PALM OIL AND RED PALM OIL

PALM OIL - The nutrition-packed vegetable oil

A member of the vegetable oil family, palm fruit oil is cholesterol free and it supplies our bodies with some basic daily energy needs.

Why palm oil is better for health.

• Palm fruit oil, naturally semi-solid at room temperature, does not require hydrogenation. It is a good replacement for partially hydrogenated oils (AKA CRISCO) for many reasons.
• Palm fruit oil is trans fat free.
• Palm fruit oil provides the same "hard or solid" fat that is required for pastries, cookies, crackers and other items that require long shelf stability and a particular mouth feel or texture.
• Palm fruit oil is odorless and tasteless, perfect for consumers and manufacturers alike looking for a healthy oil for cooking and baking needs.
• Palm fruit oil is rich in antioxidants.
• Animal studies have found that tocotrienols may have the abilty to reverse blockage of the carotid artery and platelet aggregration thereby reducing the risk of stroke, arteriosclerosis and other heart disease problems.
• Animal studies have found that tocotrienols may exhibit activity against tumor promotion.
• Cellular and animal studies have found that tocotrienols may inhibit certain types of cancer.
• Palm fruit oil increases 'good' HDL, compared to other saturated oils, suach as coconut oil.to promote a healthy cardiovascular health.>
  
  Studies compared olive oil and palm olein, the liquid fraction of palm oil, and found the same beneficial effects on cholesterol levels. Palm oil increases the good HDL cholesterol levels while having a neutral to beneficial effect on the bad LDL cholesterol levels, thus promoting cardiovascular health. Furthermore, palm oil is a nutrient dense oil containing many potent antioxidants including beta-carotene, a precursor of vitamin A and tocotreinols, a potent form of vitamin E.
  
  It has been the oil of choice overseas for generations, used as a cooking oil, in baking, for frying foods, to make margarine and as a component in many processed foods. So why did American companies replace palm oil with unhealthy trans fats back in the 1960s?
  
  "They didn't know any better," says Day. "People were told that saturated fats like palm oil were bad for them so they started looking for alternatives. Well turns out, the alternative was even worse."
  
  Now realizing its many benefits, several major food manufacturers have started using palm oil in their products again. You'll find it in Nabisco's Golden Oreo cookies, Kellogg's Cracklin' Oat Bran cereal, Pepperidge Farm Oatmeal Cranberry cookies, Voortman Vanilla Wafers, Cadbury Finger Dark Cookies and many products sold at "health food" stores.
  
  Palm oil has a high smoke point so it is great for stir-fries, sautaying, grilling, and frying. Palm oil is tasteless and odorless so it may also be used for baking, used in place of crisco or margarine.
  

  
  

  RED PALM OIL

  the red color of red palm oil beautifully enhances any salad dressing recipe.

  
  

  Red palm oil is known to be healthier than refined (discolored) palm oil. This is a result of several mitigating substances found in the red palm oil. These compounds are:

  • betacarotenes (present in higher amounts than in regular palm oil),
  • co-enzyme Q10 (ubiquinone),
  • squalene,
  • vitamin A,
  • vitamin E.

  Palm oil is applied to wounds, just like iodine tincture, to aid the healing process. This is not just done for its oily qualities; like coconut oil, irrefined palm oil is supposed to have additional antimicrobial effects.

  
  

  The shelf life for refined Palm oil is 2+ years.

  The shelf life for red palm oil is 1 year.

  
  

  Palm oil is a great alternative to cooking oil, lard, margarine, and shortening. It's shelf life is long and it's a healthier alternative, it's also less expensive then the other alternatives.

  
  

  more information: http://www.americanpalmoil.com/ and http://www.tropicaltraditions.com