Cook with Malaysian Palm Fruit Oil

Expert says you CAN cook with fat that won’t raise your cholesterol!

We loved this Orange County Register interview with celebrated author and nutrition consultant Felicia Stoler. Her new book, Living Skinny in Fat Genes, encourages readers to make healthier choices focused on living a long, full life rather than the number on the scale. One of her tips is to cook with Malaysian Palm Fruit Oil, a healthy oil, instead of butter or even olive oil.

Some people think fat ‘in’ me equals fat ‘on’ me. You need fat in your diet to absorb some nutrients, produce hormones and even help stave off hunger. Choosing a healthier fat that won’t clog your arteries is your best bet. As a result of its unique balanced fat composition, red palm fruit oil has almost no impact on your cholesterol as long as your total dietary fat intake is in line with the levels recommended by health agencies such as the American Heart Association.

While you shouldn’t over-indulge on your favorite fried food, it’s nice to know there are healthier fats such as Malaysian Palm Fruit Oil that are endorsed by top nutrition experts. The virgin and red varieties of palm fruit oil are also rich in powerful antioxidants called tocotrienols (vitamin E), as well as carotenes (vitamin A).

Read the February 2011 Orange County Register interview with Felicia Stoler here.

Felicia Stoler is a member of Media Relations Inc.’s panel of highly respected third-party experts. She is compensated to express her own professional opinions, through the media, about certain products.

SEE ALSO  Why does palm olein sometimes turn "cloudy" or "solid"? Is the oil still safe for consumption?

,

No comments yet.

Leave a Reply

Show Buttons
Hide Buttons