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RHOADAN's Photo RHOADAN Posts: 419
11/6/18 2:11 A

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Honestly, the worst that can happen to you if you OD on beta-carotene is your skin turns orange. Then again, beta-carotene isn't actually vitamin A; it's a vitamin A precursor that's converted to vitamin A in the body. It is possible to make yourself quite sick by overdoing actual vitamin A (retinol).

Vitamin A content can be measured in International Units or Retinol Activity Equivalents. From what I can find, 24 mcg of beta-carotene is roughly equivalent to 1 mcg of retinol.

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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,815
11/3/18 11:19 P

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I don't remember any particular smell - seems like I got one as a sample or just bought the smallest size they had (during one of their Tuesday sales), when I was buying some coconut oil from Nutiva (in USA - I've no idea if they ship international.).

store.nutiva.com/products/or
ganic-red-
palm-oil

nutrition info says it has 80% of the Vitamin A per serving (1 tablespoon = 1 serving).

I haven't been as zealous about checking the Nutiva emails as much lately, but years ago when it was harder to find a decent coconut oil locally, I would look for their Tuesday sales every tuesday. My girlfriend and I would buy the 5 gallon coconut oil and split it, making the oil more reasonable in price.

I hadn't realized red palm oil was so high in vitamin A. I would tell you, though, that it's probably best to get the beta carotene from the plant sources like the various greens that James posted earlier. I have had two or three friends who nearly died eating way tooooooo much vitamin A from Vitamin A oily capsule supplements - they were just popping the pills thinking "Vitamin A, that's good, eat some more - it must be better!" The one guy ended up in the hospital because his liver couldn't detox the vitamin A fast enough.

I've basically never used the red palm oil that I do have (haha, it might be rancid by now, since it's been so long that I don't remember exactly when I bought it!!), but we're doing good with coconut oil (now that grocery stores are carrying Nutiva and other formerly "health food store only" brands) and EVOO etc (checking to see what countries the olives were grown in and where oil was processed at, etc.)... ghee...

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 4,815
11/3/18 11:07 P

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Ooohhh I had to laugh about the "rancid olive oil"....brought back a memory of a restaurant that had opened up in an older building, mostly Lebanese/Middle Eastern food, and this wasn't more than two or three weeks after they opened. A group of us went there after Sabbath services and the oil was rancid... so my girlfriend called the waiter on it and later the owner himself came out and he also denied that it was "rancid" - said it was straight from Lebanon and he even brought out the tin can that it sat in. It tasted rancid to me (I'd already had my go-around for years before refusing to buy "bulk" olive oil like at Sam's Club or Costco because the plastic bottles seemed to me the oils went rancid waaaay quicker than in a glass bottle.)... so... anyway he's just arguing up a blue streak about different olive oils from different regions have their regional differences, varietals, and yes, I believe that is true (I tend to like the ones from Italy, Spain, Greece, or Israel better than the ones from Turkey or other places, and that is personal preference.), but fresh one way and fresh another way is a completely different thing than rancid from anywhere!!! And, as I told him, improper storage is a huge factor as to how quickly something goes rancid. So if something was made in Lebanon and then shipped out in a metal tin and allowed to sit out on a sunny hot dock for hours and hours and hours before being put on the ship, it's gonna go rancid faster than something that stayed inside a cool warehouse and then quickly loaded into the ship etc, especially in glass bottles that tend to be more self-insulating than big metal tins. So anyway... I'm digressing... the guy kept arguing with us, the paying customers - made a lot of other people mad, the friends at the table with us, because you know "the customer is 'always right' " (usually)... I'm sure it was a blow to his national pride, but you can't argue with us old moms who know what it's like to spend top dollar for a fancy bottle of oil and have it go rancid - we're all too aware of what "rancid" anything tastes like!!

Neeeeedless to say, word got around and his restaurant closed inside of a year...

Proverbs 31:17 She girds herself with strength,
And strengthens her arms.


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_RAMONA's Photo _RAMONA Posts: 11,600
11/2/18 5:16 P

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Yes, I do know what you mean... red palm oil tastes and smells nutty... like any of the other cold pressed nut oils... sweet almond, hazelnut, unroasted sesame (maybe closest to this)... I would also suspect that if it tastes bitter or smells bad that it is, in fact, rancid... which I would also then assume it wasn't pure. Being a highly saturated fat, it's incredibly shelf-stable... like lard.

I ran into this with olive oil years ago, before it became a thing to watch out for... I bought many bottles that I returned as rancid, and argued with many a clerk about the purity/quality of the oil they were selling as 'pure' olive oil.

A good stable fat never smells/tastes bad... and one of the reasons it was easy to convince me that corn, canola, etc aren't good for you.. they go rancid extremely fast and have a bitter unertaste.


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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FOGFOG's Photo FOGFOG Posts: 1,480
11/2/18 4:50 P

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Hi Ramona

I had just read that its supposed to be nutritious....
Get my fats from other sources and certainly would be using only for cooking,

When they speak of the flavor/scent... what does it compare to?
I ahve to wonder when someone says the oil smelled terrible that maybe it was rancid...kwim?

"Life shouldn't be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather, to skid in broadside, thoroughly used up, totally worn out, and loudlyshouting,
"Wow! What a ride! Thank you, Lord!" Beth Moore


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_RAMONA's Photo _RAMONA Posts: 11,600
11/2/18 4:44 P

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Hi, FOGFOG. I shop for this sort of stuff in the local ethnic markets... better price, fresher product (higher turnover). I buy whatever's sustainable and cheapest when I'm there. If it's being sold as groceries the price is always way better than if it's sold as a health food.

Do you have some specific reason for wanting to consume red palm oil (carotene) specifically?

I use a variety of oils and fats for cooking and salad dressings simply because I like variety in flavour, and the different fats (mono/poly saturated, unsaturated, medium/long/short chain triglycerides) act differently on the body. I don't just eat fat for the sake of doing so, it's always in the context of food preparation, to add richness when serving, and to facilitate nutrient absorption.

If you're eating fat and a lot of greens (and some organ meat) you shouldn't have anything to worry about.


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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FOGFOG's Photo FOGFOG Posts: 1,480
11/2/18 4:36 P

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Its not something I can afford to splurge on --and like mct oil etc... seems to be the new "hot" item if you know what I mean emoticon
I generally count on avocado oil, coconut oil, evoo, butter, and the various meat-fats/dairy fats to get my fat grams in.


"Life shouldn't be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather, to skid in broadside, thoroughly used up, totally worn out, and loudlyshouting,
"Wow! What a ride! Thank you, Lord!" Beth Moore


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NIGHTSKYSTAR's Photo NIGHTSKYSTAR SparkPoints: (574,412)
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11/2/18 4:24 P

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Not something i would spend money on if you can get it in romaine and kale fine. but thats me..and i'm poor!

Holly
Northern NY
EDT


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FOGFOG's Photo FOGFOG Posts: 1,480
11/2/18 4:15 P

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Thanks James

I will think more about this before committing $ --as you inferred--"What is the amount we need"? is something IDK
and its possible I can get it other ways.

Noticed that walmart sells even mct oil now... who knew! ha

"Life shouldn't be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather, to skid in broadside, thoroughly used up, totally worn out, and loudlyshouting,
"Wow! What a ride! Thank you, Lord!" Beth Moore


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-JAMES-'s Photo -JAMES- Posts: 12,312
11/2/18 3:56 P

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FOGFOG, I have no idea how much beta carotene one needs, but like what Ramona wrote, its higher in the dark and colourful veggies. I googled this:
"nutritiondata beta carotene" and got a page that listed micrograms (mcg) of beta carotene in various things.
Each item in the list has a link to click to look at it in more detail, but when you dig deeper there is no information about beta carotene.

The list looks like this...
1
Peppers, hot chili, red, canned, excluding seeds, solids and liquids
Beta Carotene: 63455mcg

2
Lettuce, cos or romaine, raw
Beta Carotene: 61469mcg

3
Lettuce, green leaf, raw
Beta Carotene: 59240mcg

4
Kale, frozen, cooked, boiled, drained, with salt
Beta Carotene: 58821mcg

5
Kale, frozen, cooked, boiled, drained, without salt
Beta Carotene: 58821mcg

6
Kale, cooked, boiled, drained, with salt
Beta Carotene: 58388mcg

7
Kale, cooked, boiled, drained, without salt
Beta Carotene: 58388mcg

Click to view menu
8
Lettuce, red leaf, raw
Beta Carotene: 56182mcg

9
Babyfood, carrots, toddler
Beta Carotene: 55055mcg

10
Spinach, cooked, boiled, drained, with salt
Beta Carotene: 54668mcg

11
Spinach, cooked, boiled, drained, without salt
Beta Carotene: 54668mcg

12
Dandelion greens, cooked, boiled, drained, with salt
Beta Carotene: 52888mcg

etc.

As for the specific question about beta carotene in the oil, I don't know.


James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


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FOGFOG's Photo FOGFOG Posts: 1,480
11/2/18 3:12 P

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Hi Ramona!!

Glad to hear from you. Know you as the admin at the paleo page.

Which brand do you prefer for quality/flavor?

There are cheap brands and expensive ones on Amazon...

Now with keto being so popular things like coconut oil (org) avocado oil, and macadamia nuts are at Costco... Red Palm oil--not so much



"Life shouldn't be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather, to skid in broadside, thoroughly used up, totally worn out, and loudlyshouting,
"Wow! What a ride! Thank you, Lord!" Beth Moore


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_RAMONA's Photo _RAMONA Posts: 11,600
11/2/18 2:30 P

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I like it... adds a "je ne sais quoi" complexity to dishes, but you need to get organic, high quality. I use it like any other cooking oil, but because it's pricey, I make sure that the food is going to absorb/hold it so it goes into me not the garbage.

7 Big Health Benefits of Red Palm Oil (rivals coconut oil!)
www.thehealthyhomeeconomist.c
om/red-pa
lm-oil-healthy-fat-that-rival
s-coc
onut-oil/


Smart Fuel: Palm Oil
www.marksdailyapple.com/palm-
oil-nutri
tion/


Red Palm Fruit Oil. Why Itís Good And What To Do With It
www.littlebitesofbeauty.com/r
ed-palm-f
ruit-oil/


20 ways to use organic unrefined red palm oil
www.nutiva.com/kitchen/20-way
s-to-use-
organic-unrefined-red-palm-oil/


Other low-carb vegetables high in beta carotene: spinach (all dark leafy greens), broccoli, peppers, lettuce, asparagus... although the conversion of cartenoids (beta carotene) is higher from animal sources combined with fat (fat soluble... liver, eggs, tuna, butter).

Edited by: _RAMONA at: 11/2/2018 (14:34)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?


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FOGFOG's Photo FOGFOG Posts: 1,480
11/2/18 1:23 P

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Thoughts on Red Palm oil for cooking?

I hear it has a smell but am not sure what people mean by that.

Currently I use avocado oil to cook with-- or coconut oil. There is EVOO here too.

So if I were to add red palm oil--what do you cook in it? I hear its the betacarotene that makes it healthy. If thats the case, is there a better way to get betacarotene?

"Life shouldn't be a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather, to skid in broadside, thoroughly used up, totally worn out, and loudlyshouting,
"Wow! What a ride! Thank you, Lord!" Beth Moore


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