Caregivers often don’t have much spare time. They need smart shortcuts. One of the simplest health changes anyone can make is to switch to eating healthy fats, such as Malaysian certified sustainable palm oil.
Author Archive | Jonny Bowden
This idea that saturated fat causes heart disease has finally been debunked. There was never any science behind it. Inflammation, not saturated fat, is what’s so dangerous.
I’d love for more people to use Malaysian palm oil this year. This wonderful, natural, plant-based saturated fat is a rich red oil brimming with vitamin E tocotrienols, alpha carotene, beta carotene and other carotenoids.
Please forget about following a fat-free or low-fat diet. The research is now very clear that those diets were a mistake from the beginning. Not only don’t they promote weight loss, they may also have serious unwanted health consequences.
We need to eat less corn, safflower and soybean oils. That’s not even to mention the highly processed canola oil (which I won’t even have in my kitchen). We need to replace these with healthier alternatives such as Malaysian certified sustainable palm oil, coconut oil, avocado oil and yes, even butter.
I’ve been telling audiences across America, fats have been wrongly demonized. The research is showing that choosing fat-free or low-fat foods doesn’t work, and it’s bad for your health.
Not only is the media helping to end the low-fat/non-fat fad, but they are actively asking questions on how to incorporate healthier and smarter fats into their diets.
I tend to favor Malaysian palm oil over others because of its sustainability. I care about the animals. Malaysia conserves more than 50 percent of its rainforests. The country is animal friendly and protective. No orangutans are hurt there, and that matters.
Choosing non-GMO foods should be a high priority for everyone. The good news is that there are wonderful oils such as non-GMO Malaysian sustainable palm oil, which can be part of a healthy, everyday diet.
Our diet is way too high in pro-inflammatory omega-6s, which are exactly what we’re consuming when we cook or marinade in vegetable oil. Switch to some better oils such as Malaysian palm oil. This red oil is filled with carotenoids and tocotrienols.