Copra is contaminated with bacteria and mold which is why RBD oil had to undergo light to heavy processing, depending on the degree of impurities. The result is a colorless, odorless and flavorless type of coconut oil.
You often can’t tell the difference between RBD and VCO. Although not as pure, RBD oil made from copra can be just as clear and white. You have to smell and taste the difference.
VCO has that mild coconut aroma and flavor. RBD oils, as mentioned above, are basically scentless and tasteless.
Despite of its refined state, you can get much of the same health benefits from consuming RBD oil as you do from VCO. That's because Medium Chain Fatty Acids (MCFA), the predominant fat molecules in coconut oil, are highly resistant to heat.
Unlike other fatty acids, saturated MCFAs are not damaged during processing, even when high temperatures are used. Saturated fatty acids are structurally stable and can stay fresh for a very long time.
But since it has undergone more processing, RBD oil has been stripped of phytonutrients naturally found in the raw, unprocessed coconut oil. Other than that though, RBD oil contains basically the same amount of health-boosting MCFAs. For this reason, RBD oil is "still" very much considered a healthy oil.
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