Benefits and damages of coconut oil compared to palm oil, which is modern to be consumed in recent years. In recent years, healthy eating and the search for eternal youth has become a mania that has made it possible for some products to be presented as the more beneficial alternative to foods we are used to in our everyday lives. This is the case with coconut oil, which has become a favorite product of healthy nutritionists.

But is it really more useful? Not at all, says the latest Harvard University study. According to science, coconut oil contains more saturated fat than the lard that is popular in our latitudes, which makes it healthier. According to the article in Circulation magazine, regular consumption of coconut oil increases the amount of bad cholesterol in the blood and, accordingly, is more likely to suffer from heart disease.

The only reason to replace coconut fat is because it is so modern now and not because you are really concerned about your health, scientists say. The idea that coconut oil is more useful than other vegetable and animal fats comes from the work of Associate Professor Marie-Pierre Stjung of Cornell University, which outlined the carbon chain contained in coconut that helps to lose weight.

Harvard University claims that in coconut oil this percentage of useful acids is 13%. Their research also shows that organic and organic products do not have better nutritional qualities than conventional ones. Myth is also that organic farming is environmentally friendly. Juinging diets, which have also become much more popular in the past year, also prove to be a real bomb for your health.

If you regularly try to remove excess pounds of juice, you increase the risk of developing cardiovascular problems. Palm oil has entered our traditional kitchen relatively recently. However, it is widely used in almost every known product – spaghetti, sweets, chips, fried potatoes, liquid chocolate and many more.

It is also found in some dairy products, especially in cheese. The problem with such palm oil use in all of these products has been since its very entry into the market. It contains, as in coconut oil, saturated fats of plant origin. They are a preferred product because they can be stored for a long time without changing their properties. Therefore, most of the palm oil is used in the production of margarine and other cow oil substitutes.

It extends their shelf life as much as possible while preserving their taste and color. But this is the only benefit of palm oil. It has been proven how much damage the saturated fatty acids have on the body. They increase the level of cholesterol in the blood. Thus, conditions such as obesity, atherosclerosis, vascular thrombosis and a number of heart diseases are provoked.

All this makes this oil harmful to people of all ages. The most dangerous is the use of palm oil in dairy products, as this leads to calcium deficiency in consumers. And this, in turn, irreparably damages the bone system, and conditions such as osteoporosis appear in younger people. The main damage to palm oil is due to its saturated fatty acids, which are three times more than sunflower oil and olive oil.

It increases the “bad” cholesterol, increases the risk of cardiovascular disease, obesity and even some types of cancer. In response to increased demand, more and more palm plantations are being planted in Africa and Asia. And that breaks the eco-balance in these places.

Another damage that carries palm oil is that it greatly enhances appetite. It enhances the taste of the products and the consumer can not get enough. This makes it the main ingredient of all fast food chain products. It is scary that, in addition to food products, palm oil is also used to produce cheap cosmetics. Interesting is the fact that it is used for the lubrication of metallurgical equipment.