We now know that red palm oil contains the high concentration of palmitic acid (the saturated fatty acid). Palmitic acid is a well known cytotoxic agent against cancer cells. Saturated fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormone like substances. They also enhance the immune system. At least with respect to cancer, plant-based sources of saturated fat are good for us. Palm oil, palm kernel oil and coconut oil are three of the few highly saturated vegetable fats. Of the tropical oils, coconut oil gets the most attention, while palm oil gets the mostly ignored.
The Mediterranean dietary pattern has a well-established beneficial role in preventative for both heart disease and some cancers. Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. Butter, especially grass fed butter, contains significant levels of palmitic acid. Unfortunately, butter also contains a lot of oleic acid (the fatty acid also abundant in olive oil). This ratio is not acceptable on cancer cure diet. Palm oil contains about 50% saturated and 50% unsaturated fatty acids (39% monounsaturated and 11% polyunsaturated fatty acids). Olive oil contains predominately monounsaturated fats. We are not trying to exclude polyunsaturated fats on cancer cure diet.
In addition, red palm oil is one of the richest plant sources of cancer fighting squalene and heart protective CoQ10. It is the richest food source of the two most important antioxidant nutrients–vitamin E and beta-carotene. Unrefined palm olein (which is bright red in color) is a major source of carotenoids which inhibit some types of cancer. The unrefined oil is also a rich source of phytonutrients such as beta-carotene, alpha-carotene, vitamin-E, lycopene and other carotenoids. These carotenoids are responsible for the striking red color of the oil. It is the premier source of tocotrienol, a highly potent form of vitamin E that is gaining recognition as a powerful anticancer, heart protective antioxidant. Red palm oil is the only vegetable oil that has abundant tocotrienol content.
Red palm oil has been used for thousands of years as cooking oil in the East, but has only recently become available in the West. At the moment, red palm oil is available at selected health shops. We are aware of the fact that important nutrients can be broken down or destroyed when food is cooked / processed. Red palm oil is known to be healthier than refined (discolored) palm oil. This is a result of several mitigating substances found in the red palm oil. These compounds are:
Refining these oils makes them unhealthy for us. Palm oil products are made using milling and refining processes. By melting and degumming, impurities can be removed and then the oil filtered and bleached. Next, physical refining removes smells and coloration, to produce refined bleached deodorized palm oil (RBDPO), and free sheer fatty acids, used as an important raw material in the manufacture of soaps, washing powder and other hygiene and personal care products. RBDPO is the basic oil product which can be sold on the world’s commodity markets, although many companies fractionate it out further into palm olein, for cooking oil, or other products.
Organic virgin red palm oil is processed up to 10 times faster than standard palm fruit oil to ensure the preservation of the oils natural goodness and quality. Expeller pressing, the chosen method of extraction used to protect the freshness and quality of edible oils, is used to extract the oil from the palm. However, palm oil, especially organic virgin red palm oil that gets all the attention for its positive health effects, has a strong and unusual flavor, but it’s one many people seems dislike, probably it’s so unfamiliar to our plates. Moreover, it has a rather strong bitter taste that we weren’t expecting, but is fine for cooking.
The fermentation is one of the few methods of preservation which actually enhances the nutritional value of a food. This can make the nutrients within the food more bioavailable. To create the highest level of concentrated nutrients, Herbalzm’s organic virgin red palm oil (Red-PalmZym) is fermented naturally. Fermentation is a natural method of concentrating raw food materials, and preserving them. But we use no ordinary fermentation process. The method we have developed processes the red palm oil through a proprietary non-heating natural enzymatic fermentation. The process can take up to three weeks and is carefully handled throughout the process to ensure the oil is clean and natural.
Fermentation adds new nutrients, and makes the entire symphony of ingredients easy to digest, and more quickly absorbed by your body. Our “unique” fermentation process retains and amplifies the positive health effects of organic virgin red palm oil. Fermented red palm oil (Red-PalmZym) smells marvelous, and tastes great; it is mild and pleasant and is added to salad dressings, to smoothies, used to saute vegetables. It is also wonderful spread on warm crusty bread. Of course, you can also take 1 Tablespoon (15 ml) of Red-PalmZym 2-3 times every day. One Tablespoon of red palm oil provides the equivalent of the adult RDA of vitamin E and Vitamin A (as provitamin A carotenes). We have never found any contaminants in our naturally produced Red-PalmZym. Benefits of fermented red palm oil (Red-PalmZym) are many and varied. Many patients notice improvements within the first month; however, it usually takes about two months to notice more dramatic results.