Organic Coconut Oil, Refined, 15 fl oz (444 ml) - Nutiva - UK Seller

Refined coconut oil is than unrefined for frying as it has a higher smoke point. I can't get it locally so thumbs up from me.

without any coconut taste, what I wanted!

great oil

Says refined but I thought refined coconut was white in colour and this is creamy.

I tried Nutiva’s Refined Coconut Oil recently – they take dried coconut (copra) and extract the oil using only steam (avoiding chemicals and maintaining organic status). The main benefit from this is a 30°C increase in the smoke point (to 200°C) compared to unrefined coconut oil. It loses the coconut flavor in the process, which I miss, but it’s more suitable for stir fries, if you like to crank up the heat. In general, I prefer to use unrefined “virgin” expeller pressed coconut oil (I like the Nature’s Way product), but refined oil can be useful for higher-heat cooking.The Coconut Oil Miracle book is worth a read (or at least a skim; it’s very repetitive) – it may be responsible for a good part of the resurgence in coconut oil sales. I think everyone would agree by now that not all fats are equal, and the medium chain saturated fatty acids in coconut oil are definitely a world apart from the longer unsaturated fats found in conventional vegetable oil. One of the most interesting aspects for me is that unsaturated fat in vegetable oil can generate free radicals when exposed to high heat during extraction (i.e. those oils not labeled as “cold-pressed” or “expeller-pressed”) or high-temperature cooking or even just prolonged storage. These free radicals can cause aging and cancer. If you use regular vegetable oil (or seed oils like sunflower, canola, etc.) it’s best to store it in the fridge to avoid oxidation, or at least in a cool place away from light – their shelf life is actually less than a year once opened. Because coconut oil is high in saturated fat it’s actually slow to oxidize and therefore stable for longer than vegetable oils.Sustainability: Organic coconut oil has a significantly lower environmental impact than soy or corn oil grown in the US. In the 80’s the American Soybean Association tried to kill coconut oil imports, falsely suggesting that it was a leading cause of heart disease. Coconut oil has been making a comeback however – good news for Pacific nations like the Philippines where coconut farming supports a large part of the economy. Nutiva donates 1% of sales to sustainable agriculture and supports local communities (they have donated 35,000 coconut seedlings to small farmers in the Philippines and also plant fruit tree gardens at schools in Richmond, California). Nutiva is certified as a B Corporation and a Bay Area Green Business, uses 100% renewable energy, and has made a good effort to reduce waste and use green materials for packaging.So, overall I’ll give the Nutiva Refined Coconut Oil 5/5 gold stars for quality of the product and 5/5 “green” stars based on the social-environmental aspects of producing it. It’s organically grown and manufactured by steam-extraction, plus coconut oil is more sustainable than corn or soybean oil. Nutiva is one of the most socially and environmentally responsible companies currently producing coconut oil.

I tried Nutiva’s Refined Coconut Oil recently – they take dried coconut (copra) and extract the oil using only steam (avoiding chemicals and maintaining organic status). The main benefit from this is a 30°C increase in the smoke point (to 200°C) compared to unrefined coconut oil. It loses the coconut flavor in the process, which I miss, but it’s more suitable for stir fries, if you like to crank up the heat. In general, I prefer to use unrefined “virgin” expeller pressed coconut oil (I like the Nature’s Way product), but refined oil can be useful for higher-heat cooking.The Coconut Oil Miracle book is worth a read (or at least a skim; it’s very repetitive) – it may be responsible for a good part of the resurgence in coconut oil sales. I think everyone would agree by now that not all fats are equal, and the medium chain saturated fatty acids in coconut oil are definitely a world apart from the longer unsaturated fats found in conventional vegetable oil. One of the most interesting aspects for me is that unsaturated fat in vegetable oil can generate free radicals when exposed to high heat during extraction (i.e. those oils not labeled as “cold-pressed” or “expeller-pressed”) or high-temperature cooking or even just prolonged storage. These free radicals can cause aging and cancer. If you use regular vegetable oil (or seed oils like sunflower, canola, etc.) it’s best to store it in the fridge to avoid oxidation, or at least in a cool place away from light – their shelf life is actually less than a year once opened. Because coconut oil is high in saturated fat it’s actually slow to oxidize and therefore stable for longer than vegetable oils.Sustainability: Organic coconut oil has a significantly lower environmental impact than soy or corn oil grown in the US. In the 80’s the American Soybean Association tried to kill coconut oil imports, falsely suggesting that it was a leading cause of heart disease. Coconut oil has been making a comeback however – good news for Pacific nations like the Philippines where coconut farming supports a large part of the economy. Nutiva donates 1% of sales to sustainable agriculture and supports local communities (they have donated 35,000 coconut seedlings to small farmers in the Philippines and also plant fruit tree gardens at schools in Richmond, California). Nutiva is certified as a B Corporation and a Bay Area Green Business, uses 100% renewable energy, and has made a good effort to reduce waste and use green materials for packaging.So, overall I’ll give the Nutiva Refined Coconut Oil 5/5 gold stars for quality of the product and 5/5 “green” stars based on the social-environmental aspects of producing it. It’s organically grown and manufactured by steam-extraction, plus coconut oil is more sustainable than corn or soybean oil. Nutiva is one of the most socially and environmentally responsible companies currently producing coconut oil.