Phoenix TV viewers just learned that Malaysian palm fruit oil is a more versatile cooking oil than olive oil. During a KTVK interview, holistic pharmacist Sherry Torkos explained that because olive oil breaks down at high temperatures, it shouldn’t be used for frying, grilling or baking (although the latter is also due to its unique flavor). Sustainable Malaysian palm fruit oil is an ideal alternative because it is heat stable and has a neutral flavor profile. NIH-funded research funded indicates that the oil’s tocotrienols may reduce and help the brain recover from stroke damage. Malaysian palm fruit oil is also added to several products to improve shelf stability.