On Wed, 6 Feb 2002 23:44:09 -0500, Hilary McClure <[log in to unmask]> wrote: >My >understanding is that what is really special about it is its high >content of tocotrienols. The problem I have when frying with it is that >it seems to smoke pretty easily. I doubt this is the fats since they are >saturated, so it is probably the non-triglyceride components. I have >read that these become carcinogenic when they smoke. Smoking? Maybe some low-chain sat-fats could smoke. My red palm oil never smokes however. Either it's different or it may be because I only fry shortly and try not to reach big temperatures. Mostly I fry the spices (cumin-seed, mustard-seed, cinnamon, cardamom onion-seed and whats handy at the moment) for only some 45 seconds in the beginning to get the aroma out. Then I add onions or vegetables and maybe a little water and the temperature decreases. Next time I'll try if I can get the RPO to smoke. Cheers, Amadeus