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Q. Palm Oil vs. Palm Kernel Oil

A. They both come from palm trees, but there the similarity ends. Palm oil comes from the palm fruit, while palm kernel oil is extracted from the palm seed. And while over 80 percent of the fat in palm kernel oil is saturated, only 50 percent of palm oil is, making it easier on arteries. Palm oil's reddish or golden color is a clue that it also contains a fair amount of heart-healthy carotenoids. Some research even suggests that the fatty acids in palm oil don't raise cholesterol the way saturated fats traditionally do.

COMMENTS POSTEDsort icon

which pigment is present in palm kernel?

Anonymous

07/01/2013 - 4:31pm

Canola oil is NOT a "franken-food". Canola was developed from rapeseed by conventional plant-breeding techniques. No gene-splicing or importing genes from other species whatsoever.

The only real problem with canola oil is that it is processed for clarity and shelf-life, which removes many of the beneficial polyphenols. Buy cold-pressed, non-clarified oil, if you can find it.

brebis

Anonymous

06/29/2013 - 11:11am

if a product has either palm kernel oil or palm oil in it might it have a coconut flavor?

Anonymous

04/05/2013 - 1:11pm

I don't know about trans fat or saturated fat but I do know that when I have something with palm oil or palm kernal oil in it I get excrutiating pain in my stomach for atleast 6hours for me these oils are just like eating poison and there is an awful lot of products that have these oils in them even so called healthy foods

Anonymous

03/11/2013 - 11:32pm

Awesome! Good to know! Stay on the looked out for a gluten-free meal replacement bar that will be hitting the market called Vukoo Bar. Whole Foods, Natural Grocers, Trader Joe's, Starbucks, Costco. Next few months summer/fall 2013. Two of the three flavors will contain unsweetened carob chips with palm Kernal oil and also have shredded coconut.

Anonymous

01/12/2013 - 10:31pm

Medium chain triglycerides, such as those that predominate in palm kernel and coconut oil, are vastly different than other saturated fats with regard to how they are metabolized. MCTs require no bile production, and are metabolized much more quickly. MCT consumption can be very healthful. Franken-fats like canola oil, although polyunsaturated, are a far bigger concern.

Anonymous

12/19/2012 - 9:11pm

Is Palm Kernal Oil and Palm Oil considered the same when using it to make soap?

Anonymous

12/13/2012 - 10:06am

I want to know which is best for human consumption ; palm oil or palm kernel oil?

Anonymous

11/04/2012 - 3:59pm

Humans and animals (anything with a liver) produce their own cholesterol and external sources of cholesterol are not necessary. We produce cholesterol, in part, to PROTECT our arteries and vessels from damage caused by free radicals, inflammation, and all the other heart-toxic substances and activities we engage in. We produce more in greater stages of distress which is why levels typically rise with age. Elevated cholesterol levels is not THE problem it is the INDICATOR of the real problem. Like every other problem we face, we use inhibitors or blockers to suppress a symptom rather than address the underlying issue responsible. (and we wonder why our food and drug laws define us as animals)

Anonymous

09/16/2012 - 5:45am

medium chain triglycerides such as the saturated fat in palm kernel oil are totally different then long chain fatty acids....different pathways in the body, burn for energy way easier, and have actually been shown to help with total cholesterol to HDL ratio. (See study below)
Lipids. 2010 Oct;45(10):893-905. Epub 2010 Mar 31.
Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence.
Micha R, Mozaffarian D.
Source
Department of Epidemiology, Harvard School of Public Health, Boston, MA 02115, USA.
Abstract
Dietary and policy recommendations frequently focus on reducing saturated fatty acid consumption for improving cardiometabolic health, based largely on ecologic and animal studies. Recent advances in nutritional science now allow assessment of critical questions about health effects of saturated fatty acids (SFA). We reviewed the evidence from randomized controlled trials (RCTs) of lipid and non-lipid risk factors, prospective cohort studies of disease endpoints, and RCTs of disease endpoints for cardiometabolic effects of SFA consumption in humans, including whether effects vary depending on specific SFA chain-length; on the replacement nutrient; or on disease outcomes evaluated. Compared with carbohydrate, the TC:HDL-C ratio is nonsignificantly affected by consumption of myristic or palmitic acid, is nonsignificantly decreased by stearic acid, and is significantly decreased by lauric acid. However, insufficient evidence exists for different chain-length-specific effects on other risk pathways or, more importantly, disease endpoints. Based on consistent evidence from human studies, replacing SFA with polyunsaturated fat modestly lowers coronary heart disease risk, with ~10% risk reduction for a 5% energy substitution; whereas replacing SFA with carbohydrate has no benefit and replacing SFA with monounsaturated fat has uncertain effects. Evidence for the effects of SFA consumption on vascular function, insulin resistance, diabetes, and stroke is mixed, with many studies showing no clear effects, highlighting a need for further investigation of these endpoints. Public health emphasis on reducing SFA consumption without considering the replacement nutrient or, more importantly, the many other food-based risk factors for cardiometabolic disease is unlikely to produce substantial intended benefits.

Anonymous

08/06/2012 - 6:01pm

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