Red Palm Oil Questions
I love Red Palm Oil as a diversifying fat in my diet. However, it has a very strong flavor that's hard to accommodate in many dishes. I know Africans use it a lot but their dishes are hard to replicate in America. I've read that it's good in... (more)
All vitamin E supplements that I have seen are derived from industrial seed oils, such as soy or sunflower. Since virgin red palm oil is a safer oil, and since it contains a fair amount of vitamin E, it puzzles me that there are no vitamin E... (more)
What's wrong with eating a tbsp a week? Seems easy peasy lemon squeezy. I'm not a particular fan of isolating various compounds anyway. Who knows how various parts of a plant work when a single one is isolated. IIRC, over eating concentrated... (more)
I keep hearing about red palm oil. What are the benefits of it? What about palm kernel oil? Should I consider putting a jar of either of these next to my oil collection? (which rarely includes anything but EEVO, Coconut oil, and butter...)
Red palm oil contains ~50% SFA, ~40% MUFA, and ~10% PUFA. Similar amount of PUFA is in olive oil which is not recommended for frying. Besides, high amount of MUFA is also not good for heating. So, is it really safe to fry with red palm oil? I... (more)
I'm thinking about doing a Robb Wolf "thirty day challenge" since I've never actually done one before, this is despite eating "paleo" for over a year. I also want to include some Stephan Guyenet concepts as well i.e low reward, limited number of... (more)
I've never used or eaten any red palm oil but ended up ordering a quart of it via Amazon today. (Impulse buy!) I'm pretty adventurous when it comes to food, but I really don't know where to start with working something like this. Any spices or... (more)
I'm looking for a good paleo marinade oil mainly for chicken and shrimp, but also for red meat. I understand that olive oil is not optimal when cooked, so that's out, as are obviously all seed oils. Coconut oil is solid in the fridge, as is butter... (more)
I've actually never used an oil in a marinade, sans a few shots of sesame oil, as it, to me, seems to hinder the flavours actually being enveloped by the meat. Kind of like a little wall. Definitely fat is used when cooking and I'll take some of... (more)
I saw a similar question going back to April of last year. Not much of a response, which is sad to me because I feel that red palm oil is the equal to coconut oil and butter and bacon fat, albeit very different taste-wise. For slow-cooking... (more)
I got some avocado oil today and it says "cold extracted and refined". Is it still beneficial? The way I see it is as a good source of oliec acid and there's no chance it will oxidize before I've used all of it because its cold extracted and... (more)
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