All about palm oil
Cookies, soups, chocolate, chips, sauces, mayonnaise, milk and baby food ... read the labels of the products you buy and you will find palm oil very often in the list of ingredients. She also enters the recipes of South American, African and Asian cuisine.
plant, palm oil is extracted by hot pressing of the fruit pulp of the oil palm.
Unrefined and untreatedRed palm oil is naturally the richest source of vitamin A and ß-carotene. The carrot has a capacity 15 times less! However, when cooked, palm oil loses this property and becomes white.
grace to the presence of vitamin Epalm oil has antioxidant properties.
But beware, its abundant saturated fatty acids give it the sad privilege of being part of fat promoting cholesterol and cardiovascular problems. In a good program of nutritionon the contrary, polyunsaturated and monounsaturated fatty acids, usually present in vegetable oils, are preferred, but palm oil, like coconut oil, is not included.
Our advice
Palm oil is one of the fat to avoid. Already strongly present in our industrial food, the good sense of the nutrition want it not necessary to add!
plant, palm oil is extracted by hot pressing of the fruit pulp of the oil palm.
Unrefined and untreatedRed palm oil is naturally the richest source of vitamin A and ß-carotene. The carrot has a capacity 15 times less! However, when cooked, palm oil loses this property and becomes white.
grace to the presence of vitamin Epalm oil has antioxidant properties.
But beware, its abundant saturated fatty acids give it the sad privilege of being part of fat promoting cholesterol and cardiovascular problems. In a good program of nutritionon the contrary, polyunsaturated and monounsaturated fatty acids, usually present in vegetable oils, are preferred, but palm oil, like coconut oil, is not included.
Our advice
Palm oil is one of the fat to avoid. Already strongly present in our industrial food, the good sense of the nutrition want it not necessary to add!
