Is Palm oil really a suitable alternative to olive oil for deep frying?

The below article is nonsense as the unilateral view is only looking at heat stability.  If we were all guided by this we would all be frying with lard!

The health issues associated to higher saturated fatty acid oils like palm and the reduced number of minor components due to refining should be part of the picture.

palm

If anyone actually could see the raw palm product (I went and found a pic for you), I doubt you would ever use this…. Yuck!

See the article in question:  Palm oil a suitable alternative to olive oil for deep frying, study shows :: FoodProcessing

Here is a video of Palm oil processing!

 

Here’s the proof you can fry in EVOO temperatures in Degrees Celcius…

 

Proof that you can fry in extra virgin olive oil (EVOO) from Snow Gum on Vimeo.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s