The next time you reach for oil in your pantry, make sure it’s red! Palm fruit oil contains high levels of antioxidants that may benefit your heart, brain and other organs. In fact, it contains more antioxidants and vitamin E than any other oil.
Smart-Publications published a comprehensive article on this subject, saying in part that the natural antioxidants found in red palm fruit oil, “act as scavengers of oxygen free radicals and are believed to play a protective role in cellular aging, atherosclerosis, cancer, arthritis, and Alzheimer’s disease.”
You may think olive oil is your healthiest alternative, but olive oil is low in polyunsaturated fat, low in vitamin E, and doesn’t remain stable when used for cooking.
Unlike olive oil, using red palm fruit oil brings out the natural taste of the food without overpowering it, and will give most of your dishes a slight gold color. Plus, with its high smoke point, red palm fruit oil is ideal for grilling and frying, where high heat may otherwise make the oil used to cook your food taste bitter or scorched.
While olive oil is certainly great for salad dressings and other low-heat uses, try palm fruit oil whenever your recipe calls for an oil to be baked, sautéed or fried.
Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.