The "Scoop" on Coconut Creme

http://reneoswald.com or http://rawfoodrene.com

In my previous blog post I used Coconut Cream Concentrate in the Fruity Irish Creme Pie.

I have been recommending a Coconut Cream in my recipes for many years. I have recently been informed that the Coconut Cream that I was told was processed under 118 degrees Fahrenheit, is actually now processed at 176 degrees Fahrenheit.

Following is the email I received from one of the members of the TLC Program (Transitioning to Living Cuisine):

This is Becky’s original message to Tropical Traditions:

About your Coconut Cream Concentrate and Coconut Flakes.
Are they raw, meaning not heated above about 105 degrees F?

Thanks,
Becky


The Response from Tropical Traditions:

Hi Becky,

Thank you for contacting Tropical Traditions! No. Tropical Traditions dried coconut products, which presently include our coconut flakes, shredded coconut, coconut cream concentrate, and coconut flour, are all manufactured by well-established companies in the Philippines that have been producing dried coconut products for many years under industry standard operating procedures, and are also certified organic according to USDA standards. The dried coconut is heated to appropriate temperatures to insure no contamination occurs that is common to coconut products in the tropics.

We have become very concerned that there are some companies in the US claiming to sell “raw” dried coconut from the Philippines that has not been treated by heat. This is not the industry standard way of producing dried coconut in the Philippines, as is very well documented.

Raw, unprocessed coconut supports the growth of salmonellae as well as that of other enteric bacteria, salmonellae being particularly resistant to subsequent desiccation. Original contamination is not due to carriers or to polluted water supplies, but to contact with bacteria-containing soils followed by dispersion via infected coconut milk and shells. Pasteurization of raw coconut meat in a water bath at 80 C (176 F) for 8 to 10 min effectively killed such bacteria, did not injure the product, and provided a prophylactic method now widely used by the coconut industry.

You may read more about it at: http://www.tropicaltraditions.com/raw_dried_coconut.htm You may also find more information about our products at: http://www.tropicaltraditions.com/faq.htm

If you have any other questions, please feel free to contact us. Have a great day!

Sincerely,

Kay
Customer Service
Tropical Traditions



Becky’s email to me:



Hi Rene,

I noticed in one of your videos (I’m a subscriber to your YouTube channel) and on your website, you recommend Coconut Cream Concentrate from Tropical Traditions. I buy my coconut oil from them. I sent them an email asking if their Coconut Cream Concentrate was raw. Below is their answer. It is NOT raw; instead, it is heated to 176 F.

Do you think it still has some benefit?

Thank you,
Becky Kirby



My response to Becky:


Hi Becky,

Thank you so much for passing on this valuable information! When I talked with them 4-5 years ago they assured me the coconut cream concentrate was not heated above 118 degrees. I will include this information in my blog post! Thanks for sharing!

I still believe it is a good alterative for those that are transitioning to living foods and can not find Thai coconuts in their area or for those that want the convenience of the coconut cream concentrate and would otherwise revert to unhealthy baked alternatives. It’s sort of like using maple syrup, it’s definitely a “cooked” product (boiled for several hours), but it’s still a good alternative to processed sugars and artificial sweeteners! It’s always best to use the foods closest to how they are found in nature, but not everyone’s willing to take the time!

Thank you again for sharing this important info!

Rene
–


Since receiving this information I found a Company in Patagonia AZ that process their coconut cream under 110 degrees Fahrenheit.

This is the information that I found from Cocopura Coconut Créme at Vivapure.
I have not personally tried this Coconut Créme yet, but I have been told by many people that it is a good one. I spoke with Erika at Vivapure and she stated that their coconut cream was Certified Organic from Mexico and is not heated above 110 degrees

Here is the information from their website at http://vivapura.net/

A Stone-ground, Whole Food, Delightfully Delicious Indulgence!
Our passion for coconut has ignited, and a proprietary delicacy has been born - Cocopura Coconut Créme . Adored by raw food enthusiasts and gourmet chefs alike, this creamy, low-glycemic yumminess is something you will adore. Coconut Créme is a healthy whole food, as well as a raw “comfort food,” that really satisfies the craving for rich sweet flavors. Use it as a raw-vegan base in creamy soups, desserts, chai tea and smoothies - or eat it right from the jar! It simply melts in your mouth with a heavenly flavor.
Unlike any other coconut “butters” or “creams,” Cocopura Coconut Créme is low-temperature, stone-ground from raw, organic Coconut Flakes. Never any extra sweeteners or fillers. This low-glycemic decadence is a great source of essential amino acids, dietary fiber, protein, vitamins and minerals - a highly nutritious whole food.
Why Stone-Ground?
Coconut “creme” and coconut “butters” on the market masticate (tear) the food with industrial metal blades in order to make it smooth. Most raw-food aficionados and health gurus recognize that ripping food with metal de-vitalizes it and diminishes the life force frequency of the food.
The life-giving subtle energy (life force) of food is a newly understood principle, and one that we at Vivapura honor and uphold. In our efforts to fully honor the bountiful energetic blessing of the Earth, in the form of food, and to fully support the health and wellbeing of our customers, we stone-grind our Coconut Crémes (and nut & seed butters) at low temperatures. Stone-grinding literally presses the food against itself and the large black granite grinding wheels. This is a far superior way to create a smooth creamy texture and preserve the delicate life-force.
Gabriel Cousens, M.D., Founder of the Tree of Life Rejuvenation Center, a premier raw food education and research center, preforms testing to evaluate the life force energy of each of our foods. Dr. Cousens has found that when Vivapura stone-grinds a food, the energetic frequency actually goes up. This is something we can’t quite explain. Perhaps it is that the stone-grinding is close to the natural action of teeth, and the life force gets activated so that it can contribute itself to the consumer. Although the Mystery is yet to be solved, the vital energy can be experienced in every jar!
Why Coconut Cremés are Often Sold Out . . .
Because we make them fresh. When you receive our Coconut Cremé, it is often shipped the day its made. And people love them, so we just can’t seem to keep them around. In honor of our valued customers who just love Coconut Cremé, we are increasing our production capacity so that we can make sure you have all the Cremé that you love.


I hope the above information was helpful to you.
Rene
http://reneoswald.com or http://rawfoodrene.com