Malaysia Palm Oil : A Gift From Nature

Malaysia Palm Oil has been tested and researched extensively and found to offer such a world of good. In addition to being an excellent source of energy, its high content of carotene and Vitamin E helps protect against degenerative diseases such as cancer, heart disease and blindness.

Palm oil has a long history of use in food preparation throughout many parts of the world. Recent studies and research confirm palm oil’s important health benefits. It is an excellent, natural, healthy alternative to hydrogenated fats in most food formulations.

Malaysian Palm Oil Council introduces ‘Mazey Mazey Ka Pakistan’ - a new cooking program with a bit of a twist. Check out the exciting journey of culinary delights across Pakistan.

	Health Alerts On Trans Fats


	Olive Oil vs Palm Oil


	Tocotrienols and The Power of E


	From TFA fats to Trans Fat Substitutes


	The Structure of Palm Oil Goodness


	The Red Muffin Story


	Recipes

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	Nutritional benefits of palm oil:
	No hydrogenation needed as a cooking oil and is trans fat-free. Cholesterol-free. Lowers blood cholesterol like Olive Oil but is higher in antioxidant Vitamin E and less expensive. Rich in fat-soluble provitamin A carotenes. Richest natural source of tocotrienols (Vitamin E). Readily digested, absorbed, and a superb source of energy.

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