Beyond Good and Bad Foods: Where Palm Oil Fits in a Balanced Diet
As a dietitian, my role is to help people move beyond seeing foods simply as “good” or “bad” and make informed choices based on evidence. Healthy eating is not about perfection; rather it is about balance, variety and sustainable habits that support health and good nutrition for the long term.
Maybe We Don’t Need New Foods. Maybe We Need to Understand Our Food Better.
As a dietitian, I get asked versions of the same questions all the time. “Is this healthy?” “Is that bad for me?” “Should I stop eating this?” And after more than a decade working in nutrition, my answer is often: it depends.
Red Palm Oil: A Nutrient-Rich Cooking Oil with Culinary Versatility
Red palm oil is a minimally processed oil derived from the flesh of the oil palm fruit. Distinctive for its natural red-orange colour, it is valued not only for its culinary performance, but also for its richness in carotenoids, vitamin E tocotrienols, and other naturally occurring phytonutrients.