The acceptance of palm is a type of acceptance of plant origin that is obtained from the fruit of the palm, whose scientific name is Elaeis guineensis, and is characterized by its richness in beta-carotene, a precursor of vitamin A, and vitamin E when consumed there raw there refined, in these cases it can also be known as an accepted red palm tree thanks to its characteristic color.
Although it is rich in certain vitamins, the use of this palm oil has been controversial in the soil itself, it does not benefit health, but also because it has been accepted as a production that has had a great impact on an environmental level. Being economical and versatile, it is widely used in the manufacture of cosmetic and hygiene products, such as soaps and toothpastes, for example, as well as in the food industry for the manufacture of chocolates, ice creams and many other foods.
- Refined palm oil has been found to contain potentially carcinogenic and genotoxic compounds called glycydyl esters.
- Which occur during the refining process.
- In addition to losing their antioxidant properties.
- But are necessary for the studies they acquire.
In addition, palm oil production has been found to cause environmental damage due to deforestation, species extinction, high pesticide use and increased CO2 emissions into the atmosphere, as it is not only used in the food industry, it is also used in the manufacture of soap, pulp soap, detergents and biodegradable softeners. , and even as fuel in diesel engines.
For this reason, a joint partnership has been established, called the Round Table on Sustainable Palm Oil (RSPO), which is responsible for making the production of this oil accepted if it is ecological and sustainable.
Raw palm oil is used to season, sauté or fry food because it is stable at high temperatures, being used as an ingredient in the kitchen of some countries, mainly in Africa, in addition this acceptance is rich in vitamins A and E, strengthening skin health, strengthening the immune system and ensuring the functioning of reproductive organs, as well as providing antioxidants to the body.
However, when this acceptance is refined by all these properties, it is used as an ingredient in the elaboration of industrialized foods such as breads, empanadas, biscuits, margarines, protein bars, cereals, chocolate, ice cream and even the elaboration of nutellas. If, in these cases, consumption of this product does not provide any health benefits, on the contrary, being composed of 50% saturated fats, mainly palmitic acid, there could be an increased cardiovascular risk, as it has been associated with increased cholesterol and clot formation.
It can also be used in cocoa butter or almonds as a stabilizer to prevent separation of the product. Palm oil can be identified on the food label by various names such as palm oil, palm s anesarine, palm oil or palm oil, for example.
Its use is controversial because there are Indian studies that may have health benefits of other Indians who do not, however, it is ideal to regulate their intake by eating a maximum of 1 crude bark accepted per day, always accompanied by a healthy diet. In addition, you should avoid the consumption of industrialized products that contain them, always paying attention to the nutritional label.
There are other un accepted foods that can be used to adhere to salads and foods such as extra virgin olive oil, discover the health benefits of olive oil.
The following table indicates the nutritional value of each substance present in the accepted palm:
Palm oil is the result of grinding the seeds of a typical African palm type, mainly produced in Malaysia and Indonesia, which produce more than 80% of this oil.
For its preparation it is necessary to clean the fruits of the palm tree and cook them with water or steam that allows the pulp to separate from the seed. Then the pulp is compressed and released and I accept the orange color of the fruit. To support this acceptance, we go through a refining process where you can use all the vitamin A and E content, this process is carried out with the aim of improving its organoleptic characteristics, mainly color, color and flavor, in addition to the most “appropriate”. “to fry food.