I must thank Dr Kalyana Sundram and the Malaysian Palm Oil Council for correcting me on some of the statements that I have made about the process of palm olein (palm oil) in Malaysia.

It is interesting to note that 'under vacuum and controlled pressure with temperatures never exceeding 260-270 degrees centigrade' Malaysian palm oil is produced. It appears that this temperature seems to be low to the MPOC.

This is what Wikipedia, the free encyclopedia says: 'Boiling it a few minutes destroys the carotenoids and the oil becomes white'. My question is why our palm oil is not red, but yellow or off yellow in colour?

This is what I would like to say and that is even under controlled temperatures, our palm oil is already a pre-cooked oil. About its goodness, only the users will know. I leave this to them.

Here is the real truth about virgin red palm oil. It is made in Africa and it is produced at very low temperatures of about 140 degrees Fahrenheit. The Food and Agriculture Organisation, through the United Nations, shares with Africans the technique to make this virgin red palm oil. This healthy oil has been and still being used in Africa. They have been using this for more than 5,000 years.

Dr Sundram further says that virgin coconut oil is not tested scientifically. This is indeed a surprise to me as coconut oil is one of the oldest cooking oil in the world. Before World War II, coconut oil was used all over the world before the advent of soyabean and palm oil. Readers may click here and here for further information on coconut oil.

Before I end this amazing story on cooking oils, let me say that the war on edible oils is a very old story. I do not want get involved over the subject. This is may last say on the matter and since I started it off let me end it as well. This reply is not intended to hurt anyone.