The Unfiltered, All Natural Probiotic Coconut Sap (Sukang Tuba) Vinegar

Fresh tuba sold in public market. Fermentation is taking place with yeasts breaking down sugar with carbon dioxides as waste products as manifested by bubbles on the surface of the liquid.

The production of a vinegar is not the primary purpose of gathering sap from the cut blossom of a coconut tree, but for having tuba, a type of local Filipino drink. A freshly harvested sap has natural sugar and taste sweet. It can be drunk as it is or as preferred by some people with added powdered or crushed bark of a type of mangrove tree. However, this will change the color of the liquid from milky white to reddish orange or pale red. Although the drink is sweet and nutritious some people shun it because of the resulting bad smell in the mouth when it is drunk. Only an small amount of tuba is wasted even if it not consumed or sold out because an stored tuba can become a vinegar after some time. The vinegar is just a by product of tuba, so to speak.

From the moment after the sap is gathered from the tree, one can notice the natural fermentation process of the liquid taking shape. The natural yeast start to break down the sugar from the sap. The resulting waste products of that process are carbon dioxide and ethanol alcohol. The carbon dioxide is manifested on the surface of liquid by the bubbles. The fresher the sap the more bubbles are created. The chemical process that takes place results in gases escaping from the liquid so that a bottle or any container cannot be closed airtight because the lid will burst open  because of the pressure of the gases.

In two to three days the action of the yeasts converts the sugar into ethanol alcohol, and this time fewer bubbles can be seen in the liquid, and the sap is less sweet and its taste similar to a red wine. The tuba at this stage is called bahal in the Visayan dialect which is more preferable to drinkers than the fresh and sweet one. Exposed to oxygen in the air, the sap undergoes another stage of fermentation. This time the ethanol is oxidized by acetic acid bacteria and results to the production of acetic acid that will make the sap taste sour and less alcoholic thus a vinegar is made, and the aerobic fermentation process is done in 3 to 4 weeks. If the stored sap vinegar is left untouched for several months, murky gelatinous substances develop or settle at the bottom of a bottle or container. They are called mother vinegar. although unappealing to look at, they are harmless and contains beneficial probiotic bacteria. A vinegar with the "mother" indicates that it is unpasteurized, unfiltered and all natural.

A fully fermented coconut sap vinegar with the "mother" in the bottom of the bottle.

In the Philippines sukang tuba has been used by Filipinos for generation to prepare or cook their foods. In Northern Mindanao region the coconut sap vinegar or sukang tuba is used to prepare or cook such foods as kinilaw, paksiw, adobo among other dishes. Coconut sap vinegar combined with salt, siling labuyo, onion or other spices is used as a dip for broiled pork, fish and others to enhance their flavor and to boost one's appetite. Mixed with oil, spices and vegetables it is also used as salad dressing or condiment.

The long fermenting process results to the production of vinegar that has probiotics properties. The probiotics in sukang tuba along with the mother vinegar is excellent for our gut's health. not all vinegar are probiotics but sukang tuba or maybe apple cider vinegar are exceptions. Probiotics are bacteria that destroys harmful ones in our gut's microbiome thereby improving our body's efficiency in digesting foods and absorbing nutrients and most importantly in boosting our immune system. Probiotics are living microorganism and exposing them to extreme high temperature will kill them. When coconut sap vinegar is used in cooking its probiotics benefits are lost. 

Apple Cider Vinegar with the "Mother"

Coconut sap vinegar contains polyphenols and is rich in amino acids which is the building block of life and protein. And it is claimed that it has even a higher level of amino acid, vitamins and minerals than the popular apple cider vinegar (ACV). It also tastes better and less acidic and costs much cheaper than the ACV so that for Filipinos sukang tuba might even be a better alternative to apple cider vinegar. 

 

Sukang tuba also aids in weight loss, fights type 2 diabetes because of its less sugar content, and helps reduce blood pressure. It has also antimicrobial and antifungal properties which can help the body fight against common illnesses.

In the Philippines coconut sap vinegar is mostly homemade. The research of its beneficial uses and large scale commercial production has not yet reached its full potential.

The Benefits of Coconut Oil

 

What are good oils? Those that are rich in mono unsaturated and saturated fats which are released easily from their source. This is the claim of some health experts regarding what oils are safe and healthy to use and consume.

Coconut oil is one of the most popular edible oils of choice by people the world over because it is considered to be one of the healthiest edible oils. However, a group such as the American Health Association (AHA) claims that coconut oil is mostly composed of saturated fat which can raise LDL or bad cholesterol level hence its consumption should be moderated.

One of the arguments raised in favor of coconut oil is that it comes from an organic food whose oil is easily released from it. The oil is natural because there is less or no need of added chemicals or preservatives to extract it. Other crops sourced for oil such as canola, flax, soy, corn and others need fertilizers and insecticides to cultivate and grow them. The oil is sourced from their seeds. They need intensive processing and use chemical such as hexane to release their oils. Although the raw oil content of said foods are mostly mono unsaturated fat which is considered healthy, the method of processing to release the oil has significantly reduced the quality of the oil so that some groups or people are even saying to avoid those oil products.

Coconut oil contains stearic acid and is mainly composed of saturated fat. It also contains about 60% medium-chain triglyceride (MCT). Due to its shorter length, the MCT is digested faster without the need of other enzymes unlike long-chain triglycerides. MCT is a substance that let the body directly consume coconut oil without storing it in the liver. In other words theses process will lead to reduction of body weight because less fat is stored in the body. In this condition when the body has less glucose to burn for energy it will source its energy from fat stored in the lever resulting to the production of ketones which the body can use for energy. MCT is found naturally in foods such as coconuts and dairy products. In summary the benefits of MCT is that it increases fat loss, energy, brain function and athletic performance.

Coconut oil also contains about 47% lauric acid, a medium-chain fatty acid that is also present in a mother's breast milk. While lauric acid has shown to increase LDL or bad cholesterol level, it also raises the level of HDL or good cholesterol level indicating that lauric acid is good for the heart. Lauric acid has anti bacterial and anti viral properties which are effective in the treatment of infections like influenza, common cold, fever, blisters, cold sores and genital herpes caused by herpes simplex virus and even HIV/AIDS virus. Lauric acid is also good for digestion because it maintains healthy micro biome in the gut by promoting good bacteria and reducing bad bacteria.

Coconut oil may treat Alzheimer's disease and dementia. Ketones are produced in the body during conversion of fat into energy which is needed to prevent neuron degeneration. Coconut oil helps improve memory by supporting the health of neurons in the brain.

Coconut oil boosts production of collagen. Because of it, this oil helps improve bone health. Coconut oil with its collagen boosting property can help delay the aging process of the skin by reducing wrinkles and making the skin look glowing and younger. It can also heal wound faster together with an aloe vera gel.

Coconut is ideal for cooking. It is highly resistant to oxidation at high heat which makes it suitable for frying or deep frying since the heated oil is usable for up to 8 hours of continuous heating. It is very stable when heated and does not change in substance during the heating process and does not create toxic byproducts. Coconut oil has a smoke point of 350 degree Fahrenheit which is within the ideal temperature range of 325 to 375 degree Fahrenheit.