Do you want to lose weight? Then no palm oil

palm-oil Personally I am against creating paranoia about food and I hate demonizations: however, if there is anything that has significantly improved my metabolism and my health, that thing has been the decision to exclude certain foods from my diet. Few, very few. Including palm oil.Now, only a few of you know about the widespread diffusion of palm oil in the food industry, from the largest to the smallest, while most of you are ignorant of it. Palm oil is the most common oil in the food industry, it fits everything: from spreadable creams to biscuits to snacks to baked goods, sauces, condiments, soups, pickles in “seed oil” right up to frozen foods, palm oil is everywhere. The reason is simple: the palm oil used in industries is a refined, almost tasteless, very inexpensive type. There are 4 types of palm oil: a palm oil derived from squeezing the seed of the fruit, called palm kernel; a palm oil derived from the first pressing of the fruit pulp, very expensive and nutritionally of high quality (red palm oil, rich in carotene, with a powerful antioxidant action, considered one of the healthiest oils in the world); a third palm oil derived from the first, highly refined and called bifractionated; a fourth palm oil derived from the second. Which is curious: the differences between red palm oil and palm kernel are a bit like those between extra virgin olive oil and pomace oil. But the palm oil that is used in almost all industrial products is the poor and refined relative: when it is true palm oil, it has undergone so many refining processes that it has become pale yellow or white. But often the really used oil is the refined version of palm kernel. So we,we consume high quality of a very poor oil. What are the consequences?
I will mention a few : “commercial” palm oil has been linked to the development of inflammation, depletion of intestinal bacterial flora, cardiovascular disease, hypercholesterolemia, insulin resistance, intoxication, obesity, diabetes. It’s like we eat paint

As if that weren’t enough, while red palm oil is a luxury for the rich, commercial palm oil, whether bi-fractionated or palm kernel, therefore made from palm seeds, is also convenient for the local bakery: it is not the super-bad industry to use it, but also the biscuit factory on the corner.
Only in this case the labels are more naive: you will rarely find written “palm oil” but “vegetable oil”. And when it comes to palm kernel, it’s palm oil anyway .
And the catering? The oil for frying that you eat in a pizzeria, pub or even a restaurant is refined and bi-fractionated palm oil.
French fries? Fried in that oil there. Which, together with soybean oil, sunflower and peanut oil, corn oil, is the worst we can take for our metabolism .
While red palm oil is practically nowhere to be found in supermarkets, everyone fry and cook with similar oils.
To all this is added a disturbing fact:deforestation and habitat destruction of many animal species to accommodate the growing demand for palm oil in the food industry.