Coconut Oil
Natural Remedies

Coconut Oil Cures


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Posted by Christine (VERNON B C, CANADA)
5 out of 5 stars

I take extra virgin coconut oil every day, internally and topically, I swear by it, My psoriasis has all but cleared up, and my skin has improved, I just feel better when I take it.

Rancid Coconut Oil  

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Posted by Pat (Athens, Al, Usa) on 06/07/2010

I mail ordered some coconut oil and it was rancid. I called the company and they are sending me another jar.

It will take several days for me to get the new one and they couldn't promise it would be from a different lot number. I just wondered if it is harmful to consume the rancid stuff until the new stuff gets here (holding my nose of course). Can I use it on the outside of my body like on my feet and stuff, should it matter? I hate to throw it out. Feedback is much appreciated.

Replied by Francisca
Michelbach-le-bas, Alsace, France

Hi Pat, I wouldn't use it, not even on your skin. Everything you use on your skin goes through your whole system. A while ago I had some rancid butter and threw it away. I also hate throwing food away but sometimes you just have to do it. Rancidity is the reason many experts don't advise people to take flaxseed oil, for example. It goes rancid quickly and rancidity creates oxidants which are not good for you and can even cause cancer (sorry if my explanation is not very scientific...). I suppose that rancidity is oxidation.

Replied by Pat
Athens, Al, Usa


Thank You! I didn't think it was a good idea but I wanted to make sure as i HATE to throw things away. Your answer makes perfect sense. I'm glad I waited for an answer. I will throw it out right away. Thanks again. ;o)Pat

Replied by Iris
Mays Landing, Nj

I also just ordered and received some coconut oil that didn't smell right. 16 oz jar from a company in MD that says the coconut oil was from the Philippines. Company starts with a W_______. Not sure if I should name names here. Wonder if it is the same company? I ordered from them in January 2010 and the product was wonderful. Any suggestions for getting good quality, good smelling virgin coconut oil in glass containers?
Thanx, Iris

Replied by Self

This is the trouble with ordering online. Have you tried checking yahoo local for a health food store in your area? You can see what your getting and check expiration date and exchange more easy. I also refrigerate the bulk of mine and just keep a modest amount in a glass container at room temperature to use for the week. If it's a good company you ordered from, you can alert them by email or call and get a refund or replacement.

And in the future, I'd try to buy it locally instead of online. You can even ask some local health food stores to special order a brand if they don't have it on the shelves. For brands, google or yahoo "extra virgin coconut oil and glass jar. " Out of the ones that will pop up, I am only familiar with the one that begins with N and ends with A, and I had good experiences with it. N????A (since they don't like brands mentioned here).

Replied by Gail
Delray Beach, Fl

I have been buying for many years from VITACOST dot com. Their prices are the best and products always fresh. I recently purchased 2 lb of Jarrows EVOCO for less than $13. It is simply delicious. Hope this helps.

Replied by Loyda
Sturgis, South Dakota
5 out of 5 stars

I've bought from Vitacost also and love the quality of their EVCO! It's fresh and tastes wonderful! I've been ingesting 3TBS/day for 2 weeks now. I am also using it on my entire body and face. I love how my skin feels so smooth now. I've noticed that the wrinkles have softened and become less noticeable, hair is softer and the rough skin on my heels is noticeably softer as well! I'm loving this site... Thanks so much for all the tips and suggestions on this site!

Replied by Roger
Colorado Springs, Colorado

There is no way that coconut oil can go rancid. However, obviously it was not right in some way, perhaps something was added to it. Rancidity means that it would have to have oxidized, and there is no place on the fatty acid chain for it to oxidize. This may mean that the oil was even worse, which would have been some sort of additive causing a bad smell.

Posted by Blanche (New Iberia, La. Usa) on 05/17/2010

Does anyone know what is used in some of the coconut oil capsules which are a bad-smelling liquid when cut open? Previously I had used the cold pressed virgin coconut oil and I could just take them by dissolving in the mouth, savoring the great coconut taste and smell. I feel like throwing out this new batch I bought. Can anyone explain the difference?

Posted by Elsaeasterly (Elsewhere, Ca, Usa) on 03/16/2010


I have been consuming VCO for a few months with no problems. A couple of weeks ago I put a spoonful into my oatmeal, took a bite, and it was rancid! It ruined my whole bowl of cereal. I had to throw away about 3/4 of a jar of oil. I bought a new jar, checked the expiration date (2011), had it for a couple of weeks and the same thing happened. I'm confused. I went through 2 or 3 jars with no problems. The storage temperature has been the same - 76 degrees, a soft solid state. I thought VCO was stable at room temperature. Anyway, this is becoming very expensive. Do you have any idea why this would be happening?

Replied by Bill
San Fernando, Luzon, Philippines

Hi Elsaeasterly...There are three ways of making natural VCO. The first method is simply to boil the coconut milk until only the oil is left. The second method is to put the coconut oil in a centrifuge where the aqueous portion and the oil distinctly seperate as two different halves. And the third method is by fermenting the coconut milk.

What I think you must have purchased is a form of VCO made from the fermentation process. I have also used this form of VCO internally, and -- yes -- it does smell sour and rancid even, but it will not hurt you. The sourness is basically the coconut wine turned to "vinegar" that is left over from the natural fermentation process. Alot of Filipinos make VCO this way -- and regularly make a brew called "Lambanog" or coconut wine. I've tried this wine which is pretty unique, sort of like a tasty nutty wine but deceptively powerful stuff !! Interesting that coconut wine turns to vinegar very rapidly, so the Filipinos just adapt and use it for cooking instead. Nothing is wasted.

Check on the your bottles of VCO and see whether your VCO was made by fermentation. If this is the case, then this is why your coconut oil smells off or vinegary and it won't hurt you.

If you're not happy with this fermented VCO form, then next time just buy another VCO made from the boiling process or made by centrifuging -- this should be stated on the label.

Replied by Jessica
Oshkosh, Wi Usa

It's called cross-contamination. When you use a spoon to take out one lob of VCO, use a different spoon each time it touches your body. As soon as you redip the spoon, the VCO in the jar will be working against whatever germs you just contaminated the jar with and will not taste too great. VCO will stay good much longer than the expiration date if you do not cross-contaminate. Also, a good rule is to have a different jar for the bathroom than you have in the kitchen - just to be extra safe.


5 star (2) 
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Posted by Amanda (Dover, DE) on 01/29/2008
5 out of 5 stars

I used coconut oil on my son's diaper rash. It went away in one night after I had been trying other creams for days and it just got worse. The exact measurements I used: well I put my fingers in the jar and scooped some out and rubbed it on!

Posted by Donna (Tunnel Hill, GA) on 02/11/2007
5 out of 5 stars

The rash I had lasted for almost two years -- tried everything--natural--I do not like the medical field at all--so a friend of mine who is very much so into alternative medicine started researching about skin--well needless to say she came across and Idia site that said mix tomato juice(organic) and coconut oil(organic) to the rash--the rash was all over my body--I was in so much pain from the rash I was crying--so I mixed it in the blender--put towels down in my bathtub--so as not to make a mess--my husband bless his heart--took a big cooking spoon and pored it on me--as he was pouring I was rubbing it in--yes it had a very much so tingling effect--but we didn't stop--we did this for about 15 minutes--then I didn't wash it off we just kind off blotted it--put on some clothes I didn't mind messing up--the next morning the rash was almost gone--I did the treatment one more time--as of this day which has been about a year--I have seen no signs of the rash--hope this will help someone else--Donna

Refined Vs. Extra Virgin Coconut Oil  

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Posted by Lia (Concord, Nc, Usa) on 01/08/2011

I have a question about Virgin Coconut Oil. I saw "Pure Coconut Oil" on the shelf in a local supermarket, and wondered if this is the same as Virgin. Could any coconut oil connoisseurs tell me the difference? Thanks, Lia in NC

Posted by Crain (Little River, Sc, Usa) on 11/20/2010

After reading all of the wonderful posts on this website, I decided to purchase some Cocomut Oil and try it. The grocery store in my area only sold one type of coconut oil. It does not say "Virgin", but it is Organic. Also, that it is naturally refined organic coconut oil and non-hydrogenated.

Is this a good choice?

From my reading "non-hydrogenated" is preferred, as is "expeller pressed". But it is refined. What is difference in Refined vs Unrefined? What is difference in Virgin vs what I bought?

Is what I bought a safe and effective choice? Any comments would be greatly appreciated. I am new at this and trying to learn as much as possible.

Replied by Lily
Brisbane, Queensland, Australia

Hi Crain, I think you will find the health food store has organic extra virgin coconut oil. The supermarket tends to sell the refined version. The unrefined isn't heat treated, chemically treated etc. Extra Virgin is the first pressing of the nut to extract the oil. Much the same as olive oil. Hope this helps. Lily

Posted by Connie (Manitowoc, Wisconsin) on 08/12/2009

Before educating myself I began using refined coconut oil and experienced chest pain, probably from the oil. When I switched to unrefined virgin coconut oil the pain disappeared.

Posted by Stacey King (Gold Coast, Australia) on 11/19/2007
5 out of 5 stars

After reading a lot of the different comments here I think it is really important for people to understand the difference between virgin, extra virgin and the general term of coconut oil and why they give such different results.

My husband is a Banaban islander from Rabi Island, Fiji and was not only raised on coconut and coconut oil as part of daily life but also cut copra to make a living on his small impoverished island. Copra or dried coconut flesh is what is made into basic COCONUT OIL. It is a completely different form of oil compared to Virgin or Extra Virgin Coconut Oil now on the market.

When he cuts copra he first gathers coconuts that have fallen on the ground, cuts the nut in half and removes the white coconut meat. The coconut meat is then usually dried on a rack over a fire (they call them copra smokers) which helps to dry out the coconut meat and it turns a grey colour and has a rancid smell. The biggest and most abundant amount of wild coconuts are found in remote villages scattered across the Pacific and Asia. Sometime it can take up to 3-4 months before the villagers can get their bags of smoked copra to the big copra mills in town. The mills are usually situated 100's of miles away from these villagers. The copra mills resemble a smaller version of a sugar crushing mill and processing of the copra is similar to that found in the sugar mills. The copra is pressed and because the coconut is very smoky or rancid they use chemicals to bleach and clean the oil. This happens in all the basic edible food oils today in the market place. This is also the reason why this style of COCONUT OIL (Copra) processing became known in the old days as poor man's oil or dirty oil.

But for people in the village they only used freshly processed coconut oil and the premium or special oils that their grandmother's made from freshly squeezed coconuts were put aside and bottled for the special ceremonies in the village. Today this special oil is known as Extra or Virgin Coconut Oil and any comparisons to the processing of olive oil should not be used. The term for Extra Virgin Coconut Oil in the Coconut oil industry today means that this form of coconut oil processing is the most unrefined and most natural form and no artificial filtering or expeller pressing (centrifuge spinning -also known as oil polishing) is used. The oil remains in its most natural form and retains a rich smell and sweet taste of coconut.

Today because of the high demand for Virgin Coconut Oil many unscrupulous manufacturers are getting cheap copra oils and running them through centrifuge spinning machines to clean up the oils and also state they are ORGANIC. While the centrifuges remove the smell and all flavour from the oils the Copra COCONUT OIL is a much thicker oil that will NOT quickly absorb into the skin and does contain TRANS FAT. Accept for a higher level of lauric acid it is very similar to all other trans fat food oils on the market due to the processing. If you put this type of oil on your skin it is just that OIL and will clog the pores of your skin.

Good quality Extra Virgin or Virgin Coconut Oil should taste and smell like coconut. It should be a very fine oil and will quickly melt in the palm of your hand with body heat. If it does not solidify or melt quickly you know it is a much thicker and inferior oil. Extra Virgin Coconut Oil should be in a natural form and gravity or natural filtering of the oil is used. This type of Virgin Coconut Oil will still retain a level of fine coconut particles and usually a very high level of lauric acid. This type or premium VCO should not contain any microbe activity or foreign matter. If wild forest coconuts are used and are very mature trees they retain a very high lauric acid level and the oil can retain a slight golden colour.

While some of the Virgin Coconut Oils currently on the market are crystal clear in appearance they usually are made from the soft immature coconut flesh before the nut hardens. This type of coconut processing usually makes it easy to remove the coconut flesh and extract the oil with fermentation or boiling off the liquid. Because the coconut is not as mature it usually has lower lauric acid levels and the smell and flavour of the oil is not as strong.

It must be remembered that all coconuts when opened will quickly ferment and unless the moisture is removed properly during processing the oil will sour. Good quality Virgin Coconut Oils should have a shelf life of at lease 2 years without any deteriorate of the oil at all. When cooking with Virgin Coconut Oil the oil will fry at very high temperatures. Good quality Virgin Coconut Oil can be mixed in both hot and cold drinks.

To reap the great benefits of Virgin Coconut Oil make sure you know the difference between VIRGIN COCONUT OIL and Copra (basic COCONUT OIL) found in today's market place and why they should not be confused.

Replied by Connie
Manitowoc, Wisconsin

Then you would say that coconut oil that is not of the highest quality will solidify in cold water, while high quality oil will remain liquid? And also that a slight yellow/tan color in the oil indicates it is of superior quality, as well.

Posted by Cary (Phoenix, Arizona) on 11/07/2007
5 out of 5 stars

Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or kiln drying , or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified, that is refined. This is because the way most copra is dried is not sanitary. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. High heat is used to deodorize the oil, and the oil is typically filtered through (bleaching) clays to remove impurities. Sodium hydroxide is generally used to remove free fatty acids and prolong shelf life. This is the most common way to mass-produce coconut oil. The older way of producing refined coconut oil was through physical/mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil.). More modern methods also use chemical solvents to extract all the oil from the copra for higher yields.

RBD oil is also sometimes hydrogenated or partially hydrogenated. This happens mostly in tropical climates, since the natural melting point of coconut oil is about 76 degrees F, and already naturally a solid in most colder climates. Since coconut oil is mostly saturated, there is little unsaturated oil left to hydrogenate. Hydrogenated oils contain trans fatty acids.

Virgin Coconut Oil

Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:

1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means. (see our Green Label Virgin Coconut Oil)

2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge. (see our Traditional Virgin Coconut Oil)

If you would like so see how they process the extra virgin oil, then go to youtube and you'll find it under.
The Cocovida virgin coconut oil production process...Take 11


Posted by Suzeeq (Port Saint Lucie, Florida) on 03/16/2013

Noticed a rash that looked like ringworm, found this site and decided to go with the coconut oil, can anyone tell me how long it takes to go away if I'm applying twice daily?

Saturated Fat in Coconut Oil  

Posted by Tish (North York, Ontario, Canada) on 07/25/2010

Hello everyone at EC. This website has taught me so much regarding my health. For the past week I've after reading so much good abt EVCO started taking it, however I came across this article which has me worried:

I need some help here. Any insight will be appreciated. Take care all.

Replied by Francisca
Michelbach-le-bas, Alsace, France

Hi, maybe you should consider reading some books on the subject. . . . . That is what I did after getting some great information from Bill from the Philippines. I have recently posted a review on a book called Cholesterol and Fats are good for you but there are others specifically on coconut oil and coconut products. There is a lot of misinformation out there. . . . . I have started cooking with coconut oil, doing oil pulling with it too and using it as sun cream. So far, so good. . . . . . . We were in England last week and I got a magazine offered by the chemists (mainstream ones) where they had an article about how good coconut oil is for the health. I am going to read a few more books soon.

Replied by Tish
North York, Ontario, Canada

Hey Francisca, thank you for the reply. You are right one should read all articles available to be sure. I have been on VCO for the past two weeks :) and have also started cooking with VCO, so far I feel great. Earth clinic was a blessing for me and I would like to thank everyone for taking the time and posting their progress on this website.

Replied by Francisca
Michelbach-le-bas, Alsace, France

Hi Tish, I have started reading a book today which I think is very interesting and which gives a lot of information: Trick and Treat. It is not only about fats but about health in general and how we are all getting more and more ill. Maybe I will post here a review at the end although I haven't understood yet whether people are interested in reading books.

Posted by Robert (Moreno Valley, Ca) on 02/08/2010

Ive just started trying the Organic Virgin Coconut Oil and have read quite a bit here on your website and have read almost every single letter/email or comment. But Ive also read on another site that the oil is pretty high in saturated fat which is normally very bad for you and can cause heart disease and high cholesterol so how is it that so many people have claimed that it does the exact opposite? Is there a difference between the fat is from a fruit versus from an animal? Thanks and Im looking forward on seeing in the next few days how it will affect me.

Replied by Graham
Englewood, Florida, Usa

The saturated fats in coconut oil are medium chain rather than the long chain version in meats. Saturated medium chain fats are very healthy.

Replied by Tom
Regina, Sk

Graham: Not true!

You are confusing terms, and also propagating another myth as bad as the cholesterol myth, and one that goes back even farther.

A glycerol or glycerine 'backbone' can attach one (mono), two (di), or three (tri) fatty acids, and each of those can be any degree (short, medium or long; un-, mono-, poly-)of unsaturation. Saturated fats are NOT bad for you in any amount or way or shape or form, and there are zero properly conducted scientific studies ever done that show them to be bad! If they were bad, then there would have been no 'primitives' living on the tropical islands for Dr. Weston Price to study in the 1920's for their superior health! They used coconuts almost exclusively for their dietary fat.

Coconut has MCTs, medium chain triglycerides, which are shorter than 'long chain', and MCTs are burned preferentially by the cells for energy. The reason is that the body uses the saturated fats as an essential building block in such things as cell membranes. But note that in the table in the link, coconut oil is very predominately composed of saturated fatty acids (over 90 %)!

Yet the tropical residents whom Dr. Price studied were among the very healthiest he'd ever seen,and especially compared to the First World people in the USA, Britain, etc. Of course since then the average First Worlder diet has gone way downhill, and there are almost no peoples extant still living the simple unprocessed food life that Price found quite common in the 1920's.


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Posted by Holli (Kansas City, MO) on 06/17/2009
4 out of 5 stars

When I found out the long list of benefits for coconut oil, i bought some. Primarily for my 5 yr olds seizures, but figured we'd use here n there. My acne is clearing up- by moisturizing with it. My hair looks better-hot coconut oil treatment. And best yet, my 5 yr old has had noticibly fewer/calmer seizures this week! I'm just a geek on the net, not trying to sell anything, but wow. read up on it's versatility.

Replied by Faithinhealing
Forest Park, Ohio, Usa

Three years ago I started using raw coconut oil for my seizures after reading about the ketogenic diet which has helped people control their seizures. I kept my seizures away for three years until one day I stopped to detox with smoothies. That day I had a seizure and have since then gone back on a high fat diet to control them! I use coconut oil, olive oil, and real butter.