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“Although I don’t recommend “palm oil” as a food, because I think it is less stable than coconut oil, some studies show that it contains valuable nutrients. For example, it contains antioxidants similar to vitamin E, which lowers both LDL cholesterol and a platelet clotting factor. [B. A. Bradlow, University of Illinois, Chicago; Science News 139, 268, 1991.] Coconut oil and other tropical oils also contain some hormones that are related to pregnenolone or progesterone.”
-Ray Peat from article “Unsaturated Vegetable Oils: Toxic”In the past year or so, I am more open to olive oil for cooking. I also use it as my skin moisturizer. I didn’t have anywhere near a strong negative reaction to coconut oil, but on occasion it would not agree with me. My skin seems better with the olive oil over coconut oil, too. I know that coconut meat, in a piece of candy, say, irritates my gut (even though I love the taste).
That quote from Ray about palm oil is one I know. I don’t eat products with it, but it’s something to keep in my back pocket for times I have few choices–like an airport. Palm oil better than safflower oil!
@Lilac I am thinking the same about the palm oil, that it is a lesser evil to the other liquid oils. I found these French-fried onions made with it…
If you’re just using those onions as a garnish or for a little crunch, how harmful can it be? I would not sweat that.
@Lilac “If you’re just using those onions as a garnish or for a little crunch, how harmful can it be? I would not sweat that.”
This is what I am thinking.
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Cari