I spend a good portion of my day in the kitchen, I love cooking and eating home cooked meals. We use cooking oil for a lot of foods; whether it’s coconut oil for the pancakes, olive oil for salads, vegetable oil for baking a cake, sesame oil for fried rice. Those are my go to oils. I’d never cooked with palm oil and didn’t know much about it.
Over the past week or two I’ve learned a lot about cooking oils, that I thought I was aware of but wasn’t. Are you aware of which oils have a high heat level? Some oils begin to break down into harmful chemicals when heated. Palm oil has a smoke point in excess of 450°, olive oil begins to degrade into harmful chemicals at 380°, canola oil at 400° and coconut oil at 347°. We used both coconut and olive oil in high heat all the time before learning all these health facts. Malaysian palm oil is our new high heat choice.
Malaysian palm oil is rich in nutrients; it’s a rich orange color because it’s loaded with carotenoids, potent phytonutrients also found in squash, carrots, oranges and apricots. Red palm oil contains 15 times more provitamin A carotenes than carrots and 300 times more than tomatoes and rich in vitamin E tocotrienols. Malaysian palm oil is non-GMO and a healthy replacement for partially hydrogenated oil because it is trans fat free.
When purchasing palm oil look for the Made in Malaysia label. Not all palm oil manufactures care more about the planet than the profit. Malaysia was the first country to produce sustainable oil, and thanks to their groundbreaking national certification program, 100% of its palm oil will be certified sustainable by the end of 2019. Much of the palm oil used in the United States is sustainably grown and produced in Malaysia.
We’ve been making the switch to choosing Malaysian palm oil over other oils. It’s heat stable, non-gmo, red palm oil rich in carotenes, balanced fatty acids, resistant to oxidative spoilage, sustainably produced. By replacing bad fats with good fats, we can return to the original diet: eating fats without becoming fat!
Have you ever tried popcorn made on the stove? Malaysian sustainable palm oil makes it pop beautifully and the flavor is amazing. It’s red color provides a golden tinge similar to theater popcorn. The whole family will love popcorn made this way, so say goodbye to microwave popcorn. Best of all it’s very simple to make and all you need is a large pan with lid, Malaysian pal oil, popcorn kernels and seasoning. Add melted butter & salt after it’s popped or try a gourmet topper. However your family prefers their popcorn!
Purchase Malaysian palm oil at your local grocery store and look for the Made in Malaysia on the label.