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Palm oil should have been
rated higher by the nutrition
gurus of this world.

Nature has been generous in endowing palm oil with a composition that is uniquely balanced between the saturated and unsaturated fatty acids. Even when programming this higher level of saturates in the oil, nature’s consideration for optimisation was already apparent – the biology of the oil palm dictates that this saturate be in the form of palmitic acid (C16:0), the same saturated fatty acid that is most abundant in our body and throughout most of nature’s creations.

In the 1980s, palm oil as a food commodity oil began making significant inroads into the marketplace, often at the expense of soybean oil. The anti-palm, anti-tropical oil campaign that popped its ugly head in the mid-1980s created the scare tactics that resulted in the removal of palm oil from many food applications, especially those of solid fat formulations. The anti-palm oil campaign is now openly acknowledged as a commercial ploy by the competing oils against palm oil so that they could take advantage of the marketplace. The void left by palm oil was flooded by the use of partially hydrogenated oils and fats that were often touted to be far more heart healthy than the palm oil components that they so effectively replaced.

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			Reference of Palm Oil Studies on Cholestrol


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