Sherry Torkos reveals surprising news about Malaysian Palm Fruit oil on News Channel 8

Our kitchens are loaded with foods and herbs with healing properties. Author and pharmacist Sherry Torkos stopped by News Channel 8 studio to reveal some surprising news about Malaysian Palm Fruit Oil. While olive oil gets a lot of attention, Torkos says the best oil to cook with is Malaysian Palm Fruit Oil. She goes on to explain how this healthy oil helps to maintain healthy cholesterol levels, and is loaded with antioxidants.

Why should you consider making the switch? Palm fruit oil has a higher smoke point than olive oil, so it’s better suited for high-heat cooking. Researchers have also found that the tocotrienols found abundantly in palm fruit oil may help protect your brain if you should have a stroke, and may also help support a healthier liver.

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2 Responses to Sherry Torkos reveals surprising news about Malaysian Palm Fruit oil on News Channel 8

  1. Jean May 30, 2012 at 8:15 am #

    Virgin means that it is the first extraction of oil from the fruit. They ulslauy extract the oil with a mechanical press. Since it is the first extraction, it has more nutrients and tastes better. After they get the Virgin oil, they can keep extracting more oil by using higher pressures or even by using chemicals. This oil is not referred to as Virgin. It has less nutrients and doesn’t taste as good.

    • Mario June 26, 2012 at 9:35 pm #

      Virgin oil still have pretty high Free Fatty Acid content which makes the oil won’t be able to stand high heat, thus won’t be appropriate for cooking. Palm fruit oil is a refined oil with very low FFA content (less than 0.1%, while olive usually around 2-3%). Since it’s refined, there’s no taste at all. It will only enhancing the whatever taste of the food that we use the oil to apply to.

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