‘RASS & ROSH’ Extra Virgin Coconut Oil 500ML 

‘RASS & ROSH’ Extra Virgin Coconut Oil 500ML

‘RASS & ROSH’ Extra Virgin Coconut Oil is produced using the Improved Centrifugal Method without the use of chemical solvents and with absolutely zero heat involved throughout the process. This technology in the extraction process retains all the essential nutritional properties of raw organic coconut which preserves maximum antioxidant activity. Improved Centrifugal Method ensures the removal of gum found in coconut oil resulting in a clear, light in texture and least viscous oil.

Extra virgin coconut oil is comprised of medium chain triglycerides, or MCTs, that you could say are the most recognized ingredients of plant based saturated fats. The most recognizable of all the MCTs is lauric acid. Besides extra virgin coconut oil, lauric acid is found in breast milk. Rich in antioxidants, lauric acid and other MCTs, may help the body absorb important nutrients and minerals, eliminate harmful bacteria, and fight the signs of aging.

Professional athletes have long been using coconut oil as fuel to build lean muscle. Adding coconut oil to a smoothie, can increase your feeling of fullness and satiety for longer periods of time. Mediterranean diets receive lots of attention for the connection between health and the use of olive oil. In tropical countries where coconut oil has been consumed daily for hundreds of years, similar reports of overall health are beginning to be reported as well.

Lastly, scientific research is further looking into the connection between extra virgin coconut oil and brain function. Over time, glucose inhibitors can limit the amount of energy to the brain, causing a decrease in cognitive functions. Consuming regular amounts of coconut oil however, can lead to ketone production, and the brain uses ketones as energy when glucose is not present, helping restore brain activity.

Coconut oil is new to many people but it is much like olive oil. Extra virgin coconut oil is extracted from the meat on the insides of the coconut through a cold-expeller press. The coconut oil is a stark, bright white color and has a fresh coconut smell. The taste profile of coconut oil is light and sweet, with subtle hints of actual coconut. The flavour is wonderfully versatile in both savoury and sweet dishes. What surprises most people is that coconut oil can change between a liquid and solid state very easily. Whenever the temperature is above 76 degrees Fahrenheit, coconut oil will be in its liquid state. Below 76, coconut oil takes a solid state. Coconut oil differs from olive oil, in that most of the fats in coconut oil are saturated fats, such as lauric acid, and coconut oil benefits from not having trans fat or cholesterol.

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