Rapeseed and sunflower oils have for decades been subject to ‘partial hydrogenation’, an artificial process that creates trans fats. Trans fats are labelled by scientists as one of the biggest dangers for human health.
Palm oil contains zero trans fats.
Due to palm oil’s unique physical properties, with a balance of saturated and unsaturated fatty acids, it is an ideal source of trans fat-free oils/fats, which ensures a long shelf life for food. Palm oil is also the richest natural source of Vitamin A carotenoids, a natural chemical compound, containing 15 times more than carrots and 30 times more than tomatoes. Research also suggests that the Vitamin E tocopherols and tocotrienols, found in palm oil, are vital for neural health and help to mitigate cancer and cardiovascular disease.