FOOD OF THE WEEK - PALM OIL: PART 2

In the previous blog on Palm oil,  I attempted to clarify the differences between Palm oil (red oil) which is rich in nutrients; and Palm kernel oil. Red palm oil is possibly the richest dietary source of provitamin A carotenes (beta-carotene and alpha-carotene). It has 15 times more provitamin A carotenes than carrots and 300 times more than tomatoes. (Egbuehi,2006) These are cardio-protective and protect the cells against damage from ‘free radicals’ which can cause abnormal cells in the body.

It’s important to say – as I always do – that all fats, whether high or low in other nutrients, are dense in caloric value (9 calories per gram) which can cause us to accumulate fat if we eat too much of it.

Another important point to appreciate about red palm oil is its stability. Being a predominantly saturated fat it is quite solid until about 75 degrees Fahrenheit after which it melts. The oil is known to retain most of its nutrient content after being to a medium temperature.  However, all oils (including red palm) are harmful to the body when heated to high temperatures close to their smoking point. So all you lovers of smoking palm oil for dishes like Ayamase and other culinary delights – please take note. The carotenes are often lost at such high temperatures and you may be doing more damage to your bodies on the whole.

Palm Kernel oil:

Let’s go to the oil which comes from the Kernel of the Palm fruit. Palm kernel oil is extracted from the palm seed and has a fatty acid composition that is very similar to coconut oil – high in medium-chain fatty acids and with a total saturated fat content of over 80 percent.

Please visit my blog on Coconuts (http://foodforpurpose.blogspot.co.uk/search?q=coconut+oil)

Palm kernel oil lacks the nutritional benefits as the red oil; it also needs to undergo greater processing to extract the oil. 

Palm kernel oil is not organically produced because it requires heavy duty chemical solvents to extract the oil.  It is used commercially because it is fairly cheap to produce and is also a ‘shelf stable’ fat used in many packaged foods.  It is deemed a less healthy fat as it has the tendency to raise LDL cholesterol and lacks the other nutrients found in red palm oil.

Fractionated palm oil:

In basic terms this is when the palm kernel oil is further separated and filtered so that there is a distinct solid form and a liquid form.
Food manufacturers favour fractionated palm oil due to its stability and high melting temperature – its cheap too! Since it’s more solid and resistant to melting, fractionated palm oil coats many chocolate products and other food items that could be compromised due to heat.

Watch out because many foods contain fractionated palm oil to maintain consistency. Fractionated palm oil contains a higher percentage of saturated fat than normal palm oil. Due to processing methods, fractionated palm oil may contain varying levels of saturated fat, making it difficult for consumers to know exactly what they’re eating.  

According to the American Heart Association, saturated fats raise blood cholesterol levels, in turn increasing the risk of heart disease and stroke. (American Heart Association; 2016)

Here is the deal in summary:

·      All Palm oil is cholesterol free

·      Red palm oil contains high levels of Vitamin A and Vitamin E derivatives which are beneficial

·      Enjoy moderate amounts of red palm oil

·      Don’t overheat or smoke it palm oil

·      Palm kernel oil in used popularly in packaged food – it is high in saturated fats – eat in moderation

·      Fractionated palm oil helps foods -  like chocolate, maintain their shape (by not readily melting)

And finally, finally  – the palm fruit tree has many other  uses:

The leaves of palm fruits are used for making brooms and roofing materials. The thicker leaf stalks are used for walls of village huts. The bark of the palm frond is peeled and woven into baskets while the trunk can be split and used as supporting frames in buildings.

Palm wine

This comes from the sap tapped from the female flower. Palm wine is a rich source of yeast. The palm wine if allowed to ferment can then be distilled into a local gin.

Red palm oil has been hailed as a healing elixir of many years – it has been used for many skin disorders and to promote a healthy glow. It has been used widely for the hair as well.

http://www.neoda.org.uk/palm-oil-propertieshttp://articles.mercola.com/herbal-oils/palm-oil.aspx   http://www.shape.com/healthy-eating/diet-tips/ask-diet-doctor-palm-oil-primer