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
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+39 06 570 56146
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Anita H. Makuluni * Madison WI *
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