KETOGENIC DIET AND LCHF
Palm oil is the fat obtained from the fruit of palm oil ( Guinea oil ). Two types of oil are obtained from the fruit. The first one is palm oil (proper) obtained from the flesh of the palm fruit. The second oil is obtained from the kernel of the oil palm fruit. The two fats essentially differ in the content of individual fatty acids and the content of other nutrients, mainly vitamins, and minerals. Palm oil (from the pulp) contains less saturated fat (SFA), more monounsaturated fat (MUFA). The crude, unrefined oil has a characteristic red color. This color is due to the very high content of carotenoids. Crude palm oil is actually the richest vegetable source of provitamin A. The bioavailability of carotenes from crude palm oil is very high, higher than from other plant sources such as carrots. Probably this bioavailability is due to the high amount of fat-containing these carotenoids.
The second important feature is the vitamin E content of raw palm oil. Vitamin E from palm oil has the feature that it contains a very rich set of compounds that make up this vitamin. These are α-tocopherol (19%), α-tocotrienol (29%), γ-tocotrienol (41%) and δ-tocotrienol (10%).Consumption of this oil is recommended for people who supplement with vitamin E.
. Vitamin supplements. E consists mainly of one of the components of vitamin E, alpha-tocopherol. Taking just one of the ingredients of vitamin E can make the others deficient. The full spectrum of tocopherols in supplementation should be provided. It's a good idea to throw in a few walnuts to supplement the gamma-tocopherol.
Palm oil is a source of coenzyme Q10.
Palm oil is attacked by the media as being very harmful to the cardiovascular system due to its high saturated fat content. However, meta-analytical studies do not confirm these theses. Of course, it should be remembered that any highly processed oil, especially when subjected to process deodorization in high temperature and steam conditions, will be harmful due to the certain content of artificial trans-isomers. However, due to the lower content of unsaturated fatty acids in palm oil, it will be less harmful than rapeseed or soybean oil.
Due to its relatively high stability, it is suitable for frying. The smoke point is approximately 230 ° C. It also gives an unusual flavor to salads and dishes.
The second oil obtained from the palm oil is the kernel oil of the palm fruit. This oil is solid at room temperature and has a white color. It contains about 81.5% saturated fat, 11.4% monounsaturated fat, and 1.6% polyunsaturated fat. Suitable for frying. It contains a lot of vitamin K. It is less popular on the market, more often used for non-food purposes.
The second important feature is the vitamin E content of raw palm oil. Vitamin E from palm oil has the feature that it contains a very rich set of compounds that make up this vitamin. These are α-tocopherol (19%), α-tocotrienol (29%), γ-tocotrienol (41%) and δ-tocotrienol (10%).Consumption of this oil is recommended for people who supplement with vitamin E.
. Vitamin supplements. E consists mainly of one of the components of vitamin E, alpha-tocopherol. Taking just one of the ingredients of vitamin E can make the others deficient. The full spectrum of tocopherols in supplementation should be provided. It's a good idea to throw in a few walnuts to supplement the gamma-tocopherol.
Palm oil is a source of coenzyme Q10.
Palm oil is attacked by the media as being very harmful to the cardiovascular system due to its high saturated fat content. However, meta-analytical studies do not confirm these theses. Of course, it should be remembered that any highly processed oil, especially when subjected to process deodorization in high temperature and steam conditions, will be harmful due to the certain content of artificial trans-isomers. However, due to the lower content of unsaturated fatty acids in palm oil, it will be less harmful than rapeseed or soybean oil.
Due to its relatively high stability, it is suitable for frying. The smoke point is approximately 230 ° C. It also gives an unusual flavor to salads and dishes.
The second oil obtained from the palm oil is the kernel oil of the palm fruit. This oil is solid at room temperature and has a white color. It contains about 81.5% saturated fat, 11.4% monounsaturated fat, and 1.6% polyunsaturated fat. Suitable for frying. It contains a lot of vitamin K. It is less popular on the market, more often used for non-food purposes.
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