Palm oils – highly stable under heat Palm fruit oils Palm oil (extracted from palm fruit) – is about 50% saturated fatty acids (SFAs), 41% monounsaturated oleic acid and about 9% polyunsaturated linoleic acid. Palm oil is red due to its high beta-carotene content and has a generally thought over-powering taste, although it is used extensively in Africa.… Continue reading Palm oils – highly stable under heat

Peanut oil Predominately monounsaturated oil Highly stable under heat – refined oil has a high smoke point of 450°F Peanut oil may contain a carcinogenic substance –  produced from a fungus, which grows in damp peanuts.

But be aware that much of available olive oil has been adulterated

Heat-stable coconut oil is prized for its medium chain triglycerides for increasing metabolism