Tuesday, March 20, 2012

Palm Oil

Edible plant oils derived from the fruits of palm trees. Palm oil is extracted from the pulp of the fruit of the oil palm Elaeis guineensis; palm kernel oil is derived from the kernel (seed) of the oil palm.


Commendably, many food processors are seeking alternatives to partially hydrogenated oil so they can eliminate the trans fat from their products.  Palm oil is highly attractive both because of its taste and cooking properties and because it's about one-third cheaper than soybean oil (partly because oil palm plants yield 10 time more pounds of oil per acre than soybeans.

That finding indicates that, in terms of blood cholesterol, palm oil is somewhat more harmful than the average U.S. dietary fat and far more harmful than such liquid oils as olive, soy, and canola. It is worth noting, though, that some of the same and other researchers recognize that under certain experimental conditions palm oil does not appear to have untoward effects on cholesterol.


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