What are the beneficial and harmful qualities of palm oil?

The product derived from the fruit of the oil palm is called palm oil. Disputes about the benefits and harms of it do not subside, although even world-famous companies that produce food, including children's food, use palm oil in their production. In this article, we will consider how this popular product is useful or harmful.

It should be noted that palm oil contains so much vitamin A that it is ahead of even fish oil, but there is generally no cholesterol in it. In short, the presence of a huge amount of carotenoids, unsaturated fats, antioxidants in the oil, the most has a beneficial effect on the body, reducing the likelihood of oncological diseases. This product:

• increases energy production;
• participates in the formation and growth of bone tissue;
• produces visual retinal pigment;
• has a positive effect on the joints;
• increases the body's resistance to stress;
• has a rejuvenating effect.

The body assimilates this product by 97%, therefore it is used quite widely in baking and frying. The standard type of oil does not create burning and smoke when cooking, but they must be consumed warm, since the dish, when solidified, becomes covered with an indigestible film.

Fresh product has a light orange color and is specially processed to obtain a decolorized oil. It is this type of oil that is most common in cooking. Although with high heat treatment, not only color is lost, but also some of the nutrients.

Palm oil is a high-calorie product. There are 884 kcal per 100 g. Therefore, nutritionists around the world strongly recommend using this product in the smallest doses - 10 ml per day. And this is in the absence of other sources of fatty acids in the diet.

However, it is worth talking about what palm oil really is for the human body.

It is not true that palm oil contains trans fats that are harmful to the body, and it does not block the production of essential enzymes. It is also not true that this oil is supposedly delivered to our countries in toxic containers, and this process is controlled by the state.

As for the benefits of the product, you need to remember that this product is a source of rare and essential vitamins for the body, polyunsaturated fatty acids. The main thing is to use it correctly. You should not heat this oil; it is better to use it in salads, sauces.

The statement that palm oil, getting into the stomach and intestines, turns into a thick emulsion and clogs blood vessels, is fundamentally wrong. This product is assimilated by the body in the same way as others, and does not pose a health hazard.

Of course, since this product is cheaper than other oils, it is more commonly used in food production in all countries. Speaking about the dangers of palm oil, it should be noted that this product is more often used in confectionery, in the manufacture of many people's favorite chips, cheese, French fries, and even ice cream. From this, we can draw one correct conclusion that the harm is not from palm oil, but from the amount of consumed product made with its help.

The harm lies in the fact that this product is deposited on the sides and waist as quickly as the excessive use of sour cream, cheese, chocolate, cakes. For people with diabetes, excessive consumption of the product is contraindicated so as not to aggravate the situation.

Obesity is of no benefit to anyone, whether it comes from palm oil or any other product. But you need to be careful with high-calorie foods, as they contribute to the accumulation fat cells that provoke various diseases, such as Alzheimer's disease, education blood clots. Therefore, persons over 50 years old need to be especially careful about the use of palm oil and products produced with its help.

It can be concluded that palm oil is certainly a healthy product, provided it is handled correctly and rationally.

What properties of palm oil do you know?

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