Palm oil is the most prevalently used vegetable oil in the world. Palm oil, also known as palm fruit oil, is produced from the pulp of the fruit of the oil palm tree. The fruit is nearly the size of a large olive oil. The fruit has a single seed or kernel that is used to produce palm kernel oil.
Being in use for over 5,000 years for food preparation, palm oil is widely produced edible vegetable oil in the globe and its health and nutritional attributes have been well documented.
Crude palm oil is regarded as the richest natural source which improves immune function by a range of mechanisms, and can enhance cardiovascular health. When being exposed to industrial pollution, unbalance diets, stress, pesticide and insecticide residues in food and water, the individual is also exposed to free radicals. Also, build-up of free radicals is linked with degenerative diseases such as cancer and heart disease.
As such, it is no rocket science to eat diet rich in antioxidants to prevent the damage which is done to bodies by free radicals. As such, palm oil has been used for domestic cooking for centuries across countries. Rising popularity of palm oil among consumes is mainly attributed to its ubiquitous nature, versatility and functional benefits.
Palm oil aids in maintaining the products taste as well as its shelf life for it possesses higher stability vis-à-vis other vegetable oils. Given palm oil can be fractionated in various parts—liquid and solid—it is apt for various requirement s of flavor and texture in the final product.
Palm oil is often used for frying or sautéing as it has as it has a high smoke point and remains stable under high heat. Palm oil is often added to peanut butter as a stabilizer to ward off oil from separating and setting at the top of the jar. No wonder palm oil is found in several other foods, such as baked goods such as cookies, bread, muffins; cereals; protein bars and diet bars; margarine; coffee creamers; and chocolate.
It is unjust to deduce palm oil is detrimental to health. The growth of the palm oil market is further motivated due to its usage in food products owing to its intrinsic properties and qualities. The ambush on palm oil is not new for in the 1980s in the U.S. palm oil received flak for alleged harmful effect on health, triggered by local producers of alternative vegetable oils. Inevitably, campaign became futile and was proven wrong by the scientific world, which regarded palm oil as the primary substitute for detrimental hydrogenated fats.
Meanwhile, palm oil can be ineffective in reducing cholesterol levels in people with high cholesterol. Further, many ethical issues have cropped up with respect to effect of palm oil production on the wildlife, environment and communities.
Owing to tropical and humid climate, Thailand, Malaysia and Indonesia have been aptly suited for growing oil palm trees. Much to chagrin, tropical forests are becoming the prey of deforestation.
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