1. Palm oil is a mixture of fatty acids. Palm oil with a melting point of 40 degrees can only be used to make soap and cosmetics; The melting point is 24 degrees, which can be used to fry instant noodles and make cakes; Melting point 12 degree, which can be used as edible vegetable oil. But palm oil with a melting point of 24 degrees is the easiest to buy on the market now. The saturated fatty acid content of palm oil is higher than that of lard, and it is easy to get coronary heart disease, hypertension and other diseases.

[Edit this paragraph] 2,

Palm oil is one of the worst quality vegetable oils, which contains trans fatty acids. Long-term consumption is not conducive to human health.

Palm oil contains more than 50% saturated fatty acids, and its nutritional quality is worse than lard. When the temperature drops, it will condense into a white solid like lard. Long-term consumption of palm oil will lead to excessive intake of saturated fatty acids in human serum, which will lead to the increase of cholesterol, triglyceride and low-density lipoprotein, thus causing cardiovascular and cerebrovascular diseases.

The oil in instant noodles is palm oil, which is used in McDonald's and KFC.

[Edit this paragraph] 3,

People all over the world hate hydrogenated vegetable oil containing trans fatty acids after FDA requested that trans fatty acids be labeled in food. Even McDonald's and other western-style fast food restaurants claim to use palm oil instead of fried chicken and chips, and no longer use frying oil containing hydrogenated vegetable oil.

Not only fast food restaurants, but also many food manufacturers have replaced the once handy hydrogenated vegetable oil products with natural palm oil in order to meet the requirements of consumers. Palm oil has become the new favorite of food manufacturers because of its low price, less cooking fume and good taste, and bright color when making food.

What is palm oil? It is an oil extracted from palm pulp, in which saturated fatty acids and monounsaturated fatty acids account for about half. But it is different from palm kernel oil and coconut oil, and its saturation is 35% lower than the latter. Coconut oil is almost the natural oil with the highest saturated fatty acid content, so it is "hard" than butter. When the temperature is warm, palm oil can still remain basically liquid. It is rich in carotene and tocotrienols (a natural vitamin E with higher biological activity than synthetic vitamin E), and its nutritional value is higher than that of animal fat.