The Real Story Behind the Most Used Fat in the World
Palm oil. You’ve seen it. You’ve heard about it. You’ve probably been told it’s a health hazard.
And to be honest — that’s not entirely wrong.
But before we label it as the villain, let’s ask: What exactly is palm oil? And what are we really consuming when we see it on a label?
The Origin Story Isn’t the Problem
Palm oil is made by pressing the fruit of the oil palm tree. In its native, unrefined form — especially in parts of West Africa — it’s been used for thousands of years in traditional diets.
This bright, crimson red oil, known locally as ‘red gold’, is rich in:
- Vitamin A (β-carotene)
- Vitamin E (tocotrienols)
- Phytonutrients
- Natural antioxidants
Used in dishes like Banga soup or with boiled yam, it’s respected, not rejected.
So Where Did It Go Wrong?
The problem isn’t the tree. It’s what we’ve done with it.
To make palm oil cheap and convenient for processed food, it’s now:
- Refined
- Bleached
- Deodorised
- Stripped of nutrients
What you and I get in the name of palm oil today is nothing like the original. It’s the white, odourless, ultra-processed version that’s in:
- Cookies
- Chips
- Chocolates
- Instant noodles
- Even cosmetics and face creams
Why Big Food Loves It
Because palm oil is:
- Cheap (1/10th the cost of butter)
- Naturally semi-solid at room temperature (like ghee)
- Ultra-versatile and shelf-stable
- Easy to blend, bleach, and bulk-produce
It’s the only unsaturated fat that behaves like butter and survives factory pipelines.
But what’s convenient for machines isn’t always kind to our bodies.
The Health Reality: More Than Just Calories
Refined palm oil is not just low in nutrients — it’s also:
- High in saturated fat (~50%), which raises LDL (bad cholesterol)
- Linked to liver fat accumulation and insulin resistance
- Shown to increase inflammatory markers in animal studies
- May form toxic compounds like 3-MCPD and glycidol esters when overheated
In short: it may not be a poison — but it’s far from a health food.
Even the World Health Organization recommends limiting palm oil consumption, especially for heart health.
And Then Comes the Bigger Cost: Our Planet
Palm oil production is one of the leading causes of deforestation globally.
To grow oil palm at scale:
- Rainforests are cleared
- Indigenous wildlife is driven out
- Peatlands are burned, releasing trapped carbon
- Entire ecosystems collapse
Palm oil is linked to the destruction of habitats for orangutans, elephants, tigers and thousands of other species.
According to the WWF: “Palm oil production was responsible for 8% of global deforestation between 1990 and 2008.”
Even “sustainable palm oil” certifications have faced criticism for lack of transparency and weak enforcement.
Where Akunka Stands
Let’s be clear: We do not use palm oil. Not because it’s trendy to say that. But because we’ve done the science.
Palm oil:
- Doesn’t align with our nutrient-first philosophy
- Is linked to planetary harm and health dilution
- Undermines the very idea of clean, conscious food
At Akunka, we:
- Cook at low temperatures (vacuum frying)
- Use clean, cold-pressed oils only
- Focus on satiety, fibre, and plant integrity — not shortcuts
Palm oil might work for food factories. It doesn’t work for food that respects the body — and the soil it comes from.
Final Thought
Palm oil isn’t evil. But the way it’s processed — and the scale at which it’s consumed — is a global concern.
At Akunka, we don’t follow trends. We follow data, integrity, and long-term thinking.
Because when you understand how food behaves — not just on your plate, but in the world — you start eating like the future depends on it.
(And it does.)
Want to learn more about clean food and conscious nutrition?
Follow @akunkafoods. Let’s reimagine food — for our bodies, and our biosphere.