Palm oil: benefits and harms - what more? Palm oil: harm and benefit.

Palm oil is made from the fruit of the oil palm. And the oil obtained from the seeds of this palm tree is called palm kernel oil. In Russia, palm oil has been used relatively recently. It is ideal for baking, as well as confectionery, especially those intended for long-term storage. Currently, palm oil has become widespread, the benefits and harms of which are still being studied, and disputes around it do not subside.

Application of palm oil

Due to its interesting chemical and physical properties, palm oil has become one of the most widely used vegetable oils in the world. This is also due to the fact that it is easily accessible and very cheap. Palm oil is highly resistant to oxidation, so it can be stored for a long time.

Basically, palm oil is used in the food industry. It is used in the preparation of waffles, biscuit rolls, cakes, creams, semi-finished products are fried on it. Palm oil is part of 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 in which it is present.

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 for some diseases. For example, with vision problems: night blindness, blepharitis, glaucoma, conjunctivitis and others. Due to its medicinal properties, palm oil is recommended for the treatment of various diseases of the heart and blood vessels.

The benefits of palm oil

Many are interested in the question: "Is palm oil harmful or beneficial?"

If we talk about its benefits, then first of all it must be emphasized that it contains a large amount 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 and fight free radicals that cause cancer.

Palm oil is rich in triglycerols, which are digested very quickly, and when they enter the liver, they go to produce energy without entering the bloodstream. This oil is especially useful for people who do not digest other fats well, as well as those who follow the figure and athletes.

Also in palm oil there are many unsaturated fats: oleic and linoleic acids, which contribute to. 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, is involved in the production of visual pigment in the retina.

Palm oil. A few numbers...

Harm of palm oil

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

Linoleic acid in palm oil contains only 5%, it is on this indicator that the quality and price of vegetable oils depend. 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 says 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 cut down, and oil palm plantations are planted in their place. As a result of deforestation, rare species of animals die - also indirect, but harmful.

What happens, palm oil is harmful or beneficial? Surprisingly, the benefits and harms of the oil are comparable. For example, because of the saturated fats of the oil, when it is consumed, heart problems occur, but at the same time, it contains vitamins A, E, which make palm oil useful in the prevention of heart disease and cancer. Palm oil is valued for its content of linoleic acid, 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, a sparing technology is used, in which most of the useful substances are preserved. This oil has a red color due to the high content of carotene (it gives orange color and red to tomatoes).

Red palm oil has a sweet taste and smell. The researchers concluded that in the process of refining palm oil, useful substances come out of it. And raw red palm oil contains a huge amount of nutrients. The described beneficial properties of palm oil mainly refer to red palm oil. It has long been eaten by the indigenous people of Central and West Africa, Central America and Brazil. In Africa, red palm oil is popular as an excellent fatty raw material. Some scientists argue that this oil does not differ in its beneficial properties from olive oil, which is so popular among Europeans.

Refined and deodorized palm oil is another 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 smaller quantities.

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 use of which in the human body causes the accumulation of free radicals that provoke cancer. Also, the use of such oil leads to the formation of cholesterol plaques.

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

Four myths about palm oil

1. Palm oil is indigestible because it melts at temperatures above human body temperature. This is not so, fats are digested in the human body not 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 in soap making. In fact, palm oil has a wider range of uses. It is known that it was even 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 useful properties, some of which are even unique, but this applies only to red palm oil.

To eat palm oil or not, everyone decides for himself. We have tried to give you some information.

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 discussions. 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. Tocopherols allow you to increase muscle volume, and if they are insufficient, sexual function may suffer. For the work of the visual pigment of the eye retina, provitamin A is of great importance, it also ensures the activity of the visual analyzer.

Palm oil: harm and benefit for our body

Scientists and doctors have been arguing for several years about the effects of palm oil - is it good or bad? This product cannot be called unambiguous, so you need to carefully consider its properties. The cost of palm oil is relatively low, and its exceptional technological and nutritional properties make it of particular importance, and therefore, the demand for this type of product is noticeably increasing. The shelf life of products is noticeably increased if palm oil is added to them. A beautiful color makes familiar products more attractive and appetizing.

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

It seems that the benefits of palm oil are obvious, but this product has other sides. He is usually reproached for containing a huge amount of acids. Often this oil is compared with lard, but it does not contain antherogens. Palm oil contains mainly unsaturated fatty acids that are easily digestible. The harm of palm oil is associated with a high amount of cholesterol in the blood that it contains, which can cause atherosclerosis, obesity, vascular thrombosis, and other diseases of the heart and blood vessels.

Palm oil: harm and benefit according to nutritionists

Nutritionists are convinced that palm oil, the harm and benefits of which have not yet been fully determined, is rather 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 ends up in the stomach, then it becomes just a sticky mass trying to stick everything around. Oils are usually valued 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; it does not at all.

Palm oil: harm and benefit

Those people 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, it is necessary to carefully study the composition. It should not contain palm oil. It is a fairly strong carcinogen. In developed countries, this type of oil has long been abandoned, and products containing it must have a label indicating this. Thus, this oil, of course, is cheap, but there are no health benefits from it.

Palm oil is bad for your health! This is what doctors are constantly talking about, warning us, ordinary consumers, that we should not use food products containing it in their composition. But what if now most of the 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 bad?

To begin with, it is worth understanding what it actually is. So, the type of a special Guinean palm tree is used to create it. This oil is composed for the most part of what allows it to be the only one with a composition almost identical to that of animal fat.

The main use of palm oil is production, for example, as a lubricant for equipment in metallurgical plants. However, for some time now, palm oil has become a regular guest in our kitchens: it is part of 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 instant products. In addition, it is often the main component of margarine, spread or "light" butter.

The main (and perhaps the only) positive quality of palm oil is that the vegetable fatty acids contained in it can significantly increase the shelf life of the products in which it is included. Also, this oil has a very low price. It is these factors that make such an ingredient indispensable for most manufacturers. However, otherwise - yes, it is safe to say that palm oil is harmful.

It is a rather refractory product, that is, its melting requires a much higher temperature than for other products and higher than the human body has. 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, which 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 unhealthy.

Of which such oil consists, they contribute to an increase in the level of cholesterol, the negative effect of which has long been proven: it, like plasticine, 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 has become clear how harmful palm oil is, you should think about how to limit its use in food. There is only one way out: pay attention to labels and packaging when buying 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 obtained using palm oil will definitely be cheaper than more useful "brothers", but you should not save on your own health and the health of your loved ones, because you cannot buy it for any money.

Palm oil is a vegetable product made from the fruit of the oil palm. The birthplace of culture is Western Guinea. It is ideal for the manufacture of confectionery products intended for long-term storage. Interestingly, since 2015, the production of palm oil on an industrial scale has surpassed the production of other vegetable oils (sunflower, soybean, rapeseed) by 2.5 times. In terms of quantity, this is a record holder among food products, ahead of even fish oil. Does not contain .

Currently, the Swiss company Nestlé purchases more than 420,000 tons of palm oil per year for the manufacture of food products. The debate about its benefits and harms has not subsided so far. The abundance of carotenoids, the strongest, have a therapeutic effect on the human body. They reduce the likelihood of cancer, provide energy, participate in the structuring of bones, the production of visual pigment in the retina of the eye, and are useful for joints and skin. The harm of the product is due to the high content of saturated fats, which are processed and remain in the form of slags. These refractory substances seal the intestines and blood vessels, increasing the risk of developing heart disease.

Varieties

The following types of oils are extracted from the fruits of the oil palm: raw palm, palm kernel. This is the most common and cheapest product among vegetable fats. Because of this, it is widely used in food production.

Currently, oil palm is cultivated in South America, West Africa, Indonesia, Malaysia and Southeast Asia.

Crude oil is obtained by processing the pulp of the fruit, which contains up to 70%. Only the product that has gone through several stages of refining is suitable for food. Otherwise, crude oil is used only for technical purposes - for the manufacture of candles, soap and lubrication of spare parts.

Production principle

On the plantations, fruits are harvested, which are transported to the plant for further processing. The collected clusters are treated with dry hot steam to separate them. After that, the pulp of the fruit is pre-sterilized, then subjected to pressing. The resulting raw material is heated to 100 degrees and placed in a centrifuge to separate the liquid and impurities.

Stages of oil refining:

• elimination of mechanical impurities;
• hydration (extraction);
• neutralization (removal of free fatty acids);
• whitening;
• deodorization.

Palm kernel oil is a product obtained by extracting or pressing kernels from seeds. The degree of its digestibility is 97%.

Varieties of palm oil used in the food industry:

1. Standard. Melts at a temperature of 36-39 degrees. Scope of application: baking and frying. In the process of cooking does not create smoke and burning. Foods prepared with standard palm oil should be consumed warm. Otherwise, the dish will harden and become covered with an unaesthetic film.
2. Olein. The melting point of the product is 16-24 degrees. Used for frying meat and dough. Has a creamy texture. Widely used in the cosmetic industry.
3. Stearin. It has the highest melting point among the three oils. It is 48-52 degrees. It is the hardest fraction of palm oil. Industries of application: cosmetology, metallurgy, food industry. Included in margarine.

A distinctive feature of palm oil from other vegetable oils is its solid consistency. The longer a product is stored, the higher its melting point becomes. So, for fresh palm oil, it is 27 degrees. And for a product with a weekly aging period, it increases to 42 degrees.

Butter is a source of fat-soluble vitamins A,. A freshly produced palm product has a light orange color due to the high content of beta-carotene. In the food industry, only decolorized oil is used. To do this, it is heated in an oven to 200 degrees, cooled. Under the influence of ultraviolet and oxygen, the natural dye beta-carotene is destroyed, as a result, palm oil becomes discolored, partially losing its value.

Chemical composition

100 ml of palm oil contains 884 kcal, while fat accounts for 99.7 g, and 0.1 g. The chemical composition of the product is represented by vitamins E (33.1 mg), A (30 mg), (0.3 mg), K (0.008 mg) and (2 mg). The share is 100 mg. In addition, traces of lecithin, squalene and coenzyme Q10 were found.

According to the results of studies, it was found that the oil contains palmitic acid, which enhances the natural generation of cholesterol. As a result, the human body begins to intensively produce an organic compound in an uncontrolled amount, which in turn increases the risk of blockage of blood vessels and the development of heart disease.

The World Health Organization strongly recommends reducing fatty acid intake. Dangerous foods include palm and butter, chocolate, meat, eggs. According to the European Food Safety Authority (EFSA), the maximum allowable intake of fatty acids is 10% of human energy consumption, including alcohol. In other words, with an oil of 884 kcal per 100 ml and a content of 44% palmitic acid in it, a safe daily dose of palm fruit pomace is 10 ml, provided there are no other sources of fatty acids in the diet.

Impact on the body of infants

Clinical studies have shown that infant formulas containing palm olein reduce absorption when compared to non-food formulas. And digestibility decreases from 57.4% to 37.5%.

In addition to lowering calcium absorption, stool fat loss increases. It becomes denser and less frequent.

Malabsorption of the macronutrient is due to the special location of palmitic acid relative to the palm olein fat molecule. Under normal conditions, it is in the lateral position. After starting the process of digestion of baby food in the intestines, it is split off, binding calcium in a free state. As a result, insoluble salts are formed: calcium palmitate. In fact, this is a soap that is not absorbed in the digestive tract, but is excreted in transit with the stool.

In order to avoid blocking the absorption of the mineral, the position of palmitic acid is artificially changed in olein. This product is called beta palmitate. As a result, structured oil with palmitic acid is in the central position in the composition of milk fat, does not split, does not form soap with calcium, and is absorbed in the gastrointestinal tract unchanged.

Myths or reality

Palm oil is a product that causes a lot of controversy and misconceptions about its benefits and harms. Some argue that it is a natural source of tocopherols, beta-carotene, others insist that it is transformed into plasticine in the human body and clogs the intestinal patency. In addition, there is an opinion that raw materials for oil production are transported in oil tankers, as a result, it poses a threat to human health and causes cancer.

Let's consider the main guesses about oil and fat products, and whether they have a reasonable basis for existence.

Myth #1: "Palm oil contains dangerous trans fats"

It is not true. These compounds are not part of the product. What is the danger of trans fats? They replace beneficial fatty acids at the molecular level from cell membranes, disrupting cell nutrition and blocking. As a result, metabolic reactions slow down, which leads to the development of chronic diseases of the endocrine, digestive, cardiovascular, and genitourinary systems.

Myth No. 2 “For production, industrial palm oil is used, brought in tanks from oil products from Indonesia and Malaysia.

Lie. The raw materials used for the manufacture of butter must meet the requirements for food products, otherwise it is prohibited for use at the legislative level of the country. In addition, it is additionally cleaned, subjected to deodorization, as a result of which it loses its color, smell and taste.

Transportation stories are nothing more than an invention of competitors. For the transportation of palm oil, specially equipped tanks are used that meet all safety requirements. Before loading raw materials, tank containers are thoroughly cleaned (steamed, washed, dried) from the remnants of the previous product. In addition, it is forbidden to transport palm oil in containers that previously held non-edible, toxic cargo. Transportation of products is controlled by international organizations.

Myth #3: “Palm oil is of no value to the human body”

Wrong statement. It is a source of coenzyme Q10, carotenoids, tocotrients, tocopherols, polyunsaturated fatty acids (,), vitamins B4, F.

In the process of choosing oil for food purposes, remember that refined and deodorized products are free of impurities and partially devoid of nutrients. Therefore, it is recommended to give preference to unrefined species. Such oils should not be subjected to heat treatment, they are best used as a food additive to salads. These products include red palm oil. It fully retains all the useful properties listed above.

Myth #4 “Palm oil comes from the trunk of a palm tree”

This is an erroneous opinion. The product is obtained exclusively from the fruit of the oil palm by squeezing it out of the kernel or pulp. The main feature is a solid consistency from nature. Interestingly, the further south a tree grows, the more saturated fatty acids are contained in the fruits, and the further north, the more PUFAs. Because of this, the oil obtained in the southern tropical countries has a hard structure. This property of the product provides the desired shape of ready-made food and confectionery.

Myth No. 5 “Palm oil, when it enters the stomach, behaves like plasticine - it does not melt, but is a sticky mass that sticks to the body from the inside”

An absurd conclusion. When it enters the digestive tract, the product acquires the consistency of an emulsion. Palm oil is absorbed in the body in the same way as other foods. In moderate amounts (10 ml), it does not pose a risk to human health. According to the postulates of a healthy diet, the recommended amount of fat in the diet of an adult should not exceed 30% of the total amount of energy consumed. Of which MUFAs and PUFAs account for 6-10% each, saturated fatty acids - up to 10%.

Myth #6 “Manufacturers prefer palm oil because of the cheapness of raw materials”

Indeed it is true. The cheapness of the oil is due to the high productivity of the plantations of the main suppliers of raw materials (Indonesia and Malaysia). In addition, it is very technologically advanced. The solid structure of the product makes it attractive for use in the food industry (confectionery and bakery). Previously, liquid oils were used, which were hydrogenated to compact and harden. As a result, they accumulated dangerous trans fats and harmed the body. A modern alternative to them is palm oil. It is safe and of high quality by nature.

Myth #7 “Food products with palm oil are banned in developed countries”

It is not true. No country has banned palm oil. Moreover, he owns 58% of the consumption of vegetable fats in the world market.

health hazard

Palm oil is an essential ingredient in biscuits, sweets, chips, cheese, ice cream, and french fries. At the present time, it is difficult to find a product without this ingredient. However, the "passion" for overseas fat poses a danger to human health.

Harm of palm oil.

Is deposited in fat as quickly as possible

Although palm oil is of vegetable origin, it is similar in composition to animal triglycerides as it contains predominantly monounsaturated, saturated fatty acids. The most dangerous component of the product is palmitic acid, which causes diseases of the cardiovascular system. In addition, the oil accelerates the rate of deposition of fat in the "fat depot", which contributes to the rapid weight gain. , cheeses, ice cream, cream, chips, french fries, chocolate, sweets, cookies - products that already lead to weight problems, and they are further "enriched" with palmitic acid and palm oil.

Causes type II diabetes

Palmitic acid, which is part of the product, promotes the deposition of fat in internal organs and tissues.

Causes addiction

Fatty acids "hit" the brain, as a result, the body's susceptibility to hormones that report satiety (insulin and leptin) decreases. Thus, he does not give a signal that you need to stop eating. Palmitic acid suppresses the ability of insulin and leptin to activate, which explains the dependence of a person on fatty foods.

Harms the liver

Palmitic acid is not completely eliminated from the human body. Accumulating in the pancreas, thymus, liver and skeletal muscles, it replaces healthy organ cells with fat. In addition, ceramides, which are part of palmitic acid, provoke the rupture of nerve cells and the occurrence of Alzheimer's disease.

Raises "bad" low-density lipoprotein cholesterol

With the regular intake of these compounds from the outside, they turn into biological "garbage" in the circulatory system. As a result, the immune cells of the body regard them as foreign bodies, which increases the risk of formation of atherosclerotic plaques in the vessels that are prone to rupture and the formation of blood clots.

Palm oil should not be consumed by persons over 50 years of age, children under 18 years of age, people with ailments of the digestive tract in the acute phase, osteopenia and osteoporosis, heart disease.

Remember, with regular intake of the product, fatty acids begin to accumulate in cell biomembranes. As a result, their transport functions are disrupted, which contributes to sexual dysfunction, the development of vascular and heart diseases. The most dangerous combination of palm oil with, which leads to obesity and atherosclerosis.

Beneficial features

Palm oil is one of the most affordable plant products, widely used in cosmetology, food industry and in the production of soaps, candles, powders, medicines. The latter, in turn, are aimed at eliminating problems with diseases of the gastrointestinal tract, blood vessels, heart, and eyes.

Characteristics of palm oil: reddish-reddish color, solid consistency, resistance to oxidation processes. The natural product exhibits pronounced antibacterial and wound-healing properties, prevents the occurrence of inflammatory reactions.

Palm oil health benefits:

1. Fights free radicals. It is the strongest antioxidant rich in carotenoids. Improves the condition of hair and skin. Prolongs youth, reduces the likelihood of developing cancer. In addition, antioxidants resist skin aging, slowing down age-related changes in the body.
2. It supplies the body with energy due to its high fat content, fights fatigue syndrome, psycho-emotional disorders, improves memory, attention and mental abilities of a person.
3. Reduces the risk of blockage of blood vessels and the development of heart failure, stroke, heart attack, hypertension, atherosclerosis, coronary disease, respectively.
4. Improves the work of the vision analyzer (due to provitamin A), makes it possible to produce a pigment located in the retina and responsible for the visibility of the eye. Normalizes intraocular pressure, protects the cornea and lens, improves blood supply to the visual organ. It is used for the prevention and treatment of "night blindness", glaucoma, conjunctivitis, tired eye syndrome.
5. It prevents inflammation of the digestive organs, stimulates the secretion of bile, accelerates the healing of erosions on the mucous membrane of the stomach and intestines. Recommended for use by people suffering from colitis, gastritis, ulcers, cholecystitis, cholelithiasis.
6. Regulates the hormonal background in women, maintains normal estrogen levels, relieves inflammation of the ovaries, breasts, uterus (vitamins A, E). Used to relieve symptoms of premenstrual syndrome, menopause. For medicinal purposes, a palm oil tampon is inserted into the vagina to eliminate cervical erosion, vaginitis, and colpitis.

PUFAs, which are part of the oil, are involved in the structuring of the skeletal system, increase joint mobility.

With the regular use of natural red palm oil, starting from the age of 30, osteoporosis, which in 60% of cases develops in women during menopause, and diseases of the musculoskeletal system can be avoided. Otherwise, a restructuring of the bone structure is observed, it becomes thinner, calcium is washed out, the mineral strength of the skeleton is lost, and fractures occur with minor loads. The main danger of osteoporosis is a slow but progressive disease, which as a result leads to vertebral injury, disability and even death among the elderly.

Application in traditional medicine

For medicinal purposes, red palm oil is used, which is characterized by a high content of provitamin A (carotenoids), which exhibit powerful antioxidant properties and neutralize saturated fatty acids (50%) in the product, which cause an increase in low-density lipoproteins in the blood. Useful properties: inhibits platelet aggregation, reduces the likelihood of heart attack and cataracts, lowers blood pressure, activates liver enzymes, reduces oxidative stress, scars stomach ulcers. The oil has neuro- and cardio-producing effects, nourishes the skin, heals the liver, prevents hypovitaminosis, and maintains visual acuity. The recommended daily intake of natural raw red palm oil for an adult is 10 ml. To avoid phosphorus-calcium metabolism, it is allowed to use it from 18 to 50 years. Do not heat treat.

Health Recipes:

1. In case of skin damage (from burns, cuts). Apply palm oil to the problem area twice a day for 14 days.
2. To relieve inflammation in the oral cavity and treat periodontal disease. Soak a sterile gauze pad in oil, apply to the gums. Therapy is carried out for 2 weeks.
3. From cracked nipples. To heal wounds during breastfeeding, palm oil is heated in a water bath (for the purpose of disinfection), nipples are lubricated with it every time after the baby is applied to the breast. Repeat the procedure until the cracks heal.
4. From erosion of the cervix. From a sterile gauze pad or cotton wool, form a swab, soak in warm palm oil, and insert vaginally. The course of treatment is 10 days. The procedure is carried out one day after consulting a doctor.
5. For the treatment of lichen, eczema, psoriasis. Composition components: walnut oil (20 ml) and red palm fruit oil (80 ml), birch tar (3 g). Combine ingredients, mix. Apply the ointment 2 times a day for 2 weeks.
6. For diseases of the joints. To relieve the pain of gout, problem areas are massaged by rubbing the therapeutic composition. Ingredients of the ointment: 15 ml of palm, 25 ml of stone grape, 5 drops of lemon and pine, 10 drops of lavender oil. To relieve pain in arthritis, the joints are rubbed using the following composition: 5 drops of pine essential oil, 3 drops of lemon and lavender, 15 ml of olive and palm.

The greatest value for the human body is provided by the oil of the first cold pressing. It is characterized by a rich fatty acid composition and a low degree of oxidation. For eating and preparing medicinal recipes for external use, it is recommended to give preference to red palm oil with a maximum content of beta-carotene, which is 15 times higher than that of this substance in.

Application in cosmetology

The product, obtained from the fruits of the oil palm, has a strong softening effect, therefore it is recommended for the care of flaky, rough, dry and fading skin. In addition, manufacturers use it as a component to give a solid consistency to cosmetics. Palm oil tones, nourishes the dermis, increases its firmness and elasticity, smoothes shallow wrinkles, providing anti-aging properties.

Use in home cosmetology:

1. To moisturize the face. Mix palm oil in a ratio of 1: 1 with olive oil, apply to damp skin with patting movements. Apply the composition in courses for 2 weeks with a 10-day break.
2. For skin rejuvenation. Mix palm and apricot oils in equal proportions, apply to washed skin in the evening, for a quarter of an hour. Do not remove excess with a napkin, leave until completely absorbed. The procedure is carried out regularly for 14 days.
3. For hair nutrition. Apply the oil on the scalp and wet curls, leave for 1.5 hours, rinse thoroughly. Repeat the procedure twice a month. Remember, palm oil is poorly washed off the hair, so the mask is made before washing your hair.
4. To relax the body. Oil massage normalizes sleep, soothes, improves blood circulation, smoothes wrinkles.
5. To eliminate cellulite, geranium oil (7 drops) is mixed with palm (15 ml), olive (5 ml), lemon and dill (5 drops each), the resulting mixture is rubbed with massage movements into problem areas twice a day. In addition, during the period of struggle with orange peel, it is important to exercise, eat right and drink more than 2 liters of water per day.
6. For smoothing postoperative scars. Composition components: clove, mint (2 drops each), lavender, rosemary (4 drops each) and palm oil (15 ml). Apply to an uneven area 1-2 times a day for 10 days, then take a break for 1-2 weeks, resume the procedure.

Palm oil is a product that has a wide range of effects on the human body. It is used externally for body shaping, improving the condition of the skin and hair, relaxing the body, quenching pain in the joints, healing cracks and wounds. And inside to fortify the body with antioxidants A and E, lecithin and coenzyme Q10.

Conclusion

Palm oil is a useful and very expensive product until the multi-level purification of raw materials. After the strongest processing, it oxidizes, loses its nutritional value for the human body. Don't put your loved ones at risk. Introduce only uncooked red palm oil (maximum 10 ml per day) into your diet. Otherwise, palmitic acid, which is part of the product, worsens the mineralization of bones in children, disrupts metabolic processes, causes intoxication of the body, impairs the functioning of the brain, liver, and provokes the appearance of diabetes and obesity.

It is recommended to minimize or completely eliminate the consumption of palm oil, which is included in fast food products (chips, french fries, fast foods, cheeseburgers), processed cheeses, yogurts, infant formula and confectionery. As part of this food, it is the strongest carcinogen that is dangerous to human health. In addition, children and adolescents under 18 years of age, as well as people over 50 years of age, should eat products without palm oil, otherwise problems with phosphorus-calcium metabolism may occur.

In order not to fall into the "trap" of manufacturers, carefully read the label of the purchased product. Refuse to buy products that, according to the production technology, should contain only butter, but it has been replaced with palm oil or stearin. These include: cheese, ice cream, condensed milk, cream, cakes, cakes, cookies, sweets.

Recently popular, palm oil, whose benefits and harms are discussed in the material, is added to many food products. It is cheaper compared to others used in food. Replaces milk fat (animal fat, which is part of dairy products), cocoa butter, due to its lower cost compared to these components. The widespread use of the product is due to the fact that it is cheap to produce (a simple process of collecting fruits and pressing oil), and, accordingly, it is cheap to buy it.

Another characteristic is its high oxidative stability. Products that replace milk fat, for example with palm fat, last longer than their natural counterparts. The index of oxidative stability of the component is 20–30 hours at a temperature of 110 degrees, while that of sunflower fat is 3–6 hours. The higher the index, the longer fermented milk and dairy products can be stored (in which a substitute is used most often). Manufacturers are replacing animal fats with palm fats because it extends the shelf life of the product.

Varieties

In addition to palm oil, palm kernel oil is on sale. If palm is pressed from the soft part of the fruits of the oil palm, then palm kernel is pressed from its seeds. The first product is characterized by a lower content of useful fatty acids than palm kernel oil (up to 50% in the former, while up to 85% in palm kernel oil).

In addition, two types of oils are produced - red and yellow (differences in color appear during the purification stage). The most useful for the body is red, since it retains vitamin A. It is the content of carotenoids (vitamin A) that gives the oil a red tint in the initial stages of extraction. If cheap processes of refining and separation of oil into fractions are used (distillation - evaporation of liquid, followed by collection of condensate), then as a result of them, carotenoids are destroyed. The fat refined in this way acquires a yellow or transparent tint. With a long and expensive purification process (hydration - treatment with a solution of citric acid, neutralization - treatment with alkali, bleaching and freezing in special devices, filtration), the fat retains its red color and is more useful. Such a product is not refined, but only purified.

In addition, there are deodorized and non-deodorized formulations. The first is treated with hot dry steam in a vacuum at a temperature of about 200 degrees. Almost devoid of taste and smell. Such oil is suitable mainly for frying, because it cannot affect the taste characteristics of the dish. Non-deodorized products are not subjected to such treatment.

In addition, technical and edible oils are distinguished, which differ in the degree of purification (technical oil is almost never purified, which significantly reduces its cost). Technical is used in the production of candles, cosmetics, soap. They also lubricate mechanisms in metallurgy. Edible oil is used for food production.

Compound

Palm kernel oil contains one or two vitamins, depending on how it was obtained. Red oil contains vitamins A and E, yellow - only E. These vitamins are characterized by the following properties:

• Vitamin E (33.1 mg per 100 g) in red and yellow oils has a powerful antioxidant effect on the body. It strengthens cell walls. As a result, it is more difficult for oxidation products (free radicals) to penetrate through them into the cell cavity. It is after penetration into the cell that free radicals interact with each other, forming insoluble compounds that can increase the likelihood of oncological diseases;
• Vitamin A (30 mg per 100 g) contains only red palm kernel oil. Enhances the positive effects of vitamin E in the body. It is also an active antioxidant on its own, since conjugated double bonds are present in its chemical structure, which allows it to interact with active radicals, breaking their chains and forming inactive radicals. As a result, the rate of formation of active free radicals in the body decreases. The cell wall is less exposed to their "attack" and free radicals accumulate in it more slowly.

In addition to vitamins, the oil contains the mineral phosphorus in the amount of 2 mg per 100 g. This mineral is present in bone tissue along with calcium. It is also part of tooth enamel. Provides bone density, reduces its porosity and protects against deformation.

Also in the red and yellow formulations contain saturated and unsaturated fatty acids (total content of 58 g). Saturated fatty acids are as follows:

1. palmitic acid (44.3% of the total fatty acids or 25.694 g) allows you to retain moisture in the body, preventing skin and hair from becoming excessively dry;
2. stearic acid (4.6% or 2.668 g) in the form of glycerin is part of the lipids that the body processes the energy needed for motor activity, breathing and warming the body;
3. myristic acid (1.1% or 0.638 g) contributes to a more active production of cholesterol by the liver, which negatively affects the condition of the vessels, up to the development of atherosclerosis, since cholesterol plaques are formed that attach to the walls of the vessels, reducing their patency;
4. lauric acid (0.2% or 0.116 g) is an antiseptic and prevents the development of bacteria and fungi;
5. other fatty acids (0.3% or 0.174 g) are also part of the body fat, during the processing of which the body produces the energy necessary for motor activity and respiration.

Unsaturated fatty acids:

1. linoleic acid (10.5% or 6.09 g) is part of cell membranes, maintaining their integrity;
2. oleic acid (39% or 22.62 g) prevents the development of insulin resistance - a condition in which the cells of the body are resistant to the action of insulin, resulting in an increase in blood sugar.

SFA - saturated fatty acids in the chemical composition - the main thing that palm oil is harmful to the human body. These substances are an indirect cause of an increase in cholesterol levels, but only if a large amount (more than 4 g per 1 kg of body weight) of carbohydrates is consumed with them. If this does not happen, then normal lipid metabolism occurs, which does not lead to the formation of excess cholesterol and body fat.

The use of the component in food

Palm (not palm kernel) oil is found in many foods because it is easy to extract. It is pressed from the soft part of the palm fruit, this is an easy and cheap way. Refined, almost completely devoid of smell, color and taste, it is used in deep-frying and for frying (especially in fast food establishments, where the process needs to be as cheap as possible).

Due to its lower cost, palm oil replaces cocoa butter in chocolate, desserts, chocolate spreads, glazes, milk fat. On its basis, inexpensive cheeses, curd products, spreads, margarines, table butter, mayonnaises and sauces from them are made. This is done in order to reduce the cost and, consequently, the final price of the product for the consumer. It is valued by manufacturers because the taste of products with such a substitute is almost impossible to distinguish from the original. As a result, when using such a product, a person does not receive healthy fats (for example, dairy).

Product in infant formula

Palm oil adversely affects calcium absorption in newborns. The lack of calcium leads to the fragility of the bone tissue, it is formed more slowly and the bones can be deformed. Palm olein (a derivative component often referred to as palm oil on product packaging in Russia) is found in many infant formulas. Nelson's 1998 study of two control groups of children confirmed that newborns' absorption of calcium from formulas containing palm olein decreased from 57.4% to 37.5%.

A further study in 2002 looked at calcium absorption rates in formulas containing partially hydrolyzed milk protein (i.e., another common type of infant formula). In this case, only 41% of calcium was absorbed from baby food, which included palm olein, while 66% was absorbed from baby food without it. In the same year, a similar study was conducted on baby food with a predominance of soy protein isolate (a protein often included in mixtures). At the same time, 37% of calcium was assimilated from the mixture without olein, and only 22% from the mixture with olein.

The main reason why this happens is the lateral fixed position of palmitic acid in the lipid molecule. Thanks to him, she can freely split off and bind calcium from the diet in the intestines, preventing its absorption.

Important! However, a formula has also been developed for a different, structured olein. In it, the location of the acid is artificially changed, as a result of which it cannot be split off freely. The harm of this type of palm oil is slightly lower. It is called structured or beta palmitate. Its production is quite expensive, because it is part of only the most expensive mixtures.

Application in cosmetology

The main reason why these fats are used in the production of cosmetics is economic feasibility. These fats can replace almost any vegetable fat needed to create a cosmetic skin care product (creams, balms, masks, soaps). But sometimes it is also used in the production of decorative cosmetics - lipsticks, foundation creams, blush with a creamy texture. It is also valued because it can be used to give a firm texture to lipsticks and pencil leads.

At the same time, the products include not only the oils themselves, but also their waste products. For example, during the deodorization of vegetable fat, products are released under the general name oleochemicals. These substances are used in the creation of soap and increase its saponifying power.

The benefits of palm oil for the skin are quite high. The antioxidant properties of the vitamins in its composition detoxify the skin, preventing harmful substances (free radicals) from accumulating in it. Since it is free radicals that become the main cause of the rapid aging of skin cells, its saturation with antioxidants leads to a slowdown in the aging process and skin fading.

Palmitic acid, which is the most abundant in oil, helps retain moisture in hair and skin cells. It is able to hydrate hair and skin and prevent them from losing moisture, which is good for colored or bleached hair that is more porous and loses moisture faster.

Vitamin A and E in this vegetable fat have a healing, soothing and regenerating effect on the skin. As a result, palm oil cosmetics are suitable for sensitive skin. Thus, despite the data on the dangers of palm oil, it is safe and even useful when used in cosmetology.

Harm from ingestion

The harm of palm oil to human health is great. Arachidic acid and other EFAs in the chemical composition increase the production of cholesterol by the liver, as a result of which cholesterol plaques sometimes form on the walls of blood vessels and atherosclerosis develops. Throughput decreases, which provokes hypertension. Properties have a negative impact on the state of the body, they are not able to harm a young healthy body as much as the body of older people whose vascular tone is impaired.

By themselves, saturated fatty acids are capable of forming fatty deposits. This leads to obesity. Therefore, people who want to lose weight or tend to be overweight, it is better to refrain from using this product.

It is possible to make an unambiguous conclusion as to whether it is worth buying palm oil, whether it is harmful or beneficial, only taking into account the methods of use. The oil is useful for external use as part of cosmetics and masks, however, you should not use it inside.

The harm of palm oil to human health is confirmed by the fact that in some developed countries the import of this component is prohibited. In countries that are part of the EU, the component is used to create food products, but the packaging must have a label warning about the content of such vegetable fats and the amount.

Some symptoms of the appearance:

• increased sweating;
• weakened immunity, frequent colds;
• weakness, fatigue;
• nervous state, depression;
• headaches and migraines;
• intermittent diarrhea and constipation;
• want sweet and sour;
• bad breath;
• frequent feeling of hunger;
• weight loss problems
• loss of appetite;
• night grinding of teeth, salivation;
• pain in the abdomen, joints, muscles;
• does not pass cough;
• pimples on the skin.

If you have any of the symptoms or doubt the causes of ailments, you need to cleanse the body as soon as possible. How to do it .

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