utilized to generate energy and finally disposed of with urine.
Insulin serves to convert glucose into energy for cells. Blood glucose can not be directly used as energy must be transferred first into the cell through the process of oxidation in cells. In addition, insulin also convert glucose into energy reserves (glycogen and fat). If the blood glucose is converted becoming abundant glycogen and stored in liver and muscle. While the fat is stored in fat tissue. The content of MCFA in VCO capable of stimulating the production of insulin that helps the process of conversion of glucose into energy for cells.
In addition, the VCO does not require insulin to be burned to produce energy so it is most beneficial people with diabetes who have experienced a shortage of insulin levels of the body. At the time of the VCO also burned and fat burned glucose also previously been buried so that blood sugar levels are relatively normal.
Liver disease
Hepatitis is a virus that has a sheath of fat on the outside so it is difficult to penetrate by the drug. The structure of medium chain saturated fatty acids in VCO has a structure similar to a virus fatty sheath that VCO can penetrate and kill the hepatitis virus.
In addition, the VCO also prevent liver cell damage caused by free radicals caused by viruses, drugs or alcohol because it has an effect as an antioxidant.
cancer
Since the VCO has an antibacterial effect, the white blood cells enough to destroy and inhibit the growth of cancer cells. Animal studies have shown that the VCO inhibit cancer cell growth of colon and breast cancer cause.
In addition, the VCO has antioxidant properties that prevent the formation of free radicals trigger the onset of cancer and VCO helps boost the immune system so it helps the healing process.
Lose weight
MCFA in VCO can directly enter the blood stream and converted into energy in the body that are not backfilled. At the time of the VCO burned also burned to the long-chain saturated fatty acids (LCFA) so that the fat is deposited is reduced and the weight will drop.
besides the VCO also provide energy quickly, giving rise to a sense of satiety and not feel hungry until the time of eating and body temperature combustion process becomes higher so that your metabolism increases and body fat burning occurs reserves.
adding Stamina
When the immune system decreases, the body undergoes physical fatigue is characterized by muscle weakness, headaches, intermittent infection, fever, fatigue and swollen glands incredible body VCO gives quick energy and increase energy and boost the immune system so the body able to recover himself.
Maintaining healthy skin
VCO contains a natural moisturizer and helps keep skin moist and well used for dry, rough and scaly.
VCO contains medium chain saturated fatty acids that easily fit into the layers of skin and maintain skin elasticity and suppleness.
VCO is a natural anti-fungal and bacteria that help prevent and treat skin infections, including fungal infections of the skin, eczema, boils, acne, and others.
Maintaining healthy hair
Due to a small VCO molecules can then enter into the hair shaft and maintain the levels of protein in the hair and make hair more radiant and healthy.
VCO contains natural moisturizers that keep moisture and prevent dryness of the hair.
VCO has antifungal effect so that both prevent and treat dandruff caused by fungus growth of P. ovale in the scalp.
Other Benefits:
Substitute vegetable oil
VCO contains medium chain saturated oils that are more resistant to heating so if used for frying is not quickly broken.
substitute butter
VCO can be a substitute for butter or margarine as well as a salad oil.
lip moisturizer
VCO can be moisturizing lips, before applying lipstick.
moisturizing body
Make your skin more supple, moist, youthful and prevent dark spots caused by sun burn.
The initial reaction when you consume VCO
Usually the initial reaction when consuming VCO becomes a churning stomach to diarrhea. However, consumption should continue to reduce the dose and with time these reactions will diminish and disappear. VCO is advisable to consume regularly, a minimum of 1 month to see the positive effects.
Source: http://indoroyal.com/artikel-sehat/mengenal-virgin-coconut-oil.html
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