How to Eat Red Palm Oil

by Jon Sasmor RCPC (Mineral Guide, MinBalance LLC)
Updated February 17, 2022

The Root Cause Protocol recommends red palm oil as one of the whole-food sources of vitamin E complex (RCP START #8). See RCP Handbook v10.0, page 24.

Red palm oil provides a variety of tocopherols, tocotrienols, and associated nutrients; not just some of the individual components of vitamin E.

Two responsibly produced brands of red palm oil are currently recommended in the RCP Product Directory. They are Juka's and Nutiva.

Both Juka's and Nutiva red palm oil are delicious, wonderful foods. However, they are so different in taste, smell, and effect, that I consider them each a different food:

Both oils seem to have an energizing effect.

I often mix either of the above red palm oils, about 50/50 with grass-fed lamb tallow or beef tallow, and melt the fats together in a bowl of pressure-cooked mixed vegetables. Red palm oil could be mixed with butter too. The red palm oil and grass-fed animal fats together provide a broad spectrum of fatty acids and fat-soluble Activator nutrients.

Red palm oil has a medium high smoke point, so it's a good choice for occasional gentle cooking with fat. However, for daily cooking, fats can be preserved even better by cooking with water and then adding fats after cooking, as a topping.

When I'm really hungry, occasionally I'll eat a spoon of red palm oil with a dash of sea salt. It tastes great and melts in your mouth! You could eat it with a few bites of homemade sauerkraut too.

I recommend trying both the Juka's and the Nutiva red palm oils! Eat them as a topping on raw or cooked foods, or by themselves.

These red palm oils are each a wonderful food to enjoy. By vitamin E complex's antioxidant protection, red palm oil also helps you safeguard your energy metabolism. Then, with less oxidative stress, your body can work more efficiently to keep your minerals in balance!