Palm kernel oil in the food industry. It is widely believed that palm oil is added to baby food in order to reduce the cost of the product.
Palm oil is a vegetable oil made from the pulp of the fruit of the oil palm. This tree grows on the islands of the Indian Ocean, in Asia 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 quality fraction, they must be ripe. The leaders in the export of this product are Sri Lanka, Indonesia, Malaysia.
The oil looks like an almost transparent liquid with a slightly sweet smell, it 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 ingredient in cooking, the method of pressing or boiling the pulp of palm fruits is used. In the first case, we are talking about cold pressing, due to which all useful properties are preserved in the product. The second method involves heating them, as a result of which the temperature can reach 150-200 degrees. Naturally, after such processing, more than 50% of the substances are lost.
Palm oil is practically tasteless, which is why it is a popular ingredient in cooking. It can be stored without spoiling for more than 2-3 months in the refrigerator and for several days at 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). With macronutrients, things are also not very good - the body can only get phosphorus, and then only 2 mg. But there are a lot of sterols here - as much as 100 mg. The situation with fatty acids is quite 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 - 7.4 g;
- Arachinoic - 1.1 g.
The characteristics of the main substances are as follows:
- Vitamin E. It is a powerful antioxidant, also known as alpha-tocopherol. It belongs to fat-soluble substances, does not settle in water and is almost completely preserved after exposure to high or low temperatures. Its benefit is to protect the body from premature aging and oxidative processes. With a deficiency of this vitamin, hair, nails and skin suffer, memory and mood worsen, and the thyroid gland is disrupted.
- Vitamin A. Its other name 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.
- Phosphorus. This micronutrient found in palm oil is essential for good bone, teeth, hair and muscle health. It is also important for brain function, metabolism, cell regeneration. The daily human need for it, depending on age, is 1-3.8 g.
- Lauric acid. It is widely used to create soaps, creams and other cosmetics. This substance is known for its ability to cope with viruses and pathogens. Thanks to him, the feeling of hunger quickly passes, the skin is moisturized, mental activity improves.
- Palmitoleic acid. It belongs to the monounsaturated type and is one of the most useful. This substance is found in human subcutaneous fat and is necessary for the production of nerve cells, lowering blood pressure, and reducing the amount of cholesterol in the blood.
- Myristic acid. It is a highly soluble substance belonging to the class of saturated fatty acids. It forms compounds with calcium ions, is not absorbed in the intestines and goes out with the stool. Therefore, this component of the product does not have a significant effect on health.
Important! Considering that palm oil contains the most fatty acids, you should not get carried away with it.
The benefits of palm oil
This product is a powerful antioxidant that has a beneficial effect on body cells. It protects them from oxidation and the harmful effects of toxins, thereby preventing premature aging. It 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 have such problems much more often than young people.
The list of health benefits of palm oil is as follows:
- Good for satisfying hunger. Being high-calorie and rich in carbohydrates, the product suppresses appetite and quickly gives a feeling of satiety.
- 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, entering the bloodstream, saturate the cells with oxygen. Thus, there is more energy, mood improves and efficiency increases.
- Cleansing the body. Oleic and linoleic acids, which are quite a lot in the product, are necessary to reduce the level of bad cholesterol in the blood. This helps to prevent various diseases of the heart and blood vessels - thrombosis, atherosclerosis, myocardial infarction, stroke, etc.
- Takes care of your eyesight. In order for it to always remain good, the body must constantly receive vitamin A. You can provide the daily need for it by using at least 2 tsp. oils per day. This will help strengthen the retina and prevent its detachment, the development of cataracts and other ophthalmic diseases.
- Helps with depletion of the body. One of the indications for the use of palm oil is rapid weight loss. You can gain it due to the fact that it contains a lot of calories that give energy.
What is harmful palm oil
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. The danger is that most of the oils sold are produced by the so-called hot pressing method. This process uses heat 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 damage to humans - they provoke the growth of neoplasms, the development of cardiovascular diseases, obesity and diabetes.
Harm of palm oil for 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 increase cholesterol levels, which leads to the development of hypertension, myocardial infarction, stroke, Alzheimer's disease.
With regular abuse of this oil, the vessels become dirty, toxins 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 separation. It is also dangerous that such oil increases blood pressure, so it is categorically contraindicated for hypertensive patients.
Is palm oil bad for your body?
This is one of the most high-calorie foods, in 100 g of them there are almost 900 kcal. This is 1/3 of the daily requirement of an adult. We are talking here only about the raw product, during heat treatment, its nutritional properties almost double. As a result, the use of this oil negatively affects weight.
It has been proven that it disrupts metabolism, "clogs" the intestines, blood vessels and liver, and does not allow the body to be cleansed. 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 residues accumulate in the subcutaneous fat layer and lead to weight gain. Especially attentive to this should be those who are naturally inclined to be overweight.
Harm 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 work of the pancreas.
This product also negatively affects the liver, saturating it with harmful fats. This can lead to fatty liver and even cirrhosis. Substances contained in it irritate the mucous membranes of the intestines and stomach, pollute them, cause bouts of pain in the abdomen and increase the risk of growth of neoplasms.
Such problems can arise with the use of both raw and thermally processed oils. But the first is still not so bad. Metabolic and pancreatic disorders lead to the development of type 1 or type 2 diabetes mellitus.
Due to the infusibility of the oil, it is difficult to digest and assimilate by the body, and what remains as a result of this in the body 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
It is a widely used ingredient for baking - pies, breads, cakes, cookies, etc. It is often added to sweets to give them hardness and increase shelf life. It is the basis for the manufacture of margarine, which can significantly reduce the cost of the product. In fact, this is a real food additive designed to change the taste properties of a product.
Often palm oil can be found among the ingredients in crackers, sauces, chips. Sometimes french fries are fried on it. It is a popular replacement for other vegetable oils, since it is spent 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 palatability, increase shelf life and reduce cost. Despite its significant health hazard, it is one of the main preservatives in the food industry. It is resistant to temperature effects, practically odorless and tasteless, easily combined with all products.
Butter palm oil in its raw form perfectly complements fresh vegetable and fruit salads. The product obtained by hot pressing can be used for frying, boiling, stewing, baking. It makes excellent frying for first courses and various sauces.
Here are some interesting palm oil recipes:
- Casserole. Add the juice of one lemon to cold water (2-3 l) and rinse young crabs (no more than 300 g) in them. After that, pour vegetable oil into a hot frying pan and fry this ingredient. While it cooks, crush the garlic (5 cloves) with a crusher and add it to the crabs. Now salt and pepper the mixture, put the onion sliced into rings, chopped carrots and pepper (1 each). Next, just simmer the mass thoroughly under the lid for 20-30 minutes and add 2 tbsp. l. palm oil.
- Stew. Peel and cut the onion (1 pc.), Carrot (1 pc.), Sweet pepper (1 pc.), Garlic (5 cloves) and tomatoes poured with boiling water (2 pcs.) Then fry all this in palm oil, cover with water and simmer covered for 15-20 minutes. Before switching off the burner, add chopped basil, salt, ground black pepper, celery and sugar to taste to the dish. Serve it cold.
- Stuffed eggplant. Wash them (4 pcs.), Cut in half, remove the middle and hold in warm, salty water for 10 minutes. This is necessary in order for the bitterness to go away. Next, rinse, peel and chop the mushrooms (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 eggplant. Then they should be baked in the oven and garnished 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 tablespoons), pepper and salt to taste, balsamic vinegar (2 tablespoons). Now wash and cut the cucumbers (5-6 pieces) into circles, and then put them on a plate, garnish with spinach and pour over the prepared sauce.
It would be unfair to call this product useless, it really helps to improve health and feel better. But this is only if you use it carefully and only in its raw form. At the same time, one should not forget that it is a source of fats that are poorly broken down and excreted from the body. Therefore, it turns out that the benefits and harms of palm oil are almost the same.
In the article we consider palm oil - its benefits and harms, types, uses in nutrition and cosmetology. You will learn how to distinguish palm oil from coconut oil, find out in which cases a natural product cannot be used, and verify its effectiveness from customer reviews.
Palm oil appeared on the shelves of Russian stores relatively recently.
Although over the past 10 years on a global scale, its production has doubled the production of sunflower oil.
Many Russians ask the question: “What is an exotic product made of?” Palm oil is obtained by pressing the pulp of the fruit of the oil palm, which grows in many tropical countries. It is often confused with palm kernel, which is obtained from the fruits of the same tree, but by squeezing not the pulp, but the seeds.
100 gr. palm oil contains:
- saturated fat - 49 g (palmitic acid);
- monounsaturated fats - 37 g (most of all oleic acid - 18 g);
- polyunsaturated fats - 9 g (linoleic acid of the omega-6 group - 5%, although in other vegetable oils its content is at least 70%);
- stearin - 49 mg.
Vitamins A, K and E complement the composition of palm oil.
Disputes about the health benefits and harms of palm oil are ongoing among doctors, and on talk shows, and in home kitchens.
One of the components of vitamin E, tocotrienol, of all vegetable oils, except for rice, is found only in palm oil. This substance is a strong antioxidant and immunomodulator.
Vitamin A improves immunity, beneficially affecting vision and bone tissue, and vitamin K prevents problems with cartilage and prevents the deposition of salts on the walls of blood vessels.
For a person, the use of high-quality palm oil is useful, as it:
- improves vision, prevents night blindness and cataracts;
- restores damaged mucous membranes;
- heals ulcers, boils on the skin;
- used to treat dandruff;
- improves the elasticity of blood vessels;
- prevents early aging;
- improves memory, eliminates stress, insomnia, depression.
Palm oil advocates are convinced that the product will cause no more harm than other hydrogenated oils. It is necessary to limit the consumption of margarine, chips, pastries with palm oil not because of its presence in the composition, but because such products do not contain nutrients, are poor in fiber and trace elements important for the functioning of the body.
Palm oil does not contain cholesterol, but it does contain natural trans fats, which not only increase the level of "bad" cholesterol, but also prevent the body from producing "good" cholesterol, which is necessary for the functioning of the cardiovascular system. This is the first reason why palm oil is considered dangerous.
A number of studies have linked a high content of saturated fats, in particular palmitic acid, with an increase in cholesterol levels and an increased risk of developing cardiovascular diseases. However, tests have confirmed only one thing - the risk arises when using heat-treated palm oil, and, first of all, in overweight people.
The second reason is the refractoriness of the product. It does not allow it to completely leave the body, so excessive consumption of palm oil leads to the accumulation of toxins, blood clots in the vessels, blockage of the intestines.
There is no consensus on whether high doses of beta-keratin in palm oil increase the risk of developing cancer.
Types of palm oil
Red palm oil retains the greatest amount of useful substances, as it is produced using gentle technology. It is not subjected to refining, during which the products are deprived of nutritional qualities. Red oil has a characteristic color due to the high concentration of carotene, a light aroma and a slightly sweet taste.
In the food industry, a deodorized or refined product is more often used - colorless, devoid of taste and aroma. It is made in accordance with GOSTs, but despite this, it contains much less useful substances than red.
There are three main types of palm oil:
- palm stearin - a solid substance with a melting point of 46-53 degrees, used to make margarine, puff pastry, as well as cosmetics and detergents;
- palm oil (melting point - 36-39 degrees) - suitable for cooking and frying, as it does not emit fumes;
- palm olein is a product with a creamy consistency and a melting point of 19-23 degrees, widely used in cooking and cosmetology.
Separately, let's talk about technical palm oil.
It is distinguished from food by its acid-fat composition and low degree of purification, as a result of which a lot of fat is retained in the product.
Such oil cannot be eaten and, even more so, used in baby food, but due to the fact that its production is ten times cheaper, there are unscrupulous companies that ignore potential risks and use industrial oil in food production.
Palm oil in nutrition
Up to 80% of the produced palm oil is in demand by the food industry, and 10% is accounted for by American producers. This refutes the erroneous opinion that palm oil is a product of third world countries, which is banned in developed countries.
Palm oil is included in recipes for the preparation of culinary products (waffles, biscuits, etc.), semi-finished products are fried on it in catering establishments, it is added to cottage cheese desserts and cottage cheese, condensed milk and processed cheese. They are replaced by more expensive milk fat, without compromising the taste and extending the shelf life of products.
Adherents of a healthy diet will definitely bypass products that use palm oil or stearin instead of natural butter. We are talking about cheese, ice cream, confectionery (cakes, cream puffs), condensed milk, chips, french fries, donuts, cereals, chocolate, cookies, crackers.
In baby food
On the packaging of every second infant formula, palm oil can be found among the ingredients, while pediatricians warn that the product can negatively affect the body of children in their first years of life.
The children's body is practically not able to absorb stearin. In the future, this will cause colic, constipation, indigestion and exacerbation of chronic pathologies of the gastrointestinal tract.
The fats that make up the oil interfere with the absorption of calcium, negatively affecting the formation of the bones of babies.
Palm oil in cosmetology
Palm oil-based beauty products are ideal for moisturizing aging skin. It softens, nourishes and moisturizes. Creams are used to protect the skin in winter to prevent dryness and flaking, as well as to rejuvenate - to smooth out shallow wrinkles.
In cosmetology, ready-made creams and serums are enriched with palm oil, adding portions of the product to the products. You can also apply palm oil to the skin in its pure form - after half an hour it is washed off with warm water and blotted the face with a clean napkin.
Nourishes and moisturizes palm oil and hair, preventing dullness and brittleness. The tocopherol contained in the oil stimulates the synthesis of collagen and elastin, so the hair acquires elasticity, shine and elasticity. Retinol protects hair from the negative effects of external factors, and also helps to treat seborrhea and eliminate dandruff.
Shampoos and other products with palm oil are suitable for dry hair, as well as for frequent use of a hair dryer and curling irons. Masks with a natural remedy are good in summer, when hair needs to be protected from ultraviolet radiation. They are applied after relaxing on the beach, swimming in sea or chlorinated water.
The difference between palm oil and coconut oil
Both palm oil and coconut oil are widely used in the food industry and cosmetology, but the two products differ not only in appearance, but also in composition.
Both types of oils are made from palm fruits, but oilseed and coconut are different varieties of tropical trees.
Differences:
- Coconut oil has no color in liquid form, but in solid form it resembles the pulp of the coconut from which it is obtained - fibrous, dense, white. The finished palm oil has a reddish hue.
- The melting point of palm oil is 45 degrees, coconut oil is 26.
- Palm oil is high in palmitic and oleic acid, while coconut oil is high in lauric acid.
- Palm oil is used to make cocoa butter substitutes, and coconut oil is used to make cocoa butter surrogates (or laurin).
Contraindications
In addition to individual intolerance to palm oil, it is contraindicated in the following conditions:
- weakened immunity;
- chronic vascular pathologies;
- lipid metabolism disorders;
- atherosclerosis;
- diabetes;
- Alzheimer's disease;
- high cholesterol;
- overweight;
- pregnancy and lactation.
For cosmetic purposes, palm oil is not suitable for people with oily skin.
Where can I buy
You can buy palm oil in pharmacies, including on the Internet. The cost depends on the method of production, manufacturer and volumes.
So, 400 ml of red unrefined Carotino oil, which does not contain cholesterol, trans fats and genetically modified components, costs 990 rubles.
Cosmetic palm oil Kleona (100 ml jar), intended for the preparation of homemade skin and hair care products, costs 205 rubles.
Refined palm oil from Spivak for external use - 110 rubles per 100 ml.
Is palm oil dangerous?
Increasingly, in the composition of products on the packaging, you can find echoes of the "African jungle" - Palm oil. Sometimes it is hidden 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 oil palm fruit. It is red-orange in color, 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 to make margarine, soap and candles. One of the best edible oils, called palm kernel, is obtained from the seeds of the oil palm; it has a nutty smell and taste; also used for the production of margarine.
Palm oil
Palm oil has an ancient history. According to the finds, it was used in Africa 5 thousand years ago, and in the eighteenth century, by sea, palm oil came to Europe and gradually "conquered the whole world." Today, its main exporters are Asian countries.
Getting acquainted with this mysterious and full of Asian mystery product, you should know that there is some kind of contradiction in it. After all, all vegetable oils are liquid at room temperature, and only palm oil stands apart - it is solid, like creamy. In fact, palm oil is more of a vegetable fat, but it was 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 “preserve” foods. That is why they began to be actively added to chocolate paste, soy oils - after all, if you noticed, they can be stored for years.
palm fruit
Palm oil consists of sixteen acids, the main ones being palmitic (40-50%), oleic (35-45%) and linoleic (5%).
We have already talked about palminitic acid above. I will only note that it is contained in products of animal origin, therefore a person cannot experience its deficiency.
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 grade of oil. Medium quality vegetable oil 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 fats and even helps their utilization, ie. "incineration".
More recently, trans fats - margarines - have been actively used in the manufacture of food products. Now they are being replaced by an equally cheap, but natural product - palm oil, and if we compare this oil with margarine, I give preference to butter. Basically, choose the lesser of two evils.
palm fruit
Sensational facts and shocking myths about vegetable oil, including palm oil, you can find out by watching our video!
4Diets and healthy eating 21.09.2017
Dear readers, today on the blog we will talk about palm oil. How many rumors and various assumptions can be heard now about him, many of them are negative. Let's try to figure out where is the truth and where is the lie, what are the benefits and harms of palm oil for our health.
How palm oil is obtained
First, let's talk about the technology for obtaining this product. Mankind has been using this oil for many thousands of years. This is vegetable oil. And it's a rare type of vegetable oil because it's hard. For the first time, archaeologists discovered a small vessel with the remains of this product in Egypt, but the production of palm oil was not established in this country, so experts concluded that palm oil was traded back in the era of the pharaohs.
This oil is obtained from the fruits of a special Guinean oil palm, which originally grew in Africa. Then it was taken all over the world. And now the lion's share of the industrial production of palm oil falls on Southeast Asia, Indonesia, the Philippines, and Malaysia.
The impact of palm oil on human health is an issue not fully understood. Large global companies such as Nestle use hundreds of tons of this product every year, but many people believe that palm oil can be harmful to health and lead to the development of various diseases.
Today's oil production technology is not particularly different from that which existed in ancient times. According to her, the fruits of the palm tree are first ground and then heated. Under the influence of temperature, oil is released from the pulp, which is completely ready for further use. A similar method for obtaining palm oil is used in food enterprises.
Palm oil obtained in this way is in demand in the food industry: various confectionery products, frying products, mayonnaise, spreads, table oil, processed cheese, etc. are produced with its addition. In addition, palm oil has found application in the cosmetic industry - it is a part of creams, serums and masks for skin and hair.
Harm and health benefits of palm oil
Despite the widespread use of palm oil, the health benefits and harms of this product are perceived by many as ambiguous.
Today, you can often find various myths about palm oil that can be misleading. According to one of them, palm oil contains a large amount of cholesterol, so excessive consumption of it can provoke various diseases, such as atherosclerosis. Based on USDA data, palm oil is completely cholesterol-free, so from this point of view, the product is completely safe.
The benefits of palm oil
One of the factors that explains the benefits of palm oil is the record content in this product of vitamin E, namely tocotrienol, a substance that destroys free radicals and makes cancer cells lifeless. Therefore, palm oil can rightfully be called a fighter against cancer.
Quote More than 15 years ago, when rumors about the dangers and benefits of palm oil were just beginning to spread, scientists conducted an experiment in which it turned out that the product contains 14 times more vitamin A than carrots.
There is also an opinion that the harm of palm oil lies in the fact that the product undergoes hydrogenation - the process of converting liquid oil into solid. For example, hydrogenation is used to produce margarines and spreads. But the fact is that melting palm oil requires a temperature above 30 ˚С, so there is no point in hydrogenation.
The impact of palm oil on health depends on each individual organism. For example, if the body has a sufficient amount of unsaturated fatty acids, palm oil helps to break down toxins and toxic substances. Dosed use of palm oil improves immunity and promotes normal digestion.
Palm oil, which is found in various foods, contributes to:
- strengthening hair and nails;
- increase skin elasticity;
- lowering blood pressure;
- acceleration of metabolic processes;
- improvement of vision;
- normalization of the nervous system;
- strengthening teeth and bones;
- reducing the risk of diseases of the cardiovascular system.
But despite the obvious advantages of this product, palm oil also has its drawbacks, which will be discussed later.
Harm of palm oil
If we consider the health risks of palm oil, the main factor that scientists and experts focus on is the high content of saturated fats in the product. Approximately the same amount of fatty acids is found in butter. Asking the question of whether palm oil is dangerous, one can answer like this: yes - in case of excessive consumption of it.
Scientists who have studied the composition of palm oil claim that it contains monosaturated acids: palmitic and stearic. These substances can harm the body, causing diseases such as atherosclerosis and thrombosis.
In addition, palm oil is often present in products that are further cooked. Under the influence of high temperatures, the components of the product become carcinogenic and can harm the gastrointestinal tract.
Palm oil in baby food
When studying the benefits and harms of palm oil in food, it is worth paying attention to how safe it is to give this oil to children. This nuance is especially important in relation to breast-fed infants.
A small child has an imperfect digestive system - in the first year of life, his body lacks enzymes that ensure the digestion of many substances. That is why the question of why palm oil is dangerous in infant formula should be given special attention so as not to jeopardize the health of the child.
Palm oil is present in many infant formulas for a reason. The fact is that mother's milk is a source of nutrients, vitamins and minerals necessary for the full growth and development of the baby. Studies have shown that breast milk contains 20-25% palmitic acid, which is also found in palm oil. For example, cow's milk contains much less of this acid, therefore, at first glance, the presence of this component in baby food is highly desirable.
However, many formula-fed and mixed-fed babies suffer from colic, diarrhea, and constipation of unknown etiology. When asked if palm oil is dangerous for babies, doctors answer positively and associate various digestive disorders with the content of this particular component in baby food.
Another nuance to consider when buying baby formula with palm oil is that this product slows down the absorption of calcium, an essential substance for the growth of bones and teeth of a child. Thus, it is better to choose blends without palm oil. Today, many manufacturers have learned how to synthesize a modified palmitic acid, the digestibility of which is several times higher than that contained in palm oil.
Myths about palm oil
Today, many people talk about the dangers of palm oil, but practically no one can say specifically about the dangers of palm oil for the body. Of course, there are some points, especially regarding the presence of palm oil in infant formula, but it is important to understand that a lot of irrelevant "facts" have been created around this product.
In free sources, you can find a wide variety of myths about palm oil, starting with the fact that palm oil contributes to the development of depression and stress, and ending with the fact that the product provokes oncology.
Here are the most popular myths about palm oil that have nothing to do with reality:
- The danger of palm oil is that it is not digested in the body. The myth is based on the fact that all fats are digested at temperatures above the human body. In fact, palm oil is not digested under the influence of temperatures;
- in civilized countries, the use of palm oil is punishable by law. It is not true. About 15% of all palm oil consumption is in the US;
- Palm oil is obtained from the stem part of the tree. In fact, the product is squeezed out of the fleshy part of the plant;
- palm oil is suitable only for the cosmetic and metallurgical industries, it should not be present in food. According to statistics, almost half of all confectionery products are made with the addition of this product.
I invite you to watch a video in which Oleg Medvedev, MD, professor at Moscow State University, debunks the myths about palm oil. I highly recommend watching it.
In recent years Russian milkmen took care of the problem: every year more and more palm oil is imported into our country, and dairy products, in which it is added, already make up to 30% of their industry. Palm oil greatly reduces the cost of production and extends the shelf life of the product, but it is unhealthy.
Recently, producers of milk and products made from it have approached proposal to V.V. Putin: force manufacturers to write on the packaging of products "contains palm oil" or even prohibit its import into our country. However, it is very difficult to “force” those who have already warmed their hands on palm oil and turned into a millionaire in six months to give up huge profits. It is not for nothing that in countries that trade palm oil - Indonesia, Thailand, Malaysia, India and Nigeria, they say: it is more profitable to have an oil palm plantation than an oil well.
Palm oil It has a pleasant aroma and taste of milk cream, thanks to which it can significantly enhance the taste of the products to which it is added. In addition, it significantly extends the shelf life and reduces the cost of goods. Of course, corporations that make big profits by selling and using the "palm tree" are trying to increase business income every year. Therefore, today most of the dairy products sold in our stores have nothing to do with milk.
Palm oil mainly used as an alternative to milk fat. Most of it is found in margarines, butter, cheese, sour cream, cottage cheese, yogurt, condensed milk and cream powder. In addition, in order to improve the taste and appearance of the product, extend its shelf life, palm oil is added to cakes, cakes, rolls, muffins, crackers, cookies, buns, chocolates, bars, glazes and chocolate itself. Palm oil is indispensable in the preparation of chips, french fries, fast food, hamburgers, cheeseburgers, etc.
Technical regulation of the Customs Union the use of pure palm oil in food products is officially prohibited on its territory. It is allowed to add to dairy products only "milk fat substitute" - palm oil, which is close in terms to milk fat. However, it is unprofitable for manufacturers to comply with this regulation, because palm oil is 5 times cheaper than milk fat. Therefore, those who buy expensive vegetable fat substitute complain that they are being sold ordinary palm oil instead!
In 2005 World Health Organization officially recommended reducing palm oil intake to prevent an increase in the number of patients with cardiovascular diseases. Palm oil products are especially harmful for young children. It has been proven that frequent regurgitation, colic, constipation in babies is a consequence of feeding infant formula containing palm oil!
Recently, more and more promote palm oil describing its unique beneficial properties. And this is true, but only expensive red palm oil is useful, which is unprofitable to add to food. The commercial interests of manufacturers force them to look for a replacement for it, so they make their products with technical palm oil, which is dangerous to health.
In countries European Union it is allowed to use palm oil with a peroxide value of not more than 0.5 units in food production, and in Russia an indicator of 10 is allowed. In the West, such oil is used as machine oil for lubricating equipment, and we eat it! In addition, according to GOST, palm oil must be transported in stainless steel canisters, and recently it turned out that the main importer of palm trees to Russia, LLC Food Ingredients of the EFKO group of companies, transported palm oil in containers from oil products. Most often this oil is stored in plastic tanks, for this reason it may contain cadmium, arsenic, mercury, lead and other heavy metals hazardous to health.
Palm oil obtained from the fruits of a special oil palm. It contains more than 50% saturated fatty acids and, like animal fat, tends to be deposited in the arteries and increase cholesterol. Palmitic acid, which is one of the main components of palm oil, contributes to the formation of fatty plaques on the walls of blood vessels and, if consumed in excess, leads to atherosclerosis, heart disease, and can provoke oncology.
Unfortunately, it is very difficult these days to protect yourself from the use of such harmful palm oil. After all, it is almost impossible to detect its presence in the product. Manufacturers on the labels instead of the words "palm oil" usually write "vegetable oil" or "vegetable fat", which is perceived by us as a healthy product.
Nutritionist Arian Gryumba x recommends: "To protect yourself from the harmful effects of palm oil, the main thing is to limit the use of industrial products and not eat anything that was not there during your grandmother's lifetime!". This means, try to use natural milk and products made at home. Do not buy confectionery and dairy products with a long shelf life, especially try to limit children from eating them. Never eat fast foods, chips, cheap rolls, cakes, pastries, cheese curds, condensed milk, cheese and curd products, yogurts, ice creams, chocolates and bars. Do not save money to the detriment of health!
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