New York Times best-selling author Joseph Mercola, MD, asks: Are you taking the best form of Vitamin E? He does a nice job explaining the different types of Vitamin E and points out that, “Studies are now emerging that suggest tocotrienols, found in palm, rice bran and barley oils, could be the most important part of vitamin E.”
Many health care professionals recommend that your diet serve as your primary source for all important nutrients. Malaysian Palm Fruit Oil is one of the world’s richest sources for vitamin E tocotrienols, and can easily be substituted for your current cooking oils. It does not raise cholesterol and is ideal for high-heat cooking.
Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.