Mr. Liao is a person who pays great attention to health. A few days ago, relatives sent some home-squeezed peanut oil over, saying that it was a small squeeze of the soil method, thinking that it would be healthier and the fried dishes would be more fragrant.
So at noon the next day, Mr. Liao happily used this so-called "soil method small pressed peanut oil" to stir-fry vegetables. When I first finished eating, it was fine, there was nothing unusual, but in the afternoon, the whole family had abdominal pain. Especially his wife and children, the two of them have the most serious abdominal pain.
Mr. Liao couldn't take care of his discomfort and rushed the whole family to the hospital, and the doctor said that he was "food poisoning". After thinking about it, Mr. Liao felt that it may be that the peanut oil is not clean. But he wondered why there was a problem with the soil-pressed peanut oil?
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Growing up from snack peanut oil knows that the taste of peanut oil is particularly fragrant, and often the peanut oil made by street workshops is indeed very fragrant, which makes people have the desire to buy. However, industry research shows that whether it is soil-pressed peanut oil or soil-pressed rapeseed oil, the "fragrant" smell we smell in our noses is actually a mixture of volatile substances with special flavors in the oil.
Enterprise mass production of pressed oil to strictly implement the various oil standards, raw materials and production processes have higher requirements, after deacidification and deodorization and other processes, to remove arsenic, lead, residual pesticides and extremely toxic aflatoxin, etc., as well as all kinds of impurities that cause foaming, oxidation discoloration and deterioration, etc., these removed impurities, some may also be the source of "fragrant" taste.
Unfinished soil oil contains more impurities and may feel more fragrant, but when you love its delicious taste, you must also accept its shorter shelf life, easy to produce oil smoke, and safety hazards due to lack of supervision of production.
<h1 class="pgc-h-arrow-right" data-track="50" > two, 1 peanut rice can cause cancer, and the quality of soil-pressed peanut oil is difficult to guarantee</h1>
A reporter has investigated the privately pressed peanut oil market in Zhanjiang, Yangjiang, Jiangmen, Zhaoqing and Guangzhou. The reporter sent 14 samples of soil-pressed peanut oil collected during the investigation to the Guangzhou Product Quality Supervision and Inspection Institute for inspection, and found that a number of samples had aflatoxin, acid value and peroxide value exceeding the standard.
In response to this test result, Chen Yongquan, director of the Guangdong Provincial Food Safety Expert Committee and professor of the Food College of South China Agricultural University, said in an interview with reporters that according to China's regulations, the allowable content of aflatoxin in rice and edible oil is within 20ug/kg, "Peanut oil found that aflatoxin exceeds the standard by 1 times in the test can not be eaten at all!" Chen Yongquan said when the aflatoxin content of aflatoxin was found to be 40 ug/Kg in peanut oil samples.
As we all know, aflatoxin is a very strong carcinogenic poison produced by the contamination of aflatoxin bacteria in the process of improper storage of peanuts, its toxicity is 10 times that of potassium cyanide (arsenic), and it is also one of the strongest chemical carcinogens found so far. Once the majority of consumers eat the soil-pressed oil containing aflatoxin, the consequences are unimaginable.
<h1 class="pgc-h-arrow-right" data-track="51" > third, do not buy the right, only sell expensive, it is also not advisable</h1>
"Don't say that the Internet industry has begun to roll in, that is, the oil sellers have begun."
When the oil at home was finished, Ms. Zhang went to the supermarket to buy oil, and she was really dazzled to see the shelves full of goods. Originally planned to take a bottle of peanut oil and leave, but did not expect that peanut oil is divided into several kinds, what first-level, special grade, countless. Hesitate for half a day, Ms. Zhang still took the most expensive bottle, as the saying goes, cheap is not a good product, more expensive can definitely be better.
But is expensive oil necessarily good? not necessarily.
People who often visit the supermarket will know that most of the peanut oil sold in the supermarket now advertises its high oleic acid content, and the higher the oleic acid content, the higher the price of peanut oil. Why is oleic acid so popular?
First of all, let's popularize the concept of "oleic acid". Oleic acid belongs to the monounsaturated fatty acids, and in the nutritional community, oleic acid is called "safe fatty acid". Oleic acid is easily digested and absorbed by the human body, and has the effect of softening blood vessels, and plays an important role in the metabolic process of humans and animals. The oleic acid synthesized by the human body itself cannot meet the needs and needs to be ingested from food, so eating foods with high oleic acid content is beneficial to health.
In addition, oleic acid has the characteristics of stable chemical properties, high smoke point, less oil smoke, and special resistance to frying. It also plays an extremely important role in ensuring a better taste of peanut oil and extending the storage period. However, it is necessary to remind everyone that different types of edible oils have different nutritional components and have their own advantages. Instead of struggling to wrestle with the price of edible oil and compare the nutritional value of different types of edible oil, it is better to choose a variety of edible oils to eat alternately; and no matter how good the health effect of edible oil on the market is, the daily intake should not exceed 25 grams to 30 grams.
<h1 class="pgc-h-arrow-right" data-track="52" >4. How to choose a good cooking oil? </h1>
"How to choose a variety of edible oils" is a problem that everyone is particularly concerned about. Here we list some good cooking oil standards, next time you can take these standards when visiting the supermarket with the cooking oil you often buy to make a comparison, to see how much its nutritional value is.
1. Fatty acids
Fatty acids are divided into three categories according to unsaturated: saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. The intake of three types of fatty acids in a certain proportion has a promoting effect on cardiovascular and cerebrovascular health. Relatively speaking, the higher the content of unsaturated fatty acids (including monounsaturated fatty acids and polyunsaturated fatty acids), the lower the saturated fatty acid content, and the higher the health of edible oil.
2. Smoke point
Smoke point, that is, the cooking oil is heated in the pot to the temperature when it begins to smoke, and the high temperature above the smoke point will not only destroy the nutritional composition of the edible oil itself, but also produce many harmful substances, such as the carcinogen "benzopyrene". Different oil types need to be selected according to different cooking methods.
3. Oil pressing method
In general, there are two methods of obtaining oil and fat, leaching and pressing, and pressing is divided into hot pressing and cold pressing. The leaching process is a process of extracting grease from the oil using an edible grade solvent (Solvent No. 6), while hot and cold pressing is a method of obtaining oil from oil by physical pressing.
Compared with pressed oil, the oil output rate is higher than that of the pressing method because of the solvent used for extraction, but the flavor substance and trace nutrient content of the refined oil are not as good as that of the pressed oil. Compared with hot pressed oil, cold pressed oil is used in low temperature pressing technology, so the loss of trace nutrients is small, the oil yield is low, resulting in the final price is also more expensive.
In terms of food safety, the leaching oil, hot pressed oil and cold pressed oil through the relevant national standard system are consistent, and they can be eaten with confidence.
4. Saturation
The more stable the oil, the less potentially harmful substances are produced when heated. The stability of the oil is determined by the saturation of its chemical structure, the less double bonds, the higher the saturation, the more stable.
We tend to choose oils with higher saturated fatty acids and monounsaturated fatty acids and lower polyunsaturated fatty acids as oils for heating cooking because they are more stable at high temperatures and are not easily oxidized.
5. Refining degree
Through leaching or pressing, the oil that comes out is called "hair oil", and then it must be refined to deodorize and remove impurities and harmful substances before it can be marketed. The oil squeezed out by rural workshops is "wool oil", which is prohibited by the state from selling to consumers.
Compared with people in Europe and the United States Chinese eating habits are relatively light, but we can hardly do without cooking oil for three meals a day. How to correctly choose cooking oil to make us eat healthier, there is a lot of learning. But one of the most important points is that you must buy edible oil produced by big brands and manufacturers, and you must not choose the "soil-pressed peanut oil" in small workshops because of greed.
bibliography
[1] "Edible Oil, Multiple Types of Edible Healthier". People's Political Consultative Conference Daily. 2020-10-21
[2] "The higher the level of edible oil, the more nutritious it is". Economic Daily. 2017-08-19
[3] "Edible Oil Nutrition and Safety How Much Do You Know". China Food News. 2014-11-04
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