Wen / Zhu Yeshan Chief TCM Physician of Tangshan Traditional Chinese Medicine Hospital
Edible oil is an indispensable raw material in the daily diet, and the cooking oil used to fry food can be collectively referred to as "frying oil". There are many health risks in frying oil, even if the impurities generated during the first use are filtered out, as the number of frying times increases, the nutritional value will continue to decrease, and harmful ingredients will gradually increase.
<h1 class="pgc-h-arrow-right" data-track="10" > "saliva-flavored" oil may have deteriorated</h1>
Many families will simply filter the frying oil after frying food, store it in a container, and use it for the next time. This kind of frying oil can not be completely filtered clean, after a period of placement, it is easy to breed bacteria; if you do not pay attention to storage conditions, such as unsealed long-term exposure to the air, direct sunlight or placed next to the gas stove for a long time, it is easy to oxidize rancidity reaction, peroxidation products, resulting in obvious "hara taste" and "saliva taste".
This product not only affects the absorption of vitamins and other nutrients, but also is more likely to increase the risk of cardiovascular and cerebrovascular diseases; malondialdehyde produced in spoiled frying oil can react with proteins and DNA in the human body, making the protein structure hard and inducing the production of cancer cells.
Therefore, the oil used to fry food should not be stored for a long time.
<h1 class="pgc-h-arrow-right" data-track="10" > fried food can not be left for too long</h1>
Unlike fresh fried foods and used fried oil, they are easily oxidized after a long time, resulting in harmful ingredients to the human body.
In the process of frying food, we should pay attention to controlling the oil left on the surface of dry food as much as possible, which can be adsorbed with the help of kitchen paper, which can reduce the intake of excess calories.
Even unused edible oil should pay attention to storage conditions, after opening as far as possible in a short period of time to use up, low temperature, protected from light environment, once found to have odor, deterioration, must be stopped immediately.
<h1 class="pgc-h-arrow-right" data-track="10" > cooking method depends on the type</h1>
Because of the different types of edible oil, its heat resistance and melting point are also different, so the cooking methods of different cooking oils are naturally different.
Peanut oil, rapeseed oil
The ratio of fatty acids in peanut oil and rapeseed oil is more balanced, the oleic acid content in unsaturated fatty acids is higher, it may solidify at low temperatures, the heat resistance is better, the composition is more stable, and it has a unique odor, which is suitable for daily stir-frying and fried food.
Corn oil, sunflower oil, soybean oil
This type of oil is rich in vitamin E, unsaturated fatty acids, especially linoleic acid, which is conducive to lowering serum cholesterol, but has poor heat tolerance, is suitable for low temperature cooking, to avoid heating to smoke, suitable for cooking soups or stews.
Butter, coconut oil, palm oil
This type of oil has about 40% saturated fatty acids, is solid at room temperature, has good heat resistance, and can be used to make pastries and fried foods.
Sesame oil, flaxseed oil, walnut oil, olive oil
This kind of oil is taken by cold pressing method, the taste is fragrant, the taste is good, and it has a certain health effect, but it is unstable, high temperature is easy to decompose, it is not recommended for fried food, and it is more suitable for low temperature cooking, such as cold mixed food.
lard
Lard is rich in saturated fatty acids and cholesterol, but also promotes the absorption of cholesterol in the intestine, should not be consumed for a long time, a large number of consumption, easy to increase the risk of cardiovascular and cerebrovascular diseases.