Well, Brian Shilhavy (currently 7546) and I seem to disagree on most everything it seems. This is not that I do not feel he is very knowledgeable in many areas, but I feel he is very biased. And since it is his company, I guess he is allowed to be. A person would naturally have an affinity for their own product, but since he is so biased his opinion holds much less validity for me. He is much too defensive I feel in even discussing many different aspects of virgin coconut oil, including the ensyme issue. I am not posting this to have his defensiveness placed at me, but I think there is another side that he is not even considering as even a possibility of validity. I am posting this other side with an article of Annette Fischer from Wilderness Family Naturals that explains it better than I can, plus she is more knowledgable than I am. Take special note particularly of the point I wish to be emphasied and that is not all ensymes are digestive ensymes as most people are only familiar with.
You know, it strikes me as puzzling that Brian will not answer email that is sent to his company but he will take the time to troll this board for his marketing purposes of Tropical Traditions. And for the record I feel like Guploo and Hoppy are doing a lot of marketing on their own for Nutiva. Moderator, is there any way to tone down all this marketing? I'd prefer this to be a forum to discuss coconut oil and other health issues, not to be used as covert or other marketing ploys.
Message of Annette's:
I too was at the IFEX tradeshow and met with the Virgin Coconut Oil Association and many people in the coconut oil business a few months ago. I have been to several coconut processing plants and spoken with others from other countries who also process virgin coconut oil as well as RBD coconut oil.
I can honestly tell you a few things about heat and coconut oil.
First of all I have personally placed my hand on the cylinders that are pressing out coconut milk at a centrifuged facility and a fermentation facility and there was absolutely no heat there at all. The coconut milk when it is pressed out is room temperature at both places. There is no heat, at least at the virgin coconut oil facilities I have been to. When anything is transported on the ocean it is not hot either. In the tropics it is warmer than in the US, but the ocean is like a cooler in the summer and a heater in the winter. The ocean because of it's mass does not change
temperature as much as the land.
Secondly, I can honestly say that there are virgin coconut oils produced that are never heated. We have personally evaluated over 30 different virgin coconut oils and found a correlation between free fatty acids and heat used during processing. Those that have perfected the virgin coconut oil production not using any heat, based on our evaluation have the best oils. Having said that, I must also say that heat has not been our sole criteria in evaluating the oils. For example, we evaluated a coconut oil
made by a cold centrifuge process that was never heated at any time, yet it was rather bland tasting. The certificate of analysis was great, but we knew our customers would not like it and even though it had a very low melting point (which is also indicative of a virgin coconut oil that has not been heated) I thought some customers would consider it to be RBD oil because it was so bland tasting.
One link you might want to look at is our page on how RBD coconut oil is made. Ken took pictures at a copra mill when we were in the Philippines so people can see for themselves how copra is made, what it looks like, and know how this coconut oil is made. I also went to a large RBD coconut oil producer and spent time talking with them.
http://www.wildernessfamilynaturals.com/store/refined_coconut_oil.htm
The problem with some virgin coconut oils is that they do see 180-200 degrees F at the end of their processing and this does effect some of the oils properties. Most RBD coconut oil sees much higher processing temperatures than this and quite a bit of processing. The University of the Philippines discovered that micro nutrients are altered at temperatures above 155
degrees F. In addition to this people who are leading the raw food
movement, who are researching enzyme nutrition say there are enzymes in all foods and they are destroyed with heat. Now I know there has been controversy over all of this, but there is a lot of misinformation as well.
Please remember when you read that enzymes are dormant until they are activated by water and there is no moisture in coconut oil, and that all enzymes are not digestive enzymes. There are many, many enzymes in both plants and animals.
You can measure the frequencies every living thing gives off. These frequencies can actually give you a reading on how much "life" is in the animal, plant, or food. A freshly picked carrot will have a band of frequencies that it radiates and as it is stored in a root cellar over the months these frequencies will be come weaker and weaker until finally, when it is at the place it would not grow if planted in your garden, there will only be a weak frequency of a single band width. Radionics is based on this
exact finding. When you test coconut oil that has been heated there is no energy picked up from it and when the oil is "raw" the readings vary depending on the process, but they are much higher. The coconut oil that is made with enzymes will have the highest "energy" of all the coconut oils provided it is not heated. There seems to be a link between frequencies (energy) emitting from food, plants and animals and the enzymes contained in them.
The following is a 3 part article done for nexus magazine. It talks about enzymes and will help people to get a general understanding of what people are talking about when they talk about enzyme nutrition and enzymes being destroyed by heat, etc.
http://www.nexusmagazine.com/articles/Enzymes1.html
Here is more info on enzymes that you may find less technical and easier to understand.
http://www.medical-library.net/sites/framer.html?/sites/_enzyme_nutrition.ht
ml
All the information says that 118 degrees F (and some say lower) will destroy enzymes. 50 degrees C is 122 degrees F. However, when it comes to transportation on the ocean, storage in a warehouse, etc, these are all temperatures people and their enzymes can live at. The temperatures are all under 110 degrees and for our oils it is usually under 76 degrees on the ocean, in the 80's or 90's at the most in California, and then it comes to cold country where we live. When the oil arrives here, even though it has been over a week since arriving on the west coast the oil is still a solid even in August. That means it has still not gotten above 76 degrees F! (The oil is a very hard solid in January and because we are very careful about heat it takes about a week to "thaw" the barrels.) Whatever the temperatures, it is not likely that the ambient temperatures any foods are exposed to will kill their enzymes. The problem is when you cook or heat your food. I am not a total raw foodist, but I do believe raw foods are good and important, and should be a good part of a healthy diet.
Blessings,
Annette
Wilderness Family Naturals
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Well, Brian Shilhavy (currently 7145) and I seem to disagree on most everything it seems. This is not that I do not feel he is very knowledgeable in many areas, but I feel he is very biased. And since it is his company, I guess he is allowed to be. A person would naturally have an affinity for their own product, but since he is so biased his opinion holds much less validity for me. He is much too defensive I feel in even discussing many different aspects of virgin coconut oil, including the ensyme issue. I am not posting this to have his defensiveness placed at me, but I think there is another side that he is not even considering as even a possibility of validity. I am posting this other side with an article of Annette Fischer from Wilderness Family Naturals that explains it better than I can, plus she is more knowledgable than I am. Take special note particularly of the point I wish to be emphasied and that is not all ensymes are digestive ensymes as most people are only familiar with.
You know, it strikes me as puzzling that Brian will not answer email that is sent to his company but he will take the time to troll this board for his marketing purposes of Tropical Traditions. And for the record I feel like Guploo and Hoppy are doing a lot of marketing on their own for Nutiva. Moderator, is there any way to tone down all this marketing? I'd prefer this to be a forum to discuss coconut oil and other health issues, not to be used as covert or other marketing ploys.
Message of Annette's:
I too was at the IFEX tradeshow and met with the Virgin Coconut Oil Association and many people in the coconut oil business a few months ago. I have been to several coconut processing plants and spoken with others from other countries who also process virgin coconut oil as well as RBD coconut oil.
I can honestly tell you a few things about heat and coconut oil.
First of all I have personally placed my hand on the cylinders that are pressing out coconut milk at a centrifuged facility and a fermentation facility and there was absolutely no heat there at all. The coconut milk when it is pressed out is room temperature at both places. There is no heat, at least at the virgin coconut oil facilities I have been to. When anything is transported on the ocean it is not hot either. In the tropics it is warmer than in the US, but the ocean is like a cooler in the summer and a heater in the winter. The ocean because of it's mass does not change
temperature as much as the land.
Secondly, I can honestly say that there are virgin coconut oils produced that are never heated. We have personally evaluated over 30 different virgin coconut oils and found a correlation between free fatty acids and heat used during processing. Those that have perfected the virgin coconut oil production not using any heat, based on our evaluation have the best oils. Having said that, I must also say that heat has not been our sole criteria in evaluating the oils. For example, we evaluated a coconut oil
made by a cold centrifuge process that was never heated at any time, yet it was rather bland tasting. The certificate of analysis was great, but we knew our customers would not like it and even though it had a very low melting point (which is also indicative of a virgin coconut oil that has not been heated) I thought some customers would consider it to be RBD oil because it was so bland tasting.
One link you might want to look at is our page on how RBD coconut oil is made. Ken took pictures at a copra mill when we were in the Philippines so people can see for themselves how copra is made, what it looks like, and know how this coconut oil is made. I also went to a large RBD coconut oil producer and spent time talking with them.
http://www.wildernessfamilynaturals.com/store/refined_coconut_oil.htm
The problem with some virgin coconut oils is that they do see 180-200 degrees F at the end of their processing and this does effect some of the oils properties. Most RBD coconut oil sees much higher processing temperatures than this and quite a bit of processing. The University of the Philippines discovered that micro nutrients are altered at temperatures above 155
degrees F. In addition to this people who are leading the raw food
movement, who are researching enzyme nutrition say there are enzymes in all foods and they are destroyed with heat. Now I know there has been controversy over all of this, but there is a lot of misinformation as well.
Please remember when you read that enzymes are dormant until they are activated by water and there is no moisture in coconut oil, and that all enzymes are not digestive enzymes. There are many, many enzymes in both plants and animals.
You can measure the frequencies every living thing gives off. These frequencies can actually give you a reading on how much "life" is in the animal, plant, or food. A freshly picked carrot will have a band of frequencies that it radiates and as it is stored in a root cellar over the months these frequencies will be come weaker and weaker until finally, when it is at the place it would not grow if planted in your garden, there will only be a weak frequency of a single band width. Radionics is based on this
exact finding. When you test coconut oil that has been heated there is no energy picked up from it and when the oil is "raw" the readings vary depending on the process, but they are much higher. The coconut oil that is made with enzymes will have the highest "energy" of all the coconut oils provided it is not heated. There seems to be a link between frequencies (energy) emitting from food, plants and animals and the enzymes contained in them.
The following is a 3 part article done for nexus magazine. It talks about enzymes and will help people to get a general understanding of what people are talking about when they talk about enzyme nutrition and enzymes being destroyed by heat, etc.
http://www.nexusmagazine.com/articles/Enzymes1.html
Here is more info on enzymes that you may find less technical and easier to understand.
http://www.medical-library.net/sites/framer.html?/sites/_enzyme_nutrition.ht
ml
All the information says that 118 degrees F (and some say lower) will destroy enzymes. 50 degrees C is 122 degrees F. However, when it comes to transportation on the ocean, storage in a warehouse, etc, these are all temperatures people and their enzymes can live at. The temperatures are all under 110 degrees and for our oils it is usually under 76 degrees on the ocean, in the 80's or 90's at the most in California, and then it comes to cold country where we live. When the oil arrives here, even though it has been over a week since arriving on the west coast the oil is still a solid even in August. That means it has still not gotten above 76 degrees F! (The oil is a very hard solid in January and because we are very careful about heat it takes about a week to "thaw" the barrels.) Whatever the temperatures, it is not likely that the ambient temperatures any foods are exposed to will kill their enzymes. The problem is when you cook or heat your food. I am not a total raw foodist, but I do believe raw foods are good and important, and should be a good part of a healthy diet.
Blessings,
Annette
Wilderness Family Naturals