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Cholesterol - Fats - Oil - It Is Important To Know The Difference To Stay Healthy...
To stay healthy you must know about the difference between cholesterol, fats, oil, trans fat, saturated and unsaturated fats. Hydrogenated and partially hydrogenated oil and their different make up. The oil and fats you consume can determine the status of your health because of the cholesterol levels they can create in your arteries. We have been told to avoid cholesterol, fats, oil, trans fats and hydrogenated oil. But, as food manufacturers re-formulate their brands to replace trans fats with other alternatives, it’s confusing when you read the new food labels. Saturated, unsaturated Monounsaturated, polyunsaturated Olive, canola, soy Malaysian palm fruit oil, palm kernel oil, coconut oil Animal fats (beef tallow, lard) Which are the healthier choices? The answers may surprise you.
That nutritionally, Malaysian palm fruit oil may be as healthful as olive oil? There are options for oils as alternative to butter or even olive oil for all types of cooking. Red Malaysian palm fruit oil contains both beta-carotene and vitamin E, and it won’t raise your cholesterol cooking in it.
Don’t confuse palm fruit oil with the much maligned palm kernel oil that was once widely used in movie popcorn. Cultivated in Malaysia, natural Palm fruit oil comes from the plant’s fruit and contains numerous micro nutrients. Numerous studies have confirmed the nutritional value of palm fruit oil make it as healthful as olive oil. In contrast, palm kernel oil comes from the plant’s kernel (seed). It contains about 85 percent saturated fats which can raise your cholesterol levels. So it’s best to think carefully before consuming it as a major part of your dietary fat intake. Almost 90 percent of the world’s palm fruit oil is used as food. In fact, palm fruit oil is the second largest edible oil consumed, accounting for almost one quarter of the world's fats and oil supply. Foods made with palm fruit oil, which is naturally trans fat-free, have a long shelf life and other desirable properties including great texture and flavor. Palm fruit oil also is very affordable. What makes palm fruit oil so good? It contains almost equal amounts of unsaturated fats and saturated fats, (mainly palmitic and smaller amounts of stearic acids). Its unique balanced composition, palm fruit oil has almost no impact on your cholesterol as long as your total dietary fat intake is in line with the levels recommended by health agencies. Basically it behaves more like a healthier monounsaturated fat.The type of fat found in nuts, and olive oil than a saturated fat. The virgin and red varieties of palm fruit oil are also rich in powerful antioxidants called tocotrienol and tocopherols (vitamin E), as well as carotenes (vitamin A). Cooking with palm fruit oil Olive oil is healthful and is ideal for sautéing and savory baking. It is best used at lower temperatures. Butter also burns easily. Palm fruit oil is chef-friendly because it is very stable and is great for high heat cooking. Palm fruit oil can be substituted for solid fats such as butter, margarine or shortening. It is delicious when used for cooking and baking. Palm fruit oil or olive oil can also be blended with a small amount of butter if you want the buttery flavor when cooking at higher temperatures or baking.
Some food manufacturers and suppliers have begun using highly-processed, genetically-modified oils to replace trans fat in their products. For those of you who prefer natural, unprocessed foods, Malaysian palm fruit oil is the obvious and smartest choice. The Malaysian oil palm growers are the leaders in environmentally-sensitive cultivation programs. Theirs is a premium product that is good for the environment and good for your health. Malaysian palm fruit oil is the gold standard of palm oils. When you cook with it, you never have to worry about the flavor.
Malaysian palm fruit oil is all natural and naturally trans-fat free. It contains almost equal amounts of unsaturated fats and saturated fats, mainly palmitic and smaller amounts of stearic acids. In the body, it behaves more like a monounsaturated fat. It has virtually no adverse impact on your cholesterol levels. One advantage compare to olive oil is that, it can be used for cooking at higher temperatures. Monosaturated fats: Lower total cholesterol and LDL, while increasing the HDL. Found abundantly in avocados, nuts, olive oil and liquid palm fruit oil (called palm olein). Polyunsaturated fats: Lower total cholesterol and LDL, while increasing the HDL . Found in all vegetable oils, abundant in corn oil and sunflower oil. Omega 3 fatty acids in fish oil are an example. Saturated fats: Raise total cholesterol as well as LDL. Found abundantly in animal products such as beef and pork as well as palm kernel oil and coconut oil. Trans fats: Raise LDL and lower HDL. Also adversely raise a number of disease-related risk factors. Still found in many processed foods such as French fries and baked goods.
If you like the above video, click the link below for more.. Remember, make sure you know the difference between cholesterol, fats, oil.......
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