It is no secret that I love coconut oil. In fact, it’s my go-to oil for cooking, dental health, and skin care. Moreover, it comes in 2 forms: refined and unrefined or virgin coconut oil. And unlike most other foods on the market refined doesn’t necessarily mean a bad thing when it comes to coconut oil.
It all depends on how it is being processed and what it is used for. Both have their advantages and disadvantages.
Refined Coconut Oil
A person or company producing the product presses the dried coconut meat (copra) to give refined coconut oil. The oil is the put in a bleach and deodrent is added to it, giving the final product. Not to mention, it is taste- and odorless and can withstand higher temperatures which makes it ideal for cooking. Furthermore, to remove contaminants that arise during the not-always-so-hygienic tropical environment where coconut meat is dried, a person can use bleaching clays. Then, heat is added to remove the coconut flavor and make it a neutral all around cooking oil.
Moreover, the refined coconut oil will not give you as much health benefits as unrefined extra virgin coconut oil. During processing, some of its antioxidants (polyphenols) and other delicate nutrients will get lost. But it still contains about the same amount of its beneficial medium-chained fatty acids, lauric acid, that makes it one of the best fats to cook with. Moreover, lauric acid has antiviral, antibacterial, anticancer and immune-boosting effects and helps to lose and maintain weight.
However, not all refined oils are created the same healthy way. Some producers use chemicals instead of clays to bleach the meat. And also to get the most oil out of the flesh, some will use chemical solvents and may (partially) hydrogenate the oil too. And this is what creates the harmful trans-fats. So make sure to read labels, there are a few good quality refined oils out there that don’t use chemicals but diatomaceous earth, clay, and steam to remove contaminants and flavor.
ALSO READ: 5 Major Health Benefits of Virgin Coconut Oil
Unrefined Extra Virgin Coconut Oil
Extra virgin coconut oil is made from the first pressing of fresh coconut. Because it is handled straight away, no chemicals to remove contaminants are needed. Furthermore, one of the most used methods is quick drying the meat. After this, the oil is mechanically squeezed out. Another method is called wet milling where the coconut milk is squeezed out of the fresh flesh then boiled, fermented or separated from the milk through the use of enzymes or a centrifuge.
However, the coconut flavor depends on how much heat it has been exposed to during processing. Furthermore, the oils that have been heated more will have a stronger, toasted coconut taste and scent.
When To Choose For Refined or Virgin Coconut Oil?
Choose refined coconut oil when cooking at higher temperatures and when you don’t want the added coconut flavor. Unrefined coconut oil has a smoking point of 350°F (175°C) while refined coconut oil has a smoking point of 450°F (230°C).
Use unrefined or virgin coconut oil if you want to get the most nutrients (and health benefits) and a delicious coconut flavor. I often use it for curries, smoothies vegan-style desserts or homemade cosmetics. And remember, when buying refined coconut oil make sure to look for brands that are processed with the least amount of chemicals and are not hydrogenated.
Not sure which one you should buy? I have used and tested all of the coconut oils below and love them (click the picture for a direct link to Amazon)…
These days, however, I’m blessed to get my organic, non-chemical coconut oil straight from an organic and local source… the advantage of living in the tropics 😉
Thanks for reading. I hope this information was helpful. Until next time!
Amy Goodrich
Crazy cat lady, life and food lover, certified biologist, and holistic health coach.