Whether they are opening restaurants, preparing iconic Malaysian dishes or sharing the benefits of the country’s responsibly produced palm oil, these foodies want the American people to know more about what makes Malaysian foods so special.
Milled whole grains lose their vitamin E when exposed to air. So unless you’re baking with, and consuming, those grains within two days of their grinding, you’re missing out on this potent antioxidant. It doesn’t have to be this way. Instead of baking with soybean or canola oil, an Australian food scientist suggests using palm oil for healthier bread.
The Malaysian palm oil industry plays a crucial part in the global oil and fats industry. This modern nation is the world’s second largest producer of palm oil. Its 14.5 million acres (5.85 million hectares) of oil palm trees provide 8.8% of the total edible oil consumed worldwide. What is most impressive, however, are the practices this forward-thinking nation has put into place for its palm oil industry. These investments have helped its people thrive and have earned the country the respect of many.
Malaysia has been a recognized leader in responsible palm oil production for decades. The country was the first to produce sustainable palm oil, has implemented a game-changing national certification program, and has now committed additional funds to support eco-friendly initiatives, including a reforestation program.
Vitamin E tocotrienols, some of the strongest antioxidants, can be found in barley, rye and palm oil. In fact, the best source of these super-potent antioxidants is Malaysian red palm oil.