Red palm oil

Ever since red palm oil made it’s way onto the Dr. Oz show, dietitians have been fielding questions about it ever since. It’s still a fairly new product so you may not have seen it around that much but it could become as popular as coconut oil.

Red palm oil is different from palm oil (the highly saturated kind) in that it’s taken from the fruit of the palm plant and not the kernel. It’s a combination of saturated and unsaturated fatty acids (like coconut oil) but has the added benefit of carotenoids which gives it a bright orange colour.

Commonly used in African and South Asian cuisines, red palm oil is semi-solid at room temperature and contains vitamin E and carotenoids. It was on the Dr. Oz show claiming to prevent and help manage conditions such as Alzeimer’s, heart disease and belly fat.

The debate about what type of fat is “healthiest” is nothing new. However, healthy fat biases aside, what is like to use red palm oil? What does it taste like? What is it like to cook with?

Red palm oil is considerably more expensive when compared to other fats and oils ($10-$15 for a 475 mL jar) but it’s heat stable, claims to be ‘better’ on the lipid profile compared to other types of saturated fat and has the ‘added benefit’ of containing carotenoids.

The folks at Nutiva provided me with samples of their organic red palm oil to distribute to my network. You can find more information about Nutiva organic red palm oil on their website as well as the nutrition facts table.

Still want more information about red palm oil? Go to:

Interested in reading Dr. Oz’s take on red palm oil? Go to:

If you are interested in reading a science-based response from other medically trained colleagues (who are not Dr. Oz), check out:

What do you think about red palm oil? Do you think it’s a healthy option for people?