Many residents of the United States are unaware of a unique alternative to traditional vegetable oil. Virgin Red Palm Oil is a popular choice in many other countries around the world. Palm Oil can be used as a substitute for other vegetable oils for baking and deep-frying and can be used to produce both margarine and shortening. It has a long shelf life and high melting point. Because Virgin Red Palm Oil does not require hydrogenation it has no trans fatty acids.
Virgin Red Palm oil is a traditional palm oil that is high in carotenes, and tocotrienols. The method of production, unlike that seen in bleached palm oil, ensures that the important nutrients are preserved and also maintains the rich red color of the oil. Palm Oil has been used for cooking throughout the African continent for over 5000 years.
Virgin Red Palm Oil offers several valuable benefits to users.
1. Virgin Red Palm Oil has a long shelf life, even at high temperatures. Many fats easily become rancid due to a chemical reaction with oxygen. Because Virgin Red Palm oil contains a high amount of the antioxidant Vitamin E, it resists this reaction.
2. Vitamin E – While many foods such as barley, oat, wheat germ and rice contain large amounts of vitamin E, these foods do not contain the same amounts of both tocopherols and tecotrienols that comprise vitamin E. Virgin Red Palm Oil is the richest source of both of these components. Leading researchers believe that Vitamin E will soon be considered the super anti-oxidant.
3. Vitamin A – Virgin Red Palm oil is simple the best source of carotenoids like vitamin A. Typical palm oils contain 500 – 700 ppm carotenoids nearly 300 times more than tomatoes. Vitamin A is vital to a healthy body and lifestyle.
Most sources of Virgin Red Palm Oil are located in Africa. Typically, large-scale production facilities are not available. Because of this, most of the oil available on the market in the United States often comes from small-scale “boutique” facilities. Recently, more sources of the oil have become available to American markets.
Many people are drawn to Virgin Red Palm Oil because of the ability to use the oil to deep fry foods without losing the nutritional benefits, like the high degree of antioxidants, of the oil. It has a smoke point of 425 degrees; although some of the nutritional values are lowered the longer high heat is applied to the oil. Experts suggest using Virgin Red Palm Oil to fry once. This is a departure from other oils, like peanut, which can be reused. The more often palm oil is used to fry the more nutrients are lost.
Virgin Red Palm Oil is quickly becoming a healthy alternative to animal oil or even vegetable oil. It can be used as a replacement for oil in any recipe. Considered one of the most nutritionally valuable oils, Virgin Red Palm oil should continue to see a rise in popularity as production grows.
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