holiday cookies

Nutritionist advises DC/New York radio listeners to bake cookies with Malaysian palm fruit oil

The aroma of freshly baked cookies is indicative of the holiday season and triggers an important question for registered dietitian Dr. Felicia Stoler: Do these recipes really need so much butter? According to author of Living Skinny in Fat Genes, the answer is no. During interviews on WNEW on 99.1 FM and WCBS on 880 AM, Stoler recommended swapping butter for cholesterol-neutral Malaysian palm fruit oil. Referring to it as “nature’s wonder oil”, Stoler assured the audience that palm fruit oil is flavor-neutral (unlike olive oil) and rich in beta carotene and tocotrienols, which may support brain health.

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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