Are you having a hard time making sense of food labels? Between complicated, scientific wording and claims of “reduced fat”, “low fat” or “non-fat”, sometimes it’s difficult to truly understand what choices may be the healthiest. Appearing on Fox 40 Morning News, Rogue Nutritionist Dr. Jonny Bowden advised Californians to switch up their thinking and embrace healthy oils including Malaysian palm fruit oil.
“We don’t need to be afraid of fat, folks. In fact, we should be using better fats, like Malaysian palm oil,” Bowden said. “[It] is saturated fat. Everybody’s afraid of it, but it’s one of the healthiest oils you could possibly use.” A distinction between this and other healthy oils is that palm oil contains more than saturated fats. It also is comprised of polyunsaturated and monounsaturated fats. Additionally, palm oil contains no unhealthy trans fats.
Other healthy oils and fats that Bowden said are okay to consume include butter and coconut oil. The caveat is that both have distinct flavors, some of which may clash with certain recipes or palates. Coconut oil, in particular, will alter a dish’s taste. Palm oil has a neutral flavor profile.
Bowden, co-author of The Great Cholesterol Myth, is an outspoken proponent of rethinking the role that cholesterol plays in heart disease. “I think it’s a huge misconception that saturated fat and cholesterol are the demons in the diet, and it is 100 percent wrong,” he has told interviewers. “When you look at the data, it’s very clear: Everything that we have been told about saturated fat and cholesterol is a bold-faced lie. It’s just not so.”
As a healthy oil, Malaysian palm fruit oil has other benefits over the alternatives. It is rich in neuro- and cardio-protective nutrients. These antioxidants, beta carotene and tocotrienols, may promote brain health by helping to protect your white matter and decreasing UV damage which can lead to signs of premature aging.
Check out additional research about tocotrienols and beta carotene by clicking here.