The oils most harm our health
The coconut and palm share neither healthy nor composition with other beneficial properties of vegetable oils. These oils, unlike the rest, focus on saturated fatty acid composition.
In the olive oil in the seed (sunflower, corn, soybeans), saturated fat is barely 10-13% of its total fat, while coconut oil account for 90% and palm more than 50%. The main problem is that the use of coconut and palm oils has spread among the food industry, particularly in the preparation of pastries, cakes, confectionery industry, where snacks and ready meals and ice cream products.
Camouflaged under the name “vegetable oil“, a term that can confuse a layman consumer, associating “plants” with “healthy.” Frequent consumption of saturated fat and abundant has a direct link to increased cholesterol levels, thus increasing the risk of cardiovascular disease. Hence the emphasis on comparing ingredients and brands among others, and choose, whenever possible, those products that specify the type of vegetable oil added, olive, sunflower, corn, soybeans.