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VPO and Essential Fatty Acids [Forum: Virgin Palm Oil]
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| VPO and Essential Fatty Acids [Forum: Virgin Palm Oil]
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I use VPO and sesame oils in cooking, and olive oil and peanut oil in unheated dishes for the essential fatty acids.
I use the expeller coconut oil for 90% of cooking. It cooks beautifully and the lack of taste in the oil lets the flavor of the ingredients shine through. Its ONLY drawback is the lack of EFA's. Don't fall so in love with it that you forget to use other sources of fats that supply the EFA's.
The flavor of VPO seems to blend into foods very well. I haven't had any ions from the family! I have been mostly using it in stir-fry type dishes with onions and lots of veggies. A recent try at simmered pork chops and gravy made with the cooking fluid was a great success. This morning I fried eggs sunny-side up in it. The eggs looked a little weird from the color in the VPO but the flavor was fine. I look forward to trying more dishes with it.
Try the Palm shortening in your baking or where you don't want the flavor of the VPO. It handles and bakes better than Crisco! I've read that in Europe its extensively used in baking: I can certainly see why! Guilt-free fried chicken and apple pie! It has NO TRANS-FATS!!!!!!
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