As more people learn about Malaysian palm oil’s sustainability, more may use this healthy saturated fat to help them have a more environmentally responsible holiday.
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In more than 270 media appearances last year, health experts suggested that Americans stock our pantries with Malaysian sustainable palm oil. More than 77 million of us may now be reconsidering nutrient-dense palm oil after reading and hearing about it in the media.
What’s important is the sum of your actions. While this report may be getting some people all worked up about oil, it’s not fair to assign blame over your total health to one ingredient. The reality is that most people aren’t eating enough fruits, vegetables and whole grains
Experts are now reaching out through the media to expectant mothers who are eager to learn how healthy fats, such as Malaysian certified sustainable palm oil, can support both their health and that of their babies.
This year, more families may be including palm oil in their Thanksgiving grocery carts alongside the turkey, cranberries and pumpkin pie.
Three Connecticut newspapers published an interview with registered dietitian Felicia Stoler, in which Stoler recommended using palm oil to make Thanksgiving meals more nutritious.
When asked what is considered a healthy source of good fat, Stoler modeled a bottle of Malaysian certified sustainable red palm oil.
Stoler and the show’s host agreed that fats are an important part of a healthy diet. “I think it’s really important to embrace fats,” said Stoler who encouraged people to choose wholesome fat-containing foods such as avocados, nuts and fish.
Registered dietitian nutritionist Felicia Stoler explained to TV audiences from California to Maryland, as well as to the multitude of LiveStrong’s online viewers, how Malaysian sustainable palm oil can add much-needed nutrition to everyday meals.
“Tropical oils, such as Malaysian sustainable palm oil are being used to replace unhealthy trans fats because it is naturally trans fat-free, non-GMO, doesn’t raise cholesterol levels and doesn’t affect food’s taste,” explained Registered dietitian nutritionist Felicia Stoler.