Beware of palm oil!

Medical Adina Camarasu
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Although trans fats were eliminated mostly from all foods, due to the increased risk they have on our cardiovascular health, another controversial ingredient is now studied by scientists: palm oil.

It is widely used in pastries, chocolate creams, the composition of peanut butter or margarine.

A group of researchers revealed some disturbing details on the negative effects of palm oil.

And the consequences are terrifying for our health, but also for the environment.

Palm oil may increase the risk of cancer!

According to experts, palm oil subjected to high temperatures releases a substance that has proven to be carcinogen in laboratory studies performed on animals.

In 2015, the FDA has asked all food manufacturers to eliminate trans fats from their products. They gave the producers a period of three years to do so.

Thus, the demand for palm oil has increased considerably because it adds texture and volume to pastry products. It’s also being used in margarine, ice creams or spreadable creams.

When palm oil is subjected to temperatures higher than 200 degrees Celsius, it releases glycerol esters and numerous other harmful fats and oils.

Experts are highly recommending us to avoid or at least reduce the use of products containing palm oil.

Instead, rapeseed oils are recommended, together with soy oils. They are rich in polyunsaturated fats and they have the ability to reduce cholesterol levels in our blood.

The great demand for palm oil also will have implications for the environment.

The overproduction will lead to tropical deforestation and the animals’ extinction from their natural habitats.