As part of the products can often be found ingredient “palm oil”. How is palm oil fundamentally different from other vegetable oils?
The main component of palm oil is palmitic acid. It is associated with the most dangerous and common non-communicable diseases – primarily cardiovascular diseases. In the past few decades, research has proven that the harm of palm oil is due to an excess of palmitic acid. Saturated fatty acids increase the level of cholesterol in the body, disrupt enzymes, develop atherosclerosis – the most common chronic disease of the arteries.
The oil from the pulp of the tree is inexpensive, has a creamy pleasant taste and aroma, so for confectionery (and not only) it fits perfectly, that’s why manufacturers use it. Products with the addition of palm oil are stored for a long time, can keep their shape due to their tight structure and are inexpensive.
In spite of the fact that palm oil is extracted from plants, its composition is closer to animal fats, as it contains mostly saturated and monounsaturated fatty acids.
In the preparation of fast food dishes, palm oil is beneficial to use, because it does not burn at standard temperatures, like sunflower, and therefore it is possible to cook fried foods without fear of the release of carcinogens. And this is the last good news about palm oil.
It is because of refractoriness that palm oil poses a great danger to a person who uses it constantly. In order to melt the oil, it needs a temperature above 40 degrees, and getting into the stomachs of people, at a temperature of 36.6, it still remains in the form of clay, poorly digested and deposited on the mucous internal organs.
Also, palm oil contains saturated fatty acids and the use of products with the addition of oil increases their content in our organisms five times. As a result, you have an increased cholesterol, the risk of diseases of the cardiovascular system is also increased.
Because of the pleasant taste, palm oil-based products attract customers and the content of this oil is often ignored. From here we have an excess of the caloric content of a food, problems with excess weight and “addict” dependence on sweets.
Palm oil as a part of baby food is of particular danger, since a child’s body with an immature gastrointestinal tract is unable to digest and accept such a heavy product, and is also addictive.
Palm oil contains a large amount of vitamin A, but due to the high melting point of the vitamin is completely destroyed and is not absorbed.
The permissible dose of consumption of palm oil is 10 percent of the daily intake of fat. If it is impossible to completely eliminate the palm oil, it is desirable to minimize the use of this ingredient.
The main products with the addition of palm oil are cookies, candy, chocolate, condensed milk, dairy fat substitutes, crackers, crackers, chips, hamburgers, french fries, corn sticks, mayonnaise, cheese mass, soup mixes, instant noodles.