Which oils are good and which oils are bad to cook with?
Which oils have major health benefits, and which oils are filled with unbalanced omega’s that can lead to inflammation within the body?
There has been a lot of discussion lately over which oils to eat and cook with after the American Heart Association put out their bogus (in my opinion) statement that coconut oil should be avoided due to it’s saturated fat content. They continued to recommend even more bogus advice by suggesting to use vegetable and canola oil instead. If you know anything about how these oils are made, processed and break down in the body, you would immediately see why the American Heart Association cannot be trusted to be giving “health” tips to the American people.
I have a list of oils that I use for high heat uses and cold uses, but for this particular blog let’s focus on one that I don’t believe is talked about or used as much as others.
Red Palm Oil.
I would even bet this might be the first time some of you have heard of red palm oil, but it is rising in popularity among us health gurus who LOVE researching pure, organic superfoods. This has easily become one of my favorite oils to use, right after virgin or unrefined coconut oil.
It’s packed with Vitamin A and E.
The color reveals the antioxidants in the form of beta-carotene (red-orange pigment), and is loaded with tocotrienols and tocopherols (natural compounds) of the vitamin E family.
Studies show that consuming at least four daily servings of beta-carotene rich fruits or veggies can lower risk of developing cancer or heart disease. Yet another reason to use this oil more often!
Its Organic, Unrefined and Hexane free.
I recommend the “Nutiva” brand for the reasons above. It’s the ultimate quality of red palm oil you will find. Unrefined is simply the purest version when it comes to how an oil is extracted, doesn’t require bleaching and is free of additives. It is not exposed to high heat levels, which is what happens to oil that is termed “refined.” There is no huge benefit to eating something that has been over-heated where all the original nutrients have been filtered out.
Hexane is a neurotoxin, which is used in the making of so many oils like the popular and extremely processed Canola oil (an oil I highly recommend to stop using). It’s a solvent that’s used to extract the oil and a cheap byproduct from gasoline production. Some of the Hexane residue can remain in the oil, and the FDA doesn’t even require food manufactures to test for this residue. So, basically hexane is toxic, an alarming chemical, and thankfully not in this red palm oil.
How do I use the palm oil?
Use it in soups, sauces, broiling fish and in sautéed veggies! My husband and I love to use this when cooking chopped and cubed sweet potato in the oven. Just drizzle it over them before popping in the oven to bake. We also love to use it drizzled over boiled and drained Brussel sprouts with organic turkey bacon and grated parmesan, or a non-dairy cheese. Perfect for picky veggie eaters and adding flavor to meals.
Use the palm oil in place of anything you would normally use olive oil on, and it will come out tasting so rich and buttery. It is also an amazing thing to use on popcorn, instead of traditional butters.
You are now a red palm oil pro…go get you some and let me know how you like to use it!