On Mon, 15 Apr 2002 11:08:13 -0400, Todd Moody <[log in to unmask]>
wrote:

>Palm oil, I believe, is one of the main dietary sources of
>tocotrienols, which have been shown to reverse atherosclerosis in
>laboratory animals.  I don't think there are any human studies.

Todd, can you provide any source, where I could read about that
study, on the net or else?
Since I heared about the carotenes in this oil I am very fond of it.
I managed to get testers from a wholeseller and am very satisfied
how it behaves, and disappointed that it's hard to buy in small.

I am thinking about having the oil filled into smaller bottles
and starting a own brand with it.
So, I'm collecting the health benefit informations now.

>On Mon, 15 Apr 2002, Richard Geller wrote:
>
>> I
>> bought some organic unprocessed (cold pressed) palm oil (contains no palm
>> kernel oil, the label notes) from Fresh Fields (Whole Foods) market.

The oil I have is from Malaysia, and it's obviously made from palm *fruit*.
It's extracted mechanically (w/o solvents) and afterwards "physically"
seperated into slightly differing fractions.

It contains some 40% 16:0, some 40% OA 18:1 and some 10% LA 18:2.
If one or the other is a little more, then it becomes fluid at room
temperatures, or more creamy.
(See http://www.berg-schmidt.de/en/fl-e/rpo-e/rpo-e-bd.html )

I use it for frying (onions become red :-)) and I started to test
it cosmetically - I apply it to my skin (beware of the color).
Since it is really *full* of antioxidants it should do good.
Might need a little LNA addition (10%LA plus some % LNA for a better ratio).
Lately I have heard it contains even CoQ10
- which would probably not survive heating.
A friend has observed that the carotenes become less when heated longer,
because the color fades slowly.

>>I am using
>> it for higher temperature sauteeing to reduce my use of clarified butter.

For *big* heat or long heat ghee might be better it contains almost no
PUFA. A longer time above 200o 300  Deg.Celsius these may form
trans-FA. But these are not reached in normal frying, I think.

regards

Amadeus S.