Don’t like coconut oil? Talk to the palm…

Don’t like coconut oil? Talk to the palm... 

Last month I talked to you in depth about the benefits of saturated fat–particularly coconut oil. I’ve gotten a tremendous response from that article, and I have to say that I’m glad to see that so many of you are making the switch. 

One question that kept coming up was the taste of the coconut oil. To be sure, it has its own distinctive taste. If you don’t want everything you cook to have a hint of coconut flavoring, you might be looking for an alternative. Before you go back to cooking with trans-fat-producing vegetable oils, there’s another healthy alternative you should consider: palm oil. 

With its 5,000 years of use as cooking oil, I think it’s safe to say that palm oil has withstood the test of time. In terms of health benefits, palm oil is right up there with coconut oil as one of the most beneficial oils you can use for cooking. It’s no wonder. The tropical oils are among the most nutritious foods in the world. They contain an impressive amount of antioxidants, vitamin A (beta-carotene), lycopene, lutein, and other nutrients. 

Palm oil provides an excellent energy source, and it has a good fatty acid balance. It also protects you from blood clots (which sometimes lead to strokes and heart attacks); it’s an excellent source of vitamin E; and it can even help protect against cancer. 

So what’s the catch? Oh, you’ll hear those same misinformed, self-appointed health nuts complain that palm oil, like coconut oil, is a saturated fat. They never mention that these oils have fatty acids that are essential to health–and that their factory-processed junk oil doesn’t. 

You’ll also never hear them admit that the same soy and canola oils that they’re trying to ram down your throats both produce trans fats when heated–and that those trans fats have ruined the collective health of entire generations of Americans. For God’s sake, let’s stop listening to these morons. 

I’m telling you, if you’re not a fan of coconut oil, using palm oil is the way to go. It might–and it definitely should–kick canola and soy off your shelves for good.

Bon appetite!