Outspoken nutritionist Dr. Jonny Bowden encouraged ABC’s Good Things Utah viewers to cook with a balance of vegetable oils and Malaysian palm fruit oil. He explained that the fallacy that saturated fats cause heart disease has led people to overuse vegetable oils, including canola, corn and soybean oil. High in omega-6 fatty acids, these oils promote inflammation, a component of major diseases including dementia and Alzheimer’s. Malaysian palm fruit oil has anti-inflammatory properties that may support heart and brain health. Its red color is due an abundance of beta carotene, a nutrient essential for eye health. Palm fruit oil’s tocotrienols may protect the brain from stroke damage and speed recovery. Unlike olive oil, Malaysian palm fruit oil has a high smoke point, making it ideal for high-heat sautéing or frying.