Why is the world’s No. 1 palm oil
But you need to know better what you are dealing with. Usually it is knowledge that allows you to relax. So, no other plant crop gives such a yield of oil per hectare. According to this parameter, the oil-tree outperforms sunflowers 6 times, soybeans 13 times, corn a giant 33 times! This is why there is such a demand for oil palms. Clean economy. Trees allow the most economical use of agricultural land. Plus, growing them uses less pesticides and fertilizers than other sources of vegetable oils. In fact, palm oil is obtained from the fruit of the palm tree. But the benefits don’t end there either. The fruits contain seeds, from which, in turn, oil is also squeezed out – palm kernel oil. It is an extremely effective culture that even WWF recognizes as beneficial.
Considering all the characteristics of oilseeds, it becomes clear why palm oil is the number one producer in the world today. Of course, with the increased popularity of a product, the risks associated with its production also increase. But the world community is vigilant: foundations are being created, programs for the protection of wild animals are being launched, and since 2004 a round table has been held on sustainable production of palm oil. Although people are usually more worried not about the fate of the Malaysian forests and rhinos, but about their own health. But what is it about palm oil that makes them worry? Like other oils, it goes through a series of transformations: bleaching, refining from impurities and deodorization from volatile and odorous substances. Without these manipulations, it would be red-orange and very strong in taste, like “overripe mushrooms.” Such oil, by the way, can also be bought. It is called raw, it contains a lot of vitamins A and E, and it helps to strengthen the immune system. But due to its pungent aroma, its culinary use is very limited.
All pros and cons
Opponents of palm oil should not forget that it contains saturated, monounsaturated and polyunsaturated fats, which all oils are composed of in varying proportions. Therefore, from a scientific point of view, it is incorrect to ascribe to palm oil any special dangerous traits of human exposure. When oil enters our body, it simply breaks down the oil into fat. Some people are especially afraid of saturated fat. Oils with their increased content remain semi-solid at room temperature. Many believe that consumption of saturated fat contributes to the development of cardiovascular disease. But there is no direct relationship, and the latest research says that their harm is greatly exaggerated. In our diet, such fats are generally found. Butter and cheese, milk and meat, cream and eggs, avocados and nuts, chocolate and biscuits – these foods also contain saturated fats. But no one usually revolts against them. They are absorbed in the same way as the fats of palm oil. By the way, due to their high content, palm oil is more stable, does not oxidize longer, that is, does not go rancid. Although in the end all oils under the influence of oxygen deteriorate and begin to smell disgusting. In any case, the main thing to remember is that all the poison and all the medicine. That is why variety in the diet is so important.