when one has an intolerance to a food, I believe it is the protein one is reacting to – like gluten/gliadin, eggs, casein in milk or the one in coconut. I was fine with the oil, but kept reacting to coconut milk or flakes or coconut butter. the oil is the only one w/o the protein. a google search was how I figured it out – and lots of reading of other peoples’ blogs confirmed it. try the oil by itself and see if you react. if you don’t, you’ll know it’s the protein. I react to milk, soy, wheat, peanut, eggs 🙁 lowering candida doesn’t seem to help these reactions. I hope in time, with chelation and fermented foods, I can reintroduce them – but I doubt it. however, it did reduce my reactions to other foods, mainly veggies.