Nutritional scientists across the country are coming to the defense of healthy fats, such as Malaysian red palm oil. The excitement began in March 2014, when the journal Annals of Internal Medicine published a meta-analysis of 76 scientific studies analyzing the effect of various fats on heart disease. The researchers concluded that there is no clear evidence that eating more polyunsaturated fats and fewer total saturated fats will benefit heart health.
New Hope 360 is the latest industry outlet to publish an analysis of what this study may mean to the American public. Noting that there are laws in place and under consideration against so-called “bad fats”, the article quotes experts who believe that natural sources of saturated fats “have a rightful place in the human diet” and that, “finally, modern research is catching up.”
One expert is quoted as saying that, “as Americans have avoided these traditional sources of saturated fat, their health has declined.”
Holistic pharmacist Sherry Torkos comments on this news: “We are in the midst of a dramatic evolution in our understanding of dietary fats and their impact on health and disease … Numerous studies revealed that our over-consumption of refined and highly processed carbohydrates was actually worse for our hearts than saturated fat. The glycemic impact of these carbohydrates was fueling insulin resistance, inflammation and altered hormone levels that contributed to obesity, heart disease and diabetes.”
Malaysian red palm oil, which contains a natural blend of saturated and unsaturated fats, is considered heart healthy. A study published in the American Journal of Clinical Nutrition showed that palm oil and olive oil appear to have similar neutral effects on cholesterol. Another study published in the Nutrition Journal found that people who consumed Malaysian red palm oil had higher levels of HDL (good) cholesterol circulating in their bloodstreams compared with those who consumed cooking oil blends that also contain canola or soy bean oil.