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We include as much information as possible about a product on the product page itself. If you have a specific question about a product please contact Customer Services with your query.

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Julie Weaver (Herts):
"I’ve been buying coconut flour from the USA and their flour is very white compared to Tiana which has a creamy colour – why are they are so different?"

Answer:
TIANA’s answer: Our TIANA coconut flour is 100% organic and is not bleached or treated with any chemicals, which is why our coconut flour has a creamy colour.


Nigel Simon (Devon):
“Recently I bought virgin coconut oil which has a metallic after taste, it normal or it is not good coconut oil?”

Answer:
This is because some of producers in the Far East have been using stainless steel equipment which is made from low grade steel no.304, which contains chromium and nickel instead of the ideal no.316 which contains chromium, nickel and molybdenum making it more resistant to corrosion resistant.

The low grade 304 equipment tarnishes when used for many years, thus adding a metallic aftertaste to some Virgin Coconut Oils.


Maria Dobson (Dover):
“I bought a jar of virgin coconut oil and it seems to me that this oil tastes very strange, when I eat this coconut oil I get a burning sensation in the back of my throat. Why is that?”

Answer:
Read here how Dr. Bruce Fife explains rancidity in virgin coconut oil. “Some people experience a burning or irritating sensation in the back of their throats after consuming coconut oil or coconut milk. It is also referred to as a “catch” in the throat.

This burning sensation is produced by poor quality or rancid oil. Although coconut oil is more resistant to oxidation and rancidity than other dietary oils, poorly processed oils can go rancid in a relatively short time. Another indication of rancidity is a slight bitter or sour taste. If the oil has a sour taste or strong flavour it is likely going rancid. If it causes a “catch” in the back of the throat, that is another clear sign of rancidity.
Any brand of coconut oil can develop these characteristics depending on how old they are. A good quality coconut oil can last for three years. Poor quality oil may last only couple of months. You may purchase a bottle of coconut oil at the store and when you first open it, it may taste fine, but a month later its flavour may have soured.

As with all food products, some brands are better than others. A few notable brands, however, have a particular problem with rancidity. They generally are the brands that sell for the cheapest price. There is a reason for that. You get what you pay for.

Good quality virgin coconut oil has a pleasant, mild coconut flavour that most people find appealing. Often, I will have people tell me they tried using coconut oil but they didn’t like it, or their family couldn’t stand the taste. Almost invariably the brand of coconut oil they were using was the cheapest and, consequently, the least palatable. There are several brands of coconut oil that I have sampled that taste absolutely terrible. Yet, I see them sold at stores and on the Internet all the time. If you don’t like the taste of one particular brand, try another. The quality of the available brands varies greatly.

A good quality coconut oil is resistant to oxidation and need not be stored in the refrigerator. You can keep it in your kitchen cabinet. Coconut oil has a high melting point. It becomes liquid at temperatures above 76 degrees F (24 C) and solid at lower temperatures. On the store shelf and in your pantry it can be in either a liquid or solid state depending the environmental temperature. There is no difference in the taste or quality of the oil whether it is solid or liquid.”

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