In the Philippine method that is used for HealthSmart Nutrition’s Extra Virgin Coconut Oil the fresh coconuts are opened and grated. Then the flesh is pressed, yielding a fresh coconut milk emulsion. It is an emulsion because there is a protein that holds the oil in solution naturally. The natural enzymes of the coconut will breakdown this protein, releasing the oil in about 17 hours. As the oil floats it is siphoned off and made ready for export. This oil, unlike other traditionally processed Philippine oils, does not see temperatures higher than 104 degrees F. This process yields a nice sweet coconut oil containing Medium Chain Fatty Acids (MCFA) that is unrefined, pure, very shelf stable and does not elevate “bad” cholesterol. Unlike the longer fatty acid chains found in most oils (which tend to go to fat stores), the MCFA’s are used by the body for metabolism.

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