The current “witch hunt” going on in the food industry is against palm oil. One of the most absurd arguments against it is that it has a low melting point, meaning it is not easily digestible and clogs up arteries. Has anyone analysed the melting point of most of the products we consume on a daily basis such as bread, nuts, fruits and vegetables, which, according to the melting point argument against palm oil, also float in tiny pieces inside our circulatory system? In reality, medical research shows that consuming palm oil in moderate amounts doesn’t have any negative effects on health. As with all fats, palm oil must be limited and combined with other foods.
However, producers are forced to conceal palm oil as an ingredient or stop using it because people are “afraid” of it. If there was a general ban on palm oil, then producers would have no choice but to substitute with animal fat, which would lead to the production of “fake” dairy products, especially in cottage cheese and yogurt. Currently, according to Russian regulations, a number of milk fat substitutes can be used instead of real ingredients, including palm oil. A ban on palm oil would motivate unscrupulous producers to start using animal fat, which will be difficult to decipher from fake milk fat. It’s not only a question of taste, but it is analytically difficult to identify. In terms of nutritional value, palm oil is much better than beef fat.