If you’re a baker, you may be interested in this fool-proof way to bake healthier bread. An Australian food scientist suggests using palm oil instead soybean or canola oil. Unlike those other oils, Malaysian sustainable palm oil is chock full of nutrients, and won’t break down at high temperatures. Oliver Buddrick, Ph.D., is not your ordinary scientist. He’s also a master pastry chef, and is studying ways to enhance baked goods’ health benefits. His recent Journal of Food Chemistry report details the benefits of using red palm oil when baking.