Palm Oil Benefits

Palm fruit oil is edible oil extracted from the pulp of the oil palm (elaeis guineensuis). Historically, the oil was used extensively in Southeast Asia and tropical Africa. It is semi-solid at room temperature and a good replacement for partially hydrogenated oils.

There are many reasons for its popularity. Palm oil has zero trans-fat. It is tasteless and odorless, and hence, a good choice for cooking and baking. It is a rich source of antioxidants and beta-carotenoids. Recent studies show that palm oil increases good cholesterol without raising overall cholesterol levels. It also reduces the plasma levels of LDL cholesterol that is linked to heart disease.

Palm oil contains medium chain triglycerides (MCTs). MCTs are very easily digestible fats that provide increased energy. The oil also contains essential fatty acids required for bone, joint and skin health.

You can use palm oil in various cooking applications including greasing, shortening and frying. There are no known allergies caused by palm oil. The oil does not contain the protein allergen. It does not contain any proteins.

Despite negative publicity about so-called "tropical oils", recent research has not substantiated any negative claims. Palm oil is also beneficial to farmers for it gives the highest yield per hectare of cultivation. It is also a relatively inexpensive option for consumers.

Affordability and culinary potential make palm oil an attractive alternative for the food industry. Baked goods, baby formula, cake mixes and instant noodles, all have palm oil as an ingredient. The oil is used to manufacture candles, cleaning products, body oils, skin care products, shampoos and lotions. Palm oil also contains high levels of glycerides, a natural hair softener and conditioner.

Remember, packaged products may be different from the palm oils used in research. Be cautious and read the packaging for any additives to which you may not react well.

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