Spring is a great time to make some changes to improve your health. As a holistic pharmacist, certified fitness instructor and health author, I offered suggestions to listeners of the nationally syndicated Mom Talk Radio. My advice: Use the right cooking oil for the job. Malaysian sustainable palm oil is the best option for cooking because it retains its nutritional value at high temperatures.
First of all, do not fall into the fat trap. Low-fat and no-fat foods are often the same caloric value as their full-fat versions. For example, low fat sour cream has the same calories as regular sour cream. You want to get good, healthy fats in your diet.
Choosing the right oil for the situation may benefit your health.
Use olive oil for salad dressing and for tossing with pasta.
Save your olive oil for use on foods after they have been cooked. It is a fine choice as it contains good fatty acids and antioxidants. However, it is not heat stable. It loses some nutritional benefits when it is heated to high temperatures. Overheating olive oil can create dangerous chemicals.
Malaysian sustainable palm oil is the best for cooking.
When it comes to cooking, I suggest Malaysian sustainable palm oil. It is nature’s richest source of vitamin E. It is good for brain health and for heart health. There has even been some evidence to show it may protect the brain from damage after a stroke.
In addition to its nutritional benefits, Malaysian sustainable palm oil is heat stable. It retains its nutritional value during cooking, baking and frying. You don’t lose the beneficial antioxidants and nutrients. And, it doesn’t break down when frying.
Malaysian sustainable palm oil is also free of trans fats. This healthy oil can be found in many international grocery stores and is a healthy ingredient in many products. It is at the top of my list when you look at benefits a cooking oil can provide. And, it is good for the environment. In terms of healthy fats, that is what you want to look for.
Sherry Torkos is a holistic pharmacist, author, fitness instructor and lecturer. She received her Bachelor of Science degree in Pharmacy from the Philadelphia College of Pharmacy and Science in 1992. She is a frequent guest on radio and TV talk shows where she discusses a variety of medical and natural health topics.