Already in several posts I met information that palm oil does not dissolve in the body and is not excreted, but is deposited in the form of cholesterol plaques on the walls of blood vessels, because the temperature at which it melts is higher than the temperature of the human body. I wanted to understand in more detail. In the process, I came across more than one article on the Internet, obviously from custom-made ones, where laudatory odes were shamelessly composed for palm oil, because it contains vitamins, including the vitamin of youth - E. One author claimed that it generally improves health perfectly. But someone will read and believe! Harm from palm oil does not compensate for any vitamins. And all because profit in our time is placed above all. And the principle is the same – buy low, sell high. Filling their own pocket, no one thinks about other people's children. Now, wherever you look, palm oil is everywhere in the composition, and it’s still good if the manufacturer honestly wrote about it. Why be surprised at infant mortality in physical education classes. And our Ministry of Health cynically declares: go to the clinic for another certificate, your children have physical inactivity due to computers ... In general, it hurt.

What is palm oil?
Palm oil is obtained from the oil palm (Elaeis guineensis) and there are 2 types. One is made from palm kernels, the other from the pulp of a palm tree trunk. The first oil (palmonuclear), as a rule, is widely used in the cosmetic industry and as a medicine. The second one has found mass application in the food industry. It is the greatest danger.
This oil is red-orange in color, used by the local population (Malaysia, Indonesia) for food and as a lubricant in metallurgy (!).

Palm oil has a red-orange color, smell and taste characteristic of the fruits of the oil palm. Palm oil briquette has a light color due to heat treatment. By adding dyes and flavors "identical to natural" to it, the manufacturer can imitate many products.

Composition and melting point.
Due to the fact that palm oil is a complex mixture of fractions with different physical and chemical properties, its melting point is determined by the so-called sliding melting point. Palm oil, like any other vegetable oil or fat, is a mixture of triacylglycerides (TAGs) (esters of glycerol and fatty acids). Due to the fact that each triacylglyceride has its own physicochemical properties and its own melting point, so-called fractions are formed. There are two main fractions in palm oil:

Olein- liquid fraction of palm oil with a melting point of 19-24 ° C. At a temperature of twenty to twenty-five degrees, it looks like a face cream. But it gets hard in the fridge. Olein is mainly used for frying. With this oil, you can cook three times more food than with other vegetable fats, because it does not burn out. By the way, an interesting detail: after frying, the pan can hardly be washed. It is enough to cool it and a piece of palm oil will simply fall out of there.

Stearin- solid fraction of palm oil with a melting point of 47-54 ° C. Palm stearin is in high demand in the food industry. It is mainly used for the production of various margarines, snack oils, pasta. The latter are fried in palm oil.

The most common, classic palm oil melts at forty-two and a half degrees. This oil is of the greatest value for the production of confectionery. The fact is that at room temperature, the oil retains its solid form. And this gives a wonderful opportunity to implement the most subtle confectionery ideas in the preparation of dough. And if we talk about shortcrust pastry, then there is simply no better oil than palm oil for this. Also, this oil is ideal for frying a wide range of products: from vegetables to meat. It does not give soot and foam at all, does not burn. All these wonderful properties are due to the fact that there is almost no liquid in palm oil. Its basis is high-quality vegetable fat. One small minus in this barrel of honey: everything that you fry in palm oil must be eaten hot. As soon as the food gets cold, a layer of frozen palm oil forms on it.

Products with palm oil become refractory. And our body temperature is 36.6. Once in our stomach, palm oil remains a plastic sticky mass that tends to stick everything around. Draw your own conclusions.

Technological processing.
Palm oil is very saturated, we call it oil, in fact it is fat. Moreover, the danger lies in its processing! Hydrogen is passed through the palm fat to solidify it. We get hydrogenated fat!
Any hydrogenated and hydrogenated fats are terribly harmful to the human body. Hydrogenation of liquid vegetable oils is carried out using hydrogen. In the process of this production, a large number of trans-fatty acids are formed in fats, and they are alien to the human body. These fatty acids stick together blood cells, forming blood clots, increase the amount of cholesterol in human blood. Lipid metabolism is disturbed. This leads to the formation of diseases such as diabetes mellitus, oncological tumors, impotence and infertility due to hormonal deficiency in men, metabolic disorders, coronary heart disease, myocardial infarction, breast cancer, prostate cancer, Alzheimer's disease.

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

But products with palm are plastic, do not deteriorate for a long time and keep their shape even in the summer heat! The beauty!

Oxidative stability.
Palm oil has such a unique chemical composition that it acts like a preservative for the products it contains. It prevents oxidation and rancidity of products.
Palm oil has a much higher oxidative stability index (OSI) than, for example, sunflower or soybean oil, and the higher the OSI, the longer the vegetable oil retains its quality and the less it is subject to oxidative deterioration. It is clear that this is very pleasing to the producers. Those who benefit from feeding us with palm oil most often recall that it contains vitamin E. And they carefully write about some “disadvantages”: “A very high proportion of saturated fatty acids in the composition of palm oil and its oleic fraction (about 50, 4% and 46.8%, respectively) can increase blood levels of total cholesterol and LDL (“bad” cholesterol). All adults and children over 2 years of age are advised to limit their intake of saturated fat to less than 10% of total calories. And for people who have had a myocardial infarction, stroke or suffering from diabetes - less than 7% of the total calorie content of food. Other vegetable oils (sunflower, olive, soybean, canola), due to a significantly lower proportion of saturated fatty acids (10%, 14%, 16% and 7% respectively) are a healthier alternative to palm oil and allow (without going beyond the normal calorie content of the diet) ) get enough healthy unsaturated fatty acids. But their widespread use in the confectionery industry is limited not only by a shorter shelf life, but also by a higher price.” How delicate...

What products are used.
Palm oil is used to make specialty fats such as: milk fat replacers (BMF), cocoa butter equivalents, filling fats, glaze fats, shortenings, ghee, soft table oils, spreads, confectionery fats, bulk margarines, mayonnaises, etc. It is added to soup mixtures, cheeses, processed cheeses, cheese masses, chocolate-covered cheeses that you buy for your children ... Condensed milk often consists entirely of palm oil. At the same time, the taste of these products practically does not differ from the original, and the shelf life is significantly extended. Moreover, since palm oil has a yellowish tint, in order to give Condensed Milk an attractive white color, the manufacturer adds titanium dioxide to it, which is massively used in the production of titanium white. Horror!

The above listed fats with palm oil are used for the preparation of final food products. On their basis, baked goods, sweets, creams for cakes are prepared ... In its pure form, palm oil is used as a frying oil (oil for frying). For example, many people's favorite instant vermicelli (the same "Mivina") is pre-fried in palm oil. When I found out about this, I stopped eating it. Chips, croutons, and crackers are also fried.

Palm oil also enhances the taste of the product, makes you eat it again and again. It is on this principle that fast food establishments are built. After all, every child will prefer a hamburger with french fries to a plate of borscht. People, after trying one product, seem to “sit down” to the taste of ice cream or chocolate, hamburgers or chips with palm oil, which they remember and love, and this makes them buy this product again and again.

Other uses.
In addition to food products, palm oil is used in the manufacture of cheap cosmetics, creams, and hair care products. Of course, like other oils, palm oil can be used in the production of any products in the production process of which vegetable oils are used. Economic feasibility always plays a decisive role. In the production of soap, and in the process of preparing stearin, products obtained during the deodorization of palm oil are used. These products are not palm oil and are collectively referred to as oleochemicals. Oleochemicals are a separate trade item worldwide.
Remember that taste of "paraffin" lipstick on your lips? But this sticky mass is also in your arteries ...

Conclusions.
It must be admitted that quite a number of countries are showing increased concern about the content of palm oil in products. The alarm was first sounded in Denmark, where in 2003 the government decided that products could not contain more than 2% trans fats (which include palm oil).

Back in 2005, the World Health Organization recommended reducing palm oil consumption to reduce the risk of heart disease. Moreover, most developed countries have already abandoned its use in the food industry, considering that palm tree oil is the strongest carcinogen. At present, whole series of food products are produced exclusively for us - the CIS countries, the former USSR, we are not people for them anyway.

It turns out that each of us eats up to 3.5-4 kilograms of an "exotic" harmful additive per year, without even knowing it ...
Today it can already be said for sure that palm oil came to the territory of the former Soviet Union after the collapse of the state economic complex and with the advent of new market relations in exchange for socialist planning. Somewhere in the mid-90s, a private producer began to look for a replacement for raw milk, the shortage of which was felt after the massive collapse of collective farms and state farms.
Remember how we were surprised by the “butter” like Rama brought from Poland, which does not freeze in the freezer, is easily smeared on bread and “smells” better than our well-known butter. Quite a bit of time has passed and we have already got acquainted with domestic samples of spreads, ice cream with "palm" additives and other "goodies" stuffed with inventions of the chemical industry.
Most of the problems of falsification in condensed milk, ice cream. Normal ice cream, which is made on milk fat, is less than products combined in composition with vegetable fats, in particular palm oil. Palm oil is found in conventional butter, which may be spreads, which again is not stated.
Today, palm oil occupies the second position in world production (31.77%) in the list of oilseeds. The first place belongs to soybean (33.47%), which is already disliked in our country.

Palm oil has now begun to be used so widely that it is easier to tell where it is not. 27% of trans fats a person consumes at the expense of confectionery - crumbly cookies, chips, pastries, especially puff pastry, convenience foods, hamburgers, all kinds of sauces! And since the main consumers of products containing palm oil are most often children, then the harmful effects of these goodies can only be judged after a certain time.

We recognize products with vegetable fat.
How traditional names are transformed after vegetable fat is added to the product:

Cheese - cheese product
Processed cheese - processed cheese product
Curd is a cheese product
Sour cream - sour cream product, sour cream
Condensed milk - condensed milk, condensed milk product
Butter - spread, light butter
Ice cream - ice cream with a combined composition of raw materials

I conclude for myself:
I buy dairy products in the market;
condensed milk is easy to cook on your own, but the Belarusian condensed milk "Rogachev" is really without palm, according to GOST;
Ice cream is easy to make - I've been making it myself for a long time.
Lived up…

Until recently, few people knew what palm oil is, how it can be used and where it comes from. But with the expansion of trade relations, foreign products came to us in abundance, which, at best, were scarce - the same pineapples and bananas, and sometimes completely unknown. But some products, unlike avocados and mangoes, we don’t really see on the shelves.

Palm oil is a product of the extraction of the fruit of the oil palm tree, which grows in Asia, Africa and South America. The best oil is given by a palm tree that has reached the age of 15. For its production, pulp (fruit shell) and seeds (nuts) are used. The resulting substances differ in properties. There is an even greater difference between the refined and unrefined pomace. In retail trade, it is extremely rare - more often in ads where the terms "wholesale" and "ton" are used.

Palm oil is used in cosmetology and food industry, it also finds technical applications. The main reason for the huge volume of exports of this raw material to all countries of the world is its low cost compared to other vegetable fats.

Interestingly, the world's largest consumer of palm oil is the Swiss corporation Nestle: it imports 420,000 tons per year for the production of various food products. This is to the question of whether Nutella contains palm oil. But not only Nestlé is fond of this product: all over the world they make cookies, chips and other food from it.

By the way, coconut and palm oil are not the same thing, and palmarosa plant oil has nothing to do with palm oil. Palmarosa is a herb of the bluegrass family that has a pleasant aroma (its close relative is the well-known spice lemongrass, or lemongrass in cooking).

Chemical composition

• Vitamins A, B4, E, K.
• Phosphorus.
• Sterols.

Substances such as phytosterols, lecithin, squalene are present in very small quantities.

In addition, palm oil contains:

1. Saturated fatty acids (the lion's share falls on lauric acid).
2. unsaturated fatty acids.

The latter, in turn, are divided into monounsaturated (oleic and palmitoleic) and polyunsaturated (the only linoleic).

Melting point - 33-39 ° C, calorie content - 884 kcal. Different fractions of palm oil have different melting points, olein melts the fastest (16-24 ° C), it is used for frying and making dough. The most refractory is stearin (48-52 ° C), it is widely used in cosmetology, and the main food product with stearin is margarine.

The peculiarity of this product is that its hardness (and, accordingly, the melting point) increases with the time of its storage.

Varieties

Depending on what palm oil is made from, the following types are distinguished:

• Palm.
• Palm kernel.

Palm oil is extracted from the pulp of the fruit, while palm kernel oil is extracted from the pith (the hard-shelled seed). Many of its qualities depend on how palm oil is produced.

Palm vegetable oil is the cheapest in a large family of oilseed extracts. The reason is the high (up to 70%) fat content in vegetable raw materials. The list of products that are made using this tool is extensive, ranging from food to cosmetics.

The so-called technical oil is not a third variety: it is simply a product that has not undergone any purification. In ancient times, they were filled with lamps for lighting - although, judging by literary memos, in temples for lamps they used a purified fragrant palm product.

Technical palm oil can only be used for soap making, in candle production, as a lubricant. Raw materials that have undergone refining of various degrees are suitable for human consumption. The liquid is obtained from the fruits of palms grown in the more northern regions, while the southern palms give a harder one.

Impact on the human body

There are useful qualities, and there are not so much. But it is known for sure that whether there is cholesterol in the body also depends on how much of this product a person consumes. Daily dose - no more than 10 ml (in the complete absence of other fats). But if we remember that we consume both chips and cookies in much larger quantities, then we have to admit that in this case palm oil extract is harmful. To avoid unpleasant consequences in the future, you need to find out which products contain palm oil (although these days it's easier to name those that do not).

The positive properties of palm oil with its moderate consumption are the prevention of oncology, maintaining the strength of bone tissue, and improving vision.

Myths or reality

Myths about palm oil are invented by those who have no idea about the production technology of this product and the strict rules for its transportation. People who have a rich imagination, but who have a very rough idea of ​​\u200b\u200bhuman anatomy and physiology, also put their hand in it.

1. First of all, this concerns the assertion that this refractory product “sticks up” the intestines or stomach. This is nonsense, because palm oil in foods enters the intestines from the stomach, where it does not melt, but is digested with the help of gastric juice (containing hydrochloric acid). Further downward is a nutritious porridge-like mass, the various components of which are absorbed in different parts of the intestine. This also includes numerous discussions on the topic of whether palm oil is excreted from the body. In fact, only "waste" of vital activity and substances that are not digested in the gastrointestinal tract are excreted from the body. Products can be excreted in pure form only with dysbacteriosis.
2. Another common myth is that this product is banned everywhere, there is such a ban in Russia as well. In fact, there is not a single country in Europe and in the world in general, where this product would be banned. But it is possible that palm oil imports to Russia will soon be significantly reduced: by the end of July 2019, the State Duma will adopt a law to double the tax on this raw material. This means that food products that are made using it will double in price and become uncompetitive compared to the same confectionery products for which they take butter or sunflower. The falsification of dairy products (cheeses, condensed milk, etc.), in which animal fats replace them, will also become unprofitable. And this is no longer a myth, but a reality.
3. Palm oil causes cancer. No more than other vegetable fats. It's all about the method of preparation and the amount of use. If you fry something on a native sunflower over high heat and use the same oil several times, this is a pure carcinogen. This also applies to confectionery and other food: it does not matter whether sunflower oil or another is added to the confectionery mass or pastries - if cooking standards are not met and the fat content is exceeded, this contributes to the development of oncology.
4. Oil palm pomace contains trans fats. Nothing like this. The most harmful in terms of trans fats is hydrogenated palm oil, which is “hardened” by a special method for ease of use in the confectionery industry. Before that, everything is fine.
5. We will not even comment on the rumors about the transportation of this product in dirty oil tanks. It's like in the film "Born by the Revolution": "And in St. Petersburg they make meatballs from the dead."

Why add to baby food

Then, why and in other products - to reduce the cost of goods. Although the recommendations for this food product clearly indicate that it is undesirable to use it before the age of 18 and after 50 years, not all food manufacturers indicate palm oil in the composition.

If palm oil is contained in baby food, especially milk mixtures that replace breast milk, it binds calcium, reducing the amount of macronutrient absorbed by the child's body, and forms calcium palmitate. This substance is nothing more than soap, and is excreted in the feces without being absorbed in the intestines. There is nothing useful for the baby in this. Therefore, you need to look for a breast milk substitute without palm oil.

health hazard

Allergies to palm oil are no more common than to other herbal oil extracts. This is not the main danger. By eating foods prepared with this extract, we overload the body with harmful fats.

In general, it's best to ask your doctor if you can eat palm oil.

But the whole truth lies in the fact that many products in which palm oil extract cannot be included either according to GOST or according to moral and ethical standards contain it.

We can find palm oil in chocolate and cheese, condensed milk and ice cream - although there should be real ice cream without palm oil and no vegetable oils at all. We would be happy to eat less of it, but not everyone can distinguish butter from palm oil, and it is not always possible to check products at home for the content of certain substances in them.

If we are talking about counterfeit, then products with palm oil do not contain a mention of this ingredient on the label. As indicated in the composition of the product, this substance is from bona fide manufacturers: palm oil (in Russian bashfully "vegetable fats").

Why is it added to products yet - to extend the shelf life. This mainly applies to flour confectionery (for example, cookies without palm oil have a shorter shelf life), chips and other fried "snacks", which must be crunchy and have a long shelf life.

Consuming a large amount of the product can cause:

• Development of insulin-independent diabetes mellitus.
• Fatty degeneration of hepatocytes (liver cells).
• thrombosis, etc.

How to remove palm oil from the body - no way. It ceases to be itself when it enters the stomach. If you mean bad cholesterol, then to remove it, it is enough to limit fat intake and drink green tea.

Application in traditional medicine

In folk medicine, red palm oil is used - the most useful, it is not subjected to heat and chemical treatment, therefore, valuable components are preserved in it to the maximum. It contains 15 times more carotenoids than carrots. This is a powerful antioxidant. It looks like an oily liquid of a thick red-orange color.

It is used for inflammatory diseases, wounds, burns, arthritis and other joint diseases. The main application is external. Tissues affected by destructive processes are moistened with oil palm extract.

For burns and microtraumas, they lubricate the skin, for inflammatory processes in the mouth and erosion of the cervix, a gauze swab soaked in the extract is used. For the treatment of psoriasis and eczema, they are mixed with walnut, birch tar is added in a very small amount, and the affected skin is lubricated with the resulting ointment. The symptoms of gout and arthritis are alleviated by rubbing the joints.

Application in cosmetology

We do not even realize that the cosmetic use of palm oil has become familiar and even mandatory for us: it is part of toilet soap.

Palm oil for hair is used in cosmetology - masks with this remedy strengthen the roots, eliminate problems with the scalp, and improve the structure of the hair. You can find oil palm extract in shampoos and hair conditioners.

Palm oil is used for the skin: it acts as an emollient and at the same time tonic. This quality is highly valued when choosing a means for massage. In addition, oil palm pomace treats microtrauma and burns, including sunburn.

Palm oil for the face is mainly homemade masks that:

• Improve the condition of aging skin.
• Eliminate fine mimic wrinkles.
• Helps to remove age spots.
• As part of scrubs gently exfoliate and moisturize the skin of the face.

Refined (deodorized) palm oil is less effective for cosmetic procedures.

Eating palm oil leads to obesity and chronic diseases on a global scale, and its production causes irreparable damage to nature. These are the main conclusions of the report prepared by the experts of the World Health Organization, which should be published in the near future.

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Is it true that palm oil is not excreted from the body until death, is it used to lubricate parts in factories? and got the best answer

Answer from Dmitry Kuzhelev[active]
This is a myth to scare the consumer. Palm oil is similar in its characteristics to milk fat, but it is cheaper and has a more positive effect on total cholesterol in the blood (in comparison with the same milk fat). But after all, if people understand that palm fat is more useful, they will buy it, which milk fat manufacturers cannot allow in any way, pay attention to who speaks badly about palm most of all, everything will become clear right away.
And by the way, water is used in nuclear reactors, maybe you shouldn’t drink it either? 🙂
I advise you to read the article on the topic:

Answer from Niro bert[guru]
bullshit, macaques would weigh a ton to death

Answer from Liona-STRO[guru]
I don’t know about the details, but it settles on the walls of the vessels, yes.

Answer from Andrey Tobolsky[guru]
In Russia, its average consumption is 4.5 kg per person per year. If it were "not excreted from the body", then the weight of each Russian would increase by an average of 4.5 kg per year, which is not observed. So the hypothesis is not correct. As for the vessels - well, in principle, there are saturated fatty acids in palm oil, and there are more of them than in other types of oil. If you eat a lot of palm oil - you can increase cholesterol. True, it is not a fact that it will settle on the walls of blood vessels, there are still many factors that play a role. As for the lubrication of parts - any vegetable oil on an open surface turns into glue very soon, so there is no point in using it. And the use as a lubricant does not affect the quality of the oil as a food product.

Answer from Questionnaire[newbie]
Look how many cancer patients there are in Russia. Here is your answer. The criminal authorities need sick and brainwashed zombie slaves who will plow until they are 45-50 years old and then die of cancer, they do not need to be treated and pensions paid to them. Palm oil is the perfect remedy for this. Putin does not eat palm oil, so he is still alive.

What are trans fats and why are they bad for anyone?
Many people do not think about WHY all textbooks, guides and other health manuals lay out the components of food in this order: proteins, fats and carbohydrates. Have any of you ever seen a description begin, for example, with carbohydrates? What can I say, I have not met. And why? According to the law of the genre (including importance in nutrition), it is proteins that are in one of the main (first! Places)
Quite a lot has already been said about proteins, but now I want to clarify one of the important components (it is important not only to eat them, but also to assimilate) The simplest method for determining protein deficiency (and according to international statistics, 70 percent of the population in the world is deficient in protein) You can determine the protein deficiency by a banal biochemical blood test by analyzing the total protein in the body - the number 60 indicates protein starvation, the number 75-80 is a good result.
The same figures remain for fats (the level of correct fats is taken into account, and not all the fats that we are used to consuming) The highest biological value belongs to fish oil, a phospholipid donator lecithin, representatives containing omega3 and omega 9 fatty acids, omega6 are all used in a significant amount (this is corn and sunflower oil)
It is important to know what animal fats are in terms of stability in terms of chemical reactions occurring in the body (they are called saturated fats, which means stability in terms of free radical bonds) Therefore! It is better to eat a small amount of saturated fat (good quality lard or butter) than to eat trans fats (margarines, spreads and similar food products manufactured by scientific minds)
All these artificially created by hydrogenation of any vegetable oil under high pressure of driven hydrogen atoms are very dangerous components of modern food, since by eating them we break the chain of biochemical reactions in the body - a cascade of oxidative reactions occurs with the release of a huge number of free radicals - particles with the presence of free bonds in the chemical structure of the substance - the result of an increased level of cardiovascular disease - 1st place in the system of mortality of the population, cancer - 2nd place in the system of mortality. One "good" such fats are very cheap and easy to manufacture! Look at the labels of everything that you are going to give to children and yourself! Ice cream, cookies, chocolate, icing on cakes and cookies, layers in waffles, dairy products: butter and sour cream, cream and even milk with yogurts can contain these dangerous trans fats. I wish everyone attention and health!