Cooking oil contributes to creating delicious food, has many health benefits if used properly.It provides energy, fat, supports absorption of fat -soluble vitamins ... However, if used in the wrong way, cooking oil can turn the dish into "poison".Check if you are making 5 disastrous mistakes when using cooking oil, silently poisoning yourself and your family below!
1. Let the cooking oil boil to smoke
Many people like to fry, cook at high temperatures.They were used to waiting for the oil in the steaming pan and cooked.This approach is against science.High temperature cooking oil will not only destroy the nutrients of food but also produce some peroxide and carcinogens.These include benzopyrene, acrylamide, polycyclic aromatic hydrocarbons ...
To boiling oil to smoke to put food into cooking is a mistake that many people make (Artwork)
You should heat the pan first and then pour the oil in, put the tip of the wooden chopsticks into the pan, if you see the bubble bubbles of small toothpicks around the tip of the chopsticks you can add the food to stir -fry.In addition, do not use cooking oil with low smoke (poor heat resistance, fast smoke) to fry or cook for a long time at high temperatures.
2. Use too much cooking oil, especially people with some diseases
Eating too much cooking oil per day can lead to weight gain, obesity and bad cholesterol, increasing the risk of cardiovascular disease.Excess oils also cause digestive, bloating and long -term disorders that can contribute to the risk of cancer.WHO recommends fat should account for about 20-30% of the total daily calories of each person, including cooking oil.Specifically, the average adult should consume about 25 - 30g of cooking oil per day.Naturally, for those who are overweight, with cardiovascular disease, the number must be lower.
3. Use fried oil to fry repeatedly
Fried cooking oil repeatedly produces toxic substances.When cooking oil is heated several times at high temperatures, compounds such as acrolein, aldehyde, and peroxide can form.They annoy the digestive tract and increase the risk of cancer, cardiovascular and diabetes.Therefore, only once used cooking oil for each frying.If forced to reuse, filter out food deposits, store tightly in the refrigerator compartment.In a short time, use it once again.
Fried fried cooking oil repeatedly can produce "poison" Acrolein, aldehyde ... causing cancer (Artwork)
4. Self -squeezing oil or buying at small manual workshops
Self -made or produced cooking oil in small workshops is not strictly controlled in quality and hygiene.Many facilities do not guarantee the process of filtering and deodorizing oil, leading to cooking oil containing impurities, bacteria and even cancer -causing substances.If not stored properly, cooking oil from small factory is prone to oxidation, enabling bacteria to grow.Ideally, choose reputable brand oils and food safety certification to protect the health of the family.
5. Let the oil too long, expired without throwing away
Cooking oil for too long can be oxidized, metamorphic and harmful to health, affecting the flavor of food (Artwork)
Want delicious food and good health, do not use cooking oil has expired.They can be metamorphic, oxidized, producing toxic substances and loss of nutritional quality.Even when the drought is not used, it does not use the cooking oil for more than 3 months.Because after cooking oil is exposed to the air, it will produce harmful peroxide.Even develop mold, produce aflatoxin - a strong carcinogen for the human body.
Source and photo: NetEase Health, The Paper