Palm oil: why is it so harmful to our health?

Over the past few years, we hear more and more often from all sides about the harm of palm oil, and increasingly we meet people in supermarkets who are studying for a long time all labels of products if they have a palm oil or no. I think everyone has heard more than once that the use of this oil is very harmful, so once again we'll try to figure out what's what.

Palm oil appears as a result of its extraction from the fruit of the oil palm. Red-orange by color, it has the taste and smell like a nut.

Where is it used and why?

You can surely say that almost everywhere, starting with margarine and ending with French fries. Actually, sweets, chocolate, condensed milk, biscuits, hamburgers, chips, mayonnaise, margarine, cheese, instant noodles, etc. - all of these have palm oil in their composition quite often.

The reasons why it is used everywhere are several:

- its price is much lower than the price of other oils, and the net yield during spinning is much higher than the yield of others;

- products with palm oil look much more beautiful, and their taste is much better, so a person simply can’t tear himself away from them;

- one of the properties of saturated fats, which are contained in palm oil, is the extension of the shelf life of products, and this is very important for producers. Thus, manufacturers for inexpensive price get a very tasty products of long storage, what is very profitable for marketing from all sides. And all would be nothing, but despite of all its charm, it turned out that the palm oil adversely affects our health.

Why is it harmful to eat?

• Palm oil is very rich with saturated fats, and as we know the consumption of them can lead to increased cholesterol in the blood, which subsequently causes various heart diseases, obesity, atherosclerosis or thrombosis of blood vessels.

• Palm oil is a strong carcinogen, that is a substance which promotes the appearance of malignant tumors. For this reason, many countries have long ago already banned its usage in the food industry and have also begun to add markers on the product labels, if they consist from this oil.

• According to the fact that the melting point of palm oil is 40° C, the human body is simply physically unable to completely process it. And thus, the most part of it remains in the body under the guise of slags, clogging the vessels, intestines and other organs. This also means that even with the presence of any useful substances in palm oil, our body is simply unable to process and assimilate them.

• Any kind of oil contains linoleic acid: the higher amount of this acid in oil is, the more useful this oil is. So, while an average index of linoleic acid is 70-75% for other oils, palm oil contains only 5%. By the way, this also explains the cheapness of both palm oil itself and products with its use.

In the end, using palm oil-based products, we risk significantly damage our health. And no matter how tasty, attractive and tempting they may seem to us, it is better to give preference to their analogues without its content, and ideally, to a healthier meal at all.



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