Solid fat extracted from shea tree nuts. Culinary-grade unrefined shea butter (yellow or ivory, raw) differs from the white cosmetic grade. High in oleic acid (50%), stearic acid (40%), and unique triterpenes (alpha-amyrin, beta-amyrin, lupeol) that are responsible for anti-inflammatory and anti-tumor activity. The stearic acid, unlike most saturated fats, does not raise LDL cholesterol.
Culinary-grade unrefined shea butter available at West African grocery stores in major cities and online (Iya Foods, Tékpo, West African specialty retailers). Growing awareness in the diaspora community.
The stearic acid story is nutritionally important and underappreciated. Saturated fats are not monolithic — palmitic acid (the type in palm oil and dairy) raises LDL; stearic acid (predominant in shea butter and cocoa butter) is converted in the body to oleic acid and has NEUTRAL effect on LDL. This means shea butter as a cooking fat does not produce the LDL-raising effect of butter or lard while providing the ancestral flavor of West African cooking. The triterpene content — alpha-amyrin, beta-amyrin, lupeol — is documented to have anti-tumor, anti-inflammatory, and anti-malarial activity in multiple preclinical studies. The lupeol content specifically inhibits NF-κB (the master inflammatory transcription factor) and has been shown to reduce colon and prostate cancer cell growth in laboratory studies.
Culinary shea butter is yellow/ivory and unrefined — available at West African grocery stores and online (distinct from white cosmetic-grade). Melting point is 89-105°F — solid at room temperature, melts with cooking. Use as a cooking fat in place of butter or for West African dishes. Flavor is mildly nutty and earthy — more neutral than palm oil.
Free, no account needed to ask.