Carotino Red Palm & Canola Oil, 500ml

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While the vitamin E in red palm oil may improve heart health, other aspects of the oil can lead to heart problems. Compared with other liquid vegetable oils, red palm oil is worse at lowering cholesterol, and may even raise “bad” LDL cholesterol levels. One study found that palm oil increased cholesterol in healthy individuals compared with olive oil, for example. In 2011, the European Food Safety Authority concluded that makers of olive oil can say it reduces oxidative stress – an imbalance of free radicals and antioxidants in the body – and protects cells and LDL cholesterol from oxidative damage, which can age cells. The researchers carrying out the experiments found that extra virgin olive oil used for cooking still falls within the guidelines for the health claim. As with heart health, red palm oil may offer brain benefits. The vitamin E in red palm oil may be able to reduce or halt the progression of dementia and Alzheimer’s disease due to lesions on the brain. This is because vitamin E protects the brain from free radicals, which can damage your neurons. Researchers reviewed 30 studies where participants’ diets were altered to test the effects of olive oil, and found that the Mediterranean diet led to lower glucose levels and higher LDL compared to the Western diet. Intervening that diet with olive oil, where it had a high polyphenol content, further increased HDL. Oils used for cooking tend to get their name from the nut, seeds, fruits, plants or cereals they’re extracted from, either by methods of crushing, pressing, or processing. They’re characterised by their high fat content, including saturated fat, monounsaturated and polyunsaturated fatty acids.

Mediators of Inflammation: “Supplementation with red palm oil increases β-carotene and vitamin A blood levels in patients with cystic fibrosis.” CAROTINO® Premium is a nutritious cooking/salad oil which is rich in phytonutrients such as Natural Carotenes, Tocotrienols & Tocopherols (Vitamin E), Co-enzyme Q10 and is also cholesterol free. Facts About CAROTINO PREMIUM Cooking at high temperatures can damage some oils. Unless an oil is suitable, high heat may cause your food to taste bitter or scorched. Lipids: “Antioxidant effects of tocotrienols in patients with hyperlipidemia and carotid stenosis.” Cooking oils are a kitchen staple. But there’s a lot of conflicting information regarding how healthy each of them are. With so many on the shelves – from coconut to olive, vegetable to canola, avocado to rapeseed oil – how do we know which ones to use, and if we should be avoiding any altogether?Red palm oil is less refined than bleached palm oil. The refinement process involved in producing red palm oil removes fewer nutrients, which makes red palm oil a potentially healthier alternative to standard palm oil. Lichtenstein argues that olive oil doesn’t have any unique properties aside from what you’d normally expect from an oil high in monounsaturated and polyunsaturated fats. But what is clear is that the evidence supports using this and other vegetable oils instead of saturated fats, but to limit our intake of oil in general. In the right circumstances, red palm oil may offer significant benefits to heart health. The antioxidant effects of the vitamin E and carotenoids in red palm oil appear to help prevent atherosclerosis or the narrowing of blood vessels. More studies need to be done to confirm this effect, but current research is promising.

Tocotrienols present as part of Vitamin E in CAROTINO® are known to inhibit the growth of cancer cells. Olive oil is mostly monounsaturated fatty acids. If your cholesterol is in the healthy range, consuming olive oil is fine. Since monounsaturated fatty acids are neutral, they won’t cause trouble with your cholesterol. However they also can’t get you out of trouble if your body is desperately needing more polyunsaturated fatty acids. American Journal of Clinical Nutrition: “Palm olein increases plasma cholesterol moderately compared with olive oil in healthy individuals.” However, consuming olive oil by following the Mediterranean diet was associated with improved glucose levels, which is associated with a greater risk of developing type 2 diabetes if it is too high. It also reduced the level of triglycerides, a type of fat in the blood, and LDL cholesterol levels.Because red palm oil has so many uses, you should consult with your doctor before taking it or any other supplement. Consider the following before using palm oil in your cooking:

Studies suggest that getting enough oil in your diet can help you absorb vitamin A and other fat-soluble vitamins more effectively. If you have cystic fibrosis or another condition that makes absorbing fat difficult, adding palm oil to your diet may significantly improve your levels of vitamin A. This vitamin is also critical to the health of your eyes, so palm oil may help reduce your risk of vision problems. Potential Risks of Red Palm Oil Red palm oil is a great source of nutrients and antioxidants, but factors such as its saturated fat content can create complications for some people. CAROTINO® is endorsed by the Swiss Vitamin Institute for its contents of Carotenes, Vitamin E and Co-enzyme Q10.But Taylor Wallace, an adjunct professor in the Department of Nutrition and Food Studies at George Mason University in Virginia, argues lauric acid is not as healthy as some claims suggest. It is categorised as a C12 fatty acid, meaning it has 12 carbon atoms, and that puts it at the limit of the definition of a medium chain fatty acid. Consuming too much saturated fat – more than 20g for women and 30g for men per day, according to UK guidelines – makes the body produce cholesterol in our bodies that increases the risk of heart disease.

Once we shift the balance of saturated fat to unsaturated fatty acids, we should then be able to choose the oil we prefer.” The first and only molecular refined palm based cooking oil rich in Natural Carotenes, Tocotrienols & Tocopherols (Vitamin E) and Co-enzyme Q10Olive oil contains 72 percent monounsaturated fat, 14 percent saturated fat and 9 percent polyunsaturated fat. In recent years, coconut oil, which is around 90% saturated fat, has become the latest trendy “superfood”. It’s been hailed as a superfood (including that it's less likely to be stored in the body as fat and more likely to be expended as energy) – but one Harvard University epidemiologist calls it “pure poison”. Recent studies have shown that extra virgin olive oil is safe to use for cooking. Researchers carried out a number of experiments monitoring extra virgin olive oil as it cooked at 120C (248F) and (338F) on a pan for different lengths of time. They found that temperature, but not time, had some effect on the polyphenol content in the oil.