How palm oil affects the body

Discussions about the benefits and negative effects of palm oil on the human body have been going on for a long time. Concerns are fueled by the fact that a number of countries (Italy, Spain, France, Germany) have banned the import and use of products containing it.

At the same time oil has a wide range of applications - it is used for the preparation of semi-finished products, chips, confectionery, chocolate and other products. Its properties (and hence its effect on the body) depend directly on the variety and processing.

Varieties

Palm oil is made from the fruit of palm trees. There are the following types of products, differing in components:

• red (unprocessed);
• refined;
• hydrogenated;
• Technical.

Red oil

It is natural in composition, expensive, extracted through a gentle technological process, as a result of which all the benefits are preserved. The product is high in vitamins A and E, carotenoids, fats and other substances, is consumed in its pure form. The oil has the following qualities:

• Prevention of cancer (protects cells from destruction);
• Moisturizing the skin and strengthening hair follicles;
• strengthening of the immune system and protection against viruses;
• assistance in the proper formation of bone tissue and joints;
• reducing blood cholesterol;
• Improvement of visual acuity and eye health.

The product is consumed in limited quantities. Otherwise, it can provoke excess weight gain, the development of heart and vascular disease.

Refined oil

This type is much cheaper than red oil. It is used to add flavor and increase the shelf life of food products. This product contains a lot of fats, and during processing it loses its properties and becomes dangerous (can cause harm).

Once in the body, it is not completely digested (melting point 40 ° C), so it settles in the intestines as slags and toxins. This type is contraindicated in diabetes and diseases of the cardiovascular system, promotes rapid weight gain.

Hydrogenated oil

Hydrogenation involves adding carbon to the product. This variety is dangerous and can cause serious harm to health. Products containing it contain trans fats. The body perceives them as foreign substances and increases the release of cholesterol plaques, which settle on the walls of blood vessels.

This product can cause food poisoning and gastrointestinal problems, so it is not recommended for use even in small doses.

Technical Oil

This is unfit for food, the cheapest and lowest-grade kind. It has no useful properties whatsoever and may provoke the development of cancerous tumors. The product is used for the manufacture of household chemicals (soap, paraffin candles), medicines and cosmetics, it can have a positive effect on the skin (moisturizing).

Conclusion

Today palm oil is available and widespread. Depending on the method of production and the presence in its composition of certain components, it has certain properties that can affect human health.

The product can be used in small quantities, but frequent consumption is harmful and damaging to the human body. In addition, for the normal functioning of the body, subject to the use of palm oil, it is worth including in the diet products that improve the function of the gastrointestinal tract and withdrawal of toxins and slags products.