Why promote natural and organic coconut products?

  We believe that we are exposed to too many chemicals and toxins in today's everyday items. Read the labels on most food or skin care products and then try and pronounce half of the ingredients! Cocovogue promotes 'back to basics' nutrition and skin care. We do not and never will sell products containing the synthetic chemicals commonly found in everyday commercial products. Virgin coconut oil is anti-fungal, anti-bacterial and anti-viral, making it a natural preservative. Which means our coconut-rich products don't need artificial preservatives, fillers, plasticisers, animal or petrolium derivitives.

   What is Virgin Coconut Oil (VCO) and why has it been called 'the healthiest oil on earth'?

  Virgin coconut oil is unrefined oil extracted from fresh coconuts. It is not refined, bleached or deodorised (RBD).
Virgin coconut oil does not contain any trans fatty acids or cholesterol and is stable at high temperatures. Virgin coconut oil is known as a lauric oil, due to its high quantities of lauric acid, or an MCT oil due to its high proportion of medium-chain triglycerides. When synthesized in the body, lauric acid becomes monolaurin, which is also found in mother's milk. Monolaurin is known to build the immune system and prevent disease. The medium-chain fatty acids found in virgin coconut oil have been shown to be digested quickly within the body, converting into energy rather than fat. Because of this, many people find they have more energy and lose weight more easily. Millions of people use coconut oil as a skin moisturiser and conditioner for their hair, invariably in countries where people have the most beautiful skin and strong, silky hair. There is an abundance of information in books and on the internet about the health properties of this most amazing oil.

   How do I take the oil?

  Researchers recommend 2 to 3 tablespoons a day. Use it for cooking, simply replace your other cooking oil with VCO.....your food will taste so much better.
Since VCO solidifies when the temperature drops below 760F/24C0, it can be used to replace butter or margarine. Try it on crackers or jacket potatoes.

   Is all Virgin Coconut Oil the same?

  There are a variety of different production and packaging methods which can affect the quality and nutritional content. The geographical origin, maturity and freshness of the coconuts can also make a difference. Many terms are used to describe virgin coconut oils, eg. cold-pressed, cold-processed ( ANH ), raw, organic, expeller-pressed, centrifuged. Not all terms apply to all oils and any claim should be properly backed up.
Cold-processed means the oil has been produced without the use of heat, not even a small amount of heat, from start to finish. ANH means Absolutely No Heat which is another term for cold-processed oils.

   Is your coconut oil RAW?

  Raw is defined in the dictionary as "Uncooked, being in a natural condition". Raw food is believed to be more nutrient-dense, assisting overall health and wellbeing. Experts agree that nutrients in foods are gradually destroyed as heat is applied, which is why we sell a raw oil with high levels of antioxidants and polyphenols. As well as resulting in a fresher taste and lighter colour, the official analysis reports show a greater percentage of beneficial medium-chain fatty acids. The oil you receive in your Cocovogue jar is 100% raw; no heat is applied at any stage of production.
Some say that coconut oil can not be raw because 1) it is heated in hot hulls of ships sailing through the tropics, 2) the sun heats the coconuts on the trees, 3) heat has to be used to kill the enzymes to increase shelf life, or 4) the flesh has to be heat-dried before pressing or packing?
Companies who sell non-raw coconut oil say lots of things to justify it. Hopefully we can explain these points one by one. 1) Raw bananas and kiwi fruits can be found sailing through the tropics quite happily - they are still raw when they reach us. 2) Coconuts are a natural refrigerator and the coconut tree a living thing- the flow of water and nutrients through the branches, coupled with an insulating husk, mean that anyone having the pleasure of cracking one open is rewarded with a cool fresh drink of coconut water, even on a scorching hot Philippine day. 3) Shelf-life: Raw honey and raw nuts are not heated and they have very long shelf lives. Enzymes are not an issue as coconut oil does not contain enzymes, so heat is not required to kill them. 4) Our VCO is never heat dried at any stage. Before pressing, the fresh coconut gratings are gathered in a net and placed into a manual press. Before packing, moisture is given time to naturally dissipate, rather than being heat blasted.

   Why don't all virgin coconut oil manufacturers use the raw, cold-process method?

  The simple answer is time. It is a labour-intensive operation, where most of the work is done by hand.
Why is VCO 'better than butter' (or margarine)?
Unlike butter, VCO does not contain cholesterol. Unlike margarine, VCO does not contain trans-fats. An added benefit is that VCO is made up of medium-chain fatty acids which are known to be easily and more quickly digested than the long-chain fatty acids found in butter, margarine and even olive oil.

   Is it advisable to use coconut oil for cooking?

  Yes! Because coconut oil is naturally saturated, this makes it a very stable and safe cooking oil. It's a perfect replacement to animal fats. You could say it is 'the animal fat for vegetarians', with the added bonus of being cholesterol free. Coconut oil is less prone to breakdown and oxidisation than other vegetable oils at high temperatures, due to its higher saturation content. Although the most nutrients are to be had in raw form, for example as a cold spread, off the spoon or in smoothies, when it comes to cooking we believe there is no better oil to use.

   Will my food taste of coconut when I use it as a cooking oil?

  Just as olive oil lends a slight taste of olives, so virgin coconut oil lends a slight taste of coconuts. If you wish to get rid of the taste, here's a tip: before adding ingredients, leave the coconut oil on a low heat for two to three minutes and as if by magic the flavour will disappear.

   Does the oil need to be refigerated, and what is the shelf life?

No. It can be stored at ambient room temperature. The oil will liquefy on warm days as temperatures rise above 24 degrees C/ 76 F. but this is perfectly normal. In the Philippines, the oil is almost always a liquid, hence it is generally referred to as 'coconut oil' rather than 'coconut butter'. Maybe we should call it coconut butter. The shelf life is approximately 24 months. Even after the jar is opened, it will last several months providing it is kept in a dry place.
  
   Is coconut oil the same as 'MCT oil' used by athletes and as a weight management tool?

  MCT stands for Medium-Chain Triglycerides. MCT oil is often derived from coconut oil, albeit refined coconut oil. It is sold as an energy boosting supplement, more readily digestible than other oils. We recommend anyone using MCT oil to try the more natural equivalent ( ANH ) - Virgin Coconut Oil.

   Why is your Coconut Oil the best?

  After careful research, we believe the finest coconut oil on the planet comes from the Philippine, with Cocovogue coconut oil. Cocovogue coconut oil production process is 100% transparent meaning they show the complete process from tree to jar and have given us permission to show the footage on our front page. Many coconut oil companies we initially considered wouldn't tell us (or didn't know) where their coconuts came from. Cocovogue coconut oil production facility is based in one of the most pristine environments on earth - Eastern Samar, Philippines. The coconut palms have never seen pesticides or fertilisers and the coconuts are picked at exactly the right time - precisely when they reach a peak level of lauric and other medium chain fats. The coconut oil that arrives in your jar is fresh and raw from the first pressing. No heat is applied at any stage - it is not extracted with heat nor is it dried with heat. Producers using this cold-process method call it ANH standing for 'Absolutely No Heat'. They believe that only unheated oil in its natural raw state is true virgin oil with all of the phytonutrients and anti-oxidants still intact. As is the case with raw honey and raw nuts, raw coconut oil has a long shelf life - the 'best-before' is approx. 24 months.

                                    
      Welcome to the Moringa4Health.

Moringa is the common name for the plant Moringa Oleifera. In the Philippines Moringa is locally known as Malunggay amongst many other names so we will call it Moringa to less confusion. Moringa is a unique supplement which gives complete nutrition for healthy living. Moringa leaves are rich in vitamins to the extent that they are one of the richest sources of natural Vitamin. Moringa has Vitamin A (Beta Carotene) required by the body to maintain a perfect vision and to maintain the cardiovascular health., Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6 Pyridoxine), Vitamin B7 (Biotin), Vitamin C (Ascorbic Acid), Vitamin D (Cholecalciferol) helps in absorption of calcium, Vitamin E (Tocopherol) and Vitamin K.

The most important Minerals present in Moringa leaves include Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. Calcium is one of the most important minerals for the growth, maintenance, and reproduction of the human body. Moringa is the richest source of Calcium from a plant material and Moringa has 17 times more Calcium than that of milk. The rich calcium content of Moringa helps to prevent the occurrence of osteoporosis during old age and strengthen the bones of the young and middle age people. Blood coagulation, transmission of nerve impulses, muscle contraction and relaxation, normal heart beat, stimulation of hormone secretion, activation of enzyme reactions etc requires small amounts of calcium.

Moringa with 15 times the potassium in Banana assists in the regulation of the acid-base and water balance in the blood and the body tissues. As the richest source of Calcium and Potassium it helps in the reducing the blood pressure. Moringa assists in protein synthesis from amino acids and in carbohydrate metabolism. Moringa also aids in the building of muscles and maintaining normal body growth. Moringa helps in the formation of haemoglobin and myoglobin, which acts as an oxygen carrier in the blood and the muscle due to its rich Iron content. Iron also makes up part of many proteins and enzymes in the body and deficiency of which will cause weakening of the immune system. Iron helps in improving the mental ability by increasing the oxygen supply to the brain.

Moringa has approximately 46 antioxidants and is one of the most powerful sources of natural anti-oxidants Antioxidant plays a major role in controlling the symptoms of aging process and improves the cardiovascular health. Anti-oxidants supply the free atoms needed by the human body and mitigate the effect of free radicals. This antioxidant property helps in preventing the formation of malignancy.
Moringa capsules are filled with Moringa leaves and fruits and are loaded with Phytonutrients. The phytonutrients present in Moringa include, Alpha-carotene, Beta-Carotene, Beta-cryptoxanthin, Lutein, Zeaxanthin and Chlorophyll. Phytonutrients are certain organic components of plants, and these components are thought to promote human health. Phytonutrients flushes toxins from the body, purifies the liver, helps to strengthen the immune system, and helps in rebuilding the red blood cells. Consumption of Moringa regularly will prevent the deficiency disease caused by faulty dietary practice.