Malaysian palm oil’s balanced fatty acid composition – 50 percent unsaturated fats and 50 percent saturated fats – makes it an ideal alternative to partially hydrogenated oils.
Although oil palm occupies only 0.3% of total agricultural land, the crop contributes more than 30% of the world’s supply of oils and fats.
Palm oil is non-GMO, balanced and ultra-nutritious. This naturally trans fat-free oil contains almost equal amounts of unsaturated fats and saturated fats. In the body, palm oil has virtually no adverse impact on your cholesterol levels. Palm oil is also a great source of vitamin E tocotrienols, powerful antioxidants that help protect you from chronic diseases.
When Lake Oconoee Health editors read about the Malaysian diet and population study, they made the easy decision to print details about it for their readers. The digital publication’s mission is to inform and educate the general public on health and wellness issues. Telling readers about the significance of the study, using the relatable holiday angle, was a smart way to grab attention.
SupplySide West 2019, the largest gathering of more than 18,500 health and nutrition professionals, provided the perfect forum for functional medicine expert Bryce Wylde to present a check-the-facts report about palm oil. Wylde, who traveled throughout Malaysia to discover the truths about palm oil production, was asked by ExcelVite to give his professional assessments.
Palm oil offers a unique, heart-healthy 50-50 blend of saturated and unsaturated fat. Plus, it’s loaded with nutrients, such as vitamin E tocotrienols. These antioxidants are up to 60 times more potent than tocopherols, the more common vitamin E form.
Holiday weight gain is no myth and it can take up to five months to lose, according to Real Simple. Researchers at Cornell University found that folks start piling on the pounds in October, peaking just after Christmas.
The trend toward buying products based at least in part on their sustainability and social responsibility appears to be holding firm.
A newly published diet and population study puts yet another nail in the coffin of the idea that saturated fats contribute to heart disease. Researchers looked at how specific dietary combinations of proteins, fats and carbs impact cardiovascular disease (CVD) risk biomarkers.
A new 12-month human clinical study involving 577 participants conducted in Malaysia reveals we aren’t doing our hearts any favors by eating a high-carb diet. And while that high-carb diet was associated with increased heart disease risk factors, fat intake didn’t move the needle one way or the other.