Is palm oil dangerous? Palm oil - health benefits and harms

Detailed description And chemical composition palm oil. Useful properties of the product and possible harm for digestion, heart, blood vessels and figure. Methods of use in Food Industry.

Description and composition of palm oil

Palm oil is a vegetable oil made from the pulp of the fruit of the oil palm tree. This tree grows on the islands of the Indian Ocean, in Asian countries and on the African continent. Fruit ripening is possible only in a humid and hot equatorial climate, at a temperature not lower than +24°C. To obtain a high-quality fraction, they must be ripe. The leaders in the export of this product are Sri Lanka, Indonesia, and Malaysia.

The oil looks like an almost transparent liquid with a slightly sweet smell, but 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 culinary ingredient, the method of pressing or boiling the pulp of palm fruits is used. In the first case we're talking about about cold pressing, due to which all the beneficial properties of the product are preserved. The second method involves heating them, as a result of which the temperature can reach 150-200 degrees. Naturally, after such treatment, more than 50% of the substances are lost.

Palm oil is virtually tasteless, making it a popular ingredient in cooking. It can be stored without spoiling for more than 2-3 months in the refrigerator and several days in 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). Things are also not very good with macroelements - the body can only get phosphorus, and then only 2 mg. But there are quite a lot of sterols here - as much as 100 mg. The situation with fatty acids is completely different.

Saturated fatty acids per 100 g:

• Caprylic - 3.3 g;
• Capric - 3.8 g;
• Lauric - 42.5 g;
• Myristic - 11.9 g;
• Palmitic - 6.3 g;
• Stearic acid - 7.4 g;
• Arachina - 1.1 g.

Among the monounsaturated fatty acids per 100 g there are 14.5 g of palmitoleic and 14 g of oleic, and of the polyunsaturated ones - 2.4 g of linoleic.

The characteristics of the main substances are as follows:

1. Vitamin E. This is a powerful antioxidant, also known as alpha-tocopherol. It is a fat-soluble substance, does not settle in water and is almost completely preserved after exposure to high or low temperatures. Its benefit lies in protecting the body from premature aging and oxidative processes. With a deficiency of this vitamin, hair, nails and skin suffer, memory and mood deteriorate, and the functioning of the thyroid gland is disrupted.
2. Vitamin A. Another name for it is “retinol”; it is produced in the body from carotene. It is a natural antioxidant necessary for the normal functioning of the immune system, healthy hair, nails and skin, and metabolism.
3. Phosphorus. This micronutrient present in palm oil is essential for good health of bones, teeth, hair and muscles. It is also important for brain function, metabolism, and cell regeneration. The daily human need for it, depending on age, is 1-3.8 g.
4. Lauric acid. It is widely used to create soaps, creams and other cosmetics. This substance is known for its excellent ability to fight viruses and pathogenic microorganisms. Thanks to it, the feeling of hunger quickly disappears, the skin is moisturized, and mental activity improves.
5. Palmitoleic acid. It belongs to the monounsaturated type and is one of the most useful. This substance is contained in subcutaneous fat human and is necessary for the production of nerve cells, lowering blood pressure, reducing the amount of cholesterol in the blood.
6. Myristic acid. This is a readily soluble substance belonging to the class of saturated fatty acids. It forms compounds with calcium ions, is not absorbed in the intestines and is released along with the stool. Therefore, this component of the product does not have a significant impact on health.

Important! Considering that palm oil contains the most fatty acids, you should not get carried away with it.

Benefits of palm oil

This product is a powerful antioxidant that has a beneficial effect on the body's cells. It protects them from oxidation and the harmful effects of toxins, thereby preventing premature aging processes. This is a source of healthy unsaturated fats, which are vital for the normal functioning of the cardiovascular system. This is especially true for older people, who experience such problems much more often than younger people.

List useful properties palm oil looks like this:

• Well satisfies hunger. Being high in calories and rich in carbohydrates, the product suppresses appetite and quickly gives a feeling of fullness.
• Improves brain function. Since this oil contains unsaturated fatty acids, it stimulates mental activity.
• Gives strength. This is possible due to the fact that the product contains triglycerides, which, when entering the bloodstream, saturate the cells with oxygen. This way you have more energy, improve your mood and improve your performance.
• Cleansing the body. Oleic and linoleic acids, of which there are quite a lot in the product, are necessary to reduce the level of bad cholesterol in the blood. This allows you to prevent various diseases of the heart and blood vessels - thrombosis, atherosclerosis, myocardial infarction, stroke, etc.
• Takes care of vision. In order for it to always remain good, the body must constantly receive vitamin A. You can meet the daily need for it by consuming at least 2 tsp. oils per day. This will help strengthen the retina and prevent its detachment, the development of cataracts and other ophthalmological diseases.
• Helps with exhaustion of the body. One of the indications for the use of palm oil is sudden weight loss. You can gain it due to the fact that it contains a lot of calories that provide energy.

The benefits of palm oil are undeniable if they are not abused. The maximum recommended amount per day is no more than 2 tbsp. l. Moreover, it is advisable to eat it in its pure form; its use in baked goods and various products almost completely devalues ​​the importance of the product.

Why is palm oil harmful?

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. Another danger is that most of the oils sold are produced by the so-called hot pressing method. This process uses temperature 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 harm to humans - they provoke the growth of tumors, development cardiovascular diseases, obesity and diabetes.

Harm of palm oil to the cardiovascular system

Unlike olive and corn oil, palm oil contains only 10% poly- and monounsaturated acids. The rest is saturated fats, which, according to numerous studies, can cause the formation of atherosclerotic plaques and increased cholesterol levels, which entails the development of hypertension, myocardial infarction, stroke, and Alzheimer's disease.

With regular abuse of this oil, the blood vessels become dirty, waste 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 rupture. It is also dangerous that such oil increases blood pressure, so it is strictly contraindicated for hypertensive patients.

Is palm oil bad for your figure?

This is one of the most high-calorie foods; 100 g contains almost 900 kcal. This is 1/3 of the daily requirement of an adult. We are talking here only about the raw product; when cooked, its nutritional properties almost double. As a result, consuming this oil has a negative impact on weight.

It has been proven that it disrupts metabolism, “clogs” the intestines, blood vessels and liver, and prevents cleansing of the body. 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 remnants accumulate in the subcutaneous fat layer and lead to weight gain. Those who are naturally inclined to be overweight should be especially attentive to this.

Harmful of palm oil for digestion

This product is very difficult for the stomach: not only does it take a long time and is difficult to digest, it also often causes severe heartburn. In some cases, its use leads to bloating, constipation or diarrhea. Most often this occurs with gastritis, colitis, biliary dyskinesia. It increases the level of bilirubin in the blood and inhibits the functioning of the pancreas.

This product also has a negative effect on the liver, saturating it with harmful fats. This can lead to fatty liver disease and even cirrhosis. The substances contained in it irritate the intestinal and stomach mucosa, contaminate them, cause attacks of abdominal pain and increase the risk of tumor growth.

Such problems can arise when consuming both raw and heat-treated oil. But the first one is still not so harmful. Metabolism and pancreatic dysfunction predisposes to the development of type 1 or type 2 diabetes mellitus.

Due to the refractoriness of the oil, it is difficult to digest and absorb by the body, and what remains in the body as a result of this 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.

Features of the use of palm oil in nutrition

This is a widely used ingredient for making baked goods - pies, bread, cakes, cookies, etc. It is often added to candies to give them hardness and increase shelf life. It is the basis for the production of margarine, which can significantly reduce the cost of the product. In fact, this is the real one food supplement, designed to change the taste properties of a particular product.

Palm oil can often be found among the ingredients in crackers, sauces, and chips. Sometimes French fries are fried on it. It is popular as a replacement for other vegetable oils, since it is consumed 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 taste, increase shelf life and reduce cost. Despite its significant harm to health, it is one of the main preservatives in the food industry. It is temperature resistant, practically odorless and tasteless, and easily combined with all products.

Oil palm oil in its raw form is an excellent complement fresh salads from vegetables and fruits. The product obtained by hot pressing can be used for frying, boiling, stewing, and baking. It makes excellent frying for first courses and various sauces.

Here are a few interesting recipes with palm oil:

• Casserole. Add the juice of one lemon to cold water (2-3 l) and rinse young crabs (no more than 300 g) in it. After this, pour vegetable oil into a hot frying pan and fry this ingredient. While it's cooking, crush the garlic (5 cloves) with a masher and add it to the crabs. Now salt and pepper the mixture, add onion cut into rings, chopped carrots and pepper (1 piece each). Next, just simmer the mixture thoroughly under the lid for 20-30 minutes and add 2 tbsp before turning off. l. palm oil.
• Stew. Peel and chop the onion (1 pc.), carrots (1 pc.), bell pepper (1 pc.), garlic (5 cloves) and tomatoes (2 pcs.) poured boiling water. Next, fry it all in palm oil, cover with water and simmer covered for 15-20 minutes. Before turning off the burner, add chopped basil, salt, ground black pepper, celery and sugar to taste. It is served cold.
• Stuffed eggplants. Wash them (4 pieces), cut them in half, remove the middle and soak in warm, salty water for 10 minutes. This is necessary for the bitterness to go away. Next, rinse, peel and chop the champignons (600 g), tomatoes (4 pcs.), garlic (4 cloves) and onion (1 head). All this must first be fried in a large amount of palm oil, and then used as a filling for eggplants. Then they should be baked in the oven and decorated with grated cheese.
• Snack. Grate the peeled ginger root, which should be no more than 2 tbsp. l. and garlic (2 cloves). Combine them with the juice of half a lemon, 1 tbsp. l. chopped walnuts, palm oil (3 tbsp), pepper and salt to taste, balsamic vinegar (2 tbsp). Now wash and cut the cucumbers (5-6 pieces) into slices, and then place them on a plate, garnish with spinach and pour over the prepared sauce.

Watch a video about palm oil:

Palm oil is obtained from the fruit of the oil palm tree and is used for cooking throughout the world. However, its production can be harmful to the environment, which is why products labeled “palm oil-free” have begun to appear in Western countries.

In Russia, such a mark also appeared, but for a different reason. Horror stories about palm oil are popular here: you can hear from journalists, State Duma deputies and even representatives of the food industry that palm oil is not digested and is not excreted from the body, prevents children from absorbing calcium, harms blood vessels and even causes cancer.

Let's deal with these myths separately.

"Not digestible"

Palm oil, like any other oil or fat, breaks down in the intestines into glycerol and fatty acids. “If a person is healthy and his pancreas produces enough lipase, digestion and absorption approaches 100 percent,” says gastroenterologist Alexey Paramonov. - If there is little lipase, excess oil will come out in the feces.

An example of oils that are not absorbed in the intestines are Vaseline and machine oil. But they are called oils only because of their external similarity, chemically being hydrocarbons. Nature did not expect us to ingest petroleum products, and provided enzymes only for oils and fats of plant and animal origin.”

“Deteriorates the quality of baby food”

Is it harmful for children to eat formula with palm oil? It is not the oil itself that is added to baby food, but palmitic acid isolated from it, and this is done to reproduce the composition of human breast milk, where this acid is also present.

There are studies showing that formula with palmitic acid from palm oil is less digestible than baby food without it. Acid from palm oil forms insoluble compounds with calcium, which are excreted from the child’s body in feces.

But the following position is no longer a myth:

Harmful to the environment

Russian media rarely remember that palm oil production is associated with a serious environmental threat.

To expand oil palm plantations, South Asia is destroying tropical forests that are home to endangered species such as orangutans and Sumatran tigers. People also suffer due to the fault of unscrupulous manufacturers. In Malaysia, while clearing new forest areas, farmers burned trees and drained peat swamps, which ultimately led to terrible fires on the islands of Sumatra, Borneo and Java.

Palm oil is made from the fruits of the oil palm tree. And the oil obtained from the seeds of this palm tree is called palm kernel oil. In Russia, palm oil began to be used relatively recently. It is ideal for baking and confectionery products, especially those intended for long-term storage. Currently, palm oil has become widespread, the benefits and harms of which are still being studied, and controversy surrounding it continues.

Use of palm oil

Thanks to its interesting chemical and physical properties Palm oil has become one of the most common types of vegetable fat in the world. This is also due to the fact that it is easily available and very cheap. Palm oil is highly resistant to oxidation, so it can be stored for a long time.

Palm oil is mainly used in the food industry. It is used in the preparation of waffles, sponge rolls, cakes, creams, and semi-finished products are fried on it. Palm oil is included in processed cheese, condensed milk, combined butter, it is added to curd desserts And . Many modern recipes cannot do without palm oil. They also partially replace milk fat. In general, it is easier to list those products that do not contain palm oil than those that do contain it.

Palm oil, whose use is not limited to the food industry, is also used in the manufacture of candles and soap. In cosmetology, it is usually used to care for dry and aging facial skin, as it nourishes, softens and moisturizes the skin.

Palm oil is useful to use for certain diseases. For example, for vision problems: night blindness, blepharitis, glaucoma, conjunctivitis and others. Thanks to your medicinal properties Palm oil is recommended to be used to treat various diseases of the heart and blood vessels.

Benefits of palm oil

Many people are interested in the question: “Is palm oil harmful or beneficial?”

If we talk about its benefits, then first of all it is necessary to emphasize what it contains a large number of carotenoids, the strongest antioxidants that are of great value to the human body. Carotenoids have a positive effect on weakened hair and skin. Therefore, it is used by many well-known cosmetic companies.

Palm oil holds the record for vitamin E content, which consists of tocotrienols and tocopherol. Tocotrienols are extremely rare in plants, they fight free radicals that cause cancer.

Palm oil is rich in triglycerols, which are digested very quickly, and when they enter the liver, they are used to produce energy without entering the bloodstream. This oil is especially useful for people who have difficulty digesting other fats, as well as those who watch their figure and athletes.

Palm oil also contains many unsaturated fats: oleic and linoleic acid, which contribute. These acids are involved in the structuring of bones, joints and are beneficial for skin health.

Provitamin A ensures the functioning of the vision analyzer and is involved in the production of visual pigment in the retina.

Palm oil. Some numbers...

The harm of palm oil

The main harm of palm oil is its high content of saturated fats. The same fats are present in butter. Many scientists argue that consuming large amounts of saturated fat contributes to the occurrence of heart and vascular diseases.

Palm oil contains only 5% linoleic acid; it is on this indicator that the quality and price of vegetable oils depends. Vegetable oils contain on average 71–75% of this acid, and the more it is, the more valuable the type of oil.

Statistics from the World Wildlife Fund say that half of all packaged foods contain palm oil. Companies are increasing the production of this oil and, for this purpose, wild tropical forests are being cut down and oil palm plantations are being planted in their place. Forests are dying as a result of deforestation rare species animals - also indirect, but harm.

What happens, is palm oil harmful or beneficial? Surprisingly, the benefits and harms of oil are comparable. For example, due to the saturated fats of the oil, heart problems arise when consumed, but at the same time it contains vitamins A and E, which make palm oil useful for the prevention of heart diseases and cancer. Palm oil is valued for its linoleic acid content, but at the same time it is much less than in other oils. Some strange combination of harmful and beneficial properties is obtained - maybe the researchers were British scientists or made a mistake somewhere? No, everything is much simpler - palm oil comes in several varieties.

Types of palm oil

The most useful and natural is red palm oil. To obtain it, gentle technology is used, in which most of the beneficial substances are preserved. This oil is red in color due to its high carotene content (which gives tomatoes their orange and red color).

Red palm oil has a sweetish taste and smell. The researchers came to the conclusion that during the refining process of palm oil, beneficial substances are released from it. And raw red palm oil contains a huge amount of beneficial substances. The described beneficial properties of palm oil mainly apply to red palm oil. It has long been used as food by the indigenous people of Central and West Africa, Central America and Brazil. In Africa, red palm oil is popular as an excellent fat raw material. Some scientists claim that this oil is no different in beneficial properties from olive oil, so popular among Europeans.

Refined and deodorized palm oil is a different product. It is odorless and colorless. This is done specifically for use in the food industry. There is GOST R 53776-2010, which specifies the requirements for edible palm oil. This oil has the same beneficial properties as red palm oil, but in much less quantity.

There is another variety of palm oil that is used to make cosmetics, soaps and more. This oil is five times cheaper than other types of palm oil. It differs from edible oil in its acid-fat composition. Due to the low degree of purification, it contains a lot of harmful oxidized fats. It happens that unscrupulous manufacturers add such oil to products, the consumption of which causes the accumulation of free radicals in the human body, causing cancer. Also, consuming such oil leads to the formation of cholesterol plaques.

Experts are sure that some manufacturers use this oil in the production of food products. When talking about the dangers of palm oil, they mainly mean just this possibility. It is very difficult to bring the case to court, since identifying this oil in products is very difficult, so there have been no precedents yet.

Four myths about palm oil

1. Palm oil is not digestible because it melts at a temperature higher than human body. This is not true; fats are not digested in the human body under the influence of temperatures.
2. Palm oil is banned in developed countries. This is not true, for example, 10% of palm oil produced is consumed by the United States.
3. Palm oil can only be used in the metallurgical industry and soap making. In fact, palm oil has a wider range of uses. It is even known to have been used during World War II to produce napalm. But this does not mean that it absolutely cannot be used for food.
4. Palm oil is produced from the trunk of a palm tree. This is not true, it is made from the fleshy part of the oil palm fruit.

The benefits and harms of palm oil are known to many. Palm oil has a number of beneficial properties, some of which are even unique, but this only applies to red palm oil.

Whether to eat palm oil or not, everyone decides for themselves. We tried to give you a little information.

Palm oil is harmful to health! This is exactly what doctors constantly talk about, warning us, ordinary consumers, not to eat products containing it. But what to do if now most products are made using this type of oil? So you don't need to eat at all? Or switch exclusively to natural food? And is palm oil really harmful?

First, it’s worth understanding what it actually is. So, a special type of Guinea palm is used to create it. This oil consists mostly of what allows it to be the only one with a composition almost identical to the composition of animal fat.

The main use of palm oil is in manufacturing, for example as a lubricant for equipment in steel mills. However, for some time now, palm oil has become a permanent guest in our kitchens: it is included in most of the products that can be found in any store. This ingredient is added to many flour and confectionery products, chocolate, ice cream, condensed milk, French fries and almost all products instant cooking. In addition, it is often the main component of margarine, spread or “light” butter.

The main (and perhaps the only) positive quality The advantage of palm oil is that the vegetable fatty acids it contains can significantly increase the shelf life of products that contain it. Also, this oil has a very low price. It is these factors that make such an ingredient indispensable for most manufacturers. However, otherwise, yes, we can say with confidence that palm oil is harmful.

It is a fairly refractory product, that is, its melting requires a much higher temperature than other products and higher than the human body. Thus, such oil does not melt in the stomach, but remains, taking the form of a sticky mass that resembles window grease.

However, most have probably heard that the benefits have long been proven by doctors. The fact is that this statement applies exclusively to oils that consist of unsaturated fats. Among other things, healthy vegetable oils contain up to seventy-five percent, the content of which in palm oil is almost zero. The most useful are olive and corn vegetable oils, while palm oil practically does not contain any substances necessary for the normal functioning of the human body. This is why palm oil is harmful to health.

The oils that make up this oil contribute to an increase in cholesterol levels, the negative effects of which have long been proven: like plasticine, it clogs blood vessels, which causes heart disease and atherosclerosis. Among other things, palm oil is harmful because it is a carcinogen, which, with its constant use, can cause the appearance and growth of cancerous tumors.

Now that it is clear why palm oil is harmful, you should think about how to limit its consumption in food. There is only one way out: pay attention to labels and packaging when purchasing goods. If palm oil occupies one of the first places in the composition of the product, you should not hesitate to put it back on the shelf. Of course, products made using palm oil will definitely be cheaper than their healthier “brothers,” but you shouldn’t skimp on your own health and the health of your loved ones, because you can’t buy it for any money.

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If you look at the ingredients in foods purchased at a regular grocery store, you can see palm oil almost everywhere. It can be seen in condensed milk, candies, cookies, French fries, chocolate spread, chocolate, instant noodles, chips, croutons, crackers. It seems that palm oil adds a special note and a certain taste to products. But is there any benefit from this?

Palm oil and coconut oil contain saturated fat. Saturated fats plant origin They are distinguished by their ability to be stored for a long time without changing their properties. Palm oil is used to prepare margarine, butter substitutes, and spreads, significantly extending the shelf life of these products and improving taste and color.

But, unfortunately, this is where the benefits of palm oil end. The ability of fatty acids to increase cholesterol levels in the blood and provoke the development of atherosclerosis, vascular thrombosis, heart disease, and obesity makes palm oil an unacceptable product in the diet of a person of any age.

A high percentage of saturated fats is found, in addition to palm oil, in chicken fat, meat, eggs, dairy products, butter, cocoa butter and chocolate.

People striving for healthy image life, have long proclaimed soft margarine a healthy substitute for butter. But, when palm oil is added to margarine, this product becomes not only unsafe, but very harmful to our health. If you want to buy healthy margarine, read the labels: at least it should not contain palm oil.

To understand the “usefulness” of margarine, you need to remember: the composition of the ingredients in the product is always compiled in order of decreasing quantity. In a healthier margarine, vegetable oils - olive, sunflower, corn, safflower - will come first, and hydrogenated or hydrogenated fats will come last.

Yes, hydrogenated and hydrogenated fats are just as harmful to the human body as palm oil. Hydrogenation of liquid vegetable oils is carried out using hydrogen. During this production, a large number of trans isomers of fatty acids are formed in fats, and they are alien to the human body. These fatty acids glue blood cells together, form blood clots, and increase the amount of cholesterol in human blood. This leads to the formation of diseases such as diabetes, cancer, impotence and infertility due to hormonal deficiency in men, metabolic disorders, coronary heart disease, myocardial infarction, breast cancer, prostate cancer.

The products from which we eat the most trans isomers are processed cheeses, margarines - soft and hard, hamburgers, chips, crackers, French fries, ready-made puff pastry and confectionery products made from it. Trans isomers can be found in butter mixed with vegetable oil, in ice cream and condensed milk, and in chocolate.

Hydrogenated fats make products cheaper and are very beneficial to the manufacturer, but not to you and me - we have to pay with our health. During the experiment, they tried to dissolve the ingredients of the “fast” food in gasoline - even he left these substances unchanged. They, like plasticine, cover our blood vessels from the inside, leaving no chance for a healthy life.

Palm oil is cheap, but, unfortunately, not the healthiest oil. In addition to cheap food products, palm oil is used to make cheap cosmetics and creams. Remember that “paraffin” lipstick taste on your lips? Do you want this sticky mass in your arteries?

Palm oil in products enhances the taste of the product, making you eat it again and again. It is on this principle that enterprises are built fast food. After all, every child would prefer a hamburger with french fries to a plate of borscht.

People, having tried one product, seem to get hooked on the taste of ice cream or chocolate, hamburgers or chips with palm oil, which they remember and love, and this makes them buy this product again and again.

Many people will probably be surprised that palm oil is widely used in industry for lubricating rolling metallurgical equipment. Bon appetit?!!

Palm oil, introduced into dairy products to extend shelf life, makes them refractory. The temperature at which palm oil melts is much higher than the temperature of the human body. Once in our stomach, palm oil remains a plastic sticky mass that tends to cover everything around. Would you like a piece of plasticine for dinner?

Palm oil is a strong carcinogen. The developed countries They have long abandoned the import of palm oil into countries for food use, and they also limit products containing it on sale, making sure to mark its presence on the label.

Oils are valuable for their amount of linoleic acid. The higher this amount, the more expensive and healthier the variety of this vegetable oil. In vegetable oil of average quality and price, the content of linoleic acid reaches 70-75%. Palm oil contains linoleic acid - 5%.

And in palm oil useful to the body NO substances AT ALL. The most balanced types of oil for humans are corn and olive. Vegetable oil It’s better not to heat it, but to season a ready-made dish with it.

The only advantage of palm oil for consumers is its price. But when it comes to health, it is better to forget about saving - as a result of the wrong food, serious illnesses can arise, and you will pay for this cheapness in full, but with your health. The harm of palm oil to human health has already been proven.