Why It Might Be Time to Revisit What We Know About Cooking Oils

For years, many of us have chosen vegetable and seed oils thinking they were the best option for heart health. Oils like canola and soybean became household staples, while saturated fats were often avoided altogether. But today, emerging research and a broader understanding of nutrition are helping us see this conversation in a new light.

As we learn more, it’s worth taking a closer look at the types of oils we use—and why palm fruit oil may offer a more balanced, nutrient-rich alternative.

Understanding Seed Oils: What Are They and How Are They Made?

Seed oils are derived from the seeds of crops like:

  • Canola (rapeseed)
  • Soybeans
  • Sunflowers
  • Corn

These oils are often extracted through high-heat processes and refined for cooking and shelf stability. While they’re high in polyunsaturated fats (PUFAs)—particularly omega-6 fatty acids—there are growing conversations in the wellness space around how much of these fats we really need, and in what balance.

In modern diets, the ratio of omega-6 to omega-3 fatty acids is often skewed, and this imbalance is being studied for its potential links to inflammation and metabolic stress. That doesn’t mean all seed oils are inherently harmful—but it does suggest that moderation and quality matter more than ever.

A Historical Shift in Nutrition Advice

Over the past century, our understanding of fats and heart health has evolved. Early recommendations often emphasized lowering saturated fat intake as a way to reduce heart disease risk. During this time, polyunsaturated vegetable oils gained favor, and many people moved away from traditional fats like butter, lard, and tropical oils.

While those guidelines were developed with the best available knowledge at the time, ongoing research has brought more nuance to the conversation. Not all saturated fats behave the same way in the body, and not all cooking oils offer the same nutritional value.

In short: it’s not just about what kind of fat—it’s also about how that fat is sourced, processed, and balanced within your overall diet.

Introducing Palm Fruit Oil: A Naturally Balanced Oil

Palm fruit oil is often grouped with vegetable oils, but in reality, it’s quite different.

Unlike seed oils, palm fruit oil is derived from the flesh of the palm fruit, not the seed. This natural oil is:

  • Non-GMO
  • Rich in nutrients, especially vitamin E (tocotrienols) and antioxidants
    Stable at high heat, making it ideal for cooking
  • Naturally balanced, with a mix of saturated, monounsaturated, and polyunsaturated fats

About 50% of its fat content comes from saturated fat—but it’s important to understand that this doesn’t necessarily equate to negative health outcomes. Research shows that the types of saturated fat found in palm fruit oil, such as palmitic and stearic acid, tend to have neutral or potentially supportive effects on cholesterol levels, especially when part of a balanced diet.

What Does the Research Say About Palm Fruit Oil and Cholesterol?

Multiple studies have explored the impact of palm fruit oil on cardiovascular health. While early guidelines often focused on reducing all saturated fats, more recent findings highlight that:

  • Palm fruit oil may help maintain healthy cholesterol ratios
  • It can support or raise HDL (good) cholesterol
  • Its overall effect on LDL (bad) cholesterol) may be neutral or balanced depending on diet and lifestyle factors

In comparison to seed oils, which are often rich in omega-6 PUFAs, palm fruit oil offers a more stable structure, meaning it resists oxidation at high temperatures—another important factor when choosing a cooking oil.

Why Nutrient Density and Stability Matter

Beyond its fat profile, palm fruit oil offers nutritional benefits that many commonly used oils do not. It’s naturally rich in tocotrienols, a form of vitamin E with powerful antioxidant properties that support heart, brain, and cellular health.

And because palm fruit oil is less refined and more stable at high heat, it retains more of its beneficial compounds during cooking. This makes it a reliable option for sautéing, baking, and even high-heat frying—without compromising its nutritional value.

Comparing Oil Choices: What to Keep in Mind

When choosing cooking oils, there’s no one-size-fits-all answer. But here are a few factors to consider:

Taking a Balanced Approach

Nutrition is not black and white. The key is to prioritize whole, minimally processed ingredients and to understand how different types of fats fit into a well-rounded diet.

Palm fruit oil offers a promising option for those looking to move away from heavily refined seed oils and toward a more balanced, nutrient-rich source of healthy fat. When sourced responsibly, it also aligns with environmental and sustainability goals—especially when choosing RSPO-certified products (Roundtable on Sustainable Palm Oil).

Final Thoughts: Knowledge Empowers Better Choices

We believe in empowering people to make informed, thoughtful decisions about what they eat. That means staying open to new research, revisiting past assumptions, and recognizing the value of traditional ingredients that have stood the test of time.

Whether you’re looking for a more stable cooking oil, trying to cut back on processed ingredients, or simply curious about better-for-you alternatives—palm fruit oil deserves a closer look

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