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Anti-inflammatory benefits of cooking with Malaysian palm fruit oil explained to CBS TV news viewers

Taking his campaign against saturated fat myths to Salt Lake City, nutritionist Dr. Jonny Bowden explained that protecting the heart goes hand-in-hand with protecting the brain. He told KUTV news viewers that people cook with too many inflammatory vegetable oils: corn, soy bean, canola and others that are high in omega-6 fatty acids. Bowden recommended reintroducing healthy saturated fats into the kitchen because they were never the problem in the first place. Particularly fond of Malaysian palm fruit oil, he explained that it’s red because of antioxidants and that it may help lower inflammation. He added that people don’t need to fear Malaysian palm fruit oil, which is rich in neuroprotective tocotrienols. Bowen encouraged people to try products that contain palm oil. Popular examples include some Smart Balance products as well as Nutella.

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