Malaysian red palm oil is a rich natural source of alpha- and beta-carotene.
This may be the first time that healthy cooking oil appears on many people’s New Year’s resolution lists. The more we learn about how fats behave in our bodies, the more sense it makes to use the one that has the attention of health researchers around the world. Next year, instead of reaching for vegetable oils (soy, canola, corn) that may contribute to unhealthy inflammation, grab Malaysian palm fruit oil instead. Here are a few health reasons for stocking up.
Scientists have been researching the association of oils and fats with cancer for over 50 years. Literature is ablaze with scientific documentation of how the rate of cancer progression is higher in laboratory animals fed with oils rich in polyunsaturated fats like soy and corn.
When comparing to the control group, the tocotrienols-treated mice demonstrated reduced tumor sizes and tumor volumes in a dose-dependent manner.
Both parties took undue liberty by extrapolating the findings to raise an alert that palmitic acid is a main component of animal and vegetable fats and present in high levels in palm oil which is used in many household products. Incidentally, palmitic acid is the major fatty acid that our body makes to sustain life.