Extra Virgin Coconut Oil may safely consume between 2 – 4 table spoon day. Use in cooking, frying, baking, or in smoothies. Also can be used in the place of other oils including butter.
The production of SBM Extra Virgin Coconut Oil involves the cold processing technology, which is employed within hours of plucking the fresh green coconuts. Our state-of-the-art technology also helps avoid fungi, bacterial and viral contamination and pollution caused by micro toxins and aflatoxins, which occurs while using the normal technology.
Most of the vegetable oils are not natural. They are extracted using chemical solvents and processed, altering the natural characteristics of the oil. Similarly, the ordinary coconut oil is processed out of Sun-dried mature coconuts and after its RBD (Refine, Bleach & De odorize) process, tastes blunt, with the usual faint aroma and sometimes, with strong added artificial fragrance. In sharp contrast, the SBM Extra Virgin Coconut Oil is not subjected to refining, bleaching and deodorizing processes and retains its natural color. The SBM Extra Virgin Coconut oil is not hydrogenated like the ordinary coconut oils and is, thereby, devoid of Trans Fats.
SBM Extra Virgin Coconut Oil tastes like fresh coconut, has a brilliant transparent color and the mild fragrance of farm fresh coconuts.