RE: Insight on Palm Oil/Jungle

[Guest guest]

I'm speaking about coconut oil in general, but the color does look

much duller and paler at lower temps (say 60F) but at like 80F it will

look very bright and vibrant.

Does anybody think this jungle palm oil is worth ordering? Consider

that I take a spoonful of tropical traditions palm oil with breakfast

so I don't mind the taste and which costs me only 13.50 for a quart

from my local coop.

-

>

> Hey Everybody!

>

> Palm Oil should get solid chunks like you are

> describing. The oil has a much higher melting point

> than does coconut oil.

>

> If you are cooking with it, the chunks will melt. If

> you are applying it to your body, warming it in your

> hands will soften it so you can then rub it into your

> skin. And if you're eating it--well, who cares.

> You'll just chew it up.

>

> It must have gotten cold, which is why the color

> distortion happens. There is no compromise of of

> quality. It's just a natural property of the stuff.

>

> Call and ask them about it--but there is no compromise

> in the quality of the product (assuming it is just the

> solid oil chunks).

>

> Hope this helps!

> ~JK

>

>

>

>

> __________________________________

> - PC Magazine Editors' Choice 2005

> http://mail.

>

[Guest guest]

JK-

>It must have gotten cold, which is why the color

>distortion happens. There is no compromise of of

>quality. It's just a natural property of the stuff.

I guess I can see the color lightening, actually, from it getting

colder, because the molecules would orient themselves more rigidly

into a solid structure, but would that really change the flavor this

much? I'll have to warm some up and taste it later. The stuff at

the conference had a really interesting and delicious flavor whereas

this is intense but just kind of blunt and strong rather than delicate.

-

[Guest guest]

Does cooking with degrade any of the nutrients (Tocotrienols and

Tocopherols) in the oil?

What types of cooking do you use red palm oil? Do you add as an ingredient

or do you use it to fry/sauté?

Dan

> Date: Wed, 30 Nov 2005 14:59:49 -0800 (PST)

> From: JK DeLapp <jkdelapp@...>

> Subject: Insight on Palm Oil/Jungle

>

> Hey Everybody!

>

> Palm Oil should get solid chunks like you are

> describing. The oil has a much higher melting point

> than does coconut oil.

>

[Guest guest]

I resd on tropical traditions site that after something was fried

using palm oil, it still had at least 70% of the tocotrientols and

tocopherols.

I find it goes good with mexican food, especially if the corn has been

nixtamalized. But I still would rather leave it out of my food and

just eat it by the spoon, as I prefer lard for frying.

-

>

> Does cooking with degrade any of the nutrients (Tocotrienols and

> Tocopherols) in the oil?

>

> What types of cooking do you use red palm oil? Do you add as an

ingredient

> or do you use it to fry/sauté?

>

> Dan

>

> > Date: Wed, 30 Nov 2005 14:59:49 -0800 (PST)

> > From: JK DeLapp <jkdelapp@y...>

> > Subject: Insight on Palm Oil/Jungle

> >

> > Hey Everybody!

> >

> > Palm Oil should get solid chunks like you are

> > describing. The oil has a much higher melting point

> > than does coconut oil.

> >

>

[Guest guest]

,

I am catching up after having over 300 e.mails, so forgive the late

post about this....

I am interested to know why do you take Palm Oil instead of Coconut?

Thanks,

Lynne M

_________

On Nov 30, 2005, at 6:56 PM, gdawson6 wrote:

> I'm speaking about coconut oil in general, but the color does look

> much duller and paler at lower temps (say 60F) but at like 80F it will

> look very bright and vibrant.

>

> Does anybody think this jungle palm oil is worth ordering? Consider

> that I take a spoonful of tropical traditions palm oil with breakfast

> so I don't mind the taste and which costs me only 13.50 for a quart

> from my local coop.

>

> -

>

> -

--

Lynne Muelle

lynne@...

[Guest guest]

I actually meant Palm and typed Coconut! Ooops!

I actually take both. I take a Tablespoon of Palm with breakfast, and

add 2 Tablespoons of Coconut to my breakfast (either soaked porridge

or sourdough pancakes).

I take Palm Oil mainly just to make sure I have a good source of

Vitamin E in my diet.

Sorry for the confusion .

-

>

> > I'm speaking about coconut oil in general, but the color does look

> > much duller and paler at lower temps (say 60F) but at like 80F it will

> > look very bright and vibrant.

> >

> > Does anybody think this jungle palm oil is worth ordering? Consider

> > that I take a spoonful of tropical traditions palm oil with breakfast

> > so I don't mind the taste and which costs me only 13.50 for a quart

> > from my local coop.

> >

> > -

> >

> > -

>

> --

> Lynne Muelle

> lynne@m...

>

>

>

>

[Guest guest]

On 11/30/05, JK DeLapp <jkdelapp@...> wrote:

> If you are cooking with it, the chunks will melt. If

> you are applying it to your body, warming it in your

> hands will soften it so you can then rub it into your

> skin. And if you're eating it--well, who cares.

> You'll just chew it up.

You apply palm oil topically? Doesn't this stain your clothes? I've

done it before, in desperation, but you have to be real careful with

it compared to most other oils in terms of touching things and

staining them.

Chris

--

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