People tend to believe that olive oil is the only healthy oil option. Sherry Torkos appeared on KWGN-TV’s Daybreak to bust this myth and introduce another option: Malaysian Palm Fruit Oil.
Sherry says Malaysian Palm Fruit Oil is higher in saturated fats but also high in monounsaturated and polyunsaturated fats resulting in neutral impact on cholesterol levels.
To put it another way, if your cholesterol is in the healthy range, consuming olive oil is fine. But if it’s elevated, you’ll want to choose an oil rich that’s healthy balance of poly, mono and saturated fats, such as Malaysian Palm Fruit Oil.
Choosing Malaysian Palm Fruit Oil also means you’ll be consuming a rich source of antioxidants and Vitamin E tocotrienols, which may help protect your brain’s sensitive nerve cells in the event of a stroke. Research from Ohio State University suggests that tocotrienols may limit damage to sensitive nerve cells if you have a stroke but only if they are present in the body at sufficient levels.
You need to consume tocotrienols now to reap the benefits later. Try Malaysian Palm Fruit Oil today for baking and sautéing, or find it in a variety of products you may already enjoy such as Smart Balance peanut butter and spread, Nutella spread and Newman-O’s cookies.