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.