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XETV TV 1.20.2014 Jonny Bowden MPOC Miller Blog

Top nutritionist uses healthy Malaysian palm oil in scallops, salad recipe on CW-affiliate San Diego 6

Rogue Nutritionist Dr. Jonny Bowden demonstrated sustainable Malaysian palm oil’s cooking versatility when he and San Diego Living host Heather Myers prepared nutritious sea scallops, homemade salad dressing and salad. “Our biggest mistake has been to make everybody use vegetable oil all the time because it’s very pro-inflammatory,” Bowden explained, while preparing a pan with Malaysian red palm oil for sautéing the scallops. “So we need to balance that and bring back some good saturated fats.” Despite its reputation, “this is one of the healthiest fats you can possibly use.” Malaysian red palm fruit oil is full of antioxidants, such as the beta carotene responsible for its color, and anti-inflammatory molecules. It’s nature’s best source of tocotrienols, a form of vitamin E that may protect the brain from stroke damage. Bowden recommended cooking with fats in moderation – he only used a splash of oil for the scallops and 3:1 oil-to-vinegar ratio for the salad dressing – because “even the best things in the world can be overused.”

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