Palm Oil, Coconut oil (both non-hydrogenated): I've run across them on the internet. They are claimed to be very healthy to cook with, stay fresh without preservatives or processing. Anyone know about these oils? (Not the same as palm KERNAL oil which is often hydrogenated and used in commercial baked goods)
They are pricey, too, and come from small local producers in the Philipines and Maylaysia.
Anyone have sources of info not from the producers themselves?