Episode Details

Palm oil is often misunderstood—but metabolically, it’s one of the most stable cooking fats used globally. You should be consuming palm oil but why isn't it prominent on our grocery shelves?

In this episode, Dr. Daisy Ayim explains why palm oil is not a seed oil, how it differs from highly processed industrial oils, and why its fatty acid profile makes it better suited for heat and everyday cooking. We also explore how history, global trade, and environmental narratives shaped palm oil’s reputation—often overshadowing its nutritional strengths.

This conversation reframes palm oil as a culturally rooted, widely used, and metabolically sound fat for food, medicine and skin.

If you’re looking for a smarter, balanced perspective on palm oil fats—without fear or extremes—this episode offers clarity.