This post was originally published on September 1, 2016 and updated on September 10, 2020.

MEDIA BUZZ: A guest on Chicago’s Weekend Journal radio show gave Malaysian sustainable palm oil a good plug. Holistic pharmacist Sherry Torkos gave host Lisa Kosty and her listeners plenty of reasons for replacing conventional cooking oils with palm oil when preparing fall comfort foods. Torkos advised this Chicago radio audience to eat plenty of root vegetables, including high-fiber sweet potatoes. However, Torkos cautioned against using olive oil in the cooking process. Explaining that olive oil’s molecular structure breaks down under high heat, Torkos recommended roasting or pan searing vegetables in cholesterol-neutral Malaysian sustainable palm oil instead. Unlike other tropical oils such as coconut oil (which also has a high smoke point), Malaysian sustainable palm oil won’t change the flavor of your favorite dishes. Plus, it is rich in neuroprotective tocotrienols. Weekend Journal airs on WUSN.

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