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Thanks, Auntie Ann Marie, for the news clipping!
Auntie Anita,
Nutritional warnings about cholesterol in palm oil have long given me pause to think about potential harm. However, being Liberian, I took it in stride, reasoning that, come what may, the culinary benefits outweigh the negatives. The current news is quite welcomed and relieving, considering that palm oil, as indicated, not only has anti-oxidant benefits but also cholesterol-lowering effects. That indeed is good news that I didn't know.
Your point about fried foods is noted however. My guess is that the benefits of palm oil are maximal when it is used "raw" in cooking, i.e., not fried. Frying might destroy or change the molecular composition of some of the anti-oxidants, in addition to the effects you noted on fats or fatty acids. I don't know for a fact whether this happens, but it is likely. So, minimizing fried foods would be recommended.
- Wilmot
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From: "Anita H. Makuluni" <[log in to unmask]>
Date: 2004/12/19 Sun PM 12:41:29 CST
To: [log in to unmask]
Subject: Fwd: Red Palm Oil
Ann Marie,
But what about deep-fried foods? Most oils become saturated when
heated at high temps, lose their healthful characteristics, and turn
against us. On the flip side, fried foods taste so good.
On to holiday fare!
Anita
>So what is new!! I think they should tell us something that we
>don't already know.
>
>Ann Marie
>
>From the Food & Agriculture Organization of the United Nations website:
><<>http://www.fao.org/english/newsroom/field/2003/1103_oilpalm.htm>
>
>Hybrid oil palms bear fruit in western Kenya
>
>A healthy choice
>
>"Palm oil's benefits are not only economic. Red palm oil's high level of
>mono-unsaturated fats reduces levels of LDL - the so-called "bad"
>cholesterol -
>while maintaining HDL, or "good" cholesterol, levels.
>
>It is also an excellent source of vitamins A and E - much-needed dietary
>supplements in the region. Spoonfuls of red palm oil are being given to
>children at the Alupe Hospital in Kenya in place of vitamin A pills, and the
>Ministry of Health is considering distributing the oil as a dietary supplement
>throughout the region.
>
>Another plus: red palm oil has a longer shelf-life than most other edible oils
>due to its high level of anti-oxidants, which make it especially resistant to
>rancidity......"
>
>Contact:
>Teresa Buerkle
>Information Officer, FAO
><>[log in to unmask]
>+39 06 570 56146
--
< == >< == >< == >< == >< == >< == >< == >< == >
Anita H. Makuluni * Madison WI * [log in to unmask]
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