Is it possible to eat products with palm oil: what is its harm and is there any benefit from it? How is palm oil made and at what cost? Good palm oil

Detailed description and chemical composition of palm oil. Beneficial properties of the product and possible harm to digestion, heart, blood vessels and figure. Methods of application in the food industry.

Description and composition of palm oil

The oil looks like an almost transparent liquid with a slightly sweetish odor; 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 culinary ingredient, 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 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 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). 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.

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 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.
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

The list of beneficial properties of palm oil is as follows:

• 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.

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, the development of cardiovascular diseases, obesity and diabetes.

Harm of palm oil to the cardiovascular system

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?

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 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

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 perfectly complements fresh salads of 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 some 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.

Palm oil is the most common saturated fat of plant origin. Widely used all over the world, it often becomes the target of attacks from the media and quoted “experts” - specifically in Russia, the negative background around vegetable fats is so great that you can come across news about the dangers of products “with palm tree” almost every day. Milknews has already done work on palm oil, but for a more thorough dive into the problems of the huge market, it decided to send a correspondent to Indonesia, the country that produces the most palm oil in the world.

Two types of oils are obtained from the fruits of the oil palm using industrial methods - palm and palm kernel. The first is obtained from the pulp of the fruit, the second from the hard kernel; these two oils have different compositions and never mix. Crude palm oil (CPO) is initially red-red in color due to its high carotenoid content; it is separated into red and yellow after processing, fractionation and refining. In terms of carotene content, palm oil breaks all records - if in carrots its content reaches 400 mcg per 100 g, then in palm kernel oil - 5000 mcg per 100 g, and in CPO - 6700 mcg per 100 g.

After the oil palm fruits are harvested from the plantation, they are taken to a nearby primary processing plant, where the CPO is actually extracted by pressing. The second stage is a full-fledged processing at the plant, where after complete purification of the oil and removal of free fatty acids, the finished product is obtained.

Regular palm oil most often refers to refined palm oil, a light yellow product that looks the same as sunflower oil.

In its natural form, palm oil has a semi-solid consistency, this property is considered to be its competitive advantage over other oils because it does not need to be hydrogenated for processing. Hydrogenation is the process of “addition” of hydrogen to organic substances, which is used, for example, to turn liquid vegetable oil into solid oil or margarine. During the process of hydrogenation, the oil is stabilized, which is why it retains its properties longer and does not deteriorate from oxidation.

Most fats of plant and animal origin are classified as solid fats, which may contain trans fats. For example, in liquid fats, trans fats arise during the process of hydrogenation, as a result of which they turn into a solid state. For example, 100 grams of butter contains 1.5 grams of trans fats, 100 grams of soft margarine - 7.4 grams, and 100 grams of hard margarine (used in the food industry) - 20 grams. Palm oil contains no trans fats due to its natural semi-solid structure.

First stage of processing

In the early stages of oil palm fruit formation, the oil content is very low - as the fruit approaches maturity, oil can occupy up to 50% of the mass of the intercarp. In fresh ripe fruits, the content of free fatty acids (FFA) rarely reaches 0.3%, but after ripening the extracarp (outer shell) becomes soft, which is why it is more easily exposed to enzymes. After the fruit leaves the bunch, its fatty acid content increases rapidly due to the action of enzymes. According to the FAO, studies have shown that damaged fruit increases FFA content by up to 60% per hour.

Due to the fact that the content of free fatty acids depends on these two factors, they try to process the fruits as early as possible, which is why processing in two stages is associated. To preserve the properties of the oil, CPO production plants are located directly next to the plantations - the one we visited was 30 minutes from the PTPN V plantation. On the other hand, the need for fatty acids in the product depends on the area in which the oil will be used in the future will be used, so it cannot be said that during production it is necessary to reduce their content as much as possible. One way or another, it is recommended to process the fruits within 48 hours from the moment of extraction.

Of course, the composition and final quality of the product depends not only on fatty acids, but also on many other factors - environment, selection, age of the tree, conditions and quality of collection and processing of raw materials.

To begin with, the fruits must be separated from each other; a rotating mechanical drum is considered a classic way of separating fruits from clusters. After this, the fruits are subjected to high-temperature treatment, during which the oil-digesting enzymes are destroyed, and the hydrolysis and auto-oxidation of the fruit is stopped. The flesh of the fruit softens, making it easier to separate the fibrous material from the rest of the fruit, which in turn makes the oil extraction process easier. The result of such processing is CPO, from which the final consumer product is then produced.

Second stage of processing

Further processing takes place in a full-fledged plant, where, after separation into fractions with crystallization, separate parts are obtained - oleic and stearic. Initially, palm oil producing countries exported only crude oil, but today supplies consist only of refined palm oil and its fractions. The liquid fraction in commercial and industrial practice is called palm olein, and the solid fraction is called palm stearin.

Olein is widely used as a liquid base fat component for margarine products, such as salad oil. Stearine is used in cooking oils, margarines, and in the production of cosmetics, detergents, and soaps. In addition, palm stearin is an essential component of baking powder and margarine for puff pastry. After refining (refining the oil, removing waxes and impurities) CPO produces a finished product, but this is not the last possible step in the chain. The oil can then be fractionated, and for example, the liquid olein obtained during the refining process can be further processed into a cocoa butter substitute that will be used in the confectionery industry.

Initially, the raw materials are refined, oil contaminants are removed, it is filtered and decolorized, and the odor is physically eliminated. The final product is refined deodorized bleached palm oil (RBDPO), which is further broken down to produce palm olein and stearin.

Now let's talk more about fractionation - palm oil is easily subjected to it, the more liquid fractions are separated from the solid ones with an increase in the melting point. Olein melts at 18-24°C, it is often mixed with other vegetable oils to maintain it in liquid form at lower temperature conditions; moreover, when mixed with olein, the oxidative properties of other oils only improve. The liquid fraction can be re-divided into superolein and the middle fraction, which is used in the production of cocoa butter substitutes, has a melting point of 33-39°C. The solid fraction melts at 44-56°C.

For the production of specialized types of products containing palm oil, only certain fractions are used. Thus, for margarine and soap, a high-melting fraction is used, for the main part of confectionery fats, a low-melting fraction is used, and for cocoa butter substitutes, medium fractions are used.

Due to its composition and “flexibility” of processing, palm oil can be used in the production of any products that use vegetable oils in the manufacturing process. Economic feasibility will always play a decisive role, and today the only difficulty for Indonesian exporters may be supply logistics and consumer mistrust. One way or another, the further development of the food industry implies an increase in production, and the raw material base of tropical oils does not yet show any prerequisites for a decrease.

Palm oil is a plant product made from the fruits of the oil palm. The birthplace of the culture is Western Guinea. It is ideal for making confectionery products intended for long-term storage. Interestingly, since 2015, the production of palm oil on an industrial scale has exceeded 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, even ahead of fish oil. Does not contain .

Currently, the Swiss company Nestlé annually purchases more than 420,000 tons of palm oil per year to produce food products. Disputes about its benefits and harms have not subsided to this day. The abundance of carotenoids, the strongest, have a healing effect on the human body. They reduce the likelihood of cancer, provide energy production, participate in the structuring of bones, the production of visual pigment in the retina, and are beneficial for joints and skin. The harm to the product is due to the high content of saturated fats, which are processed and remain in the form of waste. These refractory substances clog the intestines and are deposited on the walls of blood vessels, increasing the risk of developing diseases of the heart and great vessels.

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. Due to 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, unrefined oil is used only for technical purposes - for making candles, soap and lubricating spare parts.

Production principle

On the plantations, fruits are collected, which are transported to the plant for further processing. The collected bunches are treated with dry hot steam to separate them. After this, the fruit pulp is pre-sterilized and then pressed. The resulting raw material is heated to 100 degrees and placed in a centrifuge to separate liquid and foreign matter.

Oil refining stages:

• 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. Its degree of digestibility is 97%.

Types of palm oil used in the food industry:

1. Standard. Melts at a temperature of 36-39 degrees. Area of ​​application: baking and frying. During the cooking process it does not create smoke or burning. Products 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 the consistency of cream. Widely used in the cosmetics industry.
3. Stearin. It has the highest melting point among the three types of oil. 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 week-long aging period it increases to 42 degrees.

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

Chemical composition

100 ml of palm oil contains 884 kcal, with fat accounting 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 accounts for 100 mg. In addition, traces of lecithin, squalene and coenzyme Q10 were found.

According to research results, it has been established that the oil contains palmitic acid, which enhances the natural production of cholesterol. As a result, the human body begins to intensively synthesize an organic compound in an uncontrolled amount, which in turn increases the risk of vascular and heart pathology.

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

Effect on the body of infants

As a result of clinical studies, it was found that infant formula containing palm olein reduces absorption compared to nutrition in which it is not included. And digestibility decreases from 57.4% to 37.5%.

In addition to decreased calcium absorption, fat excretion in stool increases. It becomes denser and constipation develops.

The malabsorption of the macronutrient is caused by the special arrangement of palmitic acid relative to the palm olein fat molecule. Under normal conditions, it is in a lateral position. After starting the process of digesting baby food in the intestines, it is split off, binding calcium in a free state. As a result, insoluble salts are formed: calcium palmitate. Essentially, this is soap that is not absorbed in the digestive tract, but is excreted in transit through the stool.

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 does not break down, 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 regarding its benefits and harms. Some claim that it is a natural source of tocopherols and beta-carotene, others insist that it is transformed into plasticine in the human body and disrupts intestinal patency. In addition, there is an opinion that raw materials for oil production are transported in oil tankers, as a result, they pose a threat to human health and cause cancer.

Let's consider the main guesses about fat and oil 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 included in 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 petroleum product tanks from Indonesia and Malaysia.

Lie. The raw materials used for the production of oil 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 and deodorized, as a result of which it loses its color, smell and taste.

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

Myth No. 3 “Palm oil has no value for the human body”

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

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

Myth No. 4 “Palm oil is extracted from the trunk of a palm tree”

This is a misconception. The product is obtained exclusively from oil palm fruits by squeezing it from the kernel or pulp. The main feature is its naturally solid consistency. Interestingly, the further south the 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 southern tropical countries has a solid structure. This property of the product provides the desired shape for ready-made food and confectionery products.

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

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 quantities (10 ml) it does not pose a risk to human health. According to the tenets 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, MUFA and PUFA account for 6-10% each, saturated fatty acids – up to 10%.

Myth No. 6 “Manufacturers prefer palm oil because of the low cost of raw materials”

Indeed it is true. The cheapness of oil is due to the high productivity of 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 that were hydrogenated to thicken and harden. As a result, they accumulated dangerous trans fats and caused harm to the body. A modern alternative to them is palm oil. It is safe and of high quality from nature.

Myth No. 7 “Food products with palm oil are banned in developed countries”

It is not true. No country has banned palm oil. Moreover, it accounts for 58% of vegetable fat consumption in the world market.

Health Hazard

Palm oil is an integral component of cookies, candies, chips, cheese, ice cream, and French fries. Nowadays it is difficult to find a product without this ingredient. However, the “hobby” of overseas fat poses a danger to human health.

The harm of palm oil.

Stored in fat as quickly as possible

Despite the fact that palm oil is of vegetable origin, its composition is similar to animal fats, since it contains predominantly monounsaturated, saturated fatty acids. The most dangerous component of the product is considered to be palmitic acid, which causes increased cholesterol synthesis. In addition, oil accelerates the rate of fat deposition into the “fat depot”, which contributes to rapid weight gain. , cheeses, ice cream, cream, chips, French fries, chocolate, candies, cookies - products that already lead to weight problems, and they are additionally “enriched” with palmitic acid and palm oil.

Causes type II diabetes mellitus

Palmitic acid, which is part of the product, promotes the deposition of fat in internal organs and tissues. Including the pancreas, which contributes to the disruption of adequate insulin synthesis.

Addictive

Fatty acids “hit” the brain, as a result, the body’s sensitivity to hormones that signal satiety (insulin and leptin) decreases. This way, it doesn't signal that you need to stop eating. Palmitic acid suppresses the ability of insulin and leptin to activate, which explains a person’s dependence on fatty foods.

Harmful to 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 fatty ones. In addition, ceramides contained in palmitic acid provoke the degradation of nerve cells and the occurrence of Alzheimer's disease.

Increases “bad” cholesterol from low-density lipoproteins

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

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, osteopathy and osteoporosis, or 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 can contribute to sexual dysfunction and the development of vascular and heart diseases. The most dangerous combination of palm oil and oil, which leads to obesity and atherosclerosis.

Beneficial features

Palm oil is one of the most accessible plant products, widely used in cosmetology, the food industry and in the production of soap, candles, powders, and medications. The latter, in turn, are aimed at eliminating problems associated 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 and prevents the occurrence of inflammatory reactions.

Palm oil health benefits:

1. Fights free radicals. It is a powerful 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, inhibiting 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 vascular blockage and the development of heart failure, stroke, heart attack, hypertension, atherosclerosis, and coronary heart disease.
4. Improves the functioning 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. Used for the prevention and treatment of night blindness, glaucoma, conjunctivitis, tired eye syndrome.
5. 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 hormonal levels in women, maintains normal estrogen levels, relieves inflammation of the ovaries, breasts, and uterus (vitamins A, E). Used to relieve symptoms of premenstrual syndrome and menopause. For medicinal purposes, a tampon with palm oil is inserted into the vagina to eliminate cervical erosion, vaginitis, and colpitis.

The PUFAs contained in the oil are involved in the structuring of the skeletal system and increase joint mobility.

With regular consumption of natural red palm oil, starting from the age of 30, you can avoid osteoporosis, which in 60% of cases develops in women during menopause, and diseases of the musculoskeletal system. 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 its slow but progressive course, which ultimately leads to vertebral injury, disability and even death among older people.

Use in folk 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 the growth of low-density lipoproteins in the blood. Beneficial 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 cardioprotective effects, nourishes the skin, heals the liver, prevents hypovitaminosis, and maintains visual acuity. The recommended daily intake of natural, unprocessed red palm oil for an adult is 10 ml. To avoid phosphorus-calcium metabolism, it can be consumed from 18 to 50 years. Do not heat-treat.

Recipes for maintaining health:

1. For 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 and 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), and the nipples are lubricated with it every time the baby is applied to the breast. Repeat the procedure until the cracks heal.
4. From cervical erosion. Form a tampon from a sterile gauze pad or cotton wool, soak it in heated palm oil, and insert it vaginally. The course of treatment is 10 days. The procedure should be carried out every other day after consultation with a doctor.
5. For the treatment of lichen, eczema, psoriasis. Composition components: walnut oil (20 ml) and red palm oil (80 ml), birch tar (3 g). Combine ingredients and mix. Apply the ointment 2 times a day for 2 weeks.
6. For joint diseases. To relieve the pain of gout, problem areas are massaged by rubbing in the medicinal composition. Ointment ingredients: 15 ml palm oil, 25 ml grape seed oil, 5 drops lemon and pine oil, 10 drops lavender oil. To relieve pain due to arthritis, rub the joints using the following composition: 5 drops of pine essential oil, 3 drops of lemon and lavender, 15 ml each of olive and palm oil.

The greatest value for the human body is provided by first cold-pressed oil. It is characterized by a rich fatty acid composition and a low degree of oxidation. For consumption and preparation of medicinal recipes for external use, it is recommended to give preference to red palm oil with the maximum content of beta-carotene, which is 15 times higher than the content 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 aging skin. In addition, manufacturers use it as a component to give a solid consistency to cosmetic products. Palm oil tones, nourishes the dermis, increases its firmness and elasticity, smoothes out shallow wrinkles, providing rejuvenating properties.

Use in home cosmetology:

1. To moisturize the face. Mix palm oil in a 1:1 ratio with olive oil and apply to damp skin with patting movements. Use the composition in courses for 2 weeks with a 10-day break.
2. To rejuvenate the dermis. Mix palm and apricot oils in equal proportions and 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 should be carried out regularly for 14 days.
3. To nourish hair. Apply the oil to the scalp and damp hair, leave for 1.5 hours, rinse thoroughly. Repeat the procedure twice a month. Remember, palm oil is difficult to wash off from hair, so make a mask before washing your hair.
4. To relax the body. Massage with oil normalizes sleep, calms, improves blood circulation, smooths out wrinkles.
5. To eliminate cellulite, geranium oil (7 drops) is mixed with palm oil (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 fight against orange peel, it is important to exercise, eat a healthy diet and drink more than 2 liters of water per day.
6. For smoothing postoperative scars. Components: oils of clove, mint (2 drops each), lavender, rosemary (4 drops each) and palm oil (15 ml). Apply to the uneven area 1-2 times a day for 10 days, then take a break for 1-2 weeks and resume the procedure.

Palm oil is a product that has a wide range of effects on the human body. It is used externally to correct the figure, improve the condition of the skin and hair, relax the body, reduce joint pain, heal cracks and wounds. And internally to fortify the body with antioxidants A and E, lecithin and coenzyme Q10.

Conclusion

Palm oil is a useful and very expensive product until multi-level purification of the raw materials. After extreme processing, it oxidizes and loses its nutritional value for the human body. Don't put the health of your loved ones at risk. Introduce only red palm oil into your diet (maximum 10 ml per day), which has not been subjected to heat treatment. Otherwise, palmitic acid, which is part of the product, worsens bone mineralization in children, disrupts metabolic processes, causes intoxication of the body, impairs brain and liver function, and provokes 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, yoghurts, infant formula and confectionery. As part of this food, it is a strong 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 consume products without palm oil, otherwise problems with phosphorus-calcium metabolism may occur.

To avoid falling into the “trap” of manufacturers, carefully read the label of the product you are purchasing. Avoid buying products that, according to production technology, should contain only butter, but it is replaced with palm oil or stearin. These include: cheese, ice cream, condensed milk, cream, pastries, pies, cookies, sweets.

So, today we will focus on the production of palm oil. To begin with, Malaysia and Indonesia, the main leaders in palm oil production (accounting for 85% of world production), have the largest number of both palm plantations and oil palm seed processing plants of all stages.

An important difference in oil palm cultivation in Malaysia and Indonesia is the approach to farming: intensive and extensive, respectively. For example, in Malaysia, dried palm branches are processed into compost, waste from squeezing seeds is used in the production of composite materials, and in Indonesia it is all simply burned)) As a result of these fires, an unpleasant haze is formed in the air, dangerous for people and animals. This smog covers not only Indonesia, but also Malaysia. All this is reminiscent of the terrible year 2010, when Moscow was consumed by smoke from peat fires in the Moscow region.

But let's return to Malaysia. Let's go to the plantations!

We were warmly greeted by local collective farmers...

In fact, local collective farms are simply called village communities. One of the largest Malaysian companies, Felda Global, whose plantations we visited, by the way, attaches great importance to the development of these same agricultural communities and invests a lot in village infrastructure, housing, etc. There is also a government program to support communities.

This is what the new generation of houses that are being built for local plantation workers look like:

And houses of earlier construction look so clean and tidy. Please note that the garden plots are simply buried in flowers...

The most popular transport on plantations is a scooter. Most of the scooters are made in Malaysia.

Oil palm seeds were brought to Malaysia by the British in 1875, from where exactly is unknown (Polynesia, Nigeria or somewhere else). The local climate turned out to be suitable for this fruit crop. Palm trees were planted along roads and near houses for beauty. However, local farmers saw in these palm trees, in addition to beauty, such important indicators as endurance and high-quality oil obtained from the fruit. In 1917, 40 years after the palm was introduced to Malaysia, the first palm plantation was planted.

Malaysia's palm oil boom began in the 1960s. The country gained independence, and the national government began to encourage the production of palm oil and promote it in Western markets.

How are the fruits of the oil palm harvested? Yes, it’s very simple: take and cut a bunch of seeds. Previously, this was done using a sickle-shaped machete. Nowadays, collectors use gas machetes...

The oil palm rarely grows higher than 10 -15 meters. The trunk appears only in the fourth year of life, so the seeds from the palm tree at the age of 10-15 years are cut directly from the ground. Can you imagine that the oil palm tree produces crops ALL YEAR ROUND! About once every two months, workers come to the plantation and cut the fruits.

The bunch weighs 8-10 kilograms...

After harvesting, oil palm seeds are sent for primary processing: cleaning, sorting, grinding, squeezing the crude oil, and then for cleaning. There are more than 1,000 pressing factories in Malaysia.

We found ourselves at the Sime Darby crude palm oil processing plant. There are about 500 such refining, deodorization and bleaching plants. This plant can process a maximum of 800 tons of crude palm oil per day (an average of about 500 tons). 40% of the plant's products are exported, 60% remains in Malaysia.

Unfortunately, we were not allowed to film inside the plant ((
So I'll tell you briefly what's going on here...

Tanker trucks with freshly squeezed oil arrive at the plant. The raw extracted palm oil is then processed into various products through refining. First, there is separation into fractions with crystallization to obtain separate solid (stearic) and liquid (oleic) parts.

Melting and refining the oil by hydration removes impurities. The oil is then filtered and decolorized. Odor and color are physically removed to produce refined clarified deodorized oil (RCDO) and fatty acids used to make soap, detergents and other products.

PODPM is the main product sold in the international consumer market, although many companies break it down to produce palm olein, edible oil (cooking oil) or other products.

As a result, the consumer receives the product in packaged and packaged form...

Taken from thesey How is palm oil made?

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According to Rosselkhoznadzor, our country is the world's largest importer of palm oil. It is literally everywhere - in cheeses, in cottage cheese and sour cream, in butter, which we traditionally consider creamy, and even in ice cream. Let's try to figure out why this happened and how bad it is

According to Rosselkhoznadzor, our country is the world's largest importer of palm oil. It is literally everywhere - in cheeses, in cottage cheese and sour cream, in butter, which we traditionally consider creamy, and even in ice cream. Let's try to figure out why this happened and how bad it is.

Palm of the Championship

At the end of 2011, the “palm scandal” broke out in the country: after the publication of the results of monitoring dairy products, it became clear that a good half of them contain vegetable fats – usually the so-called palm oil. The indignation of consumers is understandable: it is not very pleasant when you are deceived.

The appearance of an incredible number of publications that the people are being fed poison, that soon all of us will have blood vessels clogged with palm muck and “we will all die” can also be understood: journalists need sensations, this is their bread. It is somewhat more difficult to figure out where oil from some palm trees came from in our northern regions - and why this is bad.

“Palm fats” flocked to Russia in abundance after the 1998 crisis. Producers of the same butter, unlike the average consumer, were well aware that to obtain a two-hundred-gram pack of some “Vologda” you need about five liters of milk; By definition, such oil cannot be cheap – and expensive products suddenly became unaffordable for many citizens. But you can make production less expensive by just adding palm oil. Very quickly, technologists found out that a product that practically does not differ in taste from natural “milk” can be produced without the use of milk at all.

Is this legal now? Yes - but only if the manufacturer is honest with customers and calls his product, for example, not sour cream or cheese, but a sour cream or cheese product, and indicates on the label that it contains palm oil. Unfortunately, it is very difficult for consumers to verify the integrity of manufacturers: they often sell us “palm”, passing it off as 100% “milk”.

Taste and color

Those nutritionists who talk about the numerous beneficial qualities of palm oil mean the so-called red oil - that is, raw, obtained using gentle technologies, saturated with carotene and other substances we need, having a sweetish taste and red color. It has long been eaten in Africa and Brazil; its properties are not inferior to olive oil - but, alas, it is poorly stored, and it is not cheap.

The butter that our manufacturers like to replace milk fat in order to save money is refined and deodorized. It also has useful properties, but they are many times smaller. But it is best to store and transport hydrogenated palm oil. These are white bars without taste or smell.

There is also industrial palm oil - with a lower degree of purification than that intended for food. It is used in making soap and cosmetics. There are rumors that there are unscrupulous manufacturers who add it to food products - but there have been no precedents for exposure yet.

Truth and myths

Myth: the stomach does not digest palm oil; it lies in the stomach in a lump.

Is it true: palm oil is digested no worse than butter.

Myth: Palm oil is extracted from tree trunks.

Is it true: it is made from the fruits of the oil palm, or more precisely, from their fleshy part. Palm kernel oil is made from the kernels of the same fruits.

Myth: This oil can only be used in making cosmetics and soaps.

Is it true: it has a huge range of uses – including in the food industry.

Myth: This oil clogs blood vessels and can lead to atherosclerosis.

Is it true: if we are talking about hydrogenated palm oil, that is, artificially thickened, this is so. But the same can be said about any margarine - no matter what vegetable oil is included in its composition, it is harmful to blood vessels.

Myth: in developed countries no one eats this crap, and only we, like losers, eat all kinds of crap.

Is it true: In Europe and the USA, they also eat foods with added palm oil. Although in smaller quantities than ours.

Myth: This oil is carcinogenic and causes cancer.

Is it true: The risk of developing cancer increases with excess consumption of any fats – not just palm oil.