We don’t use palm oil

Restaurant L’Aragosta, chose to NOT USE PALM OIL in its products by promoting a culture PALM OIL FREE.

Is used ONLY extra virgin olive oil, excluding palm oil from the production of foods, for its processing characteristics, taste (tasteless) and price (very low), is the most widely used alternative to oil olive oil and other unsaturated oils.

But what is palm oil? And what are its characteristics?

“The palm oil is an oil that can be also composed of up to 50% from saturated fat and up to 80% in the case of the derivative thereof, palm kernel oil, often used at the industrial level for frying.

The high content of saturated fat makes semi-solid at ambient temperature, both the palm oil that palm kernel oil: this is the reason they are widely used in the food industry, in many industrial products packaged, both sweet savory, among which it is possible to identify different types of baked foods, such as crackers and bread sticks, but also various kinds of snacks and cookies, creams, fillings, desserts, spreads some of the most widespread and some types of margarine, as well as some fresh or frozen bases ready for the preparation of pies, pizzas and cakes and different types of pre-cooked or pre-fried dishes.

The old legislation on food labeling is not required until now, specify the type of dietary fat, we often do not find it listed as an ingredient but hidden under the generic term “vegetable oils and fats.” According to the recent EU Regulation 1169 / 2011sulle food information to consumers on the label it will be mandatory to specify what kind of vegetable fat is present (palm oil, coconut or palm kernel or other). “

“A high content of saturated fat in the diet is considered responsible for increasing levels of LDL cholesterol (bad cholesterol), which is an important risk factor in the development of cardiovascular disease and atherosclerosis (1-4).” In addition, recent studies scientific studies have shown that a diet rich in saturated is also implicated in the development of other important diseases, such as diabetes mellitus and certain types cancers (colon, breast), while a diet rich in monounsaturated fats (olive oil) and polyunsaturated omega-3 (more content in fish and nuts) plays a protective role (5-10) .The cultivation of oil palms, also, is, in many cases, a threat from an environmental perspective, subtracting land to forests priceless, including ancient rainforests characterized by the presence of unique ecosystems in the world that for millennia produce oxygen for the survival of all life, including our own (11).

Despite the growing development of oil palm plantations managed in a sustainable manner, the industrial logic prevails depriving many species of plants and animals of their natural habitat and undermining biodiversity.