Fats – an obligatory component of a healthy diet which surely should be in a food. The main source of fat are vegetable oil and an animal origin. Whether it is possible to use palm-oil in food?

The history of production of palm-oil leaves very far in the past and totals more than 5000 years. It is remarkable that on coast of Nile in palm-oil traded at the time of board of Pharaohs and though the olive palm tree in the territory of Ancient Egypt did not grow, this popular food product was delivered by the Arab dealers. Nut taste and a palm-oil smell pleased to ancient Egyptians: used it directly in food, applied as aromatic means and a medicine to what testify found archeologist Fridel in the XIX century during excavation in one of the most ancient cities of Egypt Abydos amphoras with oily liquid. Later, investigating a find, having made numerous examinations, archeologists established that vessels contained no other than palm-oil.

For the first time palm-oil appeared on the coast to the Western Africa allegedly in the third millennium BC that proves found at excavation of the African burial grounds a jug containing traces of this vegetative fat. Countrymen received palm-oil in the old traditional ways – by boiling down of pulp of fruits within 2 hours in a flank, pressing and an extraction. Still palm-oil is used by Africans at preparation of dishes of ethnic cuisine, manufacturing of palm wine, sauces and seasonings.

  • Whether it is possible to use palm-oil in food?
  • Whether it is possible to use palm-oil in food?

Today palm-oil, thanks to a long period of storage, low prime cost, simplicity of the receiving, unusual taste and multifunctionality, is widespread in world practice and finds application not only in various branches of the food industry as a leading fatty component, but also in production of cosmetics as it humidifies and feeds face skin, biodiesel fuel, in a mylovareniye and manufacturing of candles, and also when greasing the rolling metallurgical equipment.

It is five times cheaper some usual oils and is used as substitute of vegetative fats for stuffings by production of confectionery (swiss rolls, pies, creams), semi-finished products, fast food (French fries and hamburgers fry on it more often), dairy products, such as kefir, processed cheeses, yogurts, sour cream, cheeses, cottage cheese, ice-cream; the baby food contains it even. To find today a product without this component quite difficult, however often the producer does not specify on labels that the structure of a product includes palm-oil, or writes «confectionery fat».

Still round palm-oil disputes are conducted, the advantage and harm are carefully studied, made experiments. What it is necessary to know about palm-oil?

Useful properties. Palm-oil is the richest natural source of the vitamin A improving sight and reducing risk of emergence of a cataract, the vitamins of group E reducing risk of emergence of tumors, the vitamin K which is responsible for coagulability of blood; promotes improvement of a condition of skin and a hair; and the carotinoids which are slowing down process of aging of skin, in palm-oil in 15 times more, than in carrots!

It is natural adsorbent: removes from an organism toxins, excessive fats and carbohydrates. Therefore to the people having diabetes or obesity, the regular use in palm-oil food as a dietary product is recommended. The nonsaturated linoleic and olein acids which are present at it at insignificant quantities (only 5 %), regulate an exchange of cholesterol and prevent liver diseases.

Why it is necessary to refuse the frequent use of palm-oil? In 2005 World Health Organization palm-oil was recognized as product potentially hazardous to health of the person from which use it is better to refrain.

As showed scientific researches, saturated fat acids which in palm-oil about 50 %, at excessive and regular consumption of a product are not acquired in a human body and have ability to be postponed on walls of vessels, provoking thereby disorders of digestion, development of cardiovascular diseases, Alzheimer’s diseases and a cancer. Ready dry breakfasts, cookies, dairy mixes in which palm-oil is used as milk substitute, reduce a calcium usvaivayemost, and violation of absorption of calcium at the baby can lead to osteoporosis development.

Interesting fact: in 2012 in the center of the international scandal between France and Italy there was a chocolate Nutella paste of the well-known Italian company Ferrero which the French minister of ecology of Segolene Royal accused of palm-oil addition as it does huge harm of ecology of a planet.

On the one hand, palm-oil possesses a number of useful and unique properties, with another – is capable to do irreparable harm to health of the person. Dieticians advise to exclude from the diet the products containing palm-oil, however a choice always remains for you.