red palm fruit oil

Dr. Oz calls Red Palm Fruit Oil his most miraculous find for 2013

Dr. Oz launched his January 3, 2013 show by focusing on Red Palm Fruit Oil, saying it may be his most miraculous find in 2013. Saying that its beautiful red color is like a “stop sign for aging”, Dr. Oz believes that Red Palm Fruit Oil a secret that “extends the warranty on nearly every organ in your body”.

Guest alternative health expert Bryce Wylde walked Dr. Oz through all of Red Palm Fruit Oil’s, describing it as a powerful multi-purpose oil. Among his findings (see his extensive report here):

• Red palm fruit oil has more of the antioxidant carotene than tomatoes or carrots

• Red palm fruit oil contains tocotrienols, a special form of vitamin E

Combine the two together, according to Dr. Oz, and they might help stop the aging process.

Dr. Oz commented during the segment that he never thought something would top coconut oil, “but this does”. Wylde and Dr. Oz suggested that just two tablespoons a day could help add years to your life by protecting brain cells and the arteries in your heart. Red palm fruit oil may also help to blast away fat because it metabolizes quickly.

How to use red palm fruit oil: Dr. Oz predicts Red Palm Fruit Oil will change the way we cook because it’s super easy. At room temperature, it’s semi-solid so it’s great to substitute for butter or margarine as a spread on bread or potatoes. And since, unlike most fats, it won’t oxidize and denature at high heat, it is ideal for nearly all cooking methods.

SEE ALSO  Sherry Torkos introduces Malaysian Palm Fruit Oil to Sacramento viewers seeking a healthful option beyond olive oil


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7 Responses to Dr. Oz calls Red Palm Fruit Oil his most miraculous find for 2013

  1. Henry Dupigny January 22, 2013 at 5:20 am #

    I understand that red palm oil is one of the main sources for cholesterol that can affect the heart and subsequently lead to stroke and heart attacks. If this is the case why must we use palm oil in our diets etc? Pls advice.

    • Robin Miller January 22, 2013 at 8:11 am #

      Henry, thank you for your question which relates to how our bodies process the fats in our diets. Most of us associate high cholesterol with intake of too many saturated fats. To answer your question, we turned to Dr. K.C. Hayes, Professor of Biology (Nutrition) at Brandies University. He holds a PhD in nutritional pathology, and has served on the editorial boards for the Journal of Nutrition and the American Journal of Clinical Nutrition. Here is what he told us:

      “Animal fat molecules contain mostly saturated fatty acids among the three fatty acid units, but inserting one polyunsaturated fatty acid among them now and then makes a big difference how the body processes the fat. This is what makes Malaysian palm fruit oil somewhat unique because it contains the highest number of polyunsaturated fatty acids of all the saturated fats, e.g. about five times more than coconut oil or butter fat.”

      Saturated fats are not necessarily bad for you.
      After spending his entire career studying the effects of dietary fats on cholesterol levels, Dr. Hayes has determined that the body does best with the right balance of all three types of fatty acids. “Saturated fats have a bad reputation not because they contain saturated fatty acids but because they lack sufficient polyunsaturated fatty acids among those three-ring clusters. With the right balance, saturated fatty acids maintain your HDL (good cholesterol) while polyunsaturated fatty acids decrease your LDL (bad cholesterol). Monounsaturated fatty acids have a neutral effect on cholesterol levels.”

      He added that, “If you have a high blood cholesterol, then you need more polyunsaturates and fewer saturates, but much fewer polys are needed if your cholesterol is low. So your consumption of saturated fat is not an issue per se, as long as you have an adequate intake of polyunsaturated fatty acids simultaneously to balance the need at that moment.”

      If you have elevated blood cholesterol levels, olive oil is not the answer.
      “Soybean and canola oils are 40-50 percent polyunsaturated fatty acids and the rest are monounsaturated, with a low level of saturated fatty acids. Olive oil is mostly monounsaturated fatty acids. And since monounsaturated fatty acids are neutral, they won’t cause trouble with your cholesterol but they also can’t get you out of trouble if your body is desperately needing more polyunsaturated fatty acids.”

      He elaborated: “If your cholesterol is in the healthy range, consuming olive oil is fine. But if it’s elevated, you’ll want to choose an oil rich in polyunsaturates, or even one of the more liquid fractions of palm fruit oil (i.e. such as pressed red palm fruit oil) which contains a healthy balance of polyunsaturated and saturated fatty acids as well as antioxidant-rich carotenoids an vitamin E.”

      Not all tropical oils are the same.

      They aren’t all created equal! “Most people don’t know that Malaysian palm fruit oil comes from the flesh of the palm oil fruit, much like olive oil comes from the flesh of the olive. Not only is Malaysian palm fruit oil a cholesterol-free vegetable oil, but it contains more polyunsaturated fatty acids than coconut oil, for example, and thus it is better at lowering your LDL cholesterol,” says Dr. Hayes. “By contrast, palm kernel oil (like coconut oil) comes from the fruit’s seeds and contains 85 percent saturated fatty acids and only two percent polyunsaturated fatty acids.”

  2. jennifer February 11, 2013 at 5:28 pm #

    Palm oil is mainly from Africa and we Africans have been using it for decades and decades ago for cooking delicious dishes, as a spread on bread, on roasted and boiled Cassava, roasted and boiled Yam, roasted Plantain, as a body cream, cold remedy, raised skin rashes and many other medicinal uses. WE KNOW our Palm oil and WE LOVE it.

    • Robin Miller February 13, 2013 at 10:02 am #

      Thanks for your comment, Jennifer. It is true that oil palm trees originated in Africa. They were brought to Indonesia and Malaysia by the British, and Malaysia is now one of the world’s largest producers of palm oil. Today, palm oil feeds more than three billion people in 150 countries, ensuring global food security and curbing nutrition deficiency.The Malaysian variety of oil palm, Tenera, produces 25 percent more oil than other oil palm varieties. This better meets global demand with less land use and less strain on natural resources.

    • Ethline February 16, 2013 at 9:42 pm #

      Indeed we know and love our palm oil. I am from West Africa and this is our main cooking oil. Palm oil has so many other uses and I grew up with it. People tell me, ” You have a lovely complexion”. I guess it is the palm oil.

  3. Judy July 1, 2013 at 3:08 pm #

    I’m in the process of getting Red Palm Oil but am unsure where to purchase, have recently bought Alaffia Authentic West African Red palm Oil that comes from Togo, West Africa but small bottles are quite expensive. Have discovered Wilderness Family Naturals Red Palm Oil on line that comes from Malaysia which can be purchased in large quantities, my question is are they created equal? Thank you so much for your time.

    • Robin Miller July 2, 2013 at 8:02 am #

      Great question, Judy. Malaysian Palm Fruit Oil is the source for tocotrienols used by many of the leading health researchers. You also want to look for RSPO on the label. That is your assurance that the Palm Fruit Oil is produced in accordance with the Roundtable on Sustainable Palm Oil.

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