Olio di palma si o no? Ed il burro nella ciambella?

Spesso viene posta la domanda cosa ne pensi dell’olio di palma?
La mia risposta è di saper scegliere in un prodotto vasto di prodotto, saper scegliere i prodotto senza olio di palma (ma anche di burro o olio di cocco, che sono i grassi meno salutari), cercarsi di orientare sempre sui prodotti dove la scelta degli ingredienti è più accurata. Ma anche fare molto in casa evitando prodotti precotti o di basso livello, e di quello che si fa in casa limitare o eliminare completamente l’uso del burro.
In un contesto di alimentazione sana, se per una volta vi concedete quella particolare merendina o quello snack che tanto amate allora non può essere considerata una cosa peccaminosa ma solamente un’eccezione alla regola.

Vi riporto con piacere un articolo di Altroconsumo, di cui ormai sono socia da anni.

L’olio di palma non ha colesterolo, questo è vero, ma esattamente come il burro contiene una quantità di acidi grassi saturi molto elevata rispetto ad altri oli: dei grassi presenti in 100 grammi di olio di palma, 47,1 grammi sono saturi, contro i 48,8 grammi del burro e gli appena 16,3 grammi dell’olio di oliva. I rischi per cuore e circolazione, quindi, ci sono eccome se si assume in grande quantità. E il rischio c’è visto che l’olio di palma è praticamente dappertutto ed è facilmente accomulabile durante la giornata. Gli studi su altri possibili effetti negativi, poi, ci sono ma hanno risultati parziali e controversi e, a oggi, l’unico punto fermo che abbiamo restano le indicazioni dell’Organizzazione Mondiale della Sanità sul controllo dei grassi saturi: la quantità consigliata di questo nutriente è del 10% dell’apporto calorico quotidiano, circa 22 grammi per una dieta di 2000 kcal.

olio

Non è veleno, ma no all’accumulo

Il successo di questo grasso vegetale è scoppiato all’epoca della stretta ai grassi idrogenati, cioè gli oli vegetali liquidi resi semisolidi (come la margarina) e quindi adatti ai prodotti da forno, attraverso l’drogenazione, un processo chimico responsabile della formazione di grassi trans (i peggiori per il colesterolo).L’olio di palma si è dimostrato una valida alternativa perché ha già in natura la necessaria consistenza semisolida, perfetta per l’industria alimentare. Dal punto di vista nutrizionale, in effetti, è senz’altro meglio dei grassi idrogenati. Ma da qui a dire che “non presenta rischi per la salute”, come si legge nella pubblicità delle aziende dolciarie, il passo ci sembra un po’ troppo lungo. «Non stiamo dicendo che fa bene – ci chiariscono da Aidepi – ma che non è rischioso. Un singolo ingrediente non può essere responsabile di malattie non trasmissibili (diabete,
obesità…, ndr)». Peccato che il messaggio che arriva ai lettori della pagina pubblicitaria sia, invece, un altro: l’olio di palma si può mangiare senza problemi, come il burro. E invece non è proprio così. L’olio di palma non ha colesterolo, questo è vero, ma proprio come il burro contiene una quantità di grassi saturi molto elevata: i rischi per cuore e circolazione, quindi, ci sono eccome se si assume in grande quantità. E il rischio c’è, visto che l’olio di palma è praticamente dappertutto. Il problema è che questa percezione non c’è. Difficile, ad esempio, che si mangino tante cose a base di burro in una giornata: si sa
che è “troppo grasso”, che “non fa bene”. Mentre può capitare di ritrovarsi a mangiare dei biscotti al mattino, un pacchetto di crackers per uno snack, dei grissini a pranzo, un pacchetto di wafer a merenda. Tutti con olio di palma. E magari, in aggiunta, un formaggio o una fetta di carne rossa durante i pasti, anch’essi ricchi di grassi saturi: ed ecco
che la soglia consigliata dall’Oms (10% dell’apporto calorico quotidiano, circa 22 grammi per una dieta di 2000 kcal) si supera senza accorgersene, con facilità. Il problema, quindi, non è l’olio di palma in sè ma il suo facile accumulo nel corso della giornata, visto che si trova in gran parte dei prodotti confezionati. Gli studi su altri possibili effetti negativi, poi, ci sono ma hanno risultati parziali e controversi e, a oggi, abbiamo un unico punto fermo a fare da bussola: le indicazioni dell’Organizzazione Mondiale della Sanità sul controllo dei grassi saturi. L’olio di palma può quindi essere inserito in una “dieta equilibrata”, lo dice anche Aidepi, consapevoli – però – che non è vero che si tratta di un “alimento ottimo”, come scrive l’associazione dolciaria. Ottimo? Fosse stato ottimo non ci sarebbe stato motivo di nasconderlo per decenni dietro la scritta “oli vegetali” celando una fonte così ricca di grassi saturi. Ottimo? Forse perché, in molti sostengono, contiene antiossidanti, vitamine e carotenoidi: peccato che queste sostanze siano presenti in quantità nell’olio di palma grezzo ma non nel raffinato, quello che poi finisce nelle nostre merendine. La grande polemica sull’olio di palma degli ultimi mesi si può dunque – scientificamente – risolvere così: occhio a bilanciare formaggi, carne rossa e prodotti con olio di palma nella dieta quotidiana, in modo da evitare un sovraccarico di saturi; dal punto di vista delle altre proprietà nutrizionali l’olio di palma non è niente di che, meglio altri oli come quello d’oliva o
di girasole. E se il produttore vi annuncia di averlo eliminato, attenzione al “con che cosa”: burro o olio di cocco non sarebbero certo soluzioni migliori, almeno non dal punto di vista nutrizionale.

Alcuni marchi dicono addio all’olio di palma?

Ecco alcuni marchi che hanno firmato la petizione “Stop olio di palma” promettendo di eliminare questo grasso dai loro prodotti: Coop, Esselunga, Carrefour, Iper, Despar, Primia con i marchi Basko, Poli, Tigros e Iperal, Crai, Ikea, Ld Market, Picard, MD discount e U2.

Precedente Pan di patate con lievitazione naturale Successivo Torta salata ai fagioli

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