After much searching, I can't seem to find a straight answer on this. If palm olein is listed on the ingredients (of plantain chips for example), would you eat it? Where does it fall on a scale of bad oils (soybean) to good oils (coconut)?
asked byKim_30 (591)
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on November 16, 2013
at 03:07 PM
Palm olein is a fractionated palm oil where the higher melting point solid fats (long-chain saturated fats, stearin) are separated from the lower melting point liquid fats (short-chain saturated fats and unsaturates, olein). Nothing wrong with it in my mind, other than it may be produced in areas (e.g. SE Asia) where palm production is particularly environmentally destructive.