Dismantling years of Western propaganda to embrace red palm oil as a homegrown superfood
LIKE a growing number of health-conscious Malaysians, Prema Chee always reached for imported olive oil when prepping meals. Influenced by global narratives, she was highly sceptical of local palm oil.
However, a sudden kitchen emergency entirely transformed her perspective. Last year, while preparing dinner one evening, Chee realised she had run out of olive oil and had forgotten to replenish her stock at the grocer’s.
Desperate to finish cooking, she remembered a small bottle of garlic-infused red palm oil (RPO) gifted by a friend. Highly doubtful of its health profile but unwilling to give it away, she had left it neglected in the furthest corner of her pantry shelf.
With no other options available, she reluctantly poured a stream of the ruby fluid into her wok to sear a steak and fry up some rice and vegetables. The results left her pleasantly surprised.
"It did not carry the greasy taste I had feared. Instead, it brought out a rich depth and glossy golden hue that looked appetising.
“It hit me then how thoroughly I had been influenced by Western propaganda into thinking our local oil was inferior. It is actually a highly versatile, heart-healthy alternative that pairs beautifully with various cooking methods,” the 50 year-old notes.
Determined to restock after finishing the gifted bottle, Chee sought out a local Malaysian brand that produces premium RPO alongside other innovative RPO-based products, including a tocotrienol coffee, tocotrienol health supplement and extra-virgin RPO.
Her subsequent curiosity led her to explore the official insights of the Malaysian Palm Oil Council (MPOC).
According to the MPOC, premium RPO is produced through a specialised refining method that retains 80% of its vitamins and natural carotenoids – the organic pigments that give the oil its brilliant red colour.
Rather than automatically causing bad cholesterol, RPO possesses a balanced combination of both saturated and unsaturated fats, meaning its true healthfulness relies on one's overall diet, portion sizes and mindful cooking styles.
It functions as a highly stable edible oil rich in protective phytonutrients, including carotene (which the human body uses to synthesise Vitamin A), Vitamin E, squalene and coenzyme Q10.
RPO also contains natural phytosterols, which are clinically known to help lower low-density lipoprotein (LDL), commonly referred to as bad cholesterol levels.
To raise awareness of these benefits, the MPOC has partnered with consultant dietitian and content creator Georgen Thye to develop an educational video series.
In his culinary demonstrations – such as his recipe for crispy sambal tofu and tempeh – Thye illustrates how RPO works as a superb, functional flavour carrier for everyday dishes, while its healthy fats actively aid the body's absorption of vital fat-soluble vitamins A, D, E, and K.
Beyond its versatility in the kitchen, Chee’s deeper look into RPO revealed an array of clinically recognised wellness advantages.
MPOC insights highlight that premium RPO serves as a potent, natural source of antioxidants that actively help protect the body against oxidative stress.
Furthermore, its exceptionally high concentration of bioavailable carotenoids plays a crucial role in helping individuals easily meet their daily Vitamin A requirements, effectively reducing the risk of Vitamin A deficiency and supporting long-term ocular health, including the prevention of night blindness.
Today, Chee has integrated RPO into her own culinary repertoire, confidently using it to craft vibrant salad dressings and dipping sauces to comforting soups, stews and stir-fries.
In doing so, she joins a growing number of health-conscious Malaysians discovering that world-class nutrition does not need to be imported as it is already waiting to be picked up from local supermarket shelves.
