Ubiquitous: The oil from the flesh of the oil palm fruit is used in many food products. -- Pic courtesy of Malaysian Palm Oil Council
READING the SciDevNet article titled “Palm oil under fire as potential carcinogen” recently caused me much despair as I found it not only misleading but also quite simple in its “black-and-white” approach.
I am not here to say that palm oil is an elixir. All foods – oils and fats, carbohydrates or proteins – when consumed in excess will do more harm than good. The same applies to coffee, sizzling steaks, chocolate and wine.
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