All about palm oil: composition, production technology, distinctive properties, what it is made of, application and what is dangerous. What and how is palm oil made

Palm oil has appeared relatively recently in the expanses of the Eurasian continent. Since then, the harm and benefits of this product have not given scientists and ordinary people peace of mind. Many of them believe that it is harmful. But this opinion is not entirely true, because palm oil also has healing properties.

Product from tropical islands

The name of palm oil says what this product is made from. Indeed, it is made from the fruit of the oil palm. This tropical plant is native to Malaysia and Indonesia.

In our countries, this oil was not in demand at first, and later, due to its low cost, it quickly began to gain popularity. Today, palm oil is added to food, used for industrial purposes and even in the soap making process.

Interesting! Palm oil can be conditionally divided into two categories: the product is extracted from the seeds of fruits or their pulp.

Palm oil can be found in various forms in our lives. By the way, more than 50% of food sold in sealed packages contain such an oil extract.

Palm oil is produced using various technologies. The temperature changes, the melting method changes. Importing countries offer stearin to the target audience. We can find it in a number of cosmetics, dish detergents, and even in margarine and semi-finished puff pastry.

There is also regular palm oil. In appearance, it resembles the sunflower or olive that is familiar to us. The temperature threshold of its melting varies between 36 and 39°. This oil is often added to confectionery.

Palm olein is found in the culinary and cosmetic fields. This oily product has a creamy consistency.

Component composition

To understand whether palm oil is useful for the human body, you need to study its component composition. In the process of research, scientists have found many useful substances that confirm the value of the oil extract.

Chemical composition of palm oil:

• tocopherol;
• carotenoids;
• acids of polyunsaturated type;
• vitamin K;
• stearic, palmintic and oleic acids;
• retinol;
• ferrum;
• phosphorus;
• choline;
• coenzyme Q10.

As for carotenoids, such a component is necessary for the human body to function properly. But vitamin K is an indispensable element for the health of cartilage and blood vessels. With a normal concentration of this vitamin in the body, a person is protected from a number of ailments, in particular, from the accumulation of salt deposits.

Polyunsaturated acids are Omega-3 and 6. It is not worth talking about the beneficial properties of these substances, because they are considered indispensable.

Simply put, palmic acid is a fat. Scientists have come to the conclusion that this acid gives the body strength and energy. But oleic acid has a beneficial effect on blood vessels. They are cleared, plaques dissolve, thereby increasing the vascular lumen, which serves as a preventive measure for the development of atherosclerosis.

Important! Even with such a track record, palm oil cannot be immediately elevated to the rank of useful products. A product that has undergone a five-stage processing is suitable for food. Only refined oil will bring benefits to the human body.

Two sides of the same coin

What is palm oil still fraught with - harm or benefit? Wikipedia on this subject says that the opinions of experts are divided. Subject to all contraindications and precautions, the oil palm product will bring unheard of benefits, and you can get burned badly.

Benefits of palm oil

If we again pay attention to the component composition without taking into account the existing contraindications, it can be argued that refined palm oil is useful and it is absolutely safe to eat. There are many more useful properties of this product. You should not be limited only by the strength of the components.

Healing properties of palm oil:

• improvement of visual acuity;
• acceleration of the regeneration of damaged areas of the skin;
• elimination of ulcerous neoplasms and boils;
• restoration of mucous membranes;
• normalization of the full functioning of the nervous system;
• prevention of the development of inflammatory processes in the body;
• strengthening curls;
• improvement in the condition of the skin.

On sale you can find a unique product - the so-called red oil. If you managed to get a bottle of such oil, be sure that you have a real treasure in your hands.

Useful properties of red oil:

• restoration of vascular elasticity;
• strengthening the body;
• prevention of cataracts;
• strengthening the immune system;
• improving the quality of memory;
• protection of the body from the effects of negative factors;
• preventing premature aging;
• relief of the condition during menopause;
• minimization of symptoms in endocrine pathologies;
• getting rid of pathological fatigue;
• normalization of sleep;
• recovery of the body after stress and other nervous disorders.

On a note! Red palm oil contains beta-carotene. This element is very useful for skin health and the usefulness of visual function. The concentration of beta-carotene in the oily product is almost 20 times higher than the content of this element in fresh carrots.

Let's talk about possible harm

This issue deserves close attention. Despite the impressive list of vitamins, minerals, micro and macro elements that make up palm oil, you should use such a product with extreme caution.

Scientists are still vigorously arguing about the beneficial properties of exotic oil, believing that such a product only causes harm. Of course, it is necessary to pay attention to the way the oil palm fruits are processed. If the oil is unrefined, then it should not be used in food.

Why else have experts questioned the benefits of palm oil? It's all about the high concentration of fat. It is because of these ingredients that the oil is stored for a long time and retains its original taste. There is another connection: palm oil is an excellent preservative that helps extend the shelf life of various foods.

If you still decide to introduce this product into your diet, then remember that you can’t eat palm oil every day. Its systematic use can lead to the development of complicated consequences.

Negative properties of palm oil:

• decrease in the immune defense of the body;
• increased cholesterol levels;
• vascular diseases;
• violation of metabolic processes, in particular, lipid;
• diabetes disease;
• development of atherosclerosis;
• increased symptoms in Alzheimer's disease;
• emergence of dependence;
• progression of malignant neoplasms;
• the development of ailments of the organs of the cardiovascular system;
• obesity.

Agree, the list of negative properties of palm oil makes you shudder. Perhaps you should not include this exotic oil in your menu at all. As for external use, there are also some limitations.

Test for an allergic reaction first. It is enough to apply a couple of drops of oil on the inside of the elbow and leave for a day. Due to hypersensitivity or individual intolerance, unpleasant symptoms such as redness, burning, itching, and rashes on the skin may appear.

Contraindications for use:

• ailments of the organs of the cardiovascular system in a chronic form;
• disturbed metabolic processes;
• excess body weight;
• elevated cholesterol level;
• lactation period;
• pregnancy.

If there is at least one contraindication, palm oil should not be consumed. It is advisable to abandon the external use of this tropical product.

Palm oil is a vegetable oil made from the pulp of the fruit of the oil palm. This tree grows on the islands of the Indian Ocean, in Asia and on the African continent. Fruit ripening is possible only in a humid and hot equatorial climate, at a temperature not lower than +24°C. To obtain a quality fraction, they must be ripe. The leaders in the export of this product are Sri Lanka, Indonesia, Malaysia.

The oil looks like an almost transparent liquid with a slightly sweet smell, it has no taste as such. At low temperatures, the composition acquires a semi-solid or creamy consistency and requires melting in a water bath or in a microwave oven.

To obtain this widely popular ingredient in cooking, the method of pressing or boiling the pulp of palm fruits is used. In the first case, we are talking about cold pressing, due to which all useful properties are preserved in the product. The second method involves heating them, as a result of which the temperature can reach 150-200 degrees. Naturally, after such processing, more than 50% of the substances are lost.

Palm oil is practically tasteless, which is why it is a popular ingredient in cooking. It can be stored without spoiling for more than 2-3 months in the refrigerator and for several days at room conditions. In the process of its production, additives known in the food industry are produced - olein and stearin, which are actively added to margarines.

The calorie content of palm oil per 100 g is 899 kcal, of which the main percentage is fat (99.7 g). Water accounts for only 0.1 g.

Of the vitamins, there is only alpha-tocopherol (E) - 33.1 mg, retinol (A). With macronutrients, things are also not very good - the body can only get phosphorus, and then only 2 mg. But there are a lot of sterols here - as much as 100 mg. The situation with fatty acids is quite different.

Saturated fatty acids per 100 g:

• Caprylic - 3.3 g;
• Capric - 3.8 g;
• Lauric - 42.5 g;
• Myristic - 11.9 g;
• Palmitic - 6.3 g;
• Stearic - 7.4 g;
• Arachinoic - 1.1 g.

The characteristics of the main substances are as follows:

1. Vitamin E. It is a powerful antioxidant, also known as alpha-tocopherol. It belongs to fat-soluble substances, does not settle in water and is almost completely preserved after exposure to high or low temperatures. Its benefit is to protect the body from premature aging and oxidative processes. With a deficiency of this vitamin, hair, nails and skin suffer, memory and mood worsen, and the thyroid gland is disrupted.
2. Vitamin A. Its other name is "retinol", it is produced in the body from carotene. It is a natural antioxidant necessary for the normal functioning of the immune system, healthy hair, nails and skin, and metabolism.
3. Phosphorus. This micronutrient found in palm oil is essential for good bone, teeth, hair and muscle health. It is also important for brain function, metabolism, cell regeneration. The daily human need for it, depending on age, is 1-3.8 g.
4. Lauric acid. It is widely used to create soaps, creams and other cosmetics. This substance is known for its ability to cope with viruses and pathogens. Thanks to him, the feeling of hunger quickly passes, the skin is moisturized, mental activity improves.
5. Palmitoleic acid. It belongs to the monounsaturated type and is one of the most useful. This substance is found in human subcutaneous fat and is necessary for the production of nerve cells, lowering blood pressure, and reducing the amount of cholesterol in the blood.
6. Myristic acid. It is a highly soluble substance belonging to the class of saturated fatty acids. It forms compounds with calcium ions, is not absorbed in the intestines and goes out with the stool. Therefore, this component of the product does not have a significant effect on health.

Important! Considering that palm oil contains the most fatty acids, you should not get carried away with it.

The benefits of palm oil

The list of health benefits of palm oil is as follows:

• Good for satisfying hunger. Being high-calorie and rich in carbohydrates, the product suppresses appetite and quickly gives a feeling of satiety.
• Improves brain function. Since this oil contains unsaturated fatty acids, it stimulates mental activity.
• Gives strength. This is possible due to the fact that the product contains triglycerides, which, entering the bloodstream, saturate the cells with oxygen. Thus, there is more energy, mood improves and efficiency increases.
• Cleansing the body. Oleic and linoleic acids, which are quite a lot in the product, are necessary to reduce the level of bad cholesterol in the blood. This helps to prevent various diseases of the heart and blood vessels - thrombosis, atherosclerosis, myocardial infarction, stroke, etc.
• Takes care of your eyesight. In order for it to always remain good, the body must constantly receive vitamin A. You can provide the daily need for it by using at least 2 tsp. oils per day. This will help strengthen the retina and prevent its detachment, the development of cataracts and other ophthalmic diseases.
• Helps with depletion of the body. One of the indications for the use of palm oil is rapid weight loss. You can gain it due to the fact that it contains a lot of calories that give energy.

What is harmful palm oil

Nutritionists are unfavorable towards palm oil. They explain their negative attitude towards it by the fact that it is oversaturated with harmful fats. It contains neither healthy proteins nor easily digestible carbohydrates. The danger is that most of the oils sold are produced by the so-called hot pressing method. This process uses heat treatment, during which not only almost half of all useful substances are lost, but also carcinogens accumulate in the oil. It is known that these substances cause serious damage to humans - they provoke the growth of neoplasms, the development of cardiovascular diseases, obesity and diabetes.

Harm of palm oil for the cardiovascular system

With regular abuse of this oil, the vessels become dirty, toxins and toxins accumulate in them. All this leads to their narrowing and thinning of the walls. As a result, there are risks of complications in the form of varicose veins, the formation of blood clots and their separation. It is also dangerous that such oil increases blood pressure, so it is categorically contraindicated for hypertensive patients.

Is palm oil bad for your body?

It has been proven that it disrupts metabolism, "clogs" the intestines, blood vessels and liver, and does not allow the body to be cleansed. All this leads to an increase in body weight, and over time, if nothing is done, to the development of obesity.

The harm of palm oil for the figure lies in the fact that it is poorly digested and absorbed. Its residues accumulate in the subcutaneous fat layer and lead to weight gain. Especially attentive to this should be those who are naturally inclined to be overweight.

Harm of palm oil for digestion

This product also negatively affects the liver, saturating it with harmful fats. This can lead to fatty liver and even cirrhosis. Substances contained in it irritate the mucous membranes of the intestines and stomach, pollute them, cause bouts of pain in the abdomen and increase the risk of growth of neoplasms.

Such problems can arise with the use of both raw and thermally processed oils. But the first is still not so bad. Metabolic and pancreatic disorders lead to the development of type 1 or type 2 diabetes mellitus.

Due to the infusibility of the oil, it is difficult to digest and assimilate by the body, and what remains as a result of this in the body is not excreted anywhere. Thus, its intoxication occurs, which already affects the general well-being.

Important! Some countries have banned or restricted the import of this product because it is considered hazardous to health and even addictive, like nicotine or caffeine.

Features of the use of palm oil in nutrition

Often palm oil can be found among the ingredients in crackers, sauces, chips. Sometimes french fries are fried on it. It is a popular replacement for other vegetable oils, since it is spent much more economically. The use of this ingredient is not excluded even in the creation of baby food and various semi-finished products.

The main task of palm oil is to improve the presentation of products and their palatability, increase shelf life and reduce cost. Despite its significant health hazard, it is one of the main preservatives in the food industry. It is resistant to temperature effects, practically odorless and tasteless, easily combined with all products.

Butter palm oil in its raw form perfectly complements fresh vegetable and fruit salads. The product obtained by hot pressing can be used for frying, boiling, stewing, baking. It makes excellent frying for first courses and various sauces.

Here are some interesting palm oil recipes:

• Casserole. Add the juice of one lemon to cold water (2-3 l) and rinse young crabs (no more than 300 g) in them. After that, pour vegetable oil into a hot frying pan and fry this ingredient. While it cooks, crush the garlic (5 cloves) with a crusher and add it to the crabs. Now salt and pepper the mixture, put the onion sliced ​​​​into rings, chopped carrots and pepper (1 each). Next, just simmer the mass thoroughly under the lid for 20-30 minutes and add 2 tbsp. l. palm oil.
• Stew. Peel and cut the onion (1 pc.), Carrot (1 pc.), Sweet pepper (1 pc.), Garlic (5 cloves) and tomatoes poured with boiling water (2 pcs.) Then fry all this in palm oil, cover with water and simmer covered for 15-20 minutes. Before switching off the burner, add chopped basil, salt, ground black pepper, celery and sugar to taste to the dish. Serve it cold.
• Stuffed eggplant. Wash them (4 pcs.), Cut in half, remove the middle and hold in warm, salty water for 10 minutes. This is necessary in order for the bitterness to go away. Next, rinse, peel and chop the mushrooms (600 g), tomatoes (4 pcs.), Garlic (4 cloves) and onion (1 head). All this must first be fried in a large amount of palm oil, and then used as a filling for eggplant. Then they should be baked in the oven and garnished with grated cheese.
• Snack. Grate the peeled ginger root, which should be no more than 2 tbsp. l. and garlic (2 cloves). Combine them with the juice of half a lemon, 1 tbsp. l. chopped walnuts, palm oil (3 tablespoons), pepper and salt to taste, balsamic vinegar (2 tablespoons). Now wash and cut the cucumbers (5-6 pieces) into circles, and then put them on a plate, garnish with spinach and pour over the prepared sauce.

It is worth noting right away that the word “oil” itself is not used quite correctly. Rather, it is a fat that is extracted from the pulp of the fruits of palm trees.

For its preparation, ripened fruits are placed in huge vats for heat treatment. After a short boil, the fat rises to the top, where it is collected for further refining. During this process, it is cleaned of impurities, neutralized of free fatty acids, bleached and deodorized. After this processing, the raw material is ready for use.

The most valuable is palm fruit oil, extracted with the help of gentle technology. It is not refined, therefore it is maximally enriched with useful components. This oil is red in color with a pleasant taste and aroma. In some parts of Africa, it is mined by hand.

There is also industrial palm oil. It is used for cosmetic purposes and on an industrial scale (for lubricating various parts). For the production of each type of oil, its own special technology is used.

Use of palm oil

The scope of this raw material is wide. Palm oil is used all over the world for confectionery purposes, it replaces milk fat, it is added to fast food and various sauces.

1. In the bakery business, such fat is added to baked goods to extend its shelf life and improve taste. It is also indispensable for confectioners - a variety of pastes, sweets, fillers, cookies, cakes contain palm fat. It is also present in chocolate.

2. Consumers don't even know how milk is made from palm oil. And not only him, but all dairy products. Cream is separated from milk on a separator, casein and milk protein are collected. Palm fat and other elements are added to the resulting skimmed milk to make the taste of the product “natural”. Other products are processed no less skillfully: cottage cheese, ice cream, condensed milk, butter, sour cream - to increase the shelf life and production volumes, quality goes aside.

3. In addition to the food industry, this fat is also used in cosmetology. It is added to soaps, shampoos, creams. Due to the content of vitamins A and E, the oil perfectly moisturizes the skin, softens it, and improves the condition of the hair.

The use of palm fruit oil is widespread throughout the world. I would like to believe that manufacturers do not violate the production technology of products and use high-quality raw materials that will not harm our health.

If the label says “free of palm oil”, this is taken as a sign of safety. Is the sensational vegetable fat really so harmful, and why is it added to dairy and confectionery products? Let's talk about the benefits of palm oil, the real dangers and areas of application.

What it is

What is palm oil and what type of palm is it made from? The source of raw materials are the fruits of the oil palm, which grows in equatorial West Africa, as well as tropical regions - Indonesia, Malaysia, etc. The fruits are carefully selected and subjected to various pressing techniques. The seeds of the fruit are also used to produce oil: such a product is called palm kernel.

Compound

We take a pure, unrefined cold-pressed product as a basis:

1. Most of the fatty acids are saturated and unsaturated: palmitic, lauric, oleic, palmitoleic, linoleic, linolenic, etc.
2. There are much fewer vitamins in it than in olive or sunflower, but the composition includes tocopherol acetate (vitamin E) and carotenoids.
3. A couple of trace elements are also contained in the oil - these are iron and phosphorus.

The final benefit depends on the degree and method of processing of raw materials. In order not to be mistaken and realistically assess the harm, you need to familiarize yourself with the varieties of palm fruit oil and the scope of each type.

Kinds

The ratio of benefit and harm, as well as the scope of application is determined by the type of oil:

1. Red oil is considered the most useful. It is easily recognizable by its characteristic carrot color. This property is explained by the content of carotene. Red oil is produced in the most gentle way and without refining. This allows you to save a maximum of useful vitamins and acids. Other distinctive properties of the product are a sweet smell and taste.
2. Unlike the first variety, the refined and deodorized product has no smell, no taste, no color. Such pomace is used in the food industry, but its benefits are much less than in cold-pressed oil.
3. Hydrogenated oil in its pure form is very solid and resembles paraffin. Such a product goes to the cosmetic and household industries. It contains a lot of oxidized fats, and vitamins are practically absent. Such oil is the cheapest, and therefore some food manufacturers replace regular refined oil with it in order to save money. Such food leads to the accumulation of free radicals in the body, and this is fraught with oncology! Hence the fear of the palm tree: you never know what kind of palm has been added.

Interesting fact
Red pomace from the fruit of the palm tree is a traditional product of the inhabitants of West and Central Africa. During excavations of burial grounds aged 5 thousand years, a jug with traces of palm oil was found.

Beneficial features

Natural red product is quite healthy:

• vitamin a improves the health of the organs of vision;
• unsaturated fatty acids support the heart and blood vessels, stimulate mental activity;
• oil enhances bile secretion, cleanses the liver and intestines;
• reduces the risk of inflammation of the gastrointestinal tract;
• is an antioxidant;
• saturates the body, satisfies the feeling of hunger, as it is high-calorie - 899 kcal per 100 g;
• in the composition of cosmetics helps to heal, nourish and smooth the skin.

What is harmful: a detailed review

Let's take a look at the chemistry again. The presence of certain substances does not mean unlimited benefits - you need to understand their percentage.

What is harmful pomace of oil palm:

1. The main story that warns people against using palm is the high content of saturated fatty acids. Their excess in the diet leads to vascular and heart diseases, in particular, the accumulation of cholesterol and the appearance of plaques. Mortality from cardiovascular diseases is the most common in the world. With a low content of linoleic acid in palm oil, there is a lot of palmitic acid. This fatty acid reaches 44%. It is these fats that lead to the accumulation of bad cholesterol.
2. Vegetable oils are classified according to the content of linoleic acid: the more it is, the more valuable the product. So, the average indicators of the pomace we are used to are 71-75%. In palm oil, they do not exceed 5%. Linoleic acid belongs to the group of polyunsaturated fatty acids that lower cholesterol levels and neutralize the effects of saturated fats. Thus, palm fat does not fight cholesterol and does not neutralize the effects of palmitic acid.
3. The harm of pomace for humans is not limited to the load on the cardiovascular system. Other organs also suffer: the gastrointestinal tract, nervous, excretory systems. Toxins accumulate in the intestines. Slagging of the body leads to oncology, which is the second cause of death after diseases of the heart and blood vessels.
4. With the constant use of palm substance, efficiency decreases, a person is more often exposed to stress. If you ignore these signs, one day serious malfunctions in the body will be detected.

Contraindications for use:

• age up to 18 years;
• diseases of the cardiovascular system;
• gastrointestinal problems during exacerbation;
• osteoporosis, osteopenia;
• pregnancy or lactation;
• age 50 and over.

Signs of individual intolerance: swelling, difficulty breathing, coughing, skin rashes.

Palm oil and ecology

Wildlife advocates should be outraged by the fact that hectares of tropical forests are cut down to grow oil palm. So, for the sake of the benefit of producers of cheap stuff, the planet loses its "lungs", because it is evergreen forests that ensure the stability of the atmosphere. Rare species of animals are dying, whose home was cut down forests, and this threatens their final extermination.

Beware: palm oil in baby food

The Polzateevo magazine draws attention: who really should not eat palm fats is children. However, the substance is included in infant formulas. Such a component reduces the absorption of calcium by almost 2 times. These are serious figures for a growing organism: calcium, as a building element for the skeletal system, is especially necessary for babies.

Palm oil in baby food interferes with the absorption of other substances. Consequence - indigestion, constipation, poor health of the child, slow development.

Where applicable

Palm oil is one of the most widely used vegetable fats in the world. This is a very cheap and affordable raw material, while it has interesting chemical and physical properties. For example, it is resistant to oxidation, which means it is stored for a long time.

The main purpose of adding to food products is to replace animal fat and extend shelf life. In some cheeses and sour cream, especially from the low price segment, there is not a drop of milk fat.

What foods contain palm oil?

1. It is added to baked goods. It allows you to extend the shelf life, as it is a natural preservative. The palm tree is listed in the composition of rolls, waffles, cookies, cakes.
2. Semi-finished products, chips, deep-fried chicken wings, french fries and other fast food are fried on it.
3. Milk fat is partly replaced by palm oil. Often the product is included in products based on milk: sour cream, cottage cheese, cottage cheese desserts, condensed milk, cheeses.
4. It is a component in cosmetic products for skin and hair.
5. Based on the technical type, soap and candles are prepared.

It is easier to say where palm oil is not used than to list all its uses. According to some reports, up to half of all products contain refined palm fats.

We determine the palm oil in the composition

How do I know if a product contains harmful palm pomace? There are four warning signs:

1. We read the label: some manufacturers conscientiously indicate that the product contains a palm tree, but not everyone does this. Palm oil hides behind the label "vegetable" or "vegetable fat", as well as "palm olein". This last disguise needs to be carefully monitored in baby food products.
2. The next sign of adding cheap fat is the name of the product. According to the law, it is called "milk-containing product", "curd product", "condensed milk", "butter", etc. There is a clear difference from the traditional names "milk", "cottage cheese".
3. Look at the cost. If the price is suspiciously low, the probability of palm content is very high, and the product was not of the best quality.
4. Best before date. If yogurt can stand on a refrigerator shelf for up to 6 months, it is not a natural product.

Advice! Please note: in the composition of palm oil is sometimes referred to as palmoil.

Product myths, funny and not so funny

Palm oil, which has recently appeared on our market, has already acquired many myths about harm and benefit. What is true and what can only be laughed at:

1. "Palm oil is very healthy due to the content of carotene, vitamin E and other valuable compounds." Yes, if we are talking about a cold-pressed red substance, which is used in a strict dosage. It should be understood that such a product is very expensive. And the palm tree is more useful for those who live in the places of its distribution and whose ancestors ate it from generation to generation. Residents of the northern regions are more useful for other vegetable fats, for example, from sunflower.
2. "Palm oil is banned in developed countries." This is wrong. Pay attention to the production statistics: the world share of oil produced is in the USA. Residents of Europe, where a strict ban on the palm is allegedly introduced, argue the opposite: it is difficult to find a product with a "clean" composition.
3. "Palm oil is only good for making soap." Yes and no. It all depends on the type of product. Red cold-pressed oil is an example of this: it is included in the food of the inhabitants of some countries.
4. "It is not digested in the human body." This is another myth based on the melting point. Up to 90% of the product is successfully digested.
5. But how to explain the fact that the inhabitants of Africa and Indonesia have been eating palm fruits since ancient times, and have not died out? Quite simply: refining and hydrogenation technologies have appeared relatively recently. It turns out that the ancients used the most useful type of oil - red.

Palm oil is a controversial food product. The harm of a refined and even more technical type is undeniable. What about the red kind? Can it be considered an elixir for health? This expensive pomace is rare in our markets.

Even if you find such a bottle, you still should not abuse the substance: this will lead to complications in the work of the cardiovascular system, obesity, and cancer. Daily rate - no more than 2 tsp. per day.

You can protect yourself from palm vegetable fats by carefully studying the labels. Give preference to goods marked with GOST and with a familiar name that does not arouse suspicion.

Currently, palm oil has become widespread, the benefits and harms of which are still being studied, and disputes around it do not subside.

Application of palm oil

Due to its interesting chemical and physical properties, palm oil has become one of the most widely used vegetable oils in the world. This is also due to the fact that it is easily accessible and very cheap. Palm oil is highly resistant to oxidation, so it can be stored for a long time.

Basically, palm oil is used in the food industry. It is used in the preparation of waffles, biscuit rolls, cakes, creams, semi-finished products are fried on it. Palm oil is part of processed cheese, condensed milk, combined butter, it is added to cottage cheese desserts and cottage cheese. Many modern recipes cannot do without palm oil. They also partially replace milk fat. In general, it is easier to list those products in which there is no palm oil than those in which it is present.

Palm oil, whose use is not limited to the food industry, is also used in the manufacture of candles and soap. In cosmetology, it is usually used to care for dry and aging facial skin, as it nourishes, softens and moisturizes the skin.

Palm oil is useful for some diseases. For example, with vision problems: night blindness, blepharitis, glaucoma, conjunctivitis and others. Due to its medicinal properties, palm oil is recommended for the treatment of various diseases of the heart and blood vessels.

The benefits of palm oil

Many are interested in the question: "Is palm oil harmful or beneficial?"

If we talk about its benefits, then first of all it must be emphasized that it contains a large amount of carotenoids, the strongest antioxidants that are of great value to the human body. Carotenoids have a positive effect on weakened hair and skin. Therefore, it is used by many well-known cosmetic companies.

Palm oil holds the record for vitamin E content, which consists of tocotrienols and tocopherol. Tocotrienols are extremely rare in plants and fight free radicals that cause cancer.

Palm oil is rich in triglycerols, which are digested very quickly, and when they enter the liver, they go to produce energy without entering the bloodstream. This oil is especially useful for people who do not digest other fats well, as well as those who follow the figure and athletes.

Palm oil also contains a lot of unsaturated fats: oleic and linoleic acids, which help lower blood cholesterol levels. These acids are involved in the structuring of bones, joints and are beneficial for skin health.

Provitamin A ensures the functioning of the vision analyzer, is involved in the production of visual pigment in the retina.

Harm of palm oil

The main disadvantage of palm oil is its high content of saturated fats. The same fats are present in butter. Many scientists argue that the consumption of large amounts of saturated fat contributes to the occurrence of diseases of the heart and blood vessels.

Linoleic acid in palm oil contains only 5%, it is on this indicator that the quality and price of vegetable oils depend. Vegetable oils contain on average 71 - 75% of this acid, and the more it is, the more valuable the type of oil.

Palm oil is refractory, which means that it is processed and excreted from the human body in part, the main part remains in the form of slags. They close up the vessels, intestines and other important organs. In addition, it is carcinogenic and increases the risk of cancer.

Studies have shown that palm oil based infant formulas cause stool problems in children. Babies often have colic, and the absorption of calcium is much worse, which means that bone tissue forms more slowly.

Statistics from the World Wildlife Fund says that half of all packaged foods contain palm oil. Companies are increasing the production of this oil and for this purpose wild tropical forests are cut down, and oil palm plantations are planted in their place. As a result of deforestation, rare species of animals die - also indirect, but harmful.

What happens, palm oil is harmful or beneficial? Surprisingly, the benefits and harms of the oil are comparable. For example, because of the saturated fats of the oil, when it is consumed, heart problems occur, but at the same time, it contains vitamins A, E, which make palm oil useful in the prevention of heart disease and cancer. However, palm oil is the strongest carcinogen and increases the risk of cancer. Palm oil is valued for its content of linoleic acid, but at the same time it is much less than in other oils. Some strange combination of harmful and beneficial properties is obtained - maybe the researchers were British scientists or they made a mistake somewhere? No, everything is much simpler - palm oil comes in several varieties.

Harm of palm oil for baby food

It is not recommended to use palm oil in the nutrition of children, since the children's body cannot extract useful substances from it and it is not completely absorbed. And there is no place for carcinogens in the children's diet. The body of the child is not yet ready for this kind of stress. Therefore, try not to give children products containing palm oil.

Types of palm oil

The most useful and natural is red palm oil. To obtain it, a sparing technology is used, in which most of the useful substances are preserved. This oil has a red color due to the high content of carotene (it gives the orange color of carrots and red tomatoes).

Red palm oil has a sweet taste and smell. The researchers concluded that in the process of refining palm oil, useful substances come out of it. And raw red palm oil contains a huge amount of nutrients. The described beneficial properties of palm oil mainly refer to red palm oil. It has long been eaten by the indigenous people of Central and West Africa, Central America and Brazil. In Africa, red palm oil is popular as an excellent fatty raw material. Some scientists argue that this oil does not differ in its beneficial properties from olive oil, which is so popular among Europeans.

Refined and deodorized palm oil is another product. It is odorless and colorless. This is done specifically for use in the food industry. There is GOST R 53776-2010, which specifies the requirements for edible palm oil. This oil has the same beneficial properties as red palm oil, but in much smaller quantities.

There is another type of palm oil - this is technical, which is used for the production of cosmetics, soaps and much more. This oil is five times cheaper than other types of palm oil. It differs from edible oil in its acid-fat composition. Due to the low degree of purification, technical palm oil contains a lot of harmful oxidized fats. It happens that unscrupulous manufacturers add such oil to other products, the use of which in the human body causes the accumulation of free radicals that provoke cancer. Also, the use of technical palm oil leads to the formation of cholesterol plaques.

Experts are sure that some manufacturers use technical palm oil in the production of food products. But it is very difficult to bring the case to court, since it is very difficult to identify this oil in products, so there have been no precedents yet.

Speaking about the dangers of palm oil, they mainly mean technical oil. But you need to understand that when buying products that contain palm oil, there is a high probability of getting a product containing technical oil.

Four myths about palm oil

Palm oil is indigestible because it melts at temperatures above human body temperature. This is not so, fats are digested in the human body not under the influence of temperatures.

Palm oil is banned in developed countries. This is not true, for example, 10% of palm oil produced is consumed by the United States.

Palm oil can only be used in the metallurgical industry and in soap making. In fact, palm oil has a wider range of uses. It is known that it was even used during World War II to produce napalm. But this does not mean that it absolutely cannot be used for food.

Palm oil is produced from the trunk of a palm tree. This is not true, it is made from the fleshy part of the oil palm fruit.

The benefits and harms of palm oil are known to many. Palm oil has a number of useful properties, some of which are even unique, but this applies only to red palm oil. Technical oil is very harmful and even dangerous. But, unfortunately, due to its cheapness, it is now being added to products more and more often. It is impossible to say with certainty that edible or technical oil is contained in a particular product that you brought home from the store.

Especially industrial palm oil is dangerous for children's health, so it is necessary to remove products containing palm oil from the child's diet, if possible. To eat palm oil or not, everyone decides for himself. We have tried to give you some information.