Cooking with palm oil is smart
Malaysian palm oil is a great addition to any chef’s kitchen
Unlike other oils, palm oil doesn’t break down or lose its nutritional value at high heat. With its high smoke point, it’s a smarter choice for grilling, frying or sautéing than olive oil. Its neutral flavor also makes it a good substitute for butter when baking, or for mayonnaise in pasta and potato salads.
Palm oil’s smoke point, the temperature at which it starts to burn and smoke, is in excess of 450 degrees Fahrenheit, much higher than other better-for-you oils. Olive oil begins to degrade at 380 degrees Fahrenheit, canola at 400 degrees and coconut oil at 347 degrees Fahrenheit.
More reasons to cook with palm oil
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 behaves more like a monounsaturated fat. It has virtually no adverse impact on your cholesterol levels. Palm oil is also a great source of vitamin E tocotrienols. This powerful antioxidant helps protect you from chronic diseases, and helps delay the aging process.
Saturated fats may be the healthiest cooking oils. Read about the risks of using unsaturated oils for cooking.
Check your fat IQ. The truth about fats: the good, the bad and the ugly.
Malaysian cuisine is a becoming a food favorite. U.S chefs are singing the praises of Malaysian cuisine.