Palm oil is the target of criticism by environmentalists and green activists against the destruction of tropical forests and biological diversity. As a matter, if this oil is healthy or unhealthy, it is important to know that there are two “palm” oils: from the fruit of the palm tree and the seeds of the palm. First fosters the health, and the second does not.
The oil from the fruit of the palm is extracted from the fruit of the African palm (Elaeis guineensis). In Africa, it is produced for thousands of years. The resulting oil has an intense red-orange color, an unavoidable ingredient of West African cuisine. On the other hand, the oil from the seeds of palm can get from the nut of the African palm.
Oil from seeds of the palm contains over 80% saturated fatty acids, while oil from the fruit of the palm contains about 50% saturated fatty acids (45% palmitic and 5% stearic), 40% monounsaturated fatty acids (oleic) and 10% polyunsaturated fatty acids (linolenic). There is another important difference between these two oils: oil from palm seeds are obtained by chemical extraction at high temperatures, while oil from palm fruit is produced by mechanical pressing at low temperatures.
However, when the declarations between the ingredients of the processed food industry you will see palm oil, usually it stands for oil from palm seeds. That’s another reason why you should always read the statements.