Cameroonian red palm oil, often demonized, is actually a nutritional treasure. A Cameroonian biologist, trained in Finland, is challenging preconceived notions and asserts that this oil, used for generations, has exceptional virtues. At 800 FCFA per liter, it is said to be much better than some imported oils sold at premium prices.
This therapist biologist explains that the problem does not come from the oil itself, but from the way it is used. Artisanal, unrefined and unheated red palm oil is a significant source of beta-carotene (provitamin A), tocotrienols (a more potent form of vitamin E), antioxidants, essential fatty acids and minerals. Its red color, a sign of its richness in micronutrients, contrasts with the transparency of olive oil, which is less nutritious.
The bad reputation of red palm oil is said to be due to economic rather than scientific reasons. Studies financed by the European food industry have long highlighted the dangers of saturated fats, thus promoting the sale of oils produced in Europe. However, independent research has shown that natural saturated fats are essential for building cell membranes, absorbing fat-soluble vitamins and nourishing the brain. The real danger lies in transforming the oil at high temperatures, which creates trans fats that are harmful to health.
In the North-West and South-West regions of Cameroon, where red palm oil is traditionally consumed raw, the populations have remarkable health. Regular consumption of red palm oil, without excessive heating, could therefore be beneficial for health. It is advisable to choose an artisanal, unrefined oil and use it raw to take full advantage of its benefits.
Tocotrienols protect the cardiovascular system, beta-carotene improves vision, antioxidants slow down skin aging and essential fatty acids strengthen immune defenses. Rather than spending large sums on imported oils, Cameroonians would do well to rediscover this local treasure and integrate it intelligently into their diet.
