Our Supercoco Flyer


Health Benefits of Coconut Oil vs. Other Oils
RBD
Coconut Oil
Virgin
Coconut Oil
Chemical Structure
92% Saturated
NO missing pair of
hydrogen atoms in its
medium carbon chain,
very stable, does not
become rancid even in
long storage, safe for
cooking in high heat
92% Saturated
NO missing pair of
hydrogen atoms in its
medium carbon chain,
very stable, does not
become rancid even in
long storage, safe for
cooking in high heat
Characteristics
(Major Fatty Acids)
Medium Chain
47%-53% Lauric Acid
Medium Chain
47%-53% Lauric Acid
Process
Refined, Bleached,
Deodorized (RBD)
Naturally Processed
with minimum or
no heat / Cold Processed
or Cold-Pressed
Effect
Retains all the
health-giving properties
of the MCFA. Best use
as cooking oil and for
industrial uses
Anti-bacterial, anti-viral, anti-protozoal, anti-fungal, no trans fat; heart-healthy, immune boosting due to MCFAs, cosmetic & skincare uses, used as dietary supplement, healthiest oil to cook with;

Age
5,000+ years recorded
used in food preparation
with health benefits
5,000+ years recorded
used in food preparation
with health benefits
Chemical Structure 89% Polyunsaturated
2-3 pairs of hydrogen atoms missing in its carbon chain make sunflower oil
highly liquid but vulnerable to oxidation

Characteristics (Major Fatty Acids) LONG CHAIN
65% Linoleic (reg), 82% Oleic (hybrid)

 Process Refined, Bleached, Deodorized


 Effect Causes cholesterol, oxidation


 Age For 46 years, plants has been cultivated since its production in 16th Century
Chemical Structure 77% Monounsaturated
1 pair of hydrogen atoms missing makes oil less prone to oxidation.
Its 14% saturates protect its oleic acid making it heart healthy

 Characteristics (Major Fatty Acids) LONG CHAIN
71% Oleic Acid

 Process Naturally Cold-Pressed


 Effect It becomes beneficial to our health if used as a salad oil or table oil.


 Age One of the oldest oils used by man. Records show that this oil is more than 5000 years. This oil is mentioned in the Bible.
Chemical Structure 48% Monounsaturated
Quite resistant to rancidity if handled properly

 Characteristics (Major Fatty Acids) LONG CHAIN
36% - 67% Oleic Acid


 Process Expeller Pressed or Solvent Extraction


 Effect Used as salad dressing


 Age 100+ years
Chemical Structure 57% Polyunsaturated
2-3 pairs of hydrogen atoms missing in its carbon chain makes
corn oil highly liquid but vulnerable to oxidation

 Characteristics (Major Fatty Acids) Refined, Bleached, Deodorized
(RBD)


 Process Refined, Bleached, Deodorized


 Effect Causes cholesterol, oxidation


 Age 81 years promoted as food oil
Chemical Structure 62% Monounsaturated
1 pair of hydrogen atoms missing makes oil less
vulnerable to oxidation

 Characteristics (Major Fatty Acids) LONG CHAIN
56% - 64% Oleic Acid


 Process Genetically modified rape seed Refined,
Bleached, Deodorized (RBD)


 Effect Omega -3 is transformed into trans fats during
RBD process


 Age 30 years Biotechnology
Chemical Structure 54% Polyunsaturated
2-3 pairs of hydrogen atoms missing in its carbon chain make soy
oil highly liquid but vulnerable to oxidation

 Characteristics (Major Fatty Acids) LONG CHAIN
54% Linoleic Acid


 Process Refined, Bleached, Deodorized


 Effect Causes cholesterol, oxidation and has trans fats


 Age 60+ years food agriculture
Chemical Structure 51% Saturated-Palm Oil
(extracted from palm fruitlets)
82% Saturated-Palm Kernel Oil
(extracted from kernel or seed)
 Characteristics (Major Fatty Acids) LONG CHAIN (Palm Oil)
44% Palmitic
MEDIUM CHAIN (Palm Kernel Oil)
48% Lauric
 Process Refined, Bleached, Deodorized (RBD)


 Effect Palm Kernel Oil is a good cooking oil because like coconut oil, it is
a plant-based saturated fat with MCFAs


 Age 5,000+ years as recorded with regards to use in food preparation

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Member of : Organic Coconut Association of the Philippines