{"id":2524,"date":"2019-02-20T11:08:58","date_gmt":"2019-02-20T10:08:58","guid":{"rendered":"https:\/\/www.bartmaes.eu\/uncategorized\/what-is-red-palm-oil\/"},"modified":"2019-02-20T11:08:59","modified_gmt":"2019-02-20T10:08:59","slug":"what-is-red-palm-oil","status":"publish","type":"post","link":"https:\/\/www.bartmaes.eu\/en\/red-palm-oil\/what-is-red-palm-oil\/","title":{"rendered":"What is red palm oil?"},"content":{"rendered":"
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Red palm oil is RED\u00a0due to the natural\u00a0CAROTENES\u00a0 and teeming with\u00a0tocotrienols\u00a0(vitamin E)<\/h1>\n

\"\"Oxidation gives life but also provokes\u00a0ageing. Free radicals can be useful but also quite aggressive<\/p>\n

When the oxidation processes in our body are controlled by the necessary enzymes, then they will provide us with energy and are needed for the proper function of the body\u2019s cells.\u00a0But if uncontrolled oxidation processes are triggered by free radicals, then cells with bad properties are created.<\/p>\n

The oxygen molecules in our metabolism can for example result in dangerous free radicals, which try to \u2018capture\u2019 electrons at the height of the double bonds of poly unsaturated fatty acids. This will result in extremely harmful bonds: The damaged polyunsaturated fatty acids in turn become free radicals, which affect body structures.\u00a0Thus an excess amount of polyunsaturated fatty acids is not recommended in our body.\u00a0On the one hand because they are long chain fatty acids, which can be easily stored in the body as fat. On the other hand because they are an easy prey for the free radicals in our body, due to their double bonds, and thus can be damaged.<\/p>\n

At a temperature of 37\u00b0C the body uses lots of oxygen; as a result free radicals become super active, meaning polyunsaturated fatty acids are damaged and thus turn rancid very quickly in our body. In this manner they themselves cause\u00a0oxidative\u00a0stress and can be the reason for infective reactions.\u00a0These oxidation processes will also result in damage to enzymes and cells and be an obstacles to our vitality.<\/p>\n

The oxidation of polyunsaturated fatty acids in our skin causes wrinkles, in the brain it will contribute to dementia, Alzheimer\u2019s and Parkinson\u2019s; it will also contribute to cardiovascular disease and the oxidation in cellular membranes can contribute to cancer and fa-\u00a0tigue. There should never be an excess of polyunsaturated fatty acids… Never use them without consuming protective substances such as vitamin E and\u00a0carotenoids. And never heat polyunsaturated fatty acids.<\/p>\n

Polyunsaturated fatty acids: Nature from two different angles<\/h2>\n

In nature polyunsaturated fatty acids are extremely well protected against light, air and oxygen. Once pressed however, they become quite sensitive to oxidation\u00a0proc-\u00a0esses\u00a0and fall victim to free radicals.\u00a0Unprotected polyunsaturated fatty acids, which are absorbed in the body, will oxidize easier and cause damage to the cells with the resulting consequences. The skin will age faster, cholesterol will oxidize, the blood vessel walls will start showing plaque, the brain cells will turn rancid, vision will decrease and DNA will be affected…\u00a0All western diseases such as arthritis,\u00a0Alzheimer\u2019s, Parkinson\u2019s, diabetes, cardiovascular disease and cancer are all the consequence of\u00a0insuffi\u00a0ciently\u00a0protected (by antioxidants) polyunsaturated fatty acids in the body, which are affected by free radicals. Studies in India have shown that when the intake of\u00a0refi\u00a0nedpolyunsaturated fatty acids (omega 6) is high and when the intake of antioxidants is low, there is a higher risk of cardiovascular disease and diabetes. ( 6)<\/p>\n

Red palm oil provides a lot of vitamin E and\u00a0carotenes.<\/h2>\n

The more free radicals are given free rein in our body, the more antioxidants we will need to neutralize these aggressively oxidizing substances.\u00a0Countering\u00a0ageing\u00a0and illness is often a case of a sufficient intake of antioxidants.\u00a0Antioxidants which will\u00a0help protect these fats are for example vitamin E and\u00a0carotenes.\u00a0Two-time Two-time Noble Prize laureate Linus Pauling wrote:\u00a0\u2018a diet rich in\u00a0polyun- saturated fatty acids will rob our body of vitamin E with negative consequences for the brain, muscles, the heart and arteries.\u00a0A diet rich in polyunsaturated fatty acids ( omega 3 and omega 6) needs to contain sufficient vitamin E.\u2019<\/p>\n

We have already seen that cholesterol is not that bad for us. But cholesterol in the body, which is\u00a0insuffi\u00a0cientlyprotected by vitamin cholesterol in the body, which is insufficiently protected by vitamin E,\u00a0carotenoids\u00a0and other protective substances, will start to oxidize. Oxidized\u00a0LDL\u00a0cholesterol will damage the blood vessels as a free\u00a0radi- cal and will contribute heavily to atherosclerosis. Foam cells will be produced, which will adhere to the aorta walls. Oils rich in omega 3 and omega 6 are the\u00a0fi\u00a0rst\u00a0victims of a lack of vitamin E and\u00a0carotenes\u00a0in our body.\u00a0Scientists discovered that in rabbits these foam cells do not decrease by reducing cholesterol levels, but instead by countering the oxidation of cholesterol.\u00a0(50) In other words: By administering larger quantities of vitamin E and\u00a0carotenes.<\/p>\n

The American Heart Association states that\u00a0people with cardiovascular problems all have a problem with infective reactions.\u00a0Unsaturated fatty acids without\u00a0suffi\u00a0cient\u00a0protective substances such as vitamin E and\u00a0carotenoids\u00a0can contribute to this.\u00a0Satu rated fats will oxidize much less rapidly and thus cause very few infective reactions.\u00a0Oxidized cholesterol is also present in egg powder and milk powder.<\/p>\n

Let\u2019s be clear about omega 3 and omega 6: We can\u2019t live without them, but too much of a good thing is too much.<\/h2>\n

Omega 3 and omega 6 fatty acids are essential fatty acids, let that be clear!\u00a0They contribute to several important life functions; in fact without them life would be\u00a0impossible.\u00a0But enough is as good as a feast.\u00a0When you supply your body with omega 3 and omega 6 you also need to make sure that it gets\u00a0suffi\u00a0cient\u00a0amounts of vitamin E and\u00a0carotenoids\u00a0to protect the fatty acids from oxidation processes due to the free radicals in our body.<\/p>\n

Red palm oil contains 10 times more\u00a0carotenes\u00a0than carrots and is teeming with vitamin E.\u00a0That is why I recommend that everyone should take 1\u20442 coffee spoon (minimum) to 1 tablespoon (best) of vegetable omega 3\/6 oil a day. Omega 3\/6, which is part of the polyunsaturated fatty acids family, should always be consumed cold. You can never heat them. Those who wish to have more\u00a0information\u00a0about the\u00a0benefi\u00a0ts of omega 3\/6 should read my book \u2018why omega 3\/6 and why these cannot do without vitamin E and\u00a0carotenes\u2019.<\/p>\n

Dr. D.\u00a0Steinberg\u00a0of the University of California thus recommends that we take maximum 10% of our food calories from omega 3 and omega 6 fatty acids. (51) generally speaking I can recommend: The less fat you eat, the bigger the share of polyunsaturated fatty acids can be. In fat-reduced diets (15% fat calories) this share amounts to 1\/3. So one part of omega 3\/6 to 2 parts of other healthy fats. In fat-rich diets (more than 40% fat calories) this share is 1\/5.<\/p>\n

Red palm oil\u00a0fights\u00a0off free radicals for a better health and less stress<\/p>\n

Most western diseases such as cancer, diabetes, Alzheimer, cardiovascular disease, arthritis as well as the\u00a0ageing\u00a0of our skin and eyes originate in\u00a0oxidative\u00a0stress, caused by the aggressive free radicals. (26) Red palm oil arms against these free radicals by supplying an abundant portion of antioxidants and will increase our resistance against stress. (171) Red palm oil is teeming with vitamin E and\u00a0carotenes.<\/p>\n

\"RodeExtra virgin red palm oil is super healthy. White palm oil is extremely unhealthy…<\/h2>\n

There is a world of difference between extra virgin red palm oil and white palm oil. Palm trees are often harvested for their\u00a0carotenoids, vitamin E and other healthy substances such as\u00a0sterols, co-enzyme Q10, which are contained in the palm fruit. These then go to the pharmaceutical industry, which uses it for supplements and medication. The waste product, stripped of these valuable nutrients, is then\u00a0refi\u00a0ned, deodorized, bleached and even wholly or partially hardened, after which the cheap white palm fat is obtained. Extremely bad for our health. Luckily there is also extra virgin red palm oil. An antioxidant booster, which is obtained from mechanically and cold pressing the palm fruit. Nothing more and nothing less. 100% natural.<\/p>\n

Palm kernel oil is not the same as red palm oil<\/h2>\n

Palm oil is manufactured using the red fruit of the palm tree, which grows at the top of the tree (fruit oil). Palm kernel oil is produced from the kernel of this red fruit (kernel oil).\u00a0(Unrefined) palm kernel oil is a healthy baking fat, but barely contains\u00a0carotenes\u00a0and vitamin E. So don\u2019t confuse them!<\/p>\n

Extra virgin red palm oil:\u00a0 Good for your heart and blood vessels<\/h2>\n

Red palm oil ensures that bad\u00a0LDL\u00a0cholesterol goes down and that good\u00a0HDL\u00a0cholesterol\u00a0goes up.\u00a0A high number of studies has reported that a diet enriched with red palm oil is good for one\u2019s cholesterol levels.\u00a0(151) (152) (153) (154) Not only the composition of the fats in palm oil has a\u00a0benefi\u00a0cial\u00a0effect on health, but also the\u00a0tocotrienols, which you can\u00a0fi\u00a0nd\u00a0in the vitamin E of red palm oil, reduces bad\u00a0HDL\u00a0cholesterol (155).\u00a0Dutch researcher\u00a0Hornstra\u00a0already demonstrated in 1988 that red palm oil has an anti-plaque effect on the aorta (reduces the plaque in the aorta) and the same anti-thrombosis effects (reducing the origin of blood clots)\u00a0which is com- parable to that of\u00a0unrefi\u00a0ned\u00a0sunfl\u00a0ower\u00a0oil (156),\u00a0fish oil, linseed oil and olive oil. Doc- tor\u00a0Kamsiah\u00a0J. has demonstrated that red palm oil does not have any negative effects on triglycerides and cholesterol, even if the red palm oil is frequently heated. (169) The fact that red palm oil has a positive effect on cholesterol is due to the fact that red palm oil supplies\u00a0carotenes, vitamin E,\u00a0sterols, Q10 co-enzyme, etc. to the body.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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