{"id":534,"date":"2026-06-10T04:48:54","date_gmt":"2026-06-10T04:48:54","guid":{"rendered":"https:\/\/poznayu.com\/en\/?p=534"},"modified":"2026-06-10T04:48:54","modified_gmt":"2026-06-10T04:48:54","slug":"the-truth-about-palm-oil-production-health-risks-and-myths","status":"publish","type":"post","link":"https:\/\/poznayu.com\/en\/the-truth-about-palm-oil-production-health-risks-and-myths\/","title":{"rendered":"The Truth About Palm Oil: Production, Health Risks, and Myths"},"content":{"rendered":"<div style='text-align:right' class='yasr-auto-insert-visitor'><\/div><p data-path-to-node=\"0\">Let&#8217;s take a closer look at what palm oil really is, how it impacts your health, and how it differs from cheap, everyday margarine. I will break down exactly how it is produced, take an honest look at its potential health risks, and debunk the most common myths that still leave many consumers confused.<\/p>\n<p data-path-to-node=\"0\"><!--more--><\/p>\n<p data-path-to-node=\"0\">This breakdown will give you the facts you need to navigate grocery store aisles with confidence and make better decisions for your health.<\/p>\n<h2 data-path-to-node=\"1\">History and the Rise of Mass Production<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-cultivated.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"2\">To put it simply, palm oil didn&#8217;t flood grocery store shelves because it was a premium choice\u2014it became popular as a strict cost-cutting measure.<\/p>\n<p data-path-to-node=\"2\">Food manufacturers have always searched for a cheap, flavorful, shelf-stable ingredient that could make cookies crunchy and chocolates melt in your mouth. Traditional options like butter or sunflower oil are expensive and go rancid quickly, so businesses found the perfect alternative in distant tropical regions. Squeezed from the fruit of the oil palm tree, this oil proved so incredibly convenient and cost-effective that today it is packed into almost every commercial sweet and processed food on the market.<\/p>\n<p data-path-to-node=\"3\">The historical roots of this product go back to ancient times, when the inhabitants of West Africa used it as their primary dietary fat source for cooking. Archaeologists have even uncovered jars containing traces of palm oil in Egyptian tombs dating back more than five thousand years. In those days, it was an entirely natural, locally sourced product harvested by hand and consumed fresh without any chemical processing.<\/p>\n<p data-path-to-node=\"4\">The global expansion of palm oil kicked off during the Industrial Revolution, when Europeans needed cheap lubricants for factory machinery and a base for manufacturing soap. The real dietary boom happened in the twentieth century, when the food industry began phasing out dangerous trans fats on a massive scale and needed a highly stable alternative. Palm oil fit the bill perfectly: it stays solid at room temperature, requires no artificial hardening, and slashes manufacturing costs.<\/p>\n<h3 data-path-to-node=\"5\">How Palm Oil Is Produced<\/h3>\n<p><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/Elaeis-guineensis.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"6\">The process of extracting palm oil looks more like a massive industrial juicing operation than a complex chemical setup.<\/p>\n<p data-path-to-node=\"6\">It all starts on sprawling tropical plantations, where workers cut giant fruit bunches from the palm trees. These fruits are similar in size and color to large red plums or dates.<\/p>\n<p data-path-to-node=\"6\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/Elaeis-guineensis-2.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"7\">The fruit harvesting we are looking at doesn&#8217;t just come from random trees, but from highly specific species and hybrids of the oil palm. Commercial production relies on one main botanical species, which is divided into three key varieties based on the structure of the fruit.<\/p>\n<p data-path-to-node=\"8\">The palm varieties and strains harvested for their fruit bunches include:<\/p>\n<ul data-path-to-node=\"9\">\n<li>\n<p data-path-to-node=\"9,0,0\"><b data-path-to-node=\"9,0,0\" data-index-in-node=\"0\">Elaeis guineensis (African oil palm)<\/b> \u2014 The world&#8217;s primary source of raw material. The entire commercial industry (the &#8220;palm belt&#8221; in Malaysia and Indonesia) is built around cultivating this West African species.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,1,0\"><b data-path-to-node=\"9,1,0\" data-index-in-node=\"0\">Tenera<\/b> \u2014 The main commercial hybrid. This is the variety mass-harvested on plantations because it was selectively bred for maximum oil yield. It features a thin outer shell and a thick, juicy layer of oily pulp.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,2,0\"><b data-path-to-node=\"9,2,0\" data-index-in-node=\"0\">Dura<\/b> \u2014 A wild or semi-cultivated variety. It has a thick shell and a relatively thin layer of pulp, meaning it is rarely used on its own in modern plantations, though it serves as the genetic foundation for hybrids.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,3,0\"><b data-path-to-node=\"9,3,0\" data-index-in-node=\"0\">Pisifera<\/b> \u2014 A palm variety whose fruits have almost no hard seed inside. Because of this, the tree is often sterile, but it remains critical for breeding: crossing Dura and Pisifera is exactly how the high-yield Tenera variety is created.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"9,4,0\"><b data-path-to-node=\"9,4,0\" data-index-in-node=\"0\">Elaeis oleifera (American oil palm)<\/b> \u2014 A distinct palm species native to Central and South America. On its own, it yields very little oil, but it is actively used to breed interspecific hybrids that boast a higher immunity to root diseases.<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"10\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/Tenera.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"10\">These fruits must be processed incredibly fast\u2014ideally within 24 hours of being picked\u2014otherwise, they begin to degrade, and the quality of the final oil plummets. Because of this tight timeline, processing mills are usually built right in the heart of the dense palm plantations.<\/p>\n<p data-path-to-node=\"11\">At the mill, the harvested bunches are first loaded into massive steam cookers for sterilization. The intense heat kills any insects, stops natural enzymatic degradation inside the fruit, and softens its tough structure. After this intense steam bath, the red fruits easily separate from the bunches, leaving the pulp pliable enough for mechanical pressing.<\/p>\n<p data-path-to-node=\"12\">Next, the softened fruits enter specialized digesters where they are thoroughly mashed into a homogenous, paste-like sludge. This hot tropical mash is then fed into heavy-duty industrial screw presses that literally squeeze out a thick, bright orange, oily liquid. The product is still far from ready for consumption at this stage; it contains leftover plant fibers, seed fragments, and water, meaning the crude mixture must be meticulously clarified.<\/p>\n<p data-path-to-node=\"13\">The final technological phase involves filtering and separating the liquid. The pressed mixture is passed through a system of filters and high-speed centrifuges that isolate the pure fat from water and solid particles. The result is crude palm oil, which is then shipped to refineries to undergo refining, bleaching, and deodorization (RBD) to turn it into the neutral, tasteless ingredient used by the baking and confectionery industries.<\/p>\n<h2 data-path-to-node=\"14\">Types of Palm Oil<\/h2>\n<p data-path-to-node=\"15\">The food and cosmetics industries use several distinct types of palm oil, which vary wildly in quality and how they affect the human body.<\/p>\n<p data-path-to-node=\"15\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-red.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"16\">The most beneficial type is <b data-path-to-node=\"16\" data-index-in-node=\"28\">crude red palm oil<\/b>, which does not undergo aggressive chemical refining. It retains its natural ruby hue thanks to an abundance of carotene and contains a high concentration of vitamin E.<\/p>\n<p data-path-to-node=\"16\">This oil has a slightly sweet flavor, is primarily used in its native growing regions, and rarely makes it to US supermarket shelves due to its premium price tag.<\/p>\n<p data-path-to-node=\"16\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-deodorized.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"17\"><b data-path-to-node=\"17\" data-index-in-node=\"0\">Refined, Bleached, and Deodorized (RBD) palm oil<\/b> is the exact product we consume daily in store-bought sweets, cheap baked goods, and fast food. To produce this type, the crude oil undergoes heavy thermal and chemical processing: it is bleached and stripped of its natural aroma and flavor. The result is a completely neutral, clear-to-yellowish fat.<\/p>\n<p data-path-to-node=\"17\">It contains zero remaining vitamins, but it can sit on shelves for years without spoiling or altering the flavor profile of the final food product.<\/p>\n<p data-path-to-node=\"18\">A separate category is <b data-path-to-node=\"18\" data-index-in-node=\"23\">palm kernel oil<\/b>, which is extracted from the hard inner seed or kernel rather than the soft outer pulp. Its chemical makeup is actually much closer to coconut oil. The commercial application of this raw material falls into a few primary areas:<\/p>\n<ul data-path-to-node=\"19\">\n<li>\n<p data-path-to-node=\"19,0,0\">Manufacturing premium-grade bar soaps.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,1,0\">Formulating hydrating cosmetic creams and lotions.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"19,2,0\">Producing eco-friendly detergents and cleaning agents.<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"20\">It is significantly harder, melts at higher temperatures, and is most frequently utilized in non-food industrial sectors.<\/p>\n<p data-path-to-node=\"20\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-white.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"21\">Another form of palm oil is solid.\u00a0This product looks a lot like a block of white or off-white butter and is referred to as <b data-path-to-node=\"21\" data-index-in-node=\"124\">palm stearin<\/b> (the solid fraction of refined palm oil) or specialized confectionery fat. It is produced by naturally cooling refined liquid palm oil, a process during which the solid saturated fats crystallize and separate from the liquid portion without any harmful chemical hydrogenation.<\/p>\n<p data-path-to-node=\"22\">This fat features a high melting point\u2014ranging from 111\u00b0F to 133\u00b0F (44\u00b0C to 56\u00b0C)\u2014and a dense, plastic texture. Consequently, commercial bakeries use it on a massive scale as a cheap, plant-based substitute for butter to create stable frostings, flaky puff pastries, candy fillings, wafers, and margarines.<\/p>\n<p data-path-to-node=\"22\"><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-lubrication.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"23\">The most dangerous and cheapest grade is <b data-path-to-node=\"23\" data-index-in-node=\"41\">technical-grade palm oil<\/b>, which is intended exclusively for lubricating industrial machinery and manufacturing biodiesel. It undergoes the lowest level of purification and contains an alarming amount of oxidized fats. Due to unscrupulous practices by certain suppliers, industrial-grade oil is sometimes illegally blended into food-grade batches to cut raw material costs, dealing a severe blow to consumers&#8217; digestive health.<\/p>\n<h2 data-path-to-node=\"24\">Key Health Risks<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-white-2.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"25\"><strong>The primary danger of palm oil<\/strong> lies in its high concentration of saturated fatty acids, <strong>specifically palmitic acid<\/strong>. This fatty acid has a proven ability to sharply elevate low-density lipoprotein (LDL) levels, commonly known as &#8220;bad cholesterol.&#8221; Regular consumption of these fats alters the blood&#8217;s lipid profile, making it thicker. Over time, excess cholesterol begins to deposit on the inner walls of blood vessels, building up dense atherosclerotic plaques.<\/p>\n<p data-path-to-node=\"26\">The growth of these cholesterol plaques gradually narrows the arterial passages, disrupting normal blood flow to vital organs, including the heart and brain. In the long run, this drastically increases the risk of developing severe cardiovascular conditions: coronary artery disease, hypertension, heart attacks, and strokes. This is why major health organizations strongly advise strictly limiting your intake of processed sweets rich in saturated tropical fats.<\/p>\n<p data-path-to-node=\"27\"><strong>Another critical risk factor<\/strong> is the <strong>formation of dangerous carcinogenic contaminants<\/strong> during the high-temperature refining process. When crude palm oil is heated above 392\u00b0F (200\u00b0C) to remove unpleasant odors and impurities, it generates glycidyl fatty acid esters (GEs). These toxic compounds do not occur in nature and are strictly a byproduct of aggressive industrial processing.<\/p>\n<p data-path-to-node=\"28\">Once inside the human body and broken down by the gastrointestinal tract, glycidyl esters release free glycidol. Extensive medical research has proven that glycidol is highly genotoxic, meaning it can penetrate cells and damage DNA structures. The accumulation of these mutations triggers uncontrolled cell division, creating a direct pathway to the development of various types of cancer.<\/p>\n<p data-path-to-node=\"29\"><strong>A third serious issue<\/strong> is <strong>metabolic disruption<\/strong> and the rapid progression of <strong>metabolic syndrome<\/strong>. Refined palm oil is a classic source of &#8220;empty calories,&#8221; completely devoid of vitamins, minerals, and beneficial polyunsaturated fatty acids. It has an incredibly high energy density but fails to provide long-lasting satiety, driving people to overeat sugary, fatty processed foods.<\/p>\n<p data-path-to-node=\"30\">Regularly consuming these cheap fats strains the pancreas and disrupts insulin production. The body&#8217;s cells stop responding properly to the hormone, leading to insulin resistance. This resistance causes the body to store visceral fat around the abdomen and internal organs. This type of obesity is considered the most dangerous because it triggers chronic, low-grade inflammation and serves as the primary precursor to type 2 diabetes.<\/p>\n<h2 data-path-to-node=\"31\">Debunking Popular Myths<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/palm-oil-2.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"32\"><strong>The most terrifying viral myth<\/strong> claims that palm oil has a melting point higher than human body temperature, meaning it supposedly cannot dissolve in your stomach. People share scary stories about how this fat settles in chunks along the intestinal walls, clogs blood vessels like construction clay, and stays in the body forever. Proponents of this theory are convinced that our stomach acid is physically incapable of digesting such a high-melting-point plant material.<\/p>\n<p data-path-to-node=\"33\">From the standpoint of digestive anatomy and physiology, this claim is entirely anti-scientific and holds no water. The melting point of a dietary fat has <em><span style=\"text-decoration: underline;\">absolutely no bearing on how well it is absorbed<\/span><\/em> because human digestion does not operate like a thermal blast furnace; instead, it relies on <span style=\"text-decoration: underline;\"><em>complex chemical reactions<\/em><\/span>. The moment any food, including solid tropical fats, enters the duodenum, bile and specialized digestive enzymes immediately go to work.<\/p>\n<p data-path-to-node=\"34\">Bile acts as a powerful natural emulsifier, breaking down even the hardest fat solids into microscopic droplets and turning them into a liquid emulsion. Then, pancreatic enzymes (lipases) easily split these droplets into individual fatty acids, which are seamlessly absorbed through the intestinal walls. Therefore, palm oil is digested and eliminated by the body just as successfully as a piece of bacon or a pat of cold butter.<\/p>\n<p data-path-to-node=\"35\"><strong>A second popular myth<\/strong> states that modern palm oil is a synthetic product manufactured in chemical labs out of petroleum waste or shredded plastic. Believers of this conspiracy theory argue that a 100% natural product simply couldn&#8217;t be this cheap. Furthermore, they are frightened by the ability of store-bought snack cakes and pastries made with palm fat to sit on shelves for years without changing flavor or spoiling.<\/p>\n<p data-path-to-node=\"36\">In reality, palm oil is a 100% natural, plant-based agricultural product. Its low cost is driven not by synthetic chemistry, but by the phenomenal crop yield of oil palms in tropical climates. These trees bear fruit abundantly year-round, require minimal upkeep, and produce several times more oil per acre than fields of traditional crops like sunflower, soybeans, or canola.<\/p>\n<p data-path-to-node=\"37\">The extended shelf life of these supermarket products is also due to the natural characteristics of the oil&#8217;s fatty acid profile, not liquid plastic. Palm oil is naturally high in saturated bonds, which are incredibly resilient against the destructive effects of oxygen and light exposure. Unlike polyunsaturated oils, which oxidize rapidly and turn bitter, palm fat is naturally protected against fast spoilage without needing any petrochemical additives.<\/p>\n<p data-path-to-node=\"38\"><strong>A third myth<\/strong> frequently circulated across blogs is that palm oil is strictly banned from being imported into developed regions like Europe and the United States. Many people mistakenly believe that this product is shipped exclusively to developing nations to cheapen local food supplies, while Western consumers stick entirely to natural butter.<\/p>\n<p data-path-to-node=\"39\">Official international trade statistics completely disprove this theory. The European Union and the United States are officially among the largest global importers and consumers of palm oil. It is legally approved for use by food safety agencies (like the FDA) and is used heavily by top European and American brands to manufacture premium chocolates, infant formulas, and fast food.<\/p>\n<p data-path-to-node=\"40\">Government restrictions in Western nations do exist, but they are entirely different in nature. They focus on strict quality control, contaminant limits, and sustainable harvesting standards rather than a blanket ban. In the US and Europe, regulators strictly monitor carcinogen levels in processed oil and push for sourcing from certified sustainable farms (like RSPO-certified sources) that do not clear-cut native rainforests.<\/p>\n<h2 data-path-to-node=\"41\">Palm Oil vs. Margarine: Which is Worse?<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/poznayu.com\/wp-content\/uploads\/2026\/06\/margarine.jpg\" class=\"aligncenter\" \/><\/p>\n<p data-path-to-node=\"42\">To objectively gauge the true health impact of palm oil, it helps to compare it to its main historical competitor\u2014<strong>industrial margarine<\/strong>.<\/p>\n<p data-path-to-node=\"43\">For decades, margarine was marketed as a heart-healthy alternative to butter, but the technology behind its production carries severe health risks. To turn liquid vegetable oils into a solid block, manufacturers subject them to chemical hydrogenation. This reaction creates artificial trans fats, which trigger systemic health issues. Medical professionals link margarine consumption to several dangerous outcomes:<\/p>\n<ul data-path-to-node=\"44\">\n<li>\n<p data-path-to-node=\"44,0,0\">The destruction of cellular membranes throughout the body.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,1,0\">A critical acceleration of tissue aging processes.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"44,2,0\">The rapid development of severe, systemic inflammation.<\/p>\n<\/li>\n<\/ul>\n<p data-path-to-node=\"45\">All of these factors turn industrial margarine into a ticking time bomb for human health.<\/p>\n<p data-path-to-node=\"46\">The trans fats found in abundance in traditional margarine integrate into blood vessels and cause irreparable harm, choking off tissue nutrition at the cellular level. They are several times more likely to trigger heart attacks and strokes than tropical saturated fats.<\/p>\n<p data-path-to-node=\"47\">Palm oil, on the other hand, naturally possesses a solid consistency at room temperature, meaning it requires absolutely no harmful chemical hydrogenation.<\/p>\n<p data-path-to-node=\"47\">While neither product belongs in a health-focused diet, choosing palm oil over old-school industrial margarine is ultimately a choice for the lesser of two evils, as it does not compromise your cells with mutated trans-fat molecules.<\/p>\n<table data-path-to-node=\"48\">\n<thead>\n<tr>\n<td><strong>Metric<\/strong><\/td>\n<td><strong>Palm Oil<\/strong><\/td>\n<td><strong>Industrial Margarine<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><span data-path-to-node=\"48,1,0,0\"><b data-path-to-node=\"48,1,0,0\" data-index-in-node=\"0\">Production Process<\/b><\/span><\/td>\n<td><span data-path-to-node=\"48,1,1,0\">Mechanical pressing of fruit pulp<\/span><\/td>\n<td><span data-path-to-node=\"48,1,2,0\">Chemical hydrogenation of liquid oil<\/span><\/td>\n<\/tr>\n<tr>\n<td><span data-path-to-node=\"48,2,0,0\"><b data-path-to-node=\"48,2,0,0\" data-index-in-node=\"0\">Trans Fat Content<\/b><\/span><\/td>\n<td><span data-path-to-node=\"48,2,1,0\">Completely free of trans fats<\/span><\/td>\n<td><span data-path-to-node=\"48,2,2,0\">High concentration of artificial trans isomers<\/span><\/td>\n<\/tr>\n<tr>\n<td><span data-path-to-node=\"48,3,0,0\"><b data-path-to-node=\"48,3,0,0\" data-index-in-node=\"0\">Impact on Cholesterol<\/b><\/span><\/td>\n<td><span data-path-to-node=\"48,3,1,0\">Moderately elevates bad (LDL) cholesterol<\/span><\/td>\n<td><span data-path-to-node=\"48,3,2,0\">Elevates bad cholesterol and sharply lowers good (HDL) cholesterol<\/span><\/td>\n<\/tr>\n<tr>\n<td><span data-path-to-node=\"48,4,0,0\"><b data-path-to-node=\"48,4,0,0\" data-index-in-node=\"0\">Primary Health Risk<\/b><\/span><\/td>\n<td><span data-path-to-node=\"48,4,1,0\">Toxic glycidyl esters under extreme heat<\/span><\/td>\n<td><span data-path-to-node=\"48,4,2,0\">Irreversible destruction of cell membranes<\/span><\/td>\n<\/tr>\n<tr>\n<td><span data-path-to-node=\"48,5,0,0\"><b data-path-to-node=\"48,5,0,0\" data-index-in-node=\"0\">Medical Recommendation<\/b><\/span><\/td>\n<td><span data-path-to-node=\"48,5,1,0\">Strictly limit in your daily diet<\/span><\/td>\n<td><span data-path-to-node=\"48,5,2,0\">Completely eliminate from consumption<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p data-path-to-node=\"50\">\n<div style='text-align:right' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>Let&#8217;s take a closer look at what palm oil really is, how it impacts your health, and how it differs [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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