Red Palm Oil

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Advantages of cooking with Red Palm Oil- Numerous health benefits27,28 - Reduces

risk of blood clots and atherosclerosis - Reduces blood cholesterol, LDL " bad "

cholesterol and triglycerides - Raises HDL " good " cholesterol - Prevents

abnormal blood clotting - Helps normalize blood pressure - May protect against

some forms of cancer - Protects against vitamin A deficiency - Provides a rich

source of antioxidants Red Palm Oil is Rich in Antioxidants!Red palm oil is a

minimally processed palm oil that naturally contains tocopherols and

tocotrienols (vitamin E), and carotenoids (vitamin A)--which gives the oil its

red color. It comes from the fruit of the tropical palm tree Elaeis guineensis,

and has been used as a nutritious source of oil for thousands of years in Asia

and Africa.1These natural antioxidants act as scavengers of oxygen free radicals

and are believed to play a protective role in cellular aging, atherosclerosis,

cancer, arthritis, and Alzheimer’s disease.2-5The Richest

Source of CarotenoidsRed palm oil has a higher bioavailability of antioxidant

nutrients (proportion of nutrients that are usable by the body) than other

vegetable sources6 and is a particularly important dietary oil for people who

are not taking an excellent vitamin E supplement, with tocopherols and

tocotrienols, and full-spectrum carotenoid nutritional supplement. It is

considered the richest natural source of carotenoids with concentrations of

700-1000 ppm. That’s 30 times more than is contained in carrots!There are over

600 different naturally-occurring carotenoids--the red, orange, and yellow plant

pigments that give fruits and vegetables their vivid colors. Most fruits and

vegetables contain varying concentrations of carotenoids, but their colors are

often covered up by green chlorophyll contained in the plant. Red palm oil

contains high concentrations of beta- and alpha-carotene, which make up

approximately 90% of its total carotenoid content. Importantly, red palm oil is

one

of the few excellent dietary sources of alpha-carotene, which has been shown to

have even more powerful anticancer effects than beta-carotene. The most widely

studied and well understood nutritional role for carotenoids is their

pro-vitamin A activity. Vitamin A can be produced within the body from certain

carotenoids, notably beta-carotene.7 Scientists believe that because of its high

carotenoid content red palm oil may enhance immune system function,8 and protect

against vitamin A deficiency and certain forms of cancer.9Cooking with red palm

oil is an easy way to make sure you’re getting several different carotenoids.

Red palm oil contains alpha- and beta-carotene, lycopene, phytoene and

zeacarotene carotenoids.Moreover, it is well recognized that the carotenoids are

most stable and best absorbed in the presence of fat, which acts as the carrier.

In addition to the beta-carotene, which accounts for 55% of the carotenoids in

red palm oil, it contains several other carotenoids which

have properties different from their pro-vitamin A activity. Alpha-carotene

(35%), lycopene, phytoene, and zeacarotenes are the other major constituent

carotenoids in red palm oil. All of these carotenoids have shown impressive

anti-cancer properties, and unlike synthetic beta-carotene supplements, red palm

oil contains a natural mix of many carotenoids. The Power of Vitamin E to

Improve Blood Lipids Vitamin E has been shown over and over again to help reduce

LDL cholesterol and triglycerides, raise " good " HDL cholesterol, reduce risk of

heart attack, rev up the immune system, fight cancer, and lower risk the of

developing cataracts. It is one of the most important phytonutrients in edible

oils. But while most people think vitamin E is just a simple vitamin, it’s

actually much more. In fact, vitamin E isn’t one compound, but rather a series

of related compounds that have vitamin E activity including four tocopherols

(alpha, beta, gamma, and delta) and four tocotrienols (alpha, beta,

gamma, and delta). A healthy diet contains a mixture of all these vitamin E

compounds, but most dietary supplements contain only large amounts of alpha

tocopherol, which do not simulate the blend of tocopherols and tocotrienols that

is necessary to insure a balanced intake of vitamin E-like compounds. A chemical

analysis of red palm oil shows that it contains abundant amounts of many

tocopherols and tocotrienols.20Tocotrienols have been found to significantly

inhibit HMG-CoA reductase (the enzyme that controls the rate at which

cholesterol is synthesized), which ultimately results in lower cholesterol.21

This same effect has been shown in people after they ingest palm oil.22Red palm

oil is not hydrogenated, not processed with toxic solvents such as hexane, and

contains no trans-fatty acids. Moreover, it is well recognized We’ve been

hearing a lot lately about the dangers of trans-fatty acids-how they raise LDL

(bad cholesterol) and other blood lipids, lower HDL (good cholesterol),

and increase the risk of diabetes. The problem is that just about every type of

processed food contains some trans-fats. Now, thanks to a new government ruling,

the labels on all packaged foods will have to divulge how much of the notorious

artery-clogging fats they contain.Trans-Fatty Acids: Why Are They So

Bad?Unfortunately, trans-fats and the foods that contain them make up the bulk

of fat consumption in our Western diet. They’re found in margarine, fast food,

deep-fried foods-including French fries and potato chips, baked goods, processed

convenience foods, candies, cured and aged foods such as sausages, luncheon

meats, and some cheeses. Stay away from these kinds of foods. Stick with fresh,

wholesome foods, and cook with red palm oil!Most supermarket oils are processed,

oxidized, hydrogenated, deodorized, bleached, de-gummed or otherwise altered.

These unhealthy fats contain trans-fatty acids that are created by heat, as in

deep frying, and by hydrogenation.Hydrogenation

extends the shelf life of food products and makes liquid fats solidify so

they’re easy to spread on bread and crackers, etc. A good example is oil and

vegetable shortening. Oil is a liquid at room temperature; it is hydrogenated to

produce solid vegetable shortening. The process of hydrogenation also increases

the saturated fat content. Unfortunately, this process produces trans-fatty

acids, which your body doesn’t like, and which plays a major role in

disease.23This, of course, increases the risk of atherosclerosis, diabetes,

obesity, heart disease, and a weakened immune system. Even so-called " healthy "

margarines and those marked " cholesterol-free " contain trans-fatty acids that

should be avoided. Whenever you see " hydrogenated " or " partial hydrogenated " on

a food label, there is trans-fat in the product. A recent follow-up of the

well-known Framingham Study showed a strong link between margarine intake and

coronary heart disease. The study tracked 832 men who were free of

coronary heart disease when the study began. During the 21-year follow-up,

about a third (267) of the men had suffered a previous heart attack. When the

men’s margarine and butter intake was compared, the results showed that the

margarine significantly increased the risk of heart attack. Interestingly,

butter did not play a role in heart attack prediction at all! Other studies of

margarine and trans-fatty acids link their consumption to premature aging and to

the development of atherosclerosis, cancers, tumors and other serious

illnesses.24, 25More than 50% of the world’s consumption of fats and oils is in

the form of solid fats. The use of solid fats is a necessity especially in the

making of biscuits, breads, buns, cakes, and pastries. Invariably, the food

industry hydrogenates liquid oils to convert it to solid fats. In the process,

trans-fatty acids are formed. Solid fats made from red palm oil however do not

require hydrogenation, and thus palm fats are trans-free. Contains

Fats That Are Beneficial to HealthThe fatty acid composition of palm oil is

similar to that of the fat tissue in most people on an ordinary diet. It

contains a healthy mixture of all the types of fatty acids: 10% polyunsaturated,

40% monounsaturated and 50% saturated fatty acids. The saturated fatty acids are

made up of 44% palmitic acid and 5% stearic acid. The unsaturated fatty acids

consist of 39% oleic acid (monounsaturates) and 10% linoleic acid

(polyunsaturates). Palmitic acid, a 16-carbon-chain saturated fat, makes up

almost half of the fatty acids in red palm oil. That means it’s good for

supplying energy that is easy to digest and does not cause a rise in blood sugar

or insulin. You have to eat, and if you aren’t getting energy from fat it will

have to be from either protein or carbohydrates. Red palm oil is a good source

of easy-to-digest calories without putting a burden on insulin production. It

won’t cause syndrome X and it won’t raise your triglycerides or LDLs.

Furthermore, it actually raises HDL levels relative to LDLs. (Note: Blood

lipids are made worse by excessive dietary fat, but to put that in perspective,

it is trans-fats that are the worst, refined sugar runs a close second, and then

some, but not all, saturated fats. Palmitic acid, the main saturated fat in palm

oil, actually improves blood lipid profiles.)Remains Stable Even When Cooked at

High TemperaturesMost oils become rancid from exposure to heat, light, and

oxygen. Red palm oil is naturally protected by its high levels of vitamin E

antioxidants, and has a natural resistance to oxidation and rancidity. It can be

safely used for cooking, and in fact, a study examining the cooking of red palm

oil at high temperatures showed that it does not have an adverse effect on blood

lipids.26 It also contains a very low concentration of linolenic acid and only a

moderate proportion of linoleic acid, the most readily oxidized components of

oils, making it even more resistant to rancidity.

For an oil that contains esstntial fatty acids, palm is surprisingly stable in

cooking applications.How Does Red Palm Oil Compare to Other Oils?- Red palm oil

contains more antioxidants and vitamin E than any other oil. - No other oil

contains a significant amount of carotenes. - It contains a healthy balance of

all types of fat: 10% polyunsaturated, 40% monounsaturated and 50% saturated

fatty acids, similar to that of the fat tissue in most people on an ordinary

diet. - Remains stable when used for cooking. - It is not hydrogenated, is not

processed with heat or solvents such as hexane, and does not contain any

trans-fatty acids - On the other hand, olive oil which has typically been

considered the healthiest cooking oil, is low in polyunsaturated fatty acids and

vitamin E, high in monunsaturated fatty acids, and does not remain stable when

used for cooking.ConclusionRed palm oil is an excellent oil for general use. But

even with this high quality oil, for optimal fatty acid

profile we recommend supplementing with omega-3 fatty acids from flax seed or

flax seed oil, hemp oil, or fish oil. In fact, one study showed that the

combination of fish oil and palm oil synergistically improves blood lipids,

lipoproteins and cardiovascular risk factors.29 You can get your Omega–6 oils

from nuts, seeds or good quality vegetable oil like sesame, non-GMO sunflower,

and non-GMO soy oil. (The reason we say non-GMO is because the food industry is

systematically engineering the seeds to have low EFAs in order to extend the

shelf life—besides the fact that GMOs have not been adequately tested from a

public health point of view. Use an organic, unrefined, non-GMO vegetable oil,

and don’t cook it or the EFAs will be destroyed.)Scientific research has shown

the health benefits of red palm oil, which could easily replace the tremendous

amounts of trans-fats used in the production of pastries and breads, without the

negative health effects. Also, red palm oil presents the most

sustainable option among edible oils due to its high yields, providing work to

thousands of people throughout Southeast Asia. It is quite possible that red

palm oil could satisfy the world’s demands for healthy oils and fats without

straining the earth’s limited land and energy resources … and it’s an excellent,

multi-purpose oil that will be a healthy addition to your pantry.References1.

Cottrell, R.C., (1991) Nutritional aspects of palm oil. Am J Clin Nutr. 53: 989S

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495-5173. Hirai, S., Okamoto, K., and Morimatsu, M. (1982). Lipid peroxide in

the aging process. In: Lipid Peroxides in Biology and Medicine, ed. K. Yagi,

Academic Press, New York, pp. 305-3154. Cross, C.E., (1987). Oxygen radicals and

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A.A. (1995). Coupling the cholesterol and tumor- suppressive actions of palm

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