Good day, my dear readers! Today we'll talk about palm oil and find out what it is harm of palm oil to the human body, and why next to the phrase " harm of palm oil»You can hear the opposite opinion about the benefits of palm oil? Who is right after all? Let's figure it out.

So, when it comes to palm oil, then you need to understand what kind of palm oil is meant.

There are several of them:

- untreated;

- refined and deodorized;

- technical.

And depending on what kind of oil a particular product contains, the degree of its usefulness and harmfulness depends.

And now let's take a quick look at each type of palm oil and its beneficial and harmful properties.

Untreated palm oil

Such oil has a number of positive characteristics, but there are also plenty of negative ones.

Benefit

I will not talk about the benefits for a long time, since palm oil is one of the few oils that does not have super useful and medicinal properties. Let me just say that palm oil holds the record for vitamin E content, which gives this oil antioxidant properties in the fight against free radicals that provoke the development of cancer.

It is also rich in carotenoids, which are also antioxidants and have a beneficial effect on the condition of the skin and hair.

Still unprocessed palm oil contains a sufficient amount of provitamin A, which has a beneficial effect on vision.

Most useful raw palm oil considered red. In its production, gentle technologies are used that allow you to preserve the maximum amount of vitamins and useful properties of this oil.

Well, this is where the beneficial properties of palm oil end, and we move on to its negative sides.

Harm

First place among harmful properties of palm oil takes high in SATURATED FATS, the use of which in large quantities leads to diseases of the heart and blood vessels.

The second place of honor that positions palm oil as harmful is its refractoriness. Palm oil due to its high melting point (40 degrees), it is poorly processed and is not completely excreted from the body. Most of it remains in the human body in the form of toxins, which clog up the vessels, stomach and intestines, preventing them from performing their basic functions. This sticky mass envelops the vital organs and thus disrupts the normal vital functions of the entire organism as a whole.

The third place is taken by carcinogenicity of palm oil which increases the risk of cancer.

And also in palm oil with linoleic acid content is very low... This is more likely not harm, but a lack of this oil. But it is the presence and amount of this acid in vegetable oils that speaks to how much a particular oil is valued on the market. On average, vegetable oils contain 70-75% of this acid, and the more it is in the composition, the more expensive and useful the oil is. And palm oil contains about 5%. This indicator speaks for itself.

We're done with the raw palm oil, now moving on to other types of oil.

Refined and deodorized palm oil

This type of oil is already much more widely used in the food industry than unprocessed oil. I would even say that it has become almost impossible to find unprocessed palm oil in our modern food industry, it is too expensive ... And it is simply unprofitable for manufacturers to use it in the production of their products.

And refined palm oil is already an order of magnitude cheaper, but at the same time, the amount of nutrients in such processed oil is already at least 2 times less. And it was not so much, and now there was nothing to see there at all.

Therefore, about the benefits refined palm oil, I think everything is clear: it is approaching zero.

The harm of this palm oil remains somewhere at the same level as the unprocessed one, so let's move on. And the next in line is technical palm oil. Here, get ready to "be in shock."

Technical palm oil

I must say right away that this type of palm oil does not have any useful properties, except for its cheapness (it is 5 times cheaper than all other oils) and a long shelf life, but this positive fact remains so only for manufacturers, so we immediately proceed to consider all harmfulness, which is so rich in this oil.

Technical palm oil in general, it should be used exclusively in the production of soaps, cosmetics and other household chemicals, but nowadays almost all manufacturers (except for the most conscientious ones, the percentage of which in most countries is no more than 5-7%) use this type of oil in the FOOD INDUSTRY !!! Yes, technical oil, which is absolutely unsuitable for consumption, is found on supermarket shelves in those products that we are accustomed to buying from childhood. These include:

- mayonnaise, margarine, butter;

- sausages;

- instant products that have a long shelf life, etc.

This is just a small part of the products that manufacturers like to add palm oil to, and this is all because it:

1. Extends the shelf life of this product.
2. Endows products with a "special" taste, after which the hand reaches out again and again for this tasty treat.
3. It is a very cheap raw material.

Harm

This type of palm oil has all the same harmful properties as its predecessors, but with significant amendments, not for the better. It differs from its brethren completely different acid-fat composition... Due to its poor purification, it contains a lot of harmful oxidized saturated fats. That is, you understand that saturated fats in themselves already belong to the item " harmful properties of palm oil", And then they are OXIDIZED! This fact leads to the accumulation of free radicals that destroy the body from the inside, causing oncological diseases, as well as the formation of cholesterol plaques, in the body of a person who regularly uses products that contain industrial palm oil.

When talking about dangers of palm oil, then, first of all, they mean technical palm oil, which is very dangerous for the human body. And if you see palm oil in the composition of the product, then do not risk your health and put this product back, since with 99% probability it was used in the composition technical palm oil, and not refined, I'm not talking about unprocessed.

Sadly it sounds, but the personal benefit of the manufacturer nowadays comes first ... To extend the shelf life of products and save on their costs, they are ready to do anything, even such a terrible strategic move as use of technical palm oil in food production!

I hope that now you will carefully study the composition of the purchased products and choose only those where there is no inscription "Palm oil". The most recognizable characteristic, by which you can immediately determine whether there is palm oil in the composition or not, is the price of the product. For example, a lower price for hard cheese from a Ukrainian manufacturer (less than UAH 65) indicates that it definitely contains Palm oil, and most likely it is technical palm oil... Therefore, be careful when choosing food and do not get fooled by too low a price. As the saying goes: "It is better not to save on health, otherwise it will be more expensive."

All useful purchases without a "palm tree" and good health!

Yours sincerely, Yanelia Skripnik!

Is palm oil dangerous?

More and more often in the composition of products on the packaging you can find echoes of the "African jungle" - Palm oil... Sometimes it hides 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 fruit of the oil palm. It is red-orange in color and is 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 for the production of margarine, soap and candles. One of the best edible oils, called kernel oil, is obtained from the seeds of the oil palm; it has a nutty smell and taste; it is also used for the production of margarine. "

Palm oil

Palm oil has a long history. According to the finds, it was used in Africa 5 thousand years ago, and in the eighteenth century, palm oil got to Europe by sea and gradually "conquered the whole world." Today, its main exporters are Asian countries.

As you familiarize yourself with this mysterious and full of Asian mystery product, you should know that there is a certain contradiction in it. After all, all vegetable oils at room temperature are liquid, and only palm oil stands apart - it is solid, like butter. In fact, palm oil is more of a vegetable fat and has been 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 "canned" foods. That is why they began to actively add them to chocolate paste, soybean oils - after all, if you noticed, they can be stored for years.

Palm tree fruit

Palm oil consists of sixteen acids, the main of which are palmitic (40-50%), oleic (35-45%) and linoleic (5%).

We have already talked about palminithic acid above. I will only note that it is contained in products of animal origin, therefore a person cannot have a deficiency of it.

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 type of oil. Vegetable oil of average quality 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 fat and even helps in their utilization, i.e. "Burning".

More recently, trans fats - margarines - were actively used in the manufacture of food. Now they are being replaced by an equally cheap but natural product - palm oil, and if we compare this oil with margarine, I prefer butter. According to the principle, we choose the least of two evils.

Palm tree fruit

You can find out sensational facts and shocking myths about vegetable oil, including palm oil, by watching our video!

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

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

Application in the food industry

Where and why are they added?

Among main reasons for widespread use palm oil can be called:

1. Profitability production and availability of raw materials lead to a reduction in production costs.
2. Has a semi-solid consistency, which is very convenient for transportation.
3. Enough long shelf life of the oil itself, which prolongs.
4. Resistant to oxidation.
5. "Palm" gives pleasant taste products.

Why is palm oil found in confectionery and dairy products?

Vegetable fat used in the production of confectionery and products must have certain qualities: slow down salting, rancidity, prolong, have a high melting point so that air bubbles remain in the dough throughout the entire manufacturing process. It falls under these characteristics.

It used by in 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 food consumption palm oil below it does not "smoke"(as opposed to sunflower);
• helps to give chocolate and glaze smooth, shiny surface;
• has a good aerating ability, keeps air bubbles in the dough;
• prevents adhesion test;
• OK whipped;
• improves product structure, makes biscuits and waffles more crisp;
• contributes to the formation stable emulsion;
• possesses resistance to oxidation, due to which shelf life confectionery and dairy products are increasing exponentially;
• gives a pleasant creamy taste: confectionery and fast foods you want to try again and again.

There is often a situation when a manufacturer is just entering the market with a new product and, wishing to conquer a market segment, releases a quality product at a democratic price.

Having received the trust of buyers, he makes changes, replacing some of the ingredients with cheaper analogs, including palm oil. Either knowingly indicates false information, overestimating or underestimating some indicators.

A prime example of such manufacturers is the manufacturer low-fat cottage cheese "Tasty day" LLC "Combine baby food" in the city of Saratov. Upon entering the market, this product caused positive reviews buyers, as it tasted good and was affordable.

After a while, opinions changed for the worse, buyers suspected that not such a low-fat cottage cheese of this brand, but simple iodine test determined the presence in it, which is a violation of the requirements of GOST. The carried out research confirmed 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: milk mixtures and cereals, confectionery. The basis for the production of baby food is cow's milk... But since it contains fats that are not in breast milk, manufacturers replace them with a group vegetable oils(corn, sunflower, soy, coconut, palm).

Plus palm oil is the presence of such vitamins necessary for the body as: vitamin A (useful for vision, skin), vitamin E (stimulates the immune system), vitamin K (improves blood clotting). A red palm oil also contains coenzyme Q10, which protects cells from carcinogenic substances.

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 contains such an ambiguous component. If you want to avoid buying product for a child with a "palm tree", looking for labeling PRE... This product recommended children from the first months of their life.

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

How to recognize?

The most accurate answer about the presence (or absence) of this in the product can only be given. You can refer the purchased item to state chemical laboratory or independent research center.

Experiments at home will not give a reliable answer, but will not require additional costs. How recognize what kind of products are in front of us:

1. The first about the presence of vegetable fats can be said price... It is to reduce the cost (and subsequently the price of goods) that manufacturers use more cheap substitutes.
2. It is worth paying attention to product shelf life... Cannot store cake containing natural ingredients several months while maintaining all the organoleptic characteristics.
3. Read carefully Product Name... According to the legislation, the manufacturer, if available substitute, should indicate not “milk”, but “dairy product”.
4. Majority fermented milk food can be checked for palm oil by leaving it on for a while in a warm place(24-28 degrees Celsius). If the product softens, melts, and eventually sours, then the likelihood of a substitute in it low.
5. Sometimes unscrupulous manufacturers "Hide" a substitute under the guise of others or under the vague definition of "vegetable fats", therefore, seeing "Extra" in the composition, do not buy such an item.

How to protect yourself?

First of all, it should be remembered that everything is good in moderation: no matter how useful the product is, its overuse 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 as a percentage.

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

Unfair manufacturer goes to all the tricks so that it is his product that was bought: from hiding some components to indicating inaccurate information on the label (for example, about calorie content or fat content). Following the advice described in the previous paragraphs, you can protect yourself and your 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. abuse any other product. But also be afraid of vegetable oil not worth it.

Read, study the information in the public domain, because each of us has a choice: to buy food with substitutes or adjust your diet by choosing products that include no "substitutions"... Remember the main rule: our health depends, first of all, on ourselves.

Recently, many media outlets have been repeating that palm oil is dangerous and can cause serious harm (especially for children). But how exaggerated is the harm of palm oil? Or, perhaps, it is even more dangerous than the media say?

In this article, we will talk in detail about exactly what harm palm oil is and whether there is at least some benefit from it. We will also discuss the list of products, the composition of which includes the discussed palm oil.

Palm oil is a vegetable product that is obtained by processing the flesh of the African oil palm. It has been mined for many centuries, starting from Ancient Egypt.

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

For 2016, the production of this food component has grown so much that it overtakes the production of oils from soybeans, rapeseed and even sunflower. The well-known company "Nestle" annually purchases more than 400 thousand tons of palm oil for the production of its goods (data from the official site "Nestle").

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

A huge disadvantage of the production of such a product is that hundreds of hectares of tropical forest are inevitably destroyed in the production process. 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 in all developed countries of the world.

Types and differences

As mentioned above, palm oil is produced commercially from the 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 (ester) and fatty acids (more precisely, triacylglycerides). The chemical composition of the product is very similar to butter.

Moreover, this product is produced in different forms, differing from each other in the melting point and, accordingly, in quality.

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

1. Standard (melting point 36-39 degrees). It is used for baking and frying.
2. Olein (melting point 16-24 degrees). It is used for frying dough and various types of meat.
3. Stearin (melting point 48-52 degrees). It is used in the food industry, cosmetology and even metallurgy.

The harm of palm oil (video)

Why and where is it used?

Palm oil is a constituent of many foods. A lot it is added to the following products:

• cottage cheese;
• milk and dairy products;
• chocolate;
• spreads;
• yoghurts;
• food fusion for kids;
• fast food;
• cakes and other confectionery products.

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

Is the supplement dangerous for the human body, and why?

The effects of palm oil on human health are well understood. The conclusions, as is often the case, are ambiguous. On the one hand, this type of oil has benefits, but on the other hand, it also has obvious harm. But what exactly is the harm and impact of this food on human health?

The saturated fatty acids in this type of oil are harmful. However, which is very paradoxical, palm oil does not contain such harmful cholesterol, but saturated fatty acids can cause the development of cancerous tumors.

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

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

Also, the system of its production should be attributed to the main claims in the direction of this food component. For example, many organizations claim that palm oil is produced using GMO technology.

Usefulness

There are 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 triglycerols, 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;
• saturation of the body with vitamin "A", which improves vision and significantly increases the production of retinal pigment.

The presence of a child in the diet: is it possible, and why?

Almost every 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 vitamins "A" and "E", and is also a hypoallergenic food supplement. However, in fact, all the beneficial substances of palm oil are simply not absorbed by the body of children.

As a result, the child, without assimilating the beneficial substances from palm oil, gets the harmful ones. So, in numerous studies it has been proven that due to the frequent use of this food component children suffer from the following pathologies:

• frequent regurgitation;
• severe colic;
• constipation or, conversely, diarrhea;
• leaching calcium from bones.

What is the conclusion from this? Should children receive foods that contain the described food component?

In fact, yes. But only in very limited quantities. Eating a small amount of food with palm oil does not in any way affect the body of children, since it manages to cope with the consequences of taking this food component.

How do you know if it is in food?

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

It is quite obvious that the population is interested in the new constituent of food, and many have decided to stop using it.

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

1. Before buying food, you need to carefully check its label: it should indicate which oils were used in the preparation. If you have nameless oils, you should refuse to buy the product.
2. It is important to look at the expiration date on perishable foods. If it is too long, this is a sure sign that this type of oil was used in its production.
3. You should completely abandon any fast food ("fast food"), since such food in the overwhelming majority of cases contains exactly palm oil.

Palm oil is inherently a vegetable product. It is customary to add it in the manufacture of confectionery products, the shelf life of which undergoes a sufficient amount of time.

Since 2015, the production of this product has exceeded all its expectations - twice as much as soybean, sunflower and other oils. However, the benefits and harms of palm oil haunt many consumers. Let's try to find out if it is really useful or if there are certain fears due to which it should be avoided. And if there is, then why is palm oil harmful to humans in food.

In contact with

The health benefits and harms of palm oil are summarized in the manner in which the processing took place.

Composition and properties

Two components that have a significant effect on the degree of melting of palm oil are stearin, which is a solid fat, and olein. The second component is a liquid substance. By itself, the composition of palm oil looks like this:

• vitamin E;
• acids - lauric, myristic and palmitoleic;
• phosphorus.

Useful properties of palm oil:

1. This ingredient has a lot of calories, and after it you don't want to eat, because you feel full.
2. The benefits of palm oil are not only in saturating the body with energy, but also in improving brain activity.

How is it made and what is it made of?

Now we can unveil the mystery of what palm oil is made of. The oil mixture is squeezed out of the palm fruit. It is commonly called oilseed. This tree grows in Africa, Indonesia, Southeast Asia and South America. It is considered the only raw material of its kind, from which palm oil is produced. For culinary delights, you only need a product that has passed all the stages of refining. And in other cases, soap and candles are made from this substance.

Ripe oil palm fruits

It remains to figure out how palm oil is made. Palm fruits collected from plantations are treated with dry hot steam. Next comes the sterilization of the pulp, and only then it is sent to the press. The raw materials obtained as a result of such actions are heated to a temperature of one hundred degrees and placed in a centrifuge. Thus, excess fluid leaves.

The plant product is refined in several main stages:

• mechanical impurities are eliminated;
• phospholipids are excluded;
• fatty acids are separated;
• the whitening procedure is in progress;
• the resulting product is deodorized.

The varying degrees of processing affect how harmful palm oil is and where it is used:

1. Standard product. Melts at 36-39 degrees. You can fry, bake on it. There will be no smoke or burning at the time of cooking. And food that was cooked in palm oil should be eaten warm, otherwise an unpleasant-looking film may appear when it cools.
2. Olein. Melts at a temperature of 16-24 degrees. It has a creamy consistency. Such a substance should first be heated, and only then fry the meat on it. The tool is actively added to cosmetics.
3. Stearin. It melts less than the others - 48-52 degrees. Becomes hard. Used for cooking, present in cosmetics.

Palm oil of varying degrees of processing

The way palm oil looks suggests it doesn't look like coconut or soybean oil. The consistency is rather soft. Fresh oil with a light orange hue.

In order for it to be used for cooking, it must be discolored. The oil component is heated in a furnace to two hundred degrees and then cooled. Oxygen destroys the natural pigment and the oily substance loses its original color. Therefore, most consumers wonder if palm oil is harmful in such processing.

Benefit for health

It is too early to talk about the dangers of palm oil for human health, while it is necessary to understand what benefits it brings. This oily substance is beneficial to the stomach and also helps the intestines to function. It can be taken at the slightest damage to the mucous membrane, since in this case, healing is much more effective.

Sometimes it is difficult to imagine what harm is done to the body from palm oil when this agent has a beneficial effect on metabolism with its limited use. The oil substance will be an excellent helper in case of mental and nervous diseases, it also relieves chronic fatigue, and helps to improve brain activity.

It is especially useful for women to take this remedy, since it is fully enriched with fatty acids, as well as various vitamins, thanks to which the reproductive system works well. Recommended for ovarian, uterine or breast diseases. We will talk a little later about whether palm oil is harmful in infant formula.

Palm oil has a beneficial effect on the epidermis. Relieves symptoms of psoriasis, acne, helps in the presence of bedsores and burns. It is enough to lubricate those areas of the skin that need healing. To make the treatment process more effective, the substance is also taken orally.

The harm of a hydrogenated (modified) product

However, the gold medal has a second, dark side. Find out why palm oil is dangerous. In the twentieth century, especially in the second half, there was a boom in modified food products. Moreover, artificial fats are an inexpensive substitute for animals. Let's find out why hydrogenated palm oil is harmful to humans.

What are trans fats?

By its consistency, fat can be solid as well as liquid. These fat categories are divided into:

• saturated - this is a fatty acid consisting of a carbon chain, and that is surrounded by hydrogen atoms (solid fat);
• unsaturated - the same fatty acid molecules, but not completely covered with hydrogen (liquid fat).

Hydrogenation (modification) of the product can be referred to as the enrichment of acids with hydrogen. Only the spatial structure changes, unsaturated fat turns into saturated fat. This is how trans fats are produced (and in altered palm oil).

Trans fats are commercially beneficial because the shelf life of a chemically altered product is much longer. It also has a pleasant creamy taste.

Consumers are attracted by the relatively low cost of such a product, and, as a rule, they have no idea why pre-processed palm oil is harmful. The price of a natural product is much more expensive than, for example, taking into account margarine, and also modified palm oil.

How are they dangerous to humans?

Hydrogenated palm oil is cheaper than natural oil: it does not bring much benefit, but its harm is obvious. Such savings and passion for trans fats can turn into an unpleasant surprise for the body. These products are dangerous. Wrong fat molecules take part in lipid metabolism in the body, which over time becomes the reason:

• obesity;
• atherosclerosis;

Trans fats also affect sex hormones. Pregnant women are advised not to get carried away with modified foods (this also includes hydrogenated palm oil).

With excessive use of such products, a person rapidly gains weight. In addition, they negatively affect the endocrine system.

What foods contain?

Considering how palm oil is obtained, and the fact that it is quite inexpensive, therefore, it is a frequent component of confectionery:

• chocolate candies;
• cakes;
• gingerbread cookies;
• waffles and other sweets.

Palm oil is found in vermicelli, which takes a couple of moments, in spices to improve the taste. Now you can imagine what it is - palm oil and how it is harmful to health.

Why add to baby food?

Now it's worth figuring out what the harm and benefits of palm oil in baby food are. These cereals and purees replace the nature of breastfeeding. The difficulty is due to the fact that no manufacturer has yet been able to create an analogue of milk for a nursing mother. But the newborn must constantly receive exactly those elements that are present there.

The choice of producers falls on palm oil due to the fact that it is inexpensive. Exported from countries with undeveloped economies and cheap labor. Sometimes it is replaced with similar oils such as coconut or soybean oil.

Studies have been conducted that have successfully demonstrated how from infant formula containing palm olein (in Russia it is called palm oil) there is a decrease in calcium absorption.

The malabsorption can be explained directly by the placement of palmitic acid on the fat molecule. In olein, it is located on the side, where it is also split off at the moment when the composition is digested in the intestines of a little man. Thus, palmitic acid binds the calcium contained in baby food and forms calcium palmitate, which does not dissolve in any way, is not absorbed and leaves with the stool. By itself, the stool becomes denser, its frequency becomes much less.

However, most mothers fear the presence of palm oil in infant formula, because there is a possibility that it is not only beneficial, but also harmful. Some babies have constipation, frequent regurgitation. But often such symptoms indicate the poor quality of the product, and you do not need to focus on what palm oil is made of and why it is harmful to children.

Useful video

A little more about palm oil and its effect on the body:

Conclusion

1. Palm oil is added to products, and when compared with vegetable oils traditionally used in cooking, the harm from it is greater, and the benefit is less.
2. It should be borne in mind that ordinary palm oil reduces the absorption of calcium in the intestine. In addition, almost 50% of the fat in it is represented by saturated acids, the consumption of which should be minimized under certain conditions (for example, at).
3. It is necessary to monitor the content of palm oil in food and limit its consumption.
4. A hydrogenated or otherwise modified product is trans fat and is harmful to the body in any amount.