When I first got involved in a low carb, high fat lifestyle, I was fascinated by all the different types of saturated fats I can use for cooking. While butter was great, it did burn easily at high heat. Olive oil, similarly became unstable at high heat. My research began and I came down to two high quality saturated fats, coconut oil and palm oil.
My next trip to the supermarket went great. I managed to get some coconut oil, but couldn’t find palm oil, no problem. I’ve been using coconut for years now, but realized I’ve never seen palm oil in stores anywhere, only online. I began calling all the obscure health stores and driving to all the major supermarkets and yet, no luck.
Finally, the other day, much to my surprise, my local Stop & Shop had it newly in stock. Here are some pictures of the product and the nutritional information on the label:
It seems like the palm oil is a lot different than coconut oil when it comes to it’s fat composition
Palm oil seems to have a lot of other unique benefits, that similar, healthy fats, aren’t as rich in
I can’t speak for other types of palm oil, but this particular brand of red palm oil is amazing. It has a buttery and creamy texture. Almost like a rich apple sauce or mashed potatoes. The taste is extremely faint, but resembles an apricot. When heated, it gives off a perfumed smell, but in this case, it isn’t a turn off. I’m hooked. I cooked fish with palm oil and you can taste a rich flavor ever so delicately in the background. Almost as if it enhances the taste of the food cooked in it.
As faint as it is, I love to smell and taste of palm oil. I’m going to cook all my food in this brilliant, taste enhancing, healthy powerhouse!
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