What was surprising about Seneviratne's studies was the discovery that
high levels of heat actually increased the amount of antioxidants in the coconut oils.
What was surprising about Seneviratne's studies was the discovery that
high levels of heat actually increased the amount of antioxidants in the coconut oils.
Not exact matches
In 2011, studies conducted in Sri Lanka by Professor Kapila Seneviratne
of the University
of Kelaniyashowed that traditionally made virgin coconut oils that use
heat in the process, even
high levels of heat such as boiling the coconut milk to completely separate the oil (a method we do not use), not only does not harm the oil, but
actually promotes the antioxidants to become dispersed in the oil:
However, research has shown that virgin coconut oils processed with some
heat actually have
higher levels of antioxidants, unlike the refining process
of virgin olive oils.
Another interesting thing I learned is that a lot
of food that I have thought
of as
high in starchy calories
actually may help control your sugar
levels if its not
heated.
However, they separated the oil from the water via centrifuge, with no
heat, and numerous studies show that if
heat is used in the process
of extracting virgin coconut oil, antioxidant
levels are
actually higher.