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Red Palm Oil Questions

Red Palm Oil

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by 3737 · March 04, 2014 at 12:38 AM

I love Red Palm Oil as a diversifying fat in my diet. However, it has a very strong flavor that's hard to accommodate in many dishes. I know Africans use it a lot but their dishes are hard to replicate in America. I've read that it's good in... (more)

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Flourish 0 · March 03, 2014 at 05:34 PM

Look into the ecological implications of using palm oil. The rainforest of South -East Asia is being destroyed and replanted with palm trees for harvesting oil. The orangutan is endangered as 90% of their habitat has been destroyed in the last... (more)

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by 5 · December 09, 2013 at 05:58 PM

All vitamin E supplements that I have seen are derived from industrial seed oils, such as soy or sunflower. Since virgin red palm oil is a safer oil, and since it contains a fair amount of vitamin E, it puzzles me that there are no vitamin E... (more)

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OuroborossoroboruO 0 · December 09, 2013 at 05:58 PM

What's wrong with eating a tbsp a week? Seems easy peasy lemon squeezy. I'm not a particular fan of isolating various compounds anyway. Who knows how various parts of a plant work when a single one is isolated. IIRC, over eating concentrated... (more)

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by 560 · October 22, 2013 at 03:17 PM

I keep hearing about red palm oil. What are the benefits of it? What about palm kernel oil? Should I consider putting a jar of either of these next to my oil collection? (which rarely includes anything but EEVO, Coconut oil, and butter...)

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gwedmerl 0 · October 17, 2013 at 12:45 AM

I add about 1 TBSP to smoothies for the vitamin E content (150% RDA). There are a ton of different vitamin Es and this has all of them in good quantities, whereas supplements and grains usually have predominantly one type. I don't use it in... (more)

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by 228 · August 16, 2013 at 04:36 PM

I got some avocado oil today and it says "cold extracted and refined". Is it still beneficial? The way I see it is as a good source of oliec acid and there's no chance it will oxidize before I've used all of it because its cold extracted and... (more)

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by 293 · May 19, 2013 at 05:23 PM

Red palm oil contains ~50% SFA, ~40% MUFA, and ~10% PUFA. Similar amount of PUFA is in olive oil which is not recommended for frying. Besides, high amount of MUFA is also not good for heating. So, is it really safe to fry with red palm oil? I... (more)

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Colin_1 0 · May 19, 2013 at 05:23 PM

I usually go with tallow, I find I rarely burn anything when using it and I can get it locally as opposed to tropical fats that have to be shipped from a source that I know relatively little about. By the looks of it though coconut oil would be... (more)

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by 427 · May 02, 2012 at 02:45 PM

I'm thinking about doing a Robb Wolf "thirty day challenge" since I've never actually done one before, this is despite eating "paleo" for over a year. I also want to include some Stephan Guyenet concepts as well i.e low reward, limited number of... (more)

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Matt_18 0 · May 02, 2012 at 08:59 AM

You'll likely want to gouge your eyes out from the agony of eating such a boring diet, but kudos to you if you can stick with it. If I were to attempt a similar dietary strategy, though, I'd replace fryers with beef (better lipid/micronutrient... (more)

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by 40521 · January 28, 2012 at 03:51 PM

I've never used or eaten any red palm oil but ended up ordering a quart of it via Amazon today. (Impulse buy!) I'm pretty adventurous when it comes to food, but I really don't know where to start with working something like this. Any spices or... (more)

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stephenj 0 · January 28, 2012 at 06:15 AM

Ginger, chili, garlic, lime juice, coriander leaf. Check out Brazilian recipes from the state of Bahia that call for "dendê", which is red palm oil. Dishes like moqueca de peixe (fish stew in palm oil and coconut cream) are fantastic and easily... (more)

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by 2930 · January 02, 2012 at 05:33 PM

I'm looking for a good paleo marinade oil mainly for chicken and shrimp, but also for red meat. I understand that olive oil is not optimal when cooked, so that's out, as are obviously all seed oils. Coconut oil is solid in the fridge, as is butter... (more)

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jesuisjuba___paleorepublic_com 0 · January 02, 2012 at 03:43 PM

I've actually never used an oil in a marinade, sans a few shots of sesame oil, as it, to me, seems to hinder the flavours actually being enveloped by the meat. Kind of like a little wall. Definitely fat is used when cooking and I'll take some of... (more)

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by 8848 · May 15, 2013 at 08:56 PM

I saw a similar question going back to April of last year. Not much of a response, which is sad to me because I feel that red palm oil is the equal to coconut oil and butter and bacon fat, albeit very different taste-wise. For slow-cooking... (more)

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nanci_grier 0 · May 15, 2013 at 08:56 PM

I am about to use palm oil for the first time. I found it in a Jamaican store for just $5.99. I couldn't resist. thats even cheaper than vege oil. the bottle I bought is 33.81 fl/oz. I'm going to try it in a marinara just to sautee the onoions... (more)