Monday, 1 February 2010
The references about our coconut cooking oil
"Bio Virgin" the healthy cooking oil
5 reasons to select BIO VIRGIN
1. Made from VIRGIN COCONUT OIL (VCO), processed from fresh selected coconut (not copra) , so the lauric acid content and other nutrition benefit content are still inside (not damage)
2. Good flavor and taste and not rancid, real coconut oil taste that is the typical of good coconut oil.
3. NATURAL, without chemical antioxidant added, as usual in other cooking oil made from copra or palm fruit, frequently added with syntetic antioxidant that danger for human healthy like BHT, BHA and TBHQ, if you consume that chemicals for continuous long long time make danger effect.
4. Without hydrogenation process, that usually use for dirty oil, even in Cina use for hogwash oil that use hydrogen peroxide, is very dangerous agent that have forbidden in many many country in the world, USA - Europe, etc.
5. And also you can use several times without damage for chemical structure and still good for healthy.
Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity.
The effects of dietary supplementation with coconut oil on the biochemical and anthropometric profiles of women presenting waist circumferences (WC) >88 cm (abdominal obesity) were investigated. The randomised, double-blind, clinical trial involved 40 women aged 20-40 years. Groups received daily dietary supplements comprising 30 mL of either soy bean oil (group S; n = 20) or coconut oil (group C; n = 20) over a 12-week period, during which all subjects were instructed to follow a balanced hypocaloric diet and to walk for 50 min per day. Data were collected 1 week before (T1) and 1 week after (T2) dietary intervention. Energy intake and amount of carbohydrate ingested by both groups diminished over the trial, whereas the consumption of protein and fibre increased and lipid ingestion remained unchanged. At T1 there were no differences in biochemical or anthropometric characteristics between the groups, whereas at T2 group C presented a higher level of HDL (48.7 +/- 2.4 vs. 45.00 +/- 5.6; P = 0.01) and a lower LDL:HDL ratio (2.41 +/- 0.8 vs. 3.1 +/- 0.8; P = 0.04). Reductions in BMI were observed in both groups at T2 (P < 0.05), but only group C exhibited a reduction in WC (P = 0.005). Group S presented an increase (P < 0.05) in total cholesterol, LDL and LDL:HDL ratio, whilst HDL diminished (P = 0.03). Such alterations were not observed in group C. It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity.
(in Indonesian : "… mereka yang mengkonsumsi minyak kelapa, dibandingkan mereka yang mengkonsumsi minyak kedelai, menunjukkan adanya peningkatan level pada kolesterol HDL ” sehat” dan penurunan LDL ke rasio HDL, keduanya dipercaya berkaitan dengan penurunan risiko penyakit kardiovaskuler. Hasil dari studi, menyatakan bahwa memasukkan minyak kelapa ke dalam makanan bisa bermanfaat untuk menurunkan akumulasi lemak di sekitar sekat rongga badan dan juga akan bermanfaat bagi kesehatan sistem kardiovaskular …..")
Reference :
Assuncao ML. et al. ” Effect of Dietary Coconut Oil on the Biochemical and Anthropometric Profiles of Women Prenting Abdominal Obesity, Lipids” , 13 May 2009 [ Epub ahead of print publication]
Keywords Medium chain fatty acids - Lauric acid - Dyslipidemia
This article based in part on the Master’s Dissertation of M.L. Assunção, presented to the Faculdade de Nutrição, Universidade Federal de Alagoas, Maceió, AL, Brazil, in 2007. A summary of the paper was presented at the IX Congresso Nacional da Sociedade Brasileira de Alimentação e Nutrição, São Paulo, SP, Brazil, 2007.
Coconut oil, safetiest and healthiest of cooking oil
Chronical deaseses, degenerative like cardiovasculair deasese, hipertension, stroke, diabetes, obesity, cancer and others, are the epidemic in many country. expecially in developing country.
Now nutritionists and health in the United States are debating whether cooking oil from vegetable oil (such made from soybean, corn. sunflower seed, safflower, canola, etc.) is safe and healthy? According to the results of various research reports, both in animal models and in humans, which are fed by extra fooding with long-chain fatty acids (long chain fatty acids = LCFA) is proven to cause various types of chronic diseases, degenerative diseases and cancer. After consumed vegetable oil, or fried and will change the inner character and produce a bioactive agents that toxic and carcinogenic. This paper will explain in comprehensive how the mechanism to these events can occur. Is the prevention better than treatment?
Coconut oil, as understandably has been used as heritage from ancestors and continuously for long long time ago by our ancestors and even today is still used by residents and the rural hinterland where coconut trees grow fertile and is a source of major functional food ingredients and their agricultural products. In general, their health status very good, physical appear slim and muscular, his hair thick, shiny and beautiful skin, good condition and strong teeth and rarely suffer chronic deceases, degenerative and cancer deceases compared with natives who had migration from his village and move the profession and live in big cities and metropolitan and also switch to a mix of feeding habitual with western-style food.
In the United States, coconut oil is enthroned (inducted) the tree of life by the experts of nutritionists and public health, and coconut oil, known as the healthiest cooking oil in the world.
With the above, it becomes very clear that among the various types of cooking oil that there is a very real and fundamental different. Thus, you and your family must be wisely chosen and use the cooking oil which safest and healthiest,
"Bio Virgin" Healthy Cooking Oil is the only alternative to switch to cooking oil made from coconut.
Adapted from the writings:
Iwan T. Budiarso DVM., M.Sc., Ph.D . APU
Urine therapy expert and coconut oil researcher
The everyday activity of cooking with coconut oil
To get the health benefits of coconut oil and reduce the harmful effects caused by other food fats, you should use the Bio-Virgin coconut oil for cooking and making food needs.
Most coconut oil has a very delicate taste and can be used for any type of food. Because it contains saturated fat or most stabil chemical atomics and moleculs structure, heat cooking does not create free radicals as happened in other cooking oil.
5 reasons to select BIO VIRGIN
2. Good flavor and taste and not rancid, real coconut oil taste that is the typical of good coconut oil.
3. NATURAL, without chemical antioxidant added, as usual in other cooking oil made from copra or palm fruit, frequently added with syntetic antioxidant that danger for human healthy like BHT, BHA and TBHQ, if you consume that chemicals for continuous long long time make danger effect.
4. Without hydrogenation process, that usually use for dirty oil, even in Cina use for hogwash oil that use hydrogen peroxide, is very dangerous agent that have forbidden in many many country in the world, USA - Europe, etc.
5. And also you can use several times without damage for chemical structure and still good for healthy.
Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity.
The effects of dietary supplementation with coconut oil on the biochemical and anthropometric profiles of women presenting waist circumferences (WC) >88 cm (abdominal obesity) were investigated. The randomised, double-blind, clinical trial involved 40 women aged 20-40 years. Groups received daily dietary supplements comprising 30 mL of either soy bean oil (group S; n = 20) or coconut oil (group C; n = 20) over a 12-week period, during which all subjects were instructed to follow a balanced hypocaloric diet and to walk for 50 min per day. Data were collected 1 week before (T1) and 1 week after (T2) dietary intervention. Energy intake and amount of carbohydrate ingested by both groups diminished over the trial, whereas the consumption of protein and fibre increased and lipid ingestion remained unchanged. At T1 there were no differences in biochemical or anthropometric characteristics between the groups, whereas at T2 group C presented a higher level of HDL (48.7 +/- 2.4 vs. 45.00 +/- 5.6; P = 0.01) and a lower LDL:HDL ratio (2.41 +/- 0.8 vs. 3.1 +/- 0.8; P = 0.04). Reductions in BMI were observed in both groups at T2 (P < 0.05), but only group C exhibited a reduction in WC (P = 0.005). Group S presented an increase (P < 0.05) in total cholesterol, LDL and LDL:HDL ratio, whilst HDL diminished (P = 0.03). Such alterations were not observed in group C. It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity.
(in Indonesian : "… mereka yang mengkonsumsi minyak kelapa, dibandingkan mereka yang mengkonsumsi minyak kedelai, menunjukkan adanya peningkatan level pada kolesterol HDL ” sehat” dan penurunan LDL ke rasio HDL, keduanya dipercaya berkaitan dengan penurunan risiko penyakit kardiovaskuler. Hasil dari studi, menyatakan bahwa memasukkan minyak kelapa ke dalam makanan bisa bermanfaat untuk menurunkan akumulasi lemak di sekitar sekat rongga badan dan juga akan bermanfaat bagi kesehatan sistem kardiovaskular …..")
Reference :
Assuncao ML. et al. ” Effect of Dietary Coconut Oil on the Biochemical and Anthropometric Profiles of Women Prenting Abdominal Obesity, Lipids” , 13 May 2009 [ Epub ahead of print publication]
Keywords Medium chain fatty acids - Lauric acid - Dyslipidemia
This article based in part on the Master’s Dissertation of M.L. Assunção, presented to the Faculdade de Nutrição, Universidade Federal de Alagoas, Maceió, AL, Brazil, in 2007. A summary of the paper was presented at the IX Congresso Nacional da Sociedade Brasileira de Alimentação e Nutrição, São Paulo, SP, Brazil, 2007.
Chronical deaseses, degenerative like cardiovasculair deasese, hipertension, stroke, diabetes, obesity, cancer and others, are the epidemic in many country. expecially in developing country.
Now nutritionists and health in the United States are debating whether cooking oil from vegetable oil (such made from soybean, corn. sunflower seed, safflower, canola, etc.) is safe and healthy? According to the results of various research reports, both in animal models and in humans, which are fed by extra fooding with long-chain fatty acids (long chain fatty acids = LCFA) is proven to cause various types of chronic diseases, degenerative diseases and cancer. After consumed vegetable oil, or fried and will change the inner character and produce a bioactive agents that toxic and carcinogenic. This paper will explain in comprehensive how the mechanism to these events can occur. Is the prevention better than treatment?
Coconut oil, as understandably has been used as heritage from ancestors and continuously for long long time ago by our ancestors and even today is still used by residents and the rural hinterland where coconut trees grow fertile and is a source of major functional food ingredients and their agricultural products. In general, their health status very good, physical appear slim and muscular, his hair thick, shiny and beautiful skin, good condition and strong teeth and rarely suffer chronic deceases, degenerative and cancer deceases compared with natives who had migration from his village and move the profession and live in big cities and metropolitan and also switch to a mix of feeding habitual with western-style food.
In the United States, coconut oil is enthroned (inducted) the tree of life by the experts of nutritionists and public health, and coconut oil, known as the healthiest cooking oil in the world.
With the above, it becomes very clear that among the various types of cooking oil that there is a very real and fundamental different. Thus, you and your family must be wisely chosen and use the cooking oil which safest and healthiest,
"Bio Virgin" Healthy Cooking Oil is the only alternative to switch to cooking oil made from coconut.
Adapted from the writings:
Iwan T. Budiarso DVM., M.Sc., Ph.D . APU
Urine therapy expert and coconut oil researcher
The everyday activity of cooking with coconut oil
To get the health benefits of coconut oil and reduce the harmful effects caused by other food fats, you should use the Bio-Virgin coconut oil for cooking and making food needs.
Most coconut oil has a very delicate taste and can be used for any type of food. Because it contains saturated fat or most stabil chemical atomics and moleculs structure, heat cooking does not create free radicals as happened in other cooking oil.
Benefit of our cooking oil - the healthiest cooking oil of the world
Because of made from fresh coconut and made without RBD (refined bleached deodorized) processing, the result is coconut cooking oil
under construction .......
under construction .......
How our cooking oil processed?
From selected and fresh coconut (not from copra) we produced cooking oil
under construction .....
under construction .....
Sunday, 31 January 2010
Certification
Following are our certification from Organic Laboratory of University of Gajahmada Yogyakarta for organic content and also from Institut Pertanian Bogor (Bogor Agriculture Institute) for ISO certify of quality
Contact information
For further information - please contact :
Mobile phone : +62 813 279 3636 7 or +62 815 6666 050
Email jhardoyo@yahoo.com or jhardoyo@gmail.com
Email jhardoyo@yahoo.com or jhardoyo@gmail.com
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