Cooking oils may help radio listeners' reach their weight loss goals
Proof that weight loss and healthy living are a choice, registered dietitian and author Dr. Felicia Stoler toldSenior Voice America listeners that their cooking oils could have a huge impact on their health. The Living Skinny in Fat Genes author advised the Tampa audience to eat more foods containing beta carotene: carrots, spinach, kale and Malaysian red palm fruit oil. "[Red palm oil has] got this orange glow to it, which shows you [that] it is loaded with beta carotene," Stoler said. Beta carotene is a powerful antioxidant has numerous health benefits and may slow the progression of cataracts, protect the skin against sunburn and help prevent macular degeneration. Anyone who enjoys outdoor activities, swimming or getting a nice tan may benefit from this perk.
The distinction between healthy oils and healthy cooking oils is a fine one; olive oil, for example, makes delicious salad dressings. However, it doesn't stand up to high temperatures. When an oil is heated beyond its smoke point, its molecular structure begins breaking down. The oil may lose its nutritional value, and give your food a bitter or burnt taste. Once it reaches that point, the oil really shouldn't be consumed. On the other hand, Malaysian red palm fruit oil is heat stable. This means that you can use it for sautéing, grilling and frying. Because it's also flavor neutral, palm oil is even great for baking.
One of the most popular cooking oils in the world, awareness of red palm fruit oil is growing in the U.S. Already a component in many foods – Smart Balance, Luna bars and more – Malaysian palm oil also contains vitamin E tocotrienols that work wonders on the skin. "It's also neuroprotective … and it helps our brain," Stoler added. Science is just beginning to understand how tocotrienols help our bodies, but one thing is clear: Malaysian red palm fruit oil contains the highest amount of tocotrienols of any food source.
Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene. Palm oil is Nature's Gift to Malaysia, and Malaysia's to the World.
Palm oil is semi-solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oil blends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.
In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, french fries, doughnuts, Ramen noodles and nuts.
The distinction between healthy oils and healthy cooking oils is a fine one; olive oil, for example, makes delicious salad dressings. However, it doesn't stand up to high temperatures. When an oil is heated beyond its smoke point, its molecular structure begins breaking down. The oil may lose its nutritional value, and give your food a bitter or burnt taste. Once it reaches that point, the oil really shouldn't be consumed. On the other hand, Malaysian red palm fruit oil is heat stable. This means that you can use it for sautéing, grilling and frying. Because it's also flavor neutral, palm oil is even great for baking.
One of the most popular cooking oils in the world, awareness of red palm fruit oil is growing in the U.S. Already a component in many foods – Smart Balance, Luna bars and more – Malaysian palm oil also contains vitamin E tocotrienols that work wonders on the skin. "It's also neuroprotective … and it helps our brain," Stoler added. Science is just beginning to understand how tocotrienols help our bodies, but one thing is clear: Malaysian red palm fruit oil contains the highest amount of tocotrienols of any food source.
Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene. Palm oil is Nature's Gift to Malaysia, and Malaysia's to the World.
Palm oil is semi-solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oil blends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.
In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, french fries, doughnuts, Ramen noodles and nuts.
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