There are two types of Palm oil, Red Palm oil and Palm Kernel Oil.Both palm oils are edible plant oils. They are derived from the same palm tree Elaeis guineensis.Red Palm oil, also referred to as Virgin Palm Oil, is not to be confused with palm kernel oil,though both are derived from the same fruit. Imagine an avocado with fruit pulp and a kernel;palm fruit is similar, the reddish pulp of the fruit provides the Red Palm Oil, while the seed is thesource of the Palm Kernel Oil.

Alpha Pure Red Palm Oil is naturally reddish in color because it is the richest natural source ofbeta carotenes, about 30 times more than those found in carrots. Pure red palm oil is semi-solidat room temperature, and has a very distinctive taste and odor. It also contains powerful anti-oxidants that help to fight against aging effects and disease. Palm Kernel oil on the other handlacks carotenoids and is clear, not red; however, it is next to coconut oil another rich source ofmedium chain fatty acids (MCTs).

The differences between these two oils from the same plant are also in saturated fat content:RED Palm oil is 41% saturated, while Palm Kernel oil is 81%, which compares with Coconutoil, which is 86% saturated. Coconut oil is also derived from the kernel of the coconut palm(cocos nucifera).

Fatty Acid Composition of: Red Palm Oil Palm Kernel Oil Coconut Oil

MCT Caprilic 8:0 - 4.0 8.0

MCT Capric 10:0 - 3.3 7.1

MCT Lauric 12:0 0.1 47.5 46.5

*sat Myristic 14:0 1.1 16 18.6

*sat Palmitic 16:0 43.3 8.5 8.8

*sat Stearic 18:0 4.3 2.4 2.1

*sat Oleic 18:1 40.0 15.5 6.8

**esstl Linoleic 18:2 10.3 2.5 1.4

**esstl Linolenic 18:3 0.3 -

RED Palm Oil does not contain medium chain fatty acids (MCTs). Coconut oil is composed of approximately 68% medium-chaintriglycerides. The other richest source of MCTs is palm kernel oil with 55%. The names of the medium-chain fatty acids and thecorresponding number of carbons are caprylic acid (C8), capric acid (C10) and lauric acid (C12).

Pure red palm oil is in a semi-solid state at room temperature, and has a very distinctive taste andodor. In countries of origin, West Africa or Malaysia, natural palm oil has been used in diets forthousands of years. In western countries, it is often refined to bleach its color, and remove tastes& odor to improve appearance and acceptance. But it must be said that the 100% naturalunrefined pure red palm oil remains the healthier choice.

In the KitchenAlpha Red Palm Oil is suitable for cooking different dishes including stews and soups. It is alsoideal for frying, making sauces and dressings. Still care should be taken as overheating of redpalm oil may diminish the carotene content. To preserve the components of red palm oil is bestto add the oil to dishes towards the end of cooking to retain the nutrients. It has an intense brightred color which makes it desirable and defines the taste and appearance of the dishes in which ithas been used.

Red palm oil possesses excellent cooking properties. It is more heat stable than other vegetableoils and imparts in foods and baked goods superior taste, texture, and quality. Red palm oil is oneof the world’s healthiest oils. As a natural oil, it contains no trans fatty acids or cholesterol.

RecipeBaby Greens Spring Salad

Here is one of Siegfried’s great salad dressing creations for an exquisite salad that uses acombination of all kinds of spring greens. His basic lemon juice/oil combination can be varied byadding nut butters, Roquefort, Gorgonzola or Danish blue cheeses, an avocado, or mustard andyogurt with honey, depending on the nature of the lettuce variety and the bitterness of the greens.Tender lettuce greens ask for the original basic lemon/oil dressing, while the more robust greensdemand a heavier creamy dressing. Vary their amounts according to your tastes. Warning: Formaintaining best taste use recommended natural and unrefined oils only – anything less will bedisappointing. It’s the oil that makes or breaks the salad.

Ingredients for the Basic Lemon/Oil dressing - Six servingsJuice of 2 medium lemons or limes2-3 garlic cloves, minced1/4 teaspoons herbal sea salt, eg. Herbamare1/4 teaspoons wine vinegar3-4 tablespoons Red Palm Oil2 tablespoons Alpha Gourmet MCT Coconut Oil1 tablespoons flax, chia or camelina oil10 cups mixed spring bitter salad greens, such as endive, chicory, radicchio and escarole ormore leafy greensoptional: ½ medium sized onion, chopped

Preparation

Mix lemon juice, vinegar, garlic and herbal salt in a small personal blenderPulse 3 or 4 times until garlic is minced, add oils, pulse twice again, place salad greens andonions in a large salad bowl add dressing, toss and serve.