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Product information for Nataos Cocoya Cooking Biologisch:

Application of Nataos Cocoya Cooking Biologisch:

Cocoya Health and Cocoya Cooking are two high-quality organic Extra Virgin Coconut Oils (Cocos nucifera). In our modern, Western diet, many products are composed of substances without any living nutrients.

Often oils are refined, hydrogenated, fractionated, deodorized, and emulsified.
Hydrogenation of vegetable oils can lead to the formation of trans fatty acids, fats that are not good for your health.
So it is important to choose unprocessed oils.

Cocoya Health and Cocoya Cooking are extracted from fresh coconut milk, which is separated from the milk emulsion by a centrifuge.
No heat or chemicals are used during this process, neither before, during, or after pressing.
The oil retains its structure at higher temperatures. This is important because overheating certain oils and fats can produce PAHs (polycyclic aromatic hydrocarbons), substances that can be very harmful to health.
This is not the case with Cocoya coconut oil.

Cocoya Cooking is an Extra Virgin coconut oil, with a slightly coarser structure that is extremely suitable for cooking, baking, roasting and frying.
It can also be served cold.
The oil remains stable, even at high temperatures, and contains no cholesterol.
At temperatures below 25 degrees Celsius, the oil will take on the solid form of coconut butter or coconut fat.

Nataos Cocoya Cooking; healthy with good saturated fats:
Healthy and fast energy suppliers
✓Support the immune system
✓Promote metabolism, for example in case of obesity
✓Helps keep the skin smooth and supple

Ingredients of Nataos Cocoya Cooking Biologisch:

100% pure, organic, extra virgin coconut oil (Cocos Nucifera)*.
* = From controlled organic cultivation. (BE 02).

Use of Nataos Cocoya Cooking Biologisch:

Cocoya Cooking is an Extra Virgin coconut oil that is extremely suitable for cooking, baking, roasting and frying.
It can also be served cold.
The oil remains stable, even at high temperatures, and contains no cholesterol.
At temperatures below 25 degrees Celsius, the oil will take on the solid form of coconut butter or coconut fat.

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