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Description
Coconut oil is a multi-purpose, nutrient-rich oil extracted from fresh coconuts, sourced mainly in various parts of the world like Sri Lanka. In the process of production, cold-pressing retains its virgin quality and natural aroma, along with useful compounds. It contains up to 53% lauric acid in coconut oil, which has been shown to possess antibacterial and antimicrobial properties, hence boosting health in general. Having a high smoke point, it is excellent for cooking, frying, and baking. Its nourishing properties make it perfect not only for skincare but also for hair care routines. It naturally solidifies at a temperature below 25°C/77°F and turns to liquid at temperatures higher than that, but its quality does not change, ensuring consistent performance. Therefore, coconut oil is a virgin, cold-pressed, unbleached fat that is free from trans and does not contain preservatives, making it suitable for all culinary uses or application to personal care. Store in a cool, dry place, protected from light, to maintain integrity and unlock its myriad of benefits.
COCONUT OIL
Benefits
Rich in Lauric Acid: Contains up to 53% lauric acid, which supports heart health and has natural antibacterial and antimicrobial properties, contributing to overall well-being.
High Smoke Point: Suitable for cooking, frying, and baking without breaking down into harmful compounds, making it a healthier and stable option for high-heat cooking.
Versatile Usage: Perfect for culinary applications or as a nourishing ingredient for skincare and hair care routines, offering moisturizing and protective qualities.
Unrefined and Chemical-Free: This virgin oil is raw, unprocessed, and free from trans fats and harmful chemicals, ensuring purity and the retention of its natural properties.
Long-Lasting Freshness: Proper storage in a cool, dry place extends the oil’s shelf life, maintaining its quality and versatility for a range of uses.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
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Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
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