If you haven’t yet replaced your vegetable oil with healthier and more sustainable alternatives, such as Malaysian certified sustainable palm oil, it’s time to do so.
Improve your oil: It doesn’t make sense to buy healthy, sustainable foods and then cook them with oils made from genetically modified plants.
While the number of GMO-free choices is increasing, finding healthy foods for your family that don’t contain genetically engineered (GE) ingredients can still be a challenge.
Perennial crops also provide an environment where native animals can thrive, without fear of their habitat being destroyed for annual replanting. They are generally a lot more productive, too. That’s why perennial foods hold such promise for our world’s food supply.
Some oils, such as olive oil, break down at high temperatures. Malaysian palm oil, however, has a high smoke point. This makes it suitable for frying, grilling and other high-heat applications.
Food52 editors believe in applying the best aspects of today’s food movements to our everyday lives. Malaysian palm oil is in keeping with trending American diets because it is naturally trans fat-free, non-GMO and certified sustainable
“It’s responsibly harvested and sustainably produced, so you don’t have to worry about destroying the environment,” Yates said.
on September 14, 2016 in Sustainability, Sustainable Agriculture, What’s New, Wildlife Preservation 0
Malaysian oil palm plantations are home to many different species of animals, from birds and reptiles to wild pigs and monkeys. This is just one of the environmental benefits of this nutritious and natural oil.
on August 30, 2016 in Nutrition, Sustainability, Sustainable Agriculture, Wildlife Preservation 0
Unlike most American oil crops – more than 90 percent of America’s soybean and corn crops are genetically modified – Malaysian sustainable palm oil is non-GMO.
More and more food companies worldwide are committing to using sustainably produced palm oil, such as oil produced by Malaysia’s family farmers. “Palm oil is the ideal substitute for partially hydrogenated oils, the “trans fats” that food processors love and health experts hate,” wrote Fossler.