Palm oil: harm or benefit? Use in food

Since recent years, a lot of products are added to vegetable palm oil. It is quite cheap and has some valuable characteristics. For example, it protects the products from souring. It is more refractory and when fried on it the products almost do not burn. It is added to processed cheese, condensed milk, sour cream and even baby food. Many cosmetic products also include palm oil. Harm or benefit - what is the result of using this product?

It is beneficial for food producers to add this oil, since it is cheaper than others. It is plastic and improves the properties of margarine, confectionery and dairy products. In addition, this oil increases the shelf life of products and improves their taste. In children's mixtures, it helps to adjust the fat content. Therefore, many products for children's nutrition are supplemented with palm oil. Harm or health benefits are a consequence of this - it is unknown. Parents are very concerned about this issue. After all, palm oil is found in many dairy products, glazed curds, margarine, chocolate and bakery products. A lot of it in chips, crackers and fast food.

It is believed that this product contains fatty acids, some vitamins, for example, E and A, as well as tocopherols. But this applies only to the oil obtained from the seeds of the palm. It has a red color and contains many carotenoids, much more than in tomatoes and carrots. In addition, it has a very low calorie content, which makes it indispensable in dietary nutrition. This oil also contains antioxidants and as part of cosmetic products it improves skin and hair condition, as it improves cell regeneration.

Despite this, most people are suspicious of products containing palm oil. Harm or health benefit is a consequence of its use? This causes controversy in the press and among consumers. Many argue that the benefits of this product is questionable, and it causes irreparable damage to the body.

What is the harm of palm oil for the body?

1. The greatest damage to health is caused by fatty acids, for example, Omega 6, which in palm oil is many. Palminic acid in it contains more than 50 percent. Getting into the body, it raises the level of cholesterol in the blood. And this can cause a person to have heart and vascular disease, diabetes and thrombosis.

2. Palm oil is a very refractory product. The melting point is much higher than the temperature of the human body. Getting into the stomach, it stays there, like plasticine, clinging all around. It is not excreted from the body and remains in the gastrointestinal tract in the form of slags.

3. This vegetable oil is a very strong carcinogen. The preparation of products on its basis increases the possibility of the appearance of malignant tumors.

4. Adding palm oil to foods increases their shelf life and taste. This is good for producers, but it is harmful for people who consume these foods for food.

Each person decides independently whether to consume palm oil for him. Harm or health benefits await us as a result of its use? This should be known to people. After all, its useful properties are not so great as to expose themselves to risk.