Red Palm Oil


I use a variety of oils. Olive oil for salads, salad dressings and even washing my face like they do in Greece; grape seed oil for sautéing and roasting; coconut oil for cooking, baking, moisturizing and swishing; avocado oil for dressings and face washing. Depending on the recipe, pumpkin seed and walnut oils are delicious alternatives in salad dressings too. All are tasty and nutritious, but not the powerhouse of the oil I’ve recently discovered, red palm oil. Red palm oil has been a staple in indigenous cultures for 5,000 years. According to ancient legends, red palm oil was a sacred food, revered for its healthful properties and entombed with the pharaohs of Egypt for their enjoyment in the afterlife.

Health Benefits

The high beta-carotene and lycopene content give red palm oil its color and numerous health benefits. The same antioxidants are found in tomatoes and carrots, but there are even more in red palm oil. The carotenoids help support the immune system, protect the skin from UV rays and improve eye health, as well as guard against osteoporosis, asthma, cataracts, macular degeneration, arthritis and liver disease. It’s high in Vitamin A and contains rare tocotrienols and tocopherols of the Vitamin E family. Studies funded by the National Institute of Health (NIH) have shown that tocotrienols can help reduce the effects of stroke by protecting the brain’s nerve cells. Tocotrienols also improve blood flow to brain cells, which can help to prevent Alzheimer’s disease and dementia. With red palm oil, cholesterol levels and blood pressure are improved. It’s also a potent anti-cancer food.

Cooking with Red Palm Oil

In addition to its many nutritional benefits, red palm oil is a stable oil meaning it has a high smoke point and remains nutritionally rich when cooked or heated. Its buttery taste makes it perfect for sautéing, baking, cooking or as a popcorn topper. Fried eggs are especially tasty when fried with red palm oil instead of butter. I’m a firm believer in eating a variety of nutritious foods for optimum health. Nutritionists say with fruits and vegetables, try to eat every color of the rainbow daily. Variety is important for oils too – no one oil does it all. And, it’s fun trying different ones for different applications. Go ahead and give this powerhouse oil a try. You can find red palm oil at Whole Foods or other natural food markets. Make sure to buy organic, raw, unrefined red palm oil. Once refined and processed, its color and nutritional benefits are destroyed. Information compiled from: www.droz.com and nutiva.com   For more green living tips, visit greenwithbetsy.com.

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6 responses to this post.

  1. Posted by amy nachman on October 24, 2014 at 7:43 pm

    great column – maybe i should switch over to red palm from coconut – thanks, betsy!

    Reply

  2. Great information. I’m afraid I haven’t experimented much with oils but this post inspires me to find out more and give them a try. Thanks, Betsy.

    Reply

  3. I’ll be buying and using both red palm oil, and coconut oil as soon as I can. Thank you for this info!

    Reply

    • Thank you for commenting and reading my blog! I’m glad you find these posts helpful in pursuing a greener and healthier lifestyle. Please let me know if there is anything you want me to write about!

      Keep reading…..

      Betsy

      Reply

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