
Originally Posted by
wildthing
mga peeps, why would you buy virgin coconut oil na priced at a premium when you can make one yourself at a very cheap cost.
This is how to make it: Get a good coconut (brown ones) na kung tawagin ay "magulang" na niyog from a palengke. These are found from the stores that sell shreded coconut meat for gata.
Ipa-shred nyo, (don't get the pre-shreded ones kasi hanap mo nga ay fresh).
Sa bahay get a cotton cloth (or clean old t-shirt). One layer lang, ilagay mo yung shreded coconut meat mo dito and balutin. Get a bowl or palangagana na maliit, pigain mo yung coconut meat (twisting motion) para tumulo ang gata. Sa mga nakakaintindi nitong process na ito, ang tawag dito ay gatain mo yung niyog - ang unang piga na unadulterated is termed "kakang gata".
Once you have collected the kakang gata, transfer this into a tall glass or if you have a "decanter" mas okay.
Decanter - ito yung pang separate ng oil sa sediments - sa mga cookery shops like the one in megamall have this- it looks like a small water can - meron protruding spout/pipe na connected sa lower portion). Sa mga chemist naman meron din glassware with a similar name. Pang -decant ng oils ito.
Anyways, let it (gata) stand for 2-4 hours, the water based materials (gata) will separate from the oil of the coconut. It will be a 2 layer liquid, Oil will be the one on top. Remove the gata portion. Avoid mixing the gata again, so if you are not using a decanter do the pouring slowly.
The oil collected is your virging coconut oil. Further filtering to remove contaminants like the shreded coconut is an option. Very cheap ano?!
For those who are skeptics, I learned this from one of the pioneers in the VCO business who hails from my same alma mater - UPLB. This procedure is true. What you're paying (premium from the ready made product) is call marketing.
Additional info, oil have about 9000 kilocalories per kilogram. Food nutritionist actually says that every gram of oil/fat gives 9 calories.
And coconut oil will have a fatty acid known as lauric acid. Eto ang pinakamalaking component nito. We (including the person who taught me the "secret" process) believe that this lauric acid is the real factor for the benefits claim. Only coconut oil have the hight lauric acid profiles. Other oils like fishoils, olive oil, canola oil, palm oil, soya oil etc will have different fatty acid profiles.
The Soya oil from the US have made a smear campaign on the coconut oil to gain Oil market way back late 80's to early 90's (remember the COCO LEVY FUND issue?). Before that time coconut oil was the number one oil if food industry in the world and Philippines was the major exporter (wala pa sa indonesia nuon). The US lobbyist were so successful in the smear campaign that is why most of you thinks that coconut oil is bad and that all oil/fat would be equal to cholesterol.
Does VCO work? IMO may be.