Is palm oil dangerous? Increasingly, in the composition of products on the packaging, you can find echoes of the "African jungle" - Palm oil. Sometimes it is hidden behind vague wording: "vegetable fat" or "vegetable oil". And all because manufacturers are trying to hide the fact of using it in food.
How is palm oil fundamentally different from other vegetable oils?
First, let's turn to the Great Soviet Encyclopedia: “Palm oil is obtained from the pulp of the oil palm fruit. It is red-orange in color, rich in carotenoids and palmitic acid. It is used by the local population for food and as a lubricant. In importing countries, it is used to make margarine, soap and candles. One of the best edible oils, called palm kernel, is obtained from the seeds of the oil palm; it has a nutty smell and taste; also used for the production of margarine.
Palm oil
Palm oil has an ancient history. According to the finds, it was used in Africa 5 thousand years ago, and in the eighteenth century, by sea, palm oil came to Europe and gradually "conquered the whole world." Today, its main exporters are Asian countries.
Getting acquainted with this mysterious and full of Asian mystery product, you should know that there is some kind of contradiction in it. After all, all vegetable oils are liquid at room temperature, and only palm oil stands apart - it is solid, like creamy. In fact, palm oil is more of a vegetable fat, but it was called "oil" for euphony and consumer demand. Its melting point is twenty-seven degrees, and it can become liquid only at forty-two degrees.
It contains saturated fats that “preserve” foods. That is why they began to be actively added to chocolate paste, soy oils - after all, if you noticed, they can be stored for years.
Alexey Kovalkov
nutritionist, host of the programs "Food by the rules and without", "Family size"
Of course, palm oil will give way to the "palm", for example, sunflower. It has 4-8 times less vitamins and healthy fats. But in itself, in small quantities, it is not as harmful as it is commonly thought. However, if there is a lot of it in the body, accumulating, it begins to block receptors that are able to perceive and metabolize polyunsaturated fatty acids. In other words, if you ate a dairy product with palm oil and then drank fish oil "for health", then the latter will not have a beneficial effect on you. But this is not even shown in horror films.
palm fruit
Palm oil consists of sixteen acids, the main ones being palmitic (40-50%), oleic (35-45%) and linoleic (5%).
We have already talked about palminitic acid above. I will only note that it is contained in products of animal origin, therefore a person cannot experience its deficiency.
As for the other two acids, the value of any oil lies primarily in the amount of linoleic acid. The higher it is, the more expensive and useful the grade of oil. Medium quality vegetable oil usually contains 70-75% linoleic acid, while palm oil contains only 5%.
And the champion in the amount of the third - oleic acid - is olive oil. This fatty acid prevents the deposition of fats and even helps their utilization, ie. "incineration".
More recently, trans fats - margarines - have been actively used in the manufacture of food products. Now they are being replaced by an equally cheap, but natural product - palm oil, and if we compare this oil with margarine, I give preference to butter. Basically, choose the lesser of two evils.
palm fruit
Sensational facts and shocking myths about vegetable oil, including palm oil, you can find out by watching our video!
Palm oil has been widely used in the food industry relatively recently, but the debate about whether it is harmful or beneficial has not subsided since then. From TV screens they often talk about its harmful properties, the media unanimously claim that it is the main cause of obesity, cardiovascular disease and diabetes.
But how is the situation really and is palm oil really so harmful or does it also have properties that are beneficial to human health? Let's look at this issue in detail.
According to WWF (World Wildlife Fund), palm oil is found in more than 50% of food. It is produced from the soft part of the oil palm fruit - this is what distinguishes it from linseed or sunflower oil, which are obtained from plant seeds. The product, which is made from oil palm seed, is called palm kernel (it resembles coconut in its structural composition and properties).
Oil palm grows in Malaysia, Indonesia and African countries. Such localization of plantations, low labor costs and relatively cheap transportation significantly reduce the cost of finished products. In addition, one hectare of oil palm plantation is capable of producing eight times more finished product than sunflower.
Raw butter is a very thick orange or red liquid with a pleasant nutty taste and smell reminiscent of milk cream, its chemical composition largely duplicates the usual cream.
Depending on the fraction (melting point), the product is used in various areas:
The use of palm oil in the food industry began after a study by American scientists of the composition of the product in 1985. They also examined in detail its properties - up to this point it was used exclusively for technical purposes.
Today, vegetable fat is used to make products with a long shelf life: confectionery, curd desserts, processed cheese, condensed milk, waffles, cakes and creams. In addition, it has the ability to improve the taste and appearance of products, reduces their cost.
Often it is they who replace milk fat, which is especially important for people who suffer from intolerance to certain components of milk.
There is no ban on the use of palm oil in any country in the world, but in the Russian Federation some time ago a bill appeared banning the use of an unrefined substance in the food industry. The ban was not adopted, but most manufacturers already “dilute” it with other vegetable fats, and the product packaging indicates that it contains “milk fat substitute”.
Also, palm oil is found in bakery and confectionery products, sweet spreads, chocolate, processed meats, chips and french fries - this list is very extensive. A lot of controversy flares up around the fact that the product is used in nutritious milk formulas for infants, although its harm when used in baby food has not been proven.
The ability to heal minor skin lesions, moisturizing and nourishing properties make it possible to use oil in the production of creams for aging skin, healing ointments, medicines that are used to treat a wide range of cardiovascular diseases, pathologies of the gastrointestinal tract, and ophthalmic problems.
Palm oil, in addition to the food and pharmaceutical industries, is used by the chemical industry in the production of soaps, detergents, decorative and ordinary white candles, washing powders.
The benefits and harms of a product for a person depend on what kind of it is meant - red (unprocessed), refined and technical have different properties and are used in different areas of production.
It is important to consider that the harm of palm oil to human health is more often caused not by its composition, but rather by the chemical processing of raw materials in the pursuit of reducing the cost of finished products.
This is a natural product of plant origin, which is rich in natural red-orange pigment. It undergoes minimal processing, which allows you to save many useful properties:
But there are also a number of negative points:
Vegetable fat does not accumulate in the body in such volumes that any special measures are required to remove it. It is enough just to increase the amount of natural products in the diet.
In the food industry, as a rule, it is refined oil that is used. It is an order of magnitude cheaper than unprocessed and stored longer, which can significantly reduce the cost of finished products and extend their shelf life, but in addition, it is practically devoid of all useful properties and is dangerous for the human body:
Olein is also used in the production of baby food, but not at all to reduce the cost of the finished product, as is commonly believed.
The source of palimitic acid, which is necessary for the full development of the child and is contained in breast milk in the required amount, cannot be cow or goat milk and vegetable fats, but palm olein can be brought closer to this substance. It is introduced into the composition of infant formulas precisely in order to bring the composition of nutrition as close as possible to breast milk.
Hydrogenation is the process of saturation with carbon to bring the oil into a solid state. Any hydrogenated fat loses almost all of its beneficial properties and becomes a product that is unhealthy.
The product is hydrogenated for use in margarine and margarine blends. In this case, the harm of palm oil to human health is enormous, while the beneficial substances in hydrogenated products (including hydrogenated olive or vegetable oils) contain very little.
Technical palm oil is used in the manufacture of cosmetics, medicines, soaps, candles and washing powders. In the food industry, its use is unacceptable due to the fact that:
Most of the myths about palm oil are based on the misconception that the product is banned in many developed countries. In reality, for example, in the United States, its consumption is growing year by year, and in the countries of Africa and the Asian region, it is used daily by the majority of the population for cooking.
If in the production of products not technical oil is used, but food oil, then it will bring no more harm than any other.
Palm oil can be safely called a vegetable analogue of butter, but its scope is much wider: it is difficult to imagine modern cosmetic, technical, and especially food industries without it. This substance is obtained from oil palms, which grow only in Indonesia, Malaysia and Thailand, but, according to the World Wildlife Fund, 50% of packaged foods worldwide contain this product. How such a component affects the health of consumers and what is more in it, benefit or harm, let's find out together.
Depending on the type of processing, different types of oil can be made from oil palm raw materials:
Did you know?Oil palms require huge areas to grow, so in Indonesia they practice burning forests to clear land for plantations. This process has reached such proportions that this small country took third placein the world(after China and the US) in terms of greenhouse gas emissions.
The main advantage of palm oil over analogues of animal and vegetable origin is the low cost of its production. However, at the same time, it retains a lot of useful substances that are difficult to find in any other.
Did you know?Palm trees grow on the coast of the Gulf of Guinea, the juice of which, when thickened, is very similar in taste to butter.
It contains two extremely useful vitamins for humans:
Along with vitamins, palm oil contains other components that make it special:
Important!According to recent scientific studies, these acids are effective in preventing certain types of cancer and Alzheimer's disease.
Since palm oil consists of more than 90% of various fats, it has a rather high calorie content - 900 kcal per 100 g of product. 
This product completely lacks proteins and carbohydrates, and the norm of fats is 99.9 g per 100 g of product.
Even the most ardent opponents of this plant miracle cannot deny its beneficial properties.
The advantages of the product scientists include the following facts:
This oil is especially useful for women. During pregnancy, carotenoids and vitamin E contribute to the full development of the embryo. During feeding, this supplement improves the taste of milk, and during menopause, it prevents the onset of osteoporosis. Particular attention is paid to palm oil in the treatment of oncological diseases of the breast, cervix and other organs of the female reproductive system. There has been a long debate about whether children can consume palm oil. The fact is that the processes of food processing in a child's body are different from an adult. The point in this dispute has not yet been set, since the situation is rather complicated.
On the one hand, studies on infant formulas with palm oil have shown that palmitic acid from its composition mixes with calcium in the baby's stomach, provoking the excretion of a useful mineral from the body. Thus, the child not only does not receive healthy fat, but also loses calcium, which is so important for him during this period. Additional unpleasant surprises will also be colic, the appearance of belching and bloating after taking such mixtures.
Important!On the other hand, vitamins A, E, Omega-6 acid from palm extract are perfectly processed by the child's body, helping to strengthen the immune system, the formation of teeth and bones.
In the first years of a baby's life, doctors advise young parents to still refrain from such a product in the child's diet, since the likelihood of harm is still higher due to the characteristics of the growing organism.
But what harm is possible from palm oil for adults, it is worth looking into it more carefully. Due to its active use in modern life, myths about it also multiply. Therefore, it is important to understand what information about palm oil is true.
The dangers of the product are evidenced by the fact that developed countries are now actively campaigning to reduce its market share, and also oblige manufacturers to indicate on the packaging information about the presence of palm extract. These actions are due to:
Did you know?Palm trees grow only at night. During the day, due to high temperatures, their growth stops.
These facts about the oil have a scientific basis, but modern media have spread a considerable number of rumors about this already controversial product based on them.
Let's now figure out what not to believe. 
Myth #1 Palm oil is cheap, which is why it is so actively used in the food industry. This statement is true only in relation to certain categories of extract, which, in accordance with world nutritional standards, cannot be consumed. But a quality product made from palm raw materials is comparable in price to good sunflower oil.
Myth number 3. Palm oil is banned in developed countries. Do not confuse "prohibited" and "not recommended". From snacks, chips and other spicy-sweet-sour bacchanalia of tastes, not a single country has yet been able to completely refuse. However, governments that really care about the health of their nation are still trying to reduce the amount of palm product consumed. 
Did you know?The inventor of chips, George Crum, never ate his invention. That is why, according to evil tongues, he lived for 92 years.
Myth number 4. Palm oil is suitable only for technical needs. For the same long time, they talked about the very useful corn extract, and the lesser known (but not inferior in usefulness) rapeseed extract. But no, the palm analogue is a rather multifunctional product, which, depending on the degree of its purification, can be used both in the food and industrial sectors.As for cosmetology, there are no disputes about the harm of palm oil in this area, and all experts unanimously say that:
Palm oil works effectively in the form of face and hair masks. For regular use, a moisturizing mask is perfect, the vitamins of which will strengthen the facial vessels and make up for the lack of useful elements. It's easy to make with:
For such a spa treatment three times a week, your skin will be extremely grateful. If you have problems with acne or inflammation, then use a mask based on rice flour to eliminate them. In its composition: To strengthen the roots and accelerate hair growth, use a nourishing mask based on various oils. The recipe for its preparation is simple:
Did you know?Normal healthy human hair contains 14 elements, among which is even gold.
Mix the liquids in a small container and heat lightly to melt the palm oil. Warm this cocktail, apply to dry hair, rubbing into the roots with massaging movements. For better absorption, wear a shower cap or wrap your head in a towel. Keep the mask preferably 3-4 hours. 
Rinse next. Approach this process carefully: for the first session, take a mild shampoo, treat your hair with it twice. The procedure will be more effective if it is carried out 1 time in 2 weeks: the first time with a mild shampoo, the second with a product for deep hair cleansing. But dyed hair will like the mask with ylang-ylang, which is carried out after the next correction:
Detailed description and chemical composition of palm oil. Useful properties of the product and possible harm to digestion, heart, blood vessels and figure. Methods of application in the food industry.
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:
The characteristics of the main substances are as follows:
Important! Considering that palm oil contains the most fatty acids, you should not get carried away with it.
The list of health benefits of palm oil is as follows:
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.
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.
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.
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.
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:
A lot has been written and said about the dangers and benefits of palm oil. The statements of experts and the reasoning of bloggers put pressure on the consumer, forcing them to make one or another choice. The problem is that not every one of us knows what palm oil is made from, so we have to believe everything that is said. Let's see what kind of product it is and whether it is really so harmful.
What is palm oil made from?
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.
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 product taste “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 to the side.
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 technology of food production and use high-quality raw materials that will not harm our health.
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