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Nutrition for Optimal Wellness
Coconut Oil FAQs
How is Organic Virgin Coconut Oil made?
Fresh, wild coconuts are harvested by hand and the coconut meat is quickly hot air dried to remove water, which helps to inhibit bacteria and mold activity. The coconut meat is then mechanically crushed and pressed without the use of excessive heat or solvents. This natural process retains the fresh aroma and taste of real coconut. The coconuts, and the entire oil expression process, have been certified  organic by a third party, USDA-approved certifying agency. This ensures the production of the highest quality Organic Virgin Coconut Oil. NOW® Organic Virgin Coconut Oil is Non-GMO (non-genetically modified), with no harmful trans-fats.
Are all coconut oils alike?
Most commercial-grade coconut oils are made from coconut meat that has been sun-dried, or dried with smoke or high heat. The resulting product is called copra. Much of this copra is handled in a non-hygienic manner, causing it to be more susceptible to mold and bacterial contamination. The copra is pressed and the resulting oil is refined, bleached and deodorized (RBD) in order to purify it and make it suitable for cosmetic or food use. Unlike our Organic Virgin Coconut Oil, these RBD-refined copra oils do not have the fresh coconut taste or aroma, and do not qualify as ‘organic’ under USDA standards.
What is so special about Virgin Coconut oil?
Virgin Coconut Oil is one of the richest plant sources of naturally-occurring Medium Chain Triglycerides (MCT), such as caprylic, capric and lauric acids. Although these MCTs are considered saturated fats, they are not digested like longer-chain saturated fats. MCTs are digested by saliva and gastric juices, and are absorbed directly from the intestines into the portal vein, where they’re delivered to the liver and burned as fuel for instant energy needs. Very little is ever stored as fat.
By comparison, the longer-chain saturated fats from other foods require more energy just to digest them. They require pancreatic enzymes to break them down. After being absorbed into the intestinal wall, they must be transported through the lymphatic system and incorporated into lipoprotein carriers, then secreted into the bloodstream and circulated throughout the body. Whatever the body doesn’t use at the cellular level is stored as body fat.*
It’s no wonder a high percentage of the saturated fat in mother’s milk is in the form of high- energy, efficiently-burned MCTs.
Is there any therapeutic use for high-MCT Virgin Coconut Oil?
It is believed that another function of MCTs in mother’s milk is to act as a protective factor. Of the several fatty acids that comprise the MCTs of Virgin Coconut Oil, research has shown Lauric acid to be an effective supporter of the immune system. Our Organic Virgin coconut oil contains an average variable amount of 50% Lauric acid. Research indicates that Lauric Acid and its monoglyceride form monolaurin exert this effect via several mechanisms of action.*
Why does Organic Virgin Coconut oil sometimes have white clumps? Why is the oil sometimes liquid and sometimes solid?
These are natural characteristics of Coconut oil. Coconut oil melts at about 78o F, so at normal room temperature it will be solid. Putting the bottle in some warm water or near a heating duct register blowing warm air will heat it above the temperature needed to liquefy it. This phase change from liquid to solid and back again does not affect the quality of the oil.
You may see clumps in partially melted coconut oil. These clumps are simply the natural crystalline structure of the saturated fats when they’re near the 78o melting point. When the temperature of the oil is above the melting point, the product will typically become completely liquid with no clumping. As the oil cools you will again see natural clumping occur. However, the melting point partially depends on the presence of impurities that rigger crystalization, so a Virgin Coconut Oil may remain liquid at slightly lower temperatures when fewer impurities are present in the oil.
Is this product tested for purity?
Yes. To ensure the highest quality available, NOW’s Organic Virgin Coconut oil is tested for fatty acid profile, peroxide value, specific gravity, melting point and other oil stability indicators.
What heat level is your organic coconut oil exposed to during the extraction process?
In humid countries, the sun-drying of oilseeds with a high moisture content, such as mature coconut, is typically slow and inefficient (e.g., copra). Such conditions promote mold growth, which could result in safety concerns, high free fatty acid levels, and poor quality oils. To prevent this, the coconut "meat" is quickly hot air dried (70-80 degrees C), then mechanically crushed and pressed without the use of excessive heat, any solvents or chemical refining. This natural process retains the fresh aroma, taste and qualities of fresh coconut.