OIL 073 (unrefined 300g jar)
OIL 077 (refined 300g jar)
OIL 079 (unrefined 900g tin)
OIL 173 (unrefined 1.8kg tin)
Melrose Organic Coconut Oil (butter) is a pure natural, virgin cold pressed
Coconut Oil. The unrefined organic range retains the natural aroma and
flavor of coconut. Coconut supplies a lot of nutrients important for good
health, fighting various diseases and supporting metabolism. Coconut Oil is
not altered by heat and is therefore recommended for cooking.
Coconut oil does not raise cholesterol levels but is quickly metabolized
into energy. It is high in Lauric acid. Once mistakenly believed to be
unhealthy because of its high saturated fat content, it is now known that
the fat in coconut oil is short chain. It has no cholesterol and no
dangerous trans-fats as found in other oils. Coconut fats are processed
directly in the liver without putting strain on the digestive system and
are highly recommended for those who have difficulty digesting fats.
Melrose Organic Coconut Oil (butter) is certified organic and free from
artificial colors, preservatives, gluten and Genetic modification. This
guarantees a fresh, delicious taste without any harmful additives,
pesticides or herbicides.
Coconut oil is an excellent oil to use whenever high temperatures are
needed, such as stir frys. Since it is a stable cooking oil, you can simply
replace unhealthy oils in the diet with it. Being solid most of the time at
room temperature, it can be a butter or margarine substitute for spreads or
for baking. Any recipe calling for butter, margarine, or any other oil can
be substituted with Coconut Oil.
Many people simply eat it by the spoonful.
Coconut oil can also be massaged into the skin for external
Certified Organic by ACO
Suitable for high temperature cooking such as stir frys
Suitable for Salads & Dressings
Rich taste of coconut (unrefined)
High in Lauric Acid
Shelf Life & Storage
48 months from date of manufacture.
Store in a cool (less than 30oC), dry area. Do not refrigerate.
Coconut Oil and Medium Chain Fatty Acids
The nutritional and medicinal benefits of coconut oil have in recent years
been published, with much of the research being provided by Dr. Mary Enig.
Coconut oil is a saturated fat made up primarily of medium chain fatty
acids. Also known as MCT's.
Over the years coconut oil has received negative reports because of its
high level of saturated fat. However, research has shown that not all
saturated fats are alike and that the medium chain triglycerides, do not
raise cholesterol or contribute to heart disease, but are considered to be
healthy fats. One only has to look at Asian cultures that eat considerable
amounts of coconut, in their diet and do not suffer from diseases seen in
Researchers now know that weight loss associated with coconut oil is
related to MCT's. These medium chain fatty acids are processed in the body
differently to the common longer chain fatty acids found in other
plant-based oils. Most vegetable oils are composed of long chain fatty
acids (LCT's). LCT's are typically stored as fat, while MCT's are quickly
burned up for energy. Coconut oil is nature's richest source of MCT's that
increase metabolic rates and lead to weight loss.
One study showed that a MCT- containing meal caused an average 12% increase
in basal metabolic rates compared with a 4% increase with a LCT- containing
The most prominent MCT in coconut oil is Lauric acid. Approximately 50% of
the fatty acids in coconut fat are lauric acid; this medium chain saturated
fatty acid is known for its antimicrobial properties. Lauric acid in
coconut oil is used in the body to make the monglyceride derivative,
monolaurin. Monolaurin is anti-viral, antibacterial and antiprotozoal. This
derivative of lauric acid is made in babies from ingested mothers milk to
protect them from infections.
Hexane is NOT used to extract the coconut oil
Free From Lactose, Dairy, Wheat, Gluten, Yeast, Artificial
flavours, Colours or Preservatives. GM Free
Dr. Mary Enig has classified coconuts as functional food which provides
health benefits to all.
Reference: T.B.Seaton, S. L. Welles, M. K. Warenko, et al. "Thermic effects
of medium-chain and long-chain triglycerides in man." Am J Clin Nutr,