Houston radio listeners learn a secret to lowering inflammation: Malaysian palm fruit oil

“We have been so bamboozled with all of this stuff about using vegetable oils,” exclaimed Rogue Nutritionist Dr. Jonny Bowden to 94.1 Lite FM host Abbi Rhodes. “We need to stop relying so heavily on canola oil and soybean oil and cottonseed oil and safflower oil.” Explaining that vegetable oils are loaded with inflammatory omega-6 fatty acids, Bowden encouraged Houstonians to swap out some of these oils in favor of tropical oils such as Malaysian palm fruit oil. “You don’t have to be afraid of saturated fat,” he said while pointing out Malaysian palm fruit oil has a distinctive red hue “because it’s loaded with antioxidants, with beta carotene.” Malaysian palm fruit oil is also rich in tocotrienols, which have been the focus of several clinical studies examining the vitamin’s potential to minimize damage after a stroke. Bowden also assured the audience that Malaysian palm fruit oil will “hold up to heat. It’s not going to mutate [and] create trans fat by reheating.”

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