SAKSHI LALWANI ON PALM OIL: MYTHS, LABELS AND BETTER COOKING

A new podcast series cuts through the noise on cooking oils, empowering Indian households with clear, science-backed guidance

With rising confusion about which cooking oils genuinely support better health, the ongoing podcast series by the Malaysian Palm Oil Council (MPOC) aims to help families make informed, evidence-led decisions. The episodes feature nutritionist Sakshi Lalwani, who addresses common concerns around choosing the right oil, decoding food labels, and adopting safer cooking habits. Blending accessible food conversations with scientific insights, the series also sheds light on the often-misunderstood role of palm oil in Indian kitchens.

Episode Highlights

In Episode 5, Sakshi explains the fundamentals of palm oil, a plant-based oil derived from the fruit of the oil palm tree. She clarifies how palm olein is naturally trans-fat free, stable at high temperatures, and contains Vitamin E tocotrienols, while red palm oil offers beta-carotene, a precursor to Vitamin A. She further notes palm oil’s balanced fatty acid profile—approximately 50% saturated, 40% monounsaturated, and 10% polyunsaturated fats—emphasising that healthy meals depend more on mindful cooking practices than avoiding specific oils entirely.

In Episode 6, she examines the growing trend of “No Palm Oil” labels, revealing that many of these claims are marketing-driven rather than nutritionally justified. Sakshi encourages listeners to read ingredient lists carefully and understand what alternative oils are being used when palm oil is omitted, as the replacements may not necessarily offer superior nutritional value.

What Science Says About Palm Oil

The series highlights that palm oil, when consumed as part of a balanced diet, contains beneficial antioxidants such as tocotrienols and carotenoids (in red palm oil). Food science research shows that palm oil is:

• Stable at high temperatures and resistant to oxidation

• Neutral in flavour

• Naturally trans-fat free, without requiring partial hydrogenation

• Less absorbent during frying, resulting in crisp, evenly cooked dishes

• Equipped with a long shelf life, making it a practical choice for Indian cooking

Aligned with ICMR Dietary Guidelines

Sakshi reiterates the ICMR–NIN Dietary Guidelines (2024), which advise limiting visible fats to 25–30 g per person per day and rotating various plant-based oils to maintain a balanced fatty acid profile. In this context, palm oil is presented as one of several suitable and nutritionally viable options for everyday Indian cooking.

Supporting India’s Edible Oil Vision: NMEO–OP

The episodes also reference India’s broader edible oil landscape. Under the National Mission on Edible Oils – Oil Palm (NMEO–OP), several states are expanding oil palm cultivation due to its exceptional productivity—yielding 5–8 times more oil per hectare compared to many other oilseed crops. This expansion supports India’s goal of strengthening domestic supply and reducing dependence on imports.

Understanding ‘No Palm Oil’ Labels

The discussion aligns with perspectives shared by industry bodies such as IFBA and OTAI, which have noted that “No Palm Oil” claims can mislead shoppers. The podcast urges consumers to evaluate products holistically—looking at the overall nutrient profile, ingredient quality, and cooking suitability, rather than depending solely on front-of-pack labels.

Listen to the Episodes

• Link to Episode 5: www.instagram.com/p/DQx7TR7gZH6/

• Link to Episode 6: www.instagram.com/p/DRmZs1TgSH9/

About the Series

This six-episode podcast series by the Malaysian Palm Oil Council (MPOC) aims to counter misinformation and present clear, science-based facts about palm oil in a conversational, relatable format. Each episode brings expert viewpoints together with practical, everyday perspectives on nutrition, health, and sustainability.

Through these discussions, MPOC hopes to encourage balanced, well-informed dialogue—and reaffirm palm oil’s place as a versatile, nutritious, and responsibly produced edible oil.