The Palm Pod
Nutrition-related opinions around cooking oils are often shaped by misguided narratives, especially when it comes to fats and their perceived health effects. Among these, palm oil frequently stands out as one of the most debated vegetable oils in everyday diets. In this episode of The Palm Pod, we take a closer look at palm oil through a nutrition lens—exploring what it actually contains, how it compares with other commonly used oils, and the many misconceptions around it. Host Fara Rom is joined by nutrition experts Dr. Roseline Yap, Nutritionist, and Managing Editor at the Malaysian Journal of Nutrition, and Dr. Sanjit Kanjilal, Senior Principal Scientist, Centre for Lipid Science and Technology, CSIR - Indian Institute of Chemical Technology, to break down the science, unpack common misconceptions, and explore how palm oil fits into everyday dietary guidelines and food security. Learn more about sustainable palm oil at www.rspo.org [https://www.rspo.org/]. *The views and opinions expressed on The Palm Pod are solely those of the speaker and do not necessarily reflect those of The Palm Pod or the Roundtable on Sustainable Palm Oil (RSPO).
16 episodios
Comentarios
0Sé la primera persona en comentar
¡Regístrate ahora y únete a la comunidad de The Palm Pod!