Is it time to ditch canola and corn oil once and for all? Some cooking oils are healthier than others, including Malaysian certified sustainable palm oil. Appearing on Good Morning, Cincinnati, Nutrition Myth Buster Jonny Bowden, PhD, CNS, explained, “A healthy fat is one that hasn’t been damaged … It’s not about whether it’s saturated or not.” He cautioned viewers that when vegetable oils are used and reused in restaurant fryers, “you have made a toxic waste dump of bad fat.”
Bowden recommended, “We need to switch to much healthier fats such as full-fat dairy and palm oil … They do not make us fat or sick.” He added, “I use palm oil as an example because it’s one of the most maligned fats but it’s so good for you.” Bowden explained that Malaysian palm oil is sustainable. “They do not harm the forests. They protect the forests. They protect the environment.” Red palm oil derives its color from antioxidant-rich, brain-healthy carotenoids and tocotrienols.
By Malaysian law, all palm oil produced in that country must be certified sustainable (MSPO), protecting the planet and people. The Malaysian palm oil industry has worked hard to ensure even the small family farmers achieve MSPO certification. To date, more than 90 percent of Malaysian palm oil is MSPO-certified.
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