#Tocotrienols

Palm oil is a fixture in many kitchens across Thailand, from street food stalls to family cooking at home. As new research pieces together how this tropical fat affects heart health, Thai readers are asking a practical question: should palm oil stay in our pan, or should we switch to other oils? The newest findings show a nuanced picture. Palm oil contains both saturated fat that can raise “bad” LDL cholesterol and natural compounds called tocotrienols that may offer antioxidant and anti-inflammatory benefits. The verdict for everyday Thai cooking, then, is not a simple yes or no but a balanced approach that weighs health signals, dietary patterns, and the bigger picture of sustainability.