It occupies a special place in modern life. Such an exotic product is less popular than butter and vegetable oil, but it is the subject of heated discussion. Palm oil contains a huge amount of tocopherols, ubiquinone, carotenoids, which are quite strong antioxidants, and this is very useful for the human body. Many companies use palm oil for cosmetic purposes, but it can also be used in food. Tocopherol can increase muscle volume, and if they are insufficient, sexual function can be affected. Provitamin A is of great importance for the work of the visual pigment of the eye retina, it also provides the activity of the visual analyzer.

Palm oil: harm and benefit to our body

Scientists and doctors have been debating lively over the effects of palm oil for several years - is it beneficial or harmful? This product cannot be called unambiguous, therefore, it is necessary to carefully consider its properties. The cost of palm oil is relatively low, and its exceptional technological and nutritional properties give it special importance, and therefore, the demand for this type of product is noticeably increasing. Shelf life of products increases markedly if palm oil is added to them. Beautiful color makes familiar products more attractive and mouth-watering.

Palm oil is obtained from plants that have not yet been genetically modified, so it is the only natural product one hundred percent. This adds to his even greater popularity in modern society. Palm oil is sold unrefined and refined, there is a third type produced in Latin America, it is a hybrid of African and American palm trees.

The benefits of palm oil seem obvious, but there are other aspects to this product. It is usually reproached for containing a huge amount of acids. Often this oil is compared to pork fat, however, it contains no anterogens. Palm oil contains mainly unsaturated fatty acids that are easily digestible. The harm of palm oil is associated with a high amount of blood cholesterol contained in it, which can cause atherosclerosis, obesity, vascular thrombosis, and other diseases of the heart and blood vessels.

Palm oil: harm and benefits according to nutritionists

Nutritionists are convinced that palm oil, the harm and benefits of which have not yet been fully determined, is more likely to be harmful. To increase the shelf life of dairy products, this component is added to them, because of this they become refractory. The temperature at which these products begin to melt is noticeably higher than the temperature of the human body, if such food is in the stomach, then it becomes just a sticky mass, trying to cover up everything around. It is customary to value oils for their high content, their usefulness and the price depends on this. In palm oil, such an acid contains all the substances useful for the body in it generally do not.

Palm oil: harm and benefit

Those who are concerned about their health are switching to soft margarine, but this product will not be safe if palm oil is present in it. When choosing margarine, you need to carefully study the composition. There should be no palm oil in it. It is a fairly powerful carcinogen. In developed countries, this type of oil has long been refused to use, and products containing it must have a label indicating this. Thus, this oil, of course, is cheap, but there is no health benefit from it.

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• source: sci-hit.com

In our country, palm oil has become synonymous with low-quality, cheap product. Meanwhile, this is one of the oldest food products of mankind, known in ancient Egypt.



Palm oil is the most popular vegetable oil on the planet. According to the World Wildlife Fund, it is estimated that 50% of the packaged products sold in supermarkets contain palm oil.
We go to Southeast Asia and look at the production of palm oil.
The main wholesalers of palm oil are corporations such as Nestlé and Unilever. In addition to food, palm oil is used for the production of biofuels, cosmetics, shampoos and many other biochemistry products. Every day they need more and more oil. Where to get it?
Everything is very simple: thousands of square kilometers of forest and peatlands in Southeast Asia are being destroyed to make way for palm plantations.
here we are just seeing the barbaric formation of an oil palm plantation. In the foreground - new plantings of oil palm trees in place of the destroyed forest, behind - there is destruction of the forest under new plantations.


In the background - endless planting of oil palm trees, in front - the destruction of the forest under new plantations.


To destroy forests, they are simply set on fire. This is Indonesia.


It should be noted that due to its incredible productivity, the oil palm allows the most economical use of land for the production of vegetable oil. To produce one ton of sunflower oil, 2 hectares of land are needed. Palm plantations allow you to give more than 7 tons of vegetable oil from the same site.


In Sumatra, only 14,000 orang-utans remained. The reasons for the extinction of the species are poaching and the destruction of their habitats. The natural habitat of smart monkeys, which live mainly on trees, is being destroyed. The blame for everything is the oil palm.


In Indonesia, there are even rehabilitation centers for these smart monkeys before returning them back to the wild.


Here they are, the fruits of the oil palm. Since 2015, palm oil has surpassed the production of soybean oil, rapeseed oil and took first place among the production of vegetable oils, 2.5 times faster than the production of sunflower oil.


By the way, palm oil was traded in the time of the Pharaohs, more than 5000 years ago. Actually, palm oil is made from the pulp of palm fruits.


So the fruits look on the cut.


The forest is burned, the land is ready for new palm planting.


Elephants are happy to eat the leaves of such palm trees.


On palm plantations there are such elephant patrols to protect the territory from wild elephants so that they do not eat an expensive product.


Fruit cutting. By the way, the digestibility, that is, the use by the human body of high-quality palm oil is 97.5%. This is a great result.


Elephants and oil palm trees.


In the countries of Asia and Africa, the ancient manual technology for the manufacture of palm oil, shown in the photographs, has been preserved. The fruits of the palm are first chopped, and then, when heated, cause the palm oil to melt and separate from the pulp. A similar process takes place during the industrial production of palm oil at biochemical enterprises.
Collection of oil palm fruits.


Like vegetable oils and sunflower and palm oil do not contain cholesterol. However, due to palmitic acid, palm oil can stimulate cholesterol generation by the human body itself, becoming comparable in level of danger from cholesterol to the use of butter. And palm oil for vitamins of groups E and A is one of the champions and significantly superior to other products.
Indonesia, Central Kalimantan. Soon there will be only palm trees instead of forests.


Elephant patrol. 15 minute break.


A palm plantation worker in Indonesia is carrying a crop.


Qualitative edible palm oil, according to nutritional scientists, is not harmful to health. But we always have not one but:
- it is known that under the guise of palm oil, technical oil is often imported to Russia, as well as oil contaminated due to the fact that tankers that used to transport oil products and other non-food substances are often used for its transportation;
- Palm oil today is uncontrollably used to falsify products, primarily dairy.

Loaded the truck. This is how millions of tons of palm oil used around the world are born.



IS HARM OF PALM OIL EXAGENT? http://fragmed.ru/otravleniya/vred-palmovogo-masla.html

Recently, many media have maintained that palm oil is dangerous and seriously harmful (especially to children). But how exaggerated is the harm of palm oil? Or maybe it is even more dangerous than the media say? In this article, we will talk in detail about what kind of harm palm oil does and whether there is at least some benefit from it. We will also discuss a list of products whose composition includes, among other things, the palm oil under discussion.

1 WHAT IS PALM OIL?

Palm oil is a plant-derived product that is obtained by processing the fleshy portion of the fruits of the oil palm (English: African oil palm). It has been mined for many centuries, starting with Ancient Egypt.

It has found wide application in the food industry: and one of the main reasons for this is the low cost of palm oil production.



Palm oil

In 2016, the production of this food component has grown so much that it overtakes the production of oils from soy, rapeseed and even sunflower. The famous company Nestle annually purchases more than 400 thousand tons of palm oil for the production of its goods (data from the official Nestle website).

But the use of palm oil is not limited solely to food. It is also successfully used for the manufacture of shampoos, cosmetics and even biofuels.

A huge minus of the production of such a product is that in the production process hundreds of hectares of rainforest will inevitably be destroyed. Apparently, in the coming decades, the situation will not only not improve, but will worsen, due to the growing demand for this type of oil among consumers of all developed countries of the world. to the menu

1.1 TYPES AND DIFFERENCES

As mentioned above, palm oil is produced commercially from oil palm. When processing the pulp of the fruit, a very thick red or orange mass is obtained, which has a very sweet taste and smell of milk cream.

The main component of this product is palmitic acid, glycerin (ether) and fatty acids (to be more precise, triacylglycerides). The chemical composition of the product is very similar to butter.

At the same time, this product is produced in different forms, differing among themselves by the melting point and, accordingly, by quality.



Types of Palm Oil

The following types of palm oils are used in the food industry:

Standard  (melting point 36-39 degrees). It is used for baking and frying.

Olein  (melting point 16-24 degrees). It is used for frying dough and various types of meat.

Stearin  (melting point 48-52 degrees). It is used in the food industry, cosmetology and even metallurgy.

1.2 HARM OF A PALM OIL (VIDEO)

1.3 WHY AND WHERE TO APPLY?

Palm oil is an integral component of many foods. In large quantities, it is added to following products: cheese; cottage cheese; milk and dairy products; chocolate; spreads; yoghurts; food fusion for kids; fast food; cakes and other confectionery.

There is a very interesting way by which you can find out if chocolate contains this food component. So, if the chocolate melts, being squeezed between the fingers, then it is made without the addition of palm oil.

2 IS AN ADDITION FOR A HUMAN BODY DANGEROUS, AND WHY?

The effect of palm oil on human health is well understood. The conclusions, as often happens, are twofold. On the one hand, this type of oil is beneficial, but on the other hand, there is obvious harm. But what exactly is the harm and impact of this food product on human health?

Fatty saturated acids in this form of oil are harmful. However, paradoxically, palm oil does not contain such harmful cholesterol, but saturated fatty acids can cause the development of cancerous tumors.



Palm oil composition

Moreover, frequent consumption spoils health also because saturated fatty acids accumulate in the biomembranes of body cells. As a result, this leads to a disease of blood vessels and the heart, and specifically to a narrowing of the lumen of small-caliber arteries and, accordingly, a decrease in blood saturation of body tissues.

This not only entails sexual dysfunction, but also the development of heart attacks and strokes. That is why palm oil is prohibited for all people who suffer from diseases of the cardiovascular system.

Also, the main claims in the direction of this food component include the system of its production. So, many organizations claim that palm oil is made using GMO technology.

2.1 USE OF USE

There is not only harm, but also the benefits of palm oil:

saturation of the body with carotenoids, which are excellent antioxidants;

saturation of the body with vitamin E and triglycerins, which improve blood flow and protect the liver from toxic effects;

saturation of the body with oleic and linoleic acid, which can reduce the total level of cholesterol in the blood;

saturating the body with vitamin A, which improves vision and significantly increases retinal pigment production.

2.2 AVAILABILITY OF THE CHILD DIET: IS IT POSSIBLE, AND WHY? Almost any of the infant formula sold in stores contains palm oil. But is it possible to find out how harmful such a mixture is for a child?

In fact, the benefits of this food component for children could be obvious, because it fills the body with vitamin A and E, and is also a hypoallergenic food supplement. However, in reality, all the beneficial substances of palm oil are simply not absorbed by the body of children.



Fatty acids in palm oil and their effect on cholesterol

As a result, the child does not absorb beneficial substances from palm oil, gets harmful. So, in numerous studies, it was proved that due to the frequent use of this food component, children suffer from the following pathologies:

frequent spitting up;

severe colic;

constipation or, conversely, diarrhea;

leaching of calcium from bones.

What can be concluded from this? Should children receive products that contain the described food component? In fact, yes. But only in very limited quantities. The use of a small amount of food with palm oil does not affect the body of children, since it manages to cope with the consequences of taking this food component.

2.3 HOW DO I KNOW IF IT IS IN FOOD?

For CIS countries, this product is relatively new. It was supposed to get to the market immediately after the collapse of the USSR, however, due to market problems of the nineties, food with palm oil has spread widely in the CIS since only 2000.

It is obvious that the population became interested in the new constituent component of food products, and many decided to abandon its use.



Applications for palm oil

But how can you find out if this component is in food? In fact, everything is quite simple:

Before buying food, you need to carefully check its label: it should indicate which oils were used in the preparation. If there are nameless oils, you should refuse to purchase the product.

It is important to look at the expiration date on perishable products. If it is too long - this is a sure sign that this type of oil was used in its production.

You should completely abandon any fast food (fast food), since such food in the vast majority of cases contains palm oil.

If the label says “without palm oil”, this is perceived as a safety sign. Is the sensational vegetable fat really harmful, and why is it added to dairy and confectionery products? Let's talk about the benefits of palm oil, real harm and areas of application.

What it is

What is palm oil, and from which palm do they make it? The source of raw materials is 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. Fruit seeds are also used to make oil: this product is called palm kernel.

Structure

The basis is a clean, unrefined cold pressed product:

1. Most of them are saturated and unsaturated fatty acids: palmitic, lauric, oleic, palmitoleic, linoleic, linolenic, etc.
2. Vitamins in it are much less than in olive or sunflower, but the composition includes tocopherol acetate (vitamin E) and carotenoids.
3. A pair of trace elements is also found in oil - it is iron and phosphorus.

The final benefit depends on the degree and method of processing raw materials. In order not to be mistaken and really assess the harm, you need to get acquainted 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 is determined by the type of oil:

1. Red oil is considered the most beneficial. It is easy to recognize by its characteristic carrot color. This property is explained by the carotene content. 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, a refined and deodorized product has no smell, no taste, no color. Such a squeeze is used in the food industry, but its benefit is much less than in cold-pressed oil.
3. Pure hydrogenated oil 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. This oil is the cheapest, and therefore some food manufacturers are replacing it with conventional refined oil in order to save. Such food leads to the accumulation of free radicals in the body, and this is fraught with oncology! Hence the fear of a palm tree: you never know what its appearance was added.

Interesting fact
  Red squeezed palm fruit is a traditional product of residents of West and Central Africa. During excavations of burial grounds 5 thousand years old a jug with traces of palm oil was discovered.

Beneficial features

Natural red product is quite good for health:

• 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 digestive tract;
• is an antioxidant;
• saturates the body, satisfies the feeling of hunger, as it is high-calorie - 899 kcal per 100 g;
• as a part of cosmetics helps to heal, nourish and smooth the skin.

What is harmful: a detailed review

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

What is the harmful squeezing of the oil palm:

1. The main story that warns people against using palm trees is the high content of saturated fatty acids. Their excess in the diet leads to diseases of blood vessels and the heart, in particular, the accumulation of cholesterol and the appearance of plaques. Mortality from CVD diseases is the most common in the world. With a low content of linoleic acid in palm oil, there is a lot of palmitic. 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, average indicators of squeezes familiar to us - 71-75%. In palm oil, they do not exceed 5%. Linoleic acid belongs to the group of polyunsaturated fatty acids, which lower cholesterol and neutralize the effects of saturated fats. Thus, palm fat does not fight cholesterol and does not neutralize the effect of palmitic acid.
3. The harm of squeezing for a person 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, working capacity decreases, a person is more often subjected to stresses. If you ignore these signs, one day there are serious malfunctions in the body.

Contraindications for use:

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

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

Palm oil and ecology

Wildlife advocates should be outraged by the fact that hectares of rainforests are cut to grow oil palm trees. So, for the benefit of manufacturers of cheap broadcasts, the planet is deprived of its "lungs", because it is evergreen forests that ensure the stability of the atmosphere. Rare species of animals whose houses were cut down forests die, and this threatens their final destruction.

Caution: palm oil in baby food

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

Palm oil in baby food interferes with the absorption of other substances. The result - digestive disorders, constipation, poor health of the child, slow development.

Where applicable

Palm oil is one of the most common vegetable fats worldwide. 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 contains palm oil?

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

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

We determine palm oil in the composition

How to find out if the product has a harmful palm squeeze? There are four warning signs:

1. We read the label: some manufacturers in good faith indicate that the product contains a palm tree, but not all do this. Palm oil is hidden under the mark "vegetable" or "vegetable fat", as well as "palm olein." This latest masking needs to be closely 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 a product of not the best quality was taken.
4. Shelf life. If yogurt can stand on the shelf of the refrigerator for up to 6 months - this is not a natural product.

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

Product myths, funny and not so

Palm oil, which has recently appeared on our market, has already overgrown with many myths about the dangers and benefits. What is the truth, and what remains only to laugh:

1. “Palm oil is very healthy due to its carotene, vitamin E and other valuable compounds.” Yes, if we are talking about the red substance of cold pressed, which is used in a strict dosage. It should be understood that such a product is very expensive. And the palm is rather useful for those who live in places of its distribution and whose ancestors ate it from generation to generation. Other vegetable fats, for example, from sunflower, are more useful to residents of the northern regions.
2. "In developed countries, palm oil is prohibited." This is not true. Pay attention to the statistics of production: the world share of oil produced is in the USA. Residents of Europe, where a strict ban on a palm tree is allegedly introduced, claim the opposite: it is difficult to find a product with a “clean” composition.
3. “Palm oil is only suitable for making soap.” Yes and no. It all depends on the type of product. Cold-pressed red oil is an example of this: residents of some countries include it in food.
4. "It is not digested in the human body." This is another myth based on melting point. Up to 90% of the product is successfully digested.
5. But how can one explain the fact that the inhabitants of Africa and Indonesia from ancient times ate the fruits of palm trees and did not die out? Very simple: 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 an ambiguous food product. The harm of refined and especially technical appearance is undeniable. What about the red look? Can it be considered an elixir for health? This costly squeeze is rare in our markets.

Even if you find such a bottle, you should not abuse the substance anyway: this will lead to complications in the cardiovascular system, obesity, and cancer. The daily norm is no more than 2 tsp. per day.

You can protect yourself from palm vegetable fats by carefully studying the labels. Give preference to products marked GOST and with the usual name, not suspicious.

In fact, what is palm oil? What is the best way to characterize it? How to determine if it is useful? So, obtained from the pulp of the fruits of oil palm, vegetable oil, which is called palm oil, has become used in the food industry.

In general, it is already quite a long time ago put in baked goods, sauces or confectionery products, in large quantities as the main product containing fat. Nowadays, to meet palm oil (PM) in products is no longer something unusual.

Palm oil: health benefits and harms?

The large scale use of oily substance in the food industry has caused a wave unfavorable  responses, but are they justified?

TV screens often talk about harmful  PM properties in products; The media say that this particular product is considered to be the impetus for obesity, cardiovascular disease, diabetes mellitus, which negatively affects health and its benefits are doubtful.

But is Pm really? is so harmful? So what is it: good or bad for health?

Manufacturing process

PM, which, according to the World Wildlife Fund, is part of more than 50% of food products, is made from the softest part of the fruit of the Pancake week. Just because of this, a difference appeared from other oils: flaxseed or sunflower, obtained from the seeds of plants. This Pancake seed product is called palm kernel.

The homeland of the Pancake week is Malaysia, Indonesia and the African countries where the plantations are located, the labor price is low and transportation is relatively affordable, which greatly reduces the cost of the manufactured product.

Unprocessed  m. - this is a rather thick orange or reddish liquid substance with a pleasant nutty taste and aroma, evoking memories of milk cream. The composition of this substance is in many ways very similar to ordinary butter.

Palm oil application

Depending on the fraction (remelting temperature PM), the product is used in various fields of use. So, there are 3 states of substance:

1. Stearin is a tough substance with a melting point of about 47-52 degrees, resembles margarine externally.
2. Actually the oil, which is a semi-liquid product, begins its melting at 40-43 degrees Celsius.
3. Palm olein is an oily liquid with a melting point in the range of 18-21 degrees Celsius, in appearance it looks like a cosmetic hand cream.

Food industry

Using PM in the food industry originates during the study by South American scientists of the unique composition of the product in 1985. They examined in detail the positive properties of the harm of this product. By the way, until the indicated stage, an oily substance was used only  for technical purposes.

So what is palm oil in? It is primarily used for cooking foods with a long shelf life. in order to  storage: confectionery of finished products, desserts from cottage cheese, processed cheeses, condensed milk, waffles, cakes and creams. It is also capable to perfect  taste and reduce the cost of products.

Often just PM replace milk fat, especially for people who suffer from intolerance to certain components of milk. So, the use of this product is less dangerous than in the use of dairy products. And, accordingly, PM more useful.

No country in the world has banned the use of oily substance, but some time ago a bill was introduced in the Russian Federation prohibiting the introduction of unrefined substance in the food industry, considering it harmful.

The law has not been adopted, but the bulk of manufacturers are already "diluting" PM many other vegetable oils, and on the product’s packaging they show that “ substitute  milk fat, ”and consumers have a question about whether such products are healthy.

Next, consider the question: do we often find palm oil in products? What specific products is it in? Almost all bakery and confectionery products, delicious pastas (chocolate, vanilla, nut, etc.), chocolate itself, semi-finished meat products, chips and french fries - this scroll  quite wide.

It is easier to list products that do not have this oily substance in their composition than those in which it is. A large amount of controversy erupts around the use of the product in high-calorie dairy mixtures  for infants, but the harmfulness of palm oil in baby food has not been confirmed.

Then the question begs itself, so what is dangerous palm oil? Maybe it is still more good than harm?

Chemical industry, cosmetology and medicine

Great the ability heal small wounds and other skin lesions, nourishing and moisturizing qualities, excellent composition - all this makes it possible to use it in the manufacture of creams for aging skin, healing ointments, pharmaceutical substances that are used to treat a wide range of cardiovascular diseases, pathologies of the gastrointestinal path, problems of ophthalmology. In these cases, PM benefits.

Where else is PM applied, not counting the food and drug industries? In the chemical industry, the product has a useful ability to be used in the manufacture of soap, detergents, decorative and ordinary snow-white candles, washing powders. Made from an oily substance biofuelwhich can replace the usual.

There are several types of palm oil:

• red
• deodorized and refined
• hydrogenated
• technical

Therefore, palm oil can be used in:

• in the food industry
• in the technical industry (in the manufacture of various creams, soaps, etc.)

The effect of palm oil components on the body

What harm does palm  oil? The usefulness and harm of the product for humans depends on where and what type of oil is used. Reddish (untreated), refined and technical oils should be used in various fields of production. So, what are the properties of palm oil? How to determine if this product is useful?

It is important to take into account, in fact, that the harm to palm oil for human well-being, as a rule, is more often caused not by its composition, but faster by chemical treatment of a natural product in pursuit of lowering the cost of finished products.

Red oil

Red  oil - a natural product of plant origin, which has saturated naturally red-orange pigments. It undergoes the least processing, due to which almost all the necessary properties are saved.

Unprocessed (red) - harm or benefit? The product has some excellent features, but it also has negative qualities. So, red palm oil is a product with the highest content of vitamin E and A, in fact, which gives it the chance to effectively fight free radicals that provoke cancer. Reddish palm oil positively  It affects the appearance of the skin, nourishes the hair, supports the immune state, and also improves visual acuity.

Does the application bring reddish palm oil or not? Its use in significant numbers has the ability provoke  a disease of the cardiovascular system or add to the risk of oncology (thus, the product at the same time tends to increase and decrease the risk of neoplasms).

From palm oil to tremendous  quantities it is possible to gain extra pounds. Due to the highest melting point (40 degrees), reddish palm oil is digested somewhat harder than other products and, as a rule, is poorly excreted from the body. At superfluous  consumption in food, it settles in the internal organs in the form of slag.

What to do to the consumer? Is it necessary and how to exclude palm oil? The substance will not accumulate in the body if you increase the amount of natural products in the diet.

Refined and deodorized

In the food industry, as a rule, it is applied just refined  oil. It is more profitable than untreated, and has a longer shelf life, which, in fact, helps to reduce the cost of finished products and extend the shelf life.

In addition, oil is practically devoid of all useful qualities and has a very bad effect on the human body. It has a negative effect when used in food, especially on the digestion and cardiovascular system.

Why is refined palm oil harmful, that is, purified oil? Most saturated fats can become prerequisite  the appearance of large problems of the cardiovascular system and aggravate the situation of patients with a diagnosis of diabetes. It also has another negative effect: improving the taste of goods, it provokes obesity.

The harm of palm oil for human well-being is not limited the opportunity  weight gain, because palm olein is considered a carcinogenic product.

  It is used in the production of baby food, but absolutely not to lower the price of the finished product, as is commonly believed. Oil is a source of palimitic acid, which is important for the baby to eat well and is found in large quantities in breast milk; palimitic acid is not found in cow and goat milk.

Palm olein is introduced into the composition of children's consistencies just in order to maximally approximate the composition of food to breast milk.

Hydrogenated oil

Hydrogenation - the process of carbon saturation to bring the oily solution into a solid state. Any hydrogenated fatty product literally loses all the necessary qualities and becomes a harmful product, since this process affects its chemical composition.

The product is hydrogenated for use in its composition margarines  and margarine consistency. For human well-being, the harm of hydrogenated palm oil is very great, since there are very few necessary substances in such products (as well as in hydrogenated olive or vegetable oils).

Products made using hydrogenation technology appear to be dietary, but actually contribute to  only increase the degree of cholesterol and accelerate the aging process of arteries, provoke a violation of fat metabolism and are not recommended for use by people who are prone to diseases associated with the cardiovascular system.

Palm oil

Technical oily substance is used in cooking  cosmetics, medicines, soaps, candles and washing powders. In the food industry, the use of this product is unacceptable. Why? The modified acid-base composition makes the oleic product absolutely not suitable for adding it to food products, makes impossible  digestibility, deprives, of course, products of all the necessary qualities and often contributes to the appearance of cholesterol plaques or malignant neoplasms.

Palm Oil Legends

So, the harmfulness of palm oil to the body (or its benefits) at the moment is not confirmed by any reputable medical organization or research center. This contributes to the emergence of a large number of disputes and legends around this product. Some people will try to refuse him as much as possible, while others will not.

The bulk of the legends about palm  oil is based on the incorrect assertion that this product is prohibited in many developed countries. In reality, for example, in the USA, the size of the use of this oily substance only grows from year to year, and in the countries of Africa and Asia it is used every day by the majority of the population to make food and is considered useful.

Which the Egyptians and Indonesians for centuries used for cookingas the Greeks - olive, or we - sunflower.

Time passes, production technologies change, globalization process and on the shelves we can meet an unusual product, which is why it is covered with a veil of the most controversial reviews - palm oil.

Application in the food industry

It is usedin the production of chocolate, sweets, gingerbread, cookies, cakes, as well as creams and layers between cakes, yoghurts, kefir, milk, condensed milk, curd masses, margarine, ice cream.

In this area, the "palm" is found because:

• when frying foods consumptionpalm oil below it does not "smoke"  (unlike sunflower);
• helps to give chocolate and glaze smooth, shiny  surface;
• has a good aerating ability, keeps air bubbles in the test;
• prevents sticking togethertest;
• oK whipping;
• improves product structure, makes cookies and waffles more crispy;
• contributes to the formation persistent emulsion;
• possesses resistance to oxidation thanks to what shelf life  confectionery and dairy products are growing exponentially;
• gives a pleasant creamy taste: I want to try confectionery and fast foods again and again.

Often there is a situation when a manufacturer just enters the market with new products and, wishing to conquer a market segment, releases quality product at a reasonable price.

Having received the trust of customers, it makes changes, replacing part of the ingredients with cheaper analoguesincluding palm oil. Or deliberately indicates false information, overstating or underestimating some indicators.

A striking example of such manufacturers is the manufacturer fat-free cottage cheese "Delicious Day"  LLC "Combine baby food" in the city of Saratov. Upon entering the market, this product caused positive reviews  buyers, because it tasted good and was affordable.

After some time, opinions changed for the worse, buyers suspected that not so fat-free cottage cheese of this brand, but simple iodine test  determined the presence in it, which is a violation of the requirements of GOST. Held researchconfirmed the presence of polysaccharide, palm oil and an overestimation of the mass fraction of fat by 32.2 percent.

In baby food

Palm oil is included in many products: dairy mixes and cereals, confectionery. The basis for the production of baby food is cow's milk. But since it contains fats that are not found in breast milk, manufacturers replace them with a group vegetable oils  (corn, sunflower, soy, coconut, palm).

Pluspalm oil is the presence of vitamins necessary for the body, such as: vitamin A (useful for vision, skin), vitamin E (stimulates the immune system), vitamin K (improves blood coagulation). BUT redpalm oil also contains coenzyme Q10, which protects cells from carcinogens.

But at the same time, some components of the "palm" can cause negative consequences for the child. Here is a list of them:

Not all baby food has such an ambiguous component. If you want to avoid buying  product for a child with a "palm", looking for markings Pre. This product recommended bychildren from the first months of their lives.

You can also pay attention to adapted mixesin particular on casein. Parents have a choice, the main thing is to carefully read the composition of the product.

How to recognize

Only the most accurate answer about the presence (or absence) of a given product can give. You can take the purchased goods to state Chemical Laboratory  or independent research center.

Home experiments no reliable answer will be givenbut no additional costs. How so recognizewhat kind of products are in front of us:

1. The first about the presence of vegetable fats can say price. It is to reduce the cost (subsequently the price of the goods) that manufacturers use more cheap substitutes.
2. It is worth paying attention to product expiration date. A cake containing natural ingredients cannot be stored. few monthswhile maintaining all the organoleptic characteristics.
3. Read carefully product Name. According to the law, the manufacturer, if any substitute, should indicate not “milk”, but “milk product”.
4. Most sour milkproducts can be checked for palm oil, leaving them for a while in a warm place  (24-28 degrees Celsius). If the product softens, melts, and sour over time, then the likelihood of a substitute in it low.
5. Sometimes unscrupulous manufacturers “Hide” the substitute  under the guise of others or under the vague definition of “vegetable fats”, therefore, seeing "Excess" in the compositionDo not buy such a product.

How to protect yourself?

First of all, you should remember that everything is good in moderation: no matter how useful the product, its excessive consumption  will lead to negative consequences.

Carefully read the composition, check the production date, shelf life, and also do not forget: what is in the product indicated first, and more in percentage terms.

Check the information in the available sources of information. Do not purchase products, in the technology of which butter is provided, but palm is indicated in parallel with it or instead of it. Do not neglect elementary healthy diet rules, since any useful product can be turned into poison with improper preparation.

Unscrupulous manufacturer  goes to all tricks so that it is his product that was bought: from hiding some components to indicating false information on the label (for example, about calorie content or fat content). Guided by the tips described in the previous paragraphs, you can protect yourself and family  from substandard products.

Palm oil can bring both benefit and harm  health. For this reason, it is not recommended to abuse it, as it is not recommended abuseany other product. But also be afraid of vegetable oil not worth it.

Read, study information that is publicly available, because each of us has a choice: buy food with substitutes  or adjust your diet by selecting products in which no "substitution". Remember the main rule: our health  depends, first of all, on ourselves.