MEDIA BUZZ: Malaysian certified sustainable palm oil may be in a lot more Thanksgiving dinners this year thanks to a few Connecticut newspaper websites. The New Haven Register, Middletown Press and Register Citizen each published an interview with registered dietitian Felicia Stoler, in which Stoler recommended using palm oil to make Thanksgiving meals more nutritious.

It’s been a welcome relief for Americans to learn that some saturated fats, such as palm oil, are actually healthy and should be included in their diets. Media outlets all over the country have been turning the tide on the low-fat/no-fat trend. Stoler herself has helped buck this trend. In a television appearance in Baltimore, Stoler explained that, “We hear ‘you are what you eat’, so people are afraid that if they eat fats, they’re going to be fat. But fats are really important in the diet. We want to have a range of fats. I want people to appreciate that.”

Articles such as this one are helping to further educate people about how to use palm oil not just in their holiday traditions, but in their everyday meal planning. It provides a way to absorb fat-soluble vitamins and gain energy, among other health benefits. Stoler made sure to make it a part of her nine nutrition tips to survive Thanksgiving. “Consider an oil change,” she said. “Nutrient-rich Malaysian certified sustainable palm oil is a better-for-you alternative to corn and canola oil. It’s non-GMO, naturally trans fat-free and won’t burn as easily as olive oil.”

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.

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