Palm-oil is a star ingredient in West African dishes. It serves as one of the most inexpensive cooking oils and many of our African foods are largely dependent on its existence. Because of its extremely versatile nature and its appearance in virtually every food we it, people tend to consume in excess. According to webMD, here are some side effects of regular intake of palm oil.
1. High in saturated fat - More than half the fats in palm-oil are saturated. Palm oil contains 52% saturated fat which can boost unhealthy cholesterol and triglycerides and raise the likelihood of heart disease.
2. Thermal oxidation (reheating of palm oil) presents even greater risks as it generates toxins that adversely affect the heart, liver, kidneys and lungs.
3. Palm oil can reduce the effectiveness of medicine designed to reduce blood clotting. Thus, palm oil is best avoided when health concerns include blood clots because it increases risks of bruising and bleeding.
4. Palm oil contains a type of fat that can increase cholesterol levels. Therefore, people should avoid eating palm oil in excess. Regularly eating meals containing palm oil can increase levels of low-density lipoprotein or bad cholesterol.
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