Nostr Web Client

I don't see why.

Please enlighten as to why it's so nasty.

Appreciate you sharing this, but the real issue with palm oil isn’t just what’s in the chart. It’s what happens before it ever hits the shelf.

Palm oil goes through intense processing. It gets bleached to remove color, deodorized to mask its smell, and heated to high temperatures that make it go rancid. By the time it’s bottled, it’s already oxidized and stripped of any natural value.

These damaged fats don’t just sit quietly in your body. They create toxic byproducts that drive inflammation, disrupt hormones, and damage cells on a mitochondrial level.

Reply to this note

Please Login to reply.

Discussion

Brisket 6mo ago

Yes most palm oil is treated at high temperatures to remove the smell & colour.

This process would damage unsaturated fats.

Palm oil is naturally high in stable saturated fats which don't oxidise easily. The oil doesn't go rancid like canola oil does at high temperatures.

Palm fruit oil can be extracted with very rudimentary machines (basically a press). Small villages in the tropics do this themselves because it's so cheap. You can't do that with something like canola.

I've been avoiding PUFA for about 6 years now but I have older teenagers. They like pastries, chips & fried garbage. They have their own income & buy this crap themselves.

I try to steer them towards the cheaper brands which tend to use palm oil. I see palm oil as far less toxic than the canola & sunflower oils used in the named brands.

I have a deep fryer full of tallow because I didn't want to make fried foods a "forbidden fruit".