Benefits of Virgin Coconut Oil Coconut Products

Coconut is one of nature’s rare sources of healthy nutrients and has almost zero health conditions to any type of digestive system, no matter how strong, weak, young or old.

  • No Cholesterol / Non GMO
  • Vegan / Gluten Free
  • Non Dairy (Lactose free) / High in Dietary Fibbers

Regular use of VCO ishas been recommended by many medical doctors and health advisors. It has been claimed that VCO Coconut products has many health benefits such as;

  • Help balance blood lipid profile (good and bad cholesterol)
  • Help weight loss - short and medium-chain fatty acids that help in taking off excessive weight.
  • Boost immune system - human body converts lauric acid into monolaurin, which is supposedly helpful in dealing with viruses and bacteria

Coconut milk (CM) is the simple mechanical extract of white Coconut meat (kernel) done at room temperature and pasteurised before packing to retain its goodness for a period of time (shelf-life which is usually 18 months). It is delivered either as regular which contains the normal fat content or as low (reduced) fat.

CM is source of vitamins C, E, B, K and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. CM is lactose free so can be used as a milk substitute by those with lactoseintolerance.

Coconut Flour is made from grinding the unheated Coconut Oil Cake which is a by-product of VirginCoconut Oil. Coconut Flour is raw, thus it retains most of the natural nutrientsin Coconut Kernel. About 40% dietary fibres /Raw, unbleached & unrefined Gluten Free / Vegan / Non GMO Aids digestive health / Help balance Blood Sugar levels Coconut Flour is a healthier alternative to many other grain flours. It is high in dietary fibers andproteins, low in fats and free of Gluten. It has sweet nutty taste and flavor and can be used in many savoury andsweet dishes. Coconut Flour can be used to make breads, cakes, pies, cookies, in gravy as a thickener, in chocolate as a centre-filler.Results shows Coconut Flour could be substituted for wheat flour up to 50% in weight without affecting the overall quality of the bake.

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