I was excited when News Channel 8’s Let’s Talk Live producers asked me to stop by to talk about getting in shape for swimsuit season. It was the perfect opportunity for me to tell the Washington, D.C. audience about some eating tips based on the USDA’s new Dietary Guidelines. I’ve been a fan of Malaysian sustainable palm oil for years. It is gratifying to see that it fits so well with the government’s recommendations.
This time of year, many of us are in a hurry to get our bodies ready for the beach. We’re hitting the gym. We’re trying to eat right. The Let’s Talk Live hosts asked, “Are we really taking the right steps?”
While I confirmed that losing weight is always going to be a function of energy in/energy out, I also explained that many of us need to pay closer attention to our portion sizes, hunger cues and satiety cues. You might be surprised, for example, to learn that I think snacking is important. It can help ensure that you don’t overeat at the next meal. But I’m not talking about cakes and cookies. I’m referring to fruits, vegetables, whole grains and other yummy foods that should be part of your diet.
As viewers at home saw the words “Don’t quit fat” pop up on their TV screens, I offered my first eating tip: Eat better-for-you fats. The new Dietary Guidelines talk about eating foods that are sustainable. Malaysian palm oil is grown in a sustainable manner. It’s a better-for-you fat because it’s heart healthy. And it contains high amounts of beta carotene and vitamin E, two areas of concern in the new dietary guidelines.
I also like to cook with palm oil because unlike olive oil, it has a neutral flavor profile. And also unlike olive oil, palm oil is less likely to break down into unhealthy chemicals during high-heat cooking. Change up your cooking oils. Experiment with their different flavor profiles. You don’t have to be afraid of healthy fats.