Internet Links to Info on Coconuts and Coconut Oils (including VCO)

Here are some internet links to information about coconuts and coconut oil, especially virgin coconut oil (VCO).  I will update and add to this list periodically.

[Pls. note that inclusion in this list does not indicate a recommendation or promotion of a particular company's products.]

http://www.thevirgincoconutoil.com/

www.coconutresearchcenter.org

http://www.organicfacts.net/organic-oils/organic-coconut-oil/virgin-coconut-oil.html

http://products.mercola.com/coconut-oil/

http://www.cbn.com/media/player/index.aspx?s=/mp4/LJO190v1_WS   

THE COCONUT TREE and What We get From It

THE COCONUT TREE

[The following information was culled from the source listed at the end of this article.]

The coconut tree is considered one of the most (if not the most) useful trees in the world, which is why it is often called “the tree of life.” The different parts (and uses) of the coconut tree are:

The FRUIT (sometimes called NUT), which is made up of:

            Husk – the outer layer of the nut, which is made into coir fiber that can be used to make rope, mats and brushes, fuel, organic fertilizer, and coir dust made into plastic boards, hollow blocks, insulators, and wall board.

            Shell – the hard second layer covering the meat, which can be burned to make fuel, or fashioned into containers (like cups, trays, serving dishes, pots) and toys, bags/purses, and ornaments (like jewelry, baskets, frames, lamps, coin banks, etc.).

            Meat and Water or Juice – see below a list of the numerous food products derived from them.

COCONUT OIL & VIRGIN COCONUT OIL (VCO)

BASIC INFORMATION ABOUT COCONUT OIL AND VIRGIN COCONUT OIL (VCO)

[Note: The following information was culled from the three sources listed at the end of this article.]

COCONUT OIL

Coconut oil is oil extracted from the meat of a mature coconut (niyog); the young coconut (buko) does not have any oil.

There are two very different types of coconut oil in the market:

The Coconut House, Quezon City, Philippines

February 25, 2012 -- It was a happy coincidence that brought me to the Coconut House. I was chatting with a couple of dear friends over breakfast at the Saturday Salcedo Market (Makati--will blog on this shortly) about this book that I recently picked up on the facts about virgin coconut oil (VCO) and its numerous amazing uses including as an effective and natural (i.e., drug- & chemical-free) weapon against a vast number of illnesses. The next thing I knew, we were in their car, on our way to the Coconut House. As it turned out, the owner of the place, Jun Castillo, was their close friend. 
     What a revelation! The Coconut House has gone beyond just fresh buko juice or dishes cooked in gata (coconut milk) -- all their dishes use one or several components of the buko (young coconut) or niyog (mature coconut) in a truly ingenious and interesting way. They don't use additives or artificial flavorings, and all their ingredients are organic and locally sourced. So far, all the dishes I have tried were delicious, without exception!
    I can't get over the fact that this restaurant was not far from where I usually stay while in Manila, and I had never heard of it. This amazing restaurant truly deserves to be promoted and widely publicized!

The restaurant is located inside the Quezon Memorial Circle, near the Commonwealth Avenue entrance. 

Telephone: 392-4115; 

Email: coconuthouseph@gmail.com; 

Facebook: coconut house@live.com; 

Blog: coconuthousepinoy.blogspot.com.