Palm Oil: Intolerance & Allergy

Palm oil, a vegetable oil extracted from the pulp of the tropical oil palm, is found in many products consumed daily. The fat from the stone fruit is the world’s most important cooking oil, accounting for about 30 percent of the market.

Here’s what you should know about palm oil

Palm oil, a vegetable oil obtained from the pulp of the tropical oil palm. The fat from the stone fruit is the world’s most important edible oil, with a market share of about 30 percent. For some years now, palm oil has been one of the vegetable oils most commonly used worldwide. One of the reasons for this is that the fruits of the oil palm ripen differently and can therefore be harvested all year round. Anyone who has spent a vacation in one of the Mediterranean countries is probably familiar with the decorative oil palms, which can grow 30 meters tall. The original home of the plant is Africa. Nowadays it is mainly grown in Brazil, Malaysia, Colombia and Indonesia. The strong sunlight as well as the high humidity in the tropical areas positively influence the growth of the oil palm as well as the formation of the fruits. The yields of the palm can be ten times higher per unit area of land than, for example, soybeans, sunflowers or rapeseed. One palm yields up to 6,000 fruits, which can weigh 50 kilograms and hang in thick clusters from the fanned heads. The oil yield is at least five times that of other oil-bearing plants. Crude palm oil is extracted from the pulp of the drupes. For this purpose, the fruits are sterilized with steam, which destroys the enzymes of the pulp. The fruits are then lightly crushed, the pulp is separated from the seeds, and the palm oil is pressed out of the remaining pulp and purified. The pulp is orange-red due to the high content of carotene, so the oil is also reddish. However, most of the color is removed by refining and bleaching. Palm oil, the vegetable and naturally solid fat, is processed, for example, in the production of food. In particular, foods that require good spreadability contain the palm oil, for example margarine, cake glazes, chocolate creams, but also products such as cookies. Refined palm oil tastes mild and almost neutral. Raw, virgin organic palm oil, on the other hand, has a slightly sweet, aromatic taste. Palm oil is an ingredient in skin creams, soaps, suntan lotion, body lotion, lipsticks and other cosmetic products. In detergents, candles, paints, varnishes and much more, the palm oil is also processed. The extraction of palm oil has been controversial for years, as it leads to serious environmental damage. The reason for this is that tropical rainforests and thus the habitat of many animal species are regularly destroyed during the establishment of the huge plantations.

Significance for health

Virgin organic palm oil provides abundant carotenes, as there are 15 times more than in carrots. This makes the oil very valuable for the skin, mucous membranes, eyes and body cells. Beta-carotene can also prevent heart disease, reduce the risk of heart attack and stroke, prevent inflammation and strengthen the brain. Equally remarkable is the particularly high content of vitamin E, which protects cells from harmful free radicals. Thus, palm oil acts against cancer as well as premature aging. Vitamin E provides a healthy, fresh complexion, shiny hair and eliminates scars. The high content of the contained coenzyme Q10 also serves as a particularly effective “radical scavenger” and also has a favorable influence on the immune system, the heart, the muscles as well as the gums. It is said to help against Parkinson’s disease, infections and inflammations.

Ingredients and nutritional values

Palm oil contains abundant amounts of the saturated fatty acid palmitic acid, the monounsaturated fatty acid oleic acid, the diunsaturated fatty acid linoleic acid, and plenty of vitamin B. The remaining components form in the oil other fatty acids, stearic acid as well as myristic acid. In 100 grams of palm oil are 100 grams of fat.Protein, fiber as well as carbohydrates are not in the oil.

Intolerances and allergies

Since 100 grams of palm oil contains about 900 calories as well as 100 grams of fat, it should be enjoyed in moderation. Because of the saturated fatty acids, excessive consumption can lead not only to obesity, but also to high cholesterol, poorer blood lipid levels and heart disease. This also increases the risk of vascular calcification and diabetes. When purchasing, care should be taken to ensure that the fats used are of good quality. It is advisable to use a virgin, unrefined palm oil that does not contain trans fats, as these are suspected of promoting various diseases, for example Alzheimer’s disease as well as the intestinal disease Crohn’s disease. Hardened palm oil is unhealthy and should be avoided at all costs. Unhydrogenated palm oil, on the other hand, is not unhealthy if consumed in moderation.

Purchasing and kitchen tips

Those who value sustainability should buy virgin palm oil from an organic and ecological cultivation, as it still contains many more of the original ingredients compared to refined oil. Fresh palm oil can be recognized by its smell. It smells sweet and aromatic, reminiscent of violets. In addition, pure palm oil is light and clear. If, on the other hand, the palm oil is cloudy, this indicates a lack of care in the production of the oil. The acidity of the palm oil is also a sign of quality. In principle, oils that have fewer acidic components are of higher quality. Palm oil should be stored in a cool, dark place and always in a well-sealed bottle. The oil quickly takes on other odors. An unopened bottle will keep for up to eight months. The expiration date, which can be found on the label, provides further clues. After opening the bottle, it should be stored in the refrigerator, as this significantly increases the shelf life of palm oil.

Preparation tips

Palm oil is used in the preparation of food products because it has special functional properties. For example, it improves the taste, heat resistance, natural texture as well as smoothness. Due to its high heat as well as oxidation resistance, it is very popular as an edible fat. In the kitchen it is used for frying, deep-frying and cooking. Virgin palm oil is excellent for frying or cooking in a wok or pan. It also adds an exotic flavor and appetizing color to a wide variety of vegetarian soups, vegetable and rice dishes. Palm oil also adds a slightly sweet, savory flavor to salads, marinades and dressings. It is also a popular ingredient for baking, as palm oil is used to make margarine. This gives it a butter-like flavor. It is often used as a spread. Furthermore, many confectionery products such as chocolates, toffees, pralines, glazes and ice cream confectionery are made with the oil, because the oil can also be converted into high-quality special fats through various modifications. Palm oil is also an important ingredient for caramel. Industrially, the oil is used in the production of candles and soaps.