MEDIA BUZZ: Malaysian certified sustainable palm oil was all over Indianapolis airwaves this month. Americans are still learning that it’s okay to eat some forms of fat. The CW’s news anchors helped tell that story when they interviewed registered dietitian nutritionist Felicia Stoler about why good fats are necessary in one’s diet, especially for children.

“Breakfast really is the most important meal of the day,” Stoler told the anchors. “Not just for kids, but for adults too, because if you think about it, if you last eat in the evening, you have almost the potential for 10-12 hours that you haven’t fed your body with real nutrients. Our brain needs carbohydrates, but we also need things such as fat and protein in order to really fuel our bodies properly.”

When asked what is considered a healthy source of good fat, Stoler modeled a bottle of Malaysian certified sustainable red palm oil. “This is the fat that is a replacement for trans fats,” she said. “It’s loaded with beta-carotene. It also has something called tocotrienols, which is vitamin E. That’s neuro-protective.”

CW Indianapolis producers were so intrigued that they invited Stoler back to talk more about healthy fats on the station’s Indy Style show. Stoler again brought up Malaysian palm oil, and the hosts immediately asked how to incorporate it into their meals. “What’s nice about palm oil is that it has a neutral flavor profile, so you can use it in place of butter,” Stoler explained. You can use palm oil in place of other fats while you’re baking. It’s in the Smart Balance line, in Nutella and Luna bars. It also has a high smoke point, so you can use it at a high temperature.”

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.