The growing popularity of palm oil in food raises concerns about its potential harm, noted nutritionist Mariyat Mukhina in an interview with Word and Deed (16+).
Manufacturers choose palm oil because of its affordable price, which is significantly lower than other oils. It is important to remember that it is often converted into trans fats, which pose a health risk.
According to the nutritionist, trans fats have a detrimental effect on the immune system, reduce insulin sensitivity and can trigger the development of cancer.
“Palm oil, entering the body in the form of trans fats, acts as a slow poison. This harmful component causes many serious ailments, including oncology,” Mukhina emphasized.
A nutritionist recommends carefully analyzing the composition of the products you purchase.
