Coconut oil
Carry on....
Coconut oil can be extracted by drying and pressing the coconut meat, or by the faster method of pressing the still fresh coconut, and removing the water by boiling, fermentation, using enzymes, or refrigeration.
Fermenting the coconut milk for 36 hours, heating slowly and filtering produces a clear oil that retains the scent of coconut.
Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid:
Image: mod.life.nthu.edu.tw/homology/ case/CAPRIC.jpg
Lauric acid is known to the pharmaceutical industry for its good antimicrobial properties, and the monoglyceride derivative of lauric acid, monolaurin, is known to have even more potent antimicrobial properties, against lipid-coated RNA and DNA viruses, numerous pathogenic gram-positive bacteria, and various pathogenic protozoa.