Fresh coconut meat is the raw material. This can be the raw material for cake, ice-cream, and for other cooking. The Sources of Information on virgin coconut oilAll information are from worldly renown scientists including the followings: Dr. Mary G. Enig. She holds an MS and PhD in Nutritional Sciences from the University of Maryland, USA. She is a consulting nutritionist and biochemist of international renown and an expert in fats/oils analysis and metabolism, food chemistry and composition and nutrition and dietetics. She authored Know Your Fats (Bethesda Press, Silver Spring, MD, May 2000). Dr. Bruce Fife. He is the author of 18 books including The Coconut Oil Miracle (formerly titled The Healing Miracles of Coconut Oil), Coconut Lover's Cookbook, and Eat Fat, Look Thin, The Detox Book, and Saturated Fat May Save Your Life. Dr. Raymond Peat. He has a Ph.D. in Biology from the University of Oregon, with specialization in physiology. He has taught at the University of Oregon, Urbana College, Montana State University, National College of Naturopathic Medicine, Universidad Veracruzana, the Universidad Autonoma del Estado de Mexico, and Blake College. Dr. Jon J. Kabara. He was a Professor at the University of Detroit and later Michigan State University for over 30 years. His PhD from the University of Chicago involved the areas of Pharmacology and Biochemistry. His field of expertise is the drug-like effects of fatty acids especially the 12-carbon chain fatty acid, lauric acid. Dr. Kabara was the first to discover (circa 1966s) that when lauric acid is attached to glycerin it is formed into a monoglyceride, known as monolaurin. The germ-fighting properties of monolaurin is more powerful than Lauric acid. Monolaurin was found to be effective against many viruses, bacteria, years/fungi and protozoa. c
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