Ulei de cocos Paleo 1000 ml

Coconut oil owes most of its beneficial effects to its medium-chain fatty acids. In addition to lauric and caprylic acids, we also find caproic acid (0.5-1%); myristic acid (18%); or capric acid (6-7%). Together, they play a role in benefiting cardiovascular diseases, chronic fatigue, sugar and liver diseases, digestive system cleansing, and those looking to care for their beauty. From a skin perspective, coconut oil is a great moisturizer, strongly supports the connective tissues, preventing skin sagging and wrinkle formation. It has numerous positive attributes: • it can be stored for a long time without refrigeration • it can be reused for frying • does not become rancid • does not break down under heat, no trans-fatty acids form during frying (up to 170-180°C) The quality of filtered coconut oil is slightly weaker as the phytonutrients present in virgin fat are destroyed during the purification process, but the quality of the fat, fatty acid profile, and overall physiological effects are completely identical to virgin coconut fat. It has no coconut taste or smell, solidifies below 25°C and is white, above 25°C it begins to melt with a yellow color. It has a high content of MCTs (medium-chain triglycerides), which can be used as a quick energy source.