All the information that medical scientists and chemists have regarding allergies is a bunch of theories. I've talked at length with my allergist about some of these things, because I always just want to know WHY my crazy allergy to coconut happened sometime after I was age 28 (I'm 33 now). I've also done a lot of reading. I want to know why I react to some foods so violently sometimes and not at all to other foods that supposedly contain allergins.
One of these mysteries is why I am so terribly allergic to foods that contain coconut OILS. Allergists' theorize that you can't be allergic to oils because it is the proteins in foods that cause the allergic reaction to occur. They've done tons of tests on people who are allergic to peanuts who can safely eat peanut oil, so they say it's extremely rare to be allergic to an oil. It's a little bit confusing.
Well, I have studied coconut just a little bit, and although I'm not a chemist, I think I'm a relatively smart person and have come up with my own theories.
Coconut oil does contain coconut proteins that cause allergic reactions. I'm living proof. And this is probably why: coconut is a cold-press oil. It is processed so minimally, that depending on which manufacturer (they are mostly third-world countries FYI) made it, the purification process probably consisted of letting the coconut particles settle at the bottom of the container and pouring the oil off the top. BINGO- there is no way to chemically or mechanically remove the proteins from coconut oil that wouldn't be too costly for these producers! The difference for other oils, like peanut oil, is that they are heat-pressed and highly processed in a way that removes proteins more thoroughly.
Any insight from other allergic folks is welcome in comments. . .