In recent decades, the fashion for a healthy lifestyle is gaining more and more momentum, and ordinary people are becoming more and more attentive to what they eat. Scientists conduct many specific studies designed to identify harmful effects familiar products, or vice versa, to find something useful in food that was not in particular demand before. Fried food has not been considered too healthy for the body for quite some time, but most people are not yet ready to give it up - another thing is that it turns out that you can’t fry in just any oil.
Types of oils
There are many varieties of oil, which are classified by what source (plant or animal) they were obtained from. This factor also affects the suitability of the substance for the frying process, however, even the familiar sunflower oil may be suitable for this to a greater or lesser extent. This happens because the degree of purification of the product is of fundamental importance.
Everyone knows that sunflower oil can be refined or unrefined, but not everyone thinks about what this means. Let us say right away that in fact other types of this substance are also divided into these two categories, and for some the classification is even more complex if refining is possible in different ways.
Let's start looking at the unrefined version as it is more natural. Such a product usually does not go through any purification at all - in as a last resort, it is strained a little to separate out any visible solids, but that's about it. Naturally, in my own way chemical composition such a product is very close to the original source, so it is not surprising that it has a pronounced characteristic smell and taste.
In most cases, the criteria to distinguish unrefined oil, are also a more saturated, dark color, as well as increased density. Such a product usually costs less, since its production process is somewhat simpler, while the taste and aroma attract the consumer.
It would seem like an ideal choice, but not everything is so simple. Lack of purification means that not only beneficial components are retained, but also potentially harmful ones. Without heat treatment, such oil is usually relatively harmless - it is dangerous only for people with intolerance to some of its components, however, strong heating can provoke the process of transformation of individual organic matter to completely new ones.
Since the composition of each oil is specific, new products may have different shapes, but the claim against them is usually that they are carcinogens, that is, they contribute to the appearance of cancerous tumors in the body.
It is clear that the properties of each oil are unique, and if some of them are completely unsuitable for frying, then others in such a situation promise less danger. Moreover, for different types of product the temperature that turns something useful into something harmful is also different, so controlled heating to a certain limit is quite acceptable. However, unrefined varieties are always a certain risk, so experts advise using them mainly in their raw form - for example, in salads, where their taste and smell will be fully revealed.
Refined oil is much better suited for frying, and here it is also not so important what it is made of. Modern refining is a complex multi-stage process that allows you to isolate certain components from the product, including those that turn into carcinogens when heated. As a result, the product loses many of its original properties, including thickness and usefulness, not to mention taste and smell, but the bulk of the fat does not disappear from it, so it is suitable for frying, and even more so than its unrefined counterpart with a lot of excess.
Such oil will not add flavor to cold dishes, but, as we have already understood, it is prudent for the household not to choose one subtype of product, but to buy both - refined and unrefined - for different needs.
Another thing is that you should also be careful with refined oils. Products from exotic countries, obtained from tropical fruits and seeds, do not always go through refining aimed specifically at frying - in particular, local cuisine may not be oriented towards such a cooking process.
In such a situation, manufacturers also may not bother removing what does not interfere with salads and other cold dishes, and some gourmet, without knowing this, may consider any refined oil optimally suitable for frying. In fact, this rule is absolutely true only for liquid obtained from sunflower seeds, whereas even olive oil, not to mention the more exotic ones, also implies a certain gradation of degrees of purification, which should be carefully understood before embarking on culinary exercises.
Criterias of choice
If you even think about the fact that not every oil is suitable for frying and you still need to choose it correctly, then the first criterion should be how safe it is when heated. The principal factor here is the so-called smoke point - the temperature at which the substance begins to noticeably smoke or even ignite. It is obvious that burnt oil, even without reference to its usefulness, will simply ruin the dish, therefore a high smoke point is a mandatory criterion for choosing a worthy product.
In terms of what is healthier, we should separately highlight oils that are not suitable for frying at all. Of the relatively appropriate varieties, the choice is quite large, but don’t expect to see something ordinary here - they recommend frying, for example, with coconut and mustard, olive and peanut, rice, sesame and avocado oil. It is generally undesirable to choose the rest, because even deep refining does not ensure 100% safety of the substance.
However, even the named types should not be perceived as a panacea: nutritionists have argued and continue to argue that fried food is harmful in any case, only the gradation of such harmfulness differs.
As for choosing a specific variety among those named, here you should be guided by what useful substances the product is rich in. Let's take a brief look at why each of the options described above is valued.
- Coconut oil contains more than 90% saturated fats, which are known to be little affected by temperature. The smoke point of such a product is not lower than 170 degrees (up to 230 for some varieties). The substance is not too picky to store and may not spoil for several months. Among useful properties– increasing immunity, comprehensively improving metabolism and even removing carcinogens.
- Avocado oil contains no more than 10% of substances that are destroyed at high temperatures (coconut has only 2%), however, the smoke point here is much higher - about 270 degrees. This allows almost any heat treatment. For obvious reasons, such a product is extremely rare in our country and costs a lot.
- Mustard oil closes the top three - the percentage of potentially harmful components here reaches 21%, and the smoke point, compared to its avocado counterpart, is somewhat underestimated - up to 250 degrees.
- Olive oil It is largely appreciated for the fact that it is quite easy to buy even from us, not to mention in more southern countries. In terms of harmful components, it is even better than mustard (up to 10% polyunsaturated fats), but it is relatively easy to overheat - some varieties begin to smoke already at 190 degrees. For frying, it is advisable to choose varieties with an acidity below 0.8%, and an additional catch, as we already understood, is that not every variety is suitable for frying.
- Peanut butter valued for its very high percentage of saturated fat (up to 18%), but also potentially harmful polyunsaturated acids there is a lot here – about 29%. An extremely low smoke point of 160 degrees adds risk to such an enterprise, so frying with this product can only be done in a frying pan using low heat.
- In rice oil There are even more of both components compared to the previous version - 19% clearly useful versus 37% potentially dangerous. The situation is somewhat mitigated by the high temperature, which can be maintained without chemical transformations - up to 250 degrees.
- Sesame oil It is considered very useful, but in its raw form, since when heated, 45% of its contents immediately pose a potential danger. During the frying process, it is added only at the end, since the product loses almost all its usefulness under the influence of temperature.
If you fry, then use a light type of oil, pressed from unroasted seeds - such a liquid will withstand up to 210 degrees of heat.
Which one is better not to use?
There are also types of oils that nutritionists usually do not recommend at all for frying, and here even refining is not always a sufficient argument for them to change their minds. Experts may see harm to health in different factors depending on the specific type of fat - some, in their opinion, are harmful to consume not only in fried foods, but in any form at all. Naturally, the consumer is also obliged to know about such products in order to reduce their health risk.
- Rapeseed oil, also known as canola, in last years is in high demand - due to the low price, which promises an excellent opportunity to save money. However, such a product is not suitable for frying, because its smoke point is only 100 degrees. Moreover, experts generally do not recommend using such a product in cooking, since in liquid obtained from plants grown in a natural way, contains erucic acid and thioglycosides - poisons for human body. Their quantity is reduced by producing oil from genetically modified plant specimens, but this is hardly healthier for humans.
- Sunflower oil, contrary to popular belief, is also not at all suitable for frying. The unrefined version is a total disaster because the smoke point here is only 100 degrees, while potentially dangerous polyunsaturated fats make up almost three-quarters of the product. For refined varieties, the permissible heating temperature is, of course, slightly higher, however, as you understand, when heating you still take a very big risk.
- Linseed oil after frying they even call it poison, although in fresh it is considered one of the most useful. The heating limit here is still the same - 100 degrees, but the content of fats destroyed by heating is even higher than that of the sunflower variety - about 80%.
- Corn oil Compared to all those described, it looks almost completely safe - here the smoke point is a “huge” 160 degrees, and theoretically there are no more than half of the harmful components. On the other hand, even this temperature does not give a feeling of safety - there is still a high risk of overheating the product, so even theoretically it is worth limiting yourself to frying it over low heat in a frying pan.
- Soybean oil is a slightly degraded version of corn - the maximum cooking temperature is the same, but there are slightly more dangerous polyunsaturated fats - up to 60%. The product is valued for its significant (approximately 15%) content of saturated fats, but those who want to get them without harm to the body should limit themselves to cold liquid.
- Grape seed oil so far it is even more exotic than the vast majority of the fats described above. There are quite a lot of unstable polyunsaturated fats here - approximately 70%, but the product has a rather high smoke point, reaching a respectable 205 degrees. This even allows many experts to say that such a liquid is suitable for frying - perhaps it is, but given the cost of such a delicacy, it is much cheaper and more reasonable to choose an analogue from those varieties that are classified as conditionally permitted.
- Palm oil - another great rarity in our country, which is quite often brought as a souvenir from the tropics. At first glance, such a product has almost ideal characteristics for potential frying - there is an extremely low percentage of polyunsaturated fats (only about 10%), and a smoke point of 230 degrees, but nutritionists do not recommend frying with it, if only because it is It is not advisable to eat it fresh. Nutritionists criticize this ingredient for the fact that it itself is not very suitable for absorption by the body, and interferes with the normal absorption of other, beneficial components from food.
However, remaining in the body, this substance also begins to pose a danger to the blood vessels that it covers from the inside, reducing the clearance for blood circulation, so it is better to limit the scope of its use to cosmetics.
- Lard and goose fat is the first substance on our list that is not of plant origin. In particular, this factor is the first prohibition for its use (not only for frying, but in general) - it is almost pure cholesterol, the use of which is fraught with atherosclerosis and other diseases of cardio-vascular system. Some researchers see animal fats as one of the causes of cancer of various organs.
- Butter, also an animal product, is criticized not only as a frying ingredient, but as a food in general. Why animal fats are harmful was discussed in the description of lard, but butter is also made on the basis of such fats present in milk. Moreover, cow liquid, beloved by many, is distinguished by a huge content of hormones, including growth hormone and the female sex hormone estrogen, which, let’s say, not everyone needs. Moreover, in modern animal husbandry the use of antibiotics is not unusual, but from the animal’s body they enter the milk, where they are not completely destroyed even after pasteurization.
Getting into the human body along with cow's milk, they provoke a decrease in immunity, as well as a gradual adaptation of the body and the bacteria present to such “chemistry”, which is why in the future drugs of this group may not give the expected effect.
Secrets of proper frying
Considering that the frying process in any case makes food more harmful, the most reasonable advice would be to abandon this particular method of cooking at least those dishes that do not require it - for example, it is better to simply boil pasta or dumplings, but cutlets, meat or fish can be steam it.
Potatoes or mushrooms can even be cooked in a million different ways- It is not necessary to fry such food.
Another thing is that food in any case should bring not only benefits, but also banal pleasure of a moral nature, so sometimes you can’t resist fried foods.
Some dishes, such as pancakes or pancakes, scrambled eggs or cottage cheese pancakes, cannot be prepared without frying, but then you should not overuse such dishes and observe a few simple rules preparations.
- Try never to overheat the oil. Slow fire and generally low temperatures increase the chances that the liquid used will retain its original shape without the formation of carcinogens.
- The more oil, the more harmful new components can be formed. Watch how much fat you put in - excess will not do you any good even if you have not reached the smoke point.
- Refined oil is in most cases better suited for frying than unrefined oil, but not at all ideal option there will be a choice in favor of a product that is suitable for such purposes even in an unrefined variety - then that is what you should choose. Aim for a high percentage of saturated and monounsaturated fatty acids, both of which are good for your health.
- Even if the temperature did not reach the smoke point, certain changes in the structure of the oil under the influence of heat could still occur, therefore it is highly undesirable to use the oil after frying for repeated culinary exercises with heat treatment.
- After frying is completed, the oil in the resulting product is usually not essential, but it poses a potential danger. For this reason, nutritionists advise removing excess oil from ready-made dish– paper napkins will help with this; you need to gently blot the food with them.
- For frying, it is important not only to choose some suitable oil, but also to store it correctly until use. In particular, it is recommended to protect the product from exposure to sunlight, for which reason it should be stored in dark glass bottles, and even in a place not illuminated by the sun.
- If suddenly you have grape seeds, you can use them to increase the shelf life of the oil - to do this, you just need to add them to a bottle with an unspoiled product.
- Smoking oil is already an indicator that polyunsaturated fats have undergone irreversible changes and now pose a danger to your health. Such oil must be drained, and if the dish has not yet reached the required conditions, experts advise at least simply replacing the fat in the frying pan with new one, and then more carefully monitoring the temperature or choosing another product.
To learn about the correct oil to fry in, see the following video.
Why sunflower and corn oils harm your health and what oil is best for cooking? Is it possible to fry in olive and coconut oil?
Why is sunflower oil harmful?
Many people believe that sunflower oil is the best option for cooking because it is available, cheap, practically odorless and does not contain . However, refined sunflower oil is one of the most harmful to human metabolism and most nutritionists recommend avoiding it.
The reason for this harm is extremely high content Omega-6 fats in sunflower oil. These fats, unlike Omega-3 ( fish fat) or Omega-9 (olive oil), are needed by the body only in extreme cases. Not large quantities. At the same time, any types sunflower oil(including unrefined) are approximately 60-80% composed of Omega-6 fats.
Omega-6 Unsaturated Fatty Acids
It is not Omega-6 fats themselves that are harmful to health, but only their consumption in large quantities. Scientific research suggests that the ideal ratio of Omega-3 to Omega-6 in the human diet is 1 to 1 - however, eating food cooked in sunflower oil turns this ratio into 1 to 10 or even 1 to 20.
The result of this imbalance is the occurrence of various microinflammations in the body and disruption of cell regeneration processes (1). The situation is significantly aggravated if there is a lack of Omega-3 in the diet (in other words, if a person does not eat salmon, or regularly) - which, in itself, is quite typical.
The most popular vegetable oil
Unfortunately, refined sunflower and corn oils are widely used not only in processed foods and fast food (they are used to fry hamburgers and French fries), but also in most regular restaurants. The reason is cheapness, long term storage, neutral taste and the ability to withstand high temperatures (about 200-250˚C) without burning.
If a person does not think about what kind of vegetable oil the food he eats is prepared in, we can say with confidence that it is prepared in highly industrially processed sunflower oil. In case of using healthier (and more expensive) olive or coconut oil this is usually explicitly stated.
Can you fry in olive oil?
Olive oil most often becomes a safe alternative to harmful sunflower oil. This oil is predominantly composed of Omega-9 monosaturated fatty acids, which are neutral to health and do not affect the balance of Omega-6 and Omega-3. However, the main question is whether it is possible to fry in olive oil and whether it loses its properties when heated.
The good news is that although olive oil may lose some of its antioxidant properties when heated, no harmful elements are added. In other words, olive oil is safe for both cooking and regular use in reasonable quantities.
Refined olive oil
It is also important to know that for everyday frying you do not need expensive cold-pressed olive oil - it is more suitable for adding to salads. For cooking regular food, you can easily use refined olive oil - it costs much less and is sold in any large supermarket.
However, remember that manufacturers often try to “play” with the consumer by producing sunflower oil with the addition of olive oil. Unfortunately, most often the olive oil content in such mixtures is no more than 5-10% - in other words, this is ordinary sunflower oil. Before purchasing, always carefully study the composition of the oil on the packaging.
Coconut oil for frying
One more good option Coconut oil is used for cooking. It tolerates high temperatures well, possessing pleasant taste and a unique profile of fatty acids in its composition. Essentially, coconut oil is a plant-based version of saturated animal fat, but it contains no cholesterol.
FitSeven wrote in detail about how the human body is extremely reluctant to transform its calories into subcutaneous fat. The fatty acids in coconut oil are primarily used by the body as a source of daily energy and material for the synthesis of various hormones (primarily testosterone).
Ghee butter
Ghee (or ghee) is a type of clarified butter and is widely used for cooking in India and South Asian countries. Unlike regular butter, which is not suitable for frying food and burns at 150˚C, ghee can be heated to high temperatures of about 200-250˚C. In other words, it is safe to fry with.
Food cooked in ghee acquires a pleasant caramel taste and amber color, and the oil itself contains a large number of vitamin A and vitamin E. You can buy either ready-made ghee or regular unsalted butter. Separately, we note that there are practically no harmful Omega-6s in ghee oil.
***
The worst choices for everyday cooking are sunflower, rapeseed and corn oils, which contain large amounts of harmful Omega-6 fatty acids. The best oils for frying are olive and coconut (including refined versions of these oils), and ghee.
Scientific sources:
- The Shocking Truth About Sunflower Oil,
- Why it’s best not to cook with extra virgin olive oil,
- Debunking the common myths about palm oil,
Butter is a product made from milk fats that has long been well known to everyone, rich in vitamins A, D, E, K, macro- and microelements, phospholipids and many others. useful substances. Smooth beautiful skin, strong nails and gorgeous hair - all this is thanks to the vitamins contained in butter. And, despite its high cholesterol content, its consumption is necessary for the body.
Butter in cooking
But is it possible to fry food in butter? The answer is clear - yes! Not only is it possible, but it is also necessary. The most delicious, golden-brown and crispy crust is obtained only with butter. You will never be able to get such a crust when frying in vegetable oil - anyone will tell you that professional chef. As one movie star of the last century said: “ When I retire, the first thing I will do is go to a restaurant and order a huge portion of potatoes fried in butter.».
By the way, any master culinary arts will confirm that the famous Wiener schnitzels, classic English roast beef and natural beefsteaks, as well as the famous ones, are cooked only in butter. The use of vegetable oil in the preparation of these dishes is considered the height of unprofessionalism.
Fry in butter better products, not requiring long processing
Also, all recipes for frying meat in Norman cuisine, included in the “Golden Fund of Culinary Art,” are based on butter. For frying, you need to choose only high-quality natural butter.
However, there is one big “BUT” - if you are not a master cook, then it is better not to cook dishes with butter. It has a completely different frying temperature, which must be strictly observed - otherwise the oil burns, smokes and spoils the taste of the dish.
True, if you need to fry eggs or reheat prepared food, then within 3-5 minutes the oil will “behave decently” and you will get tasty dish. Thus, for everything that is prepared quickly, you can use butter, but when you need a long heat treatment, it is better to use vegetable oil.
What to use for long frying?
- Do not use unrefined vegetable oil or oil labeled “salad” for frying. These oils are intended for direct consumption only, so they will smoke and foam in the pan.
- For long frying, it is recommended to use refined vegetable oils because refining is an additional purification that helps remove moisture and other substances from the oil and also improves its quality. temperature regime use. That is why refined vegetable oil is most suitable for long-term heat treatments.
But it will be much healthier for you not to indulge in fried foods at all - this is not only harmful to the gastrointestinal tract, but also to your figure. It's better if fried pies and potatoes, meat and fish with a crust, scrambled eggs and pancakes will become a rare exception on your table. This will make them even tastier!
Nowadays, the choice of vegetable oil is quite rich. There are various types of oil on store shelves: from the usual sunflower and the now familiar olive oil, to more exotic ones, such as sea buckthorn or mustard. This abundance of options naturally raises the question of which oils are considered the healthiest and which ones are best for frying.
There are many various types cooking oil. But not all of them are equally suitable for frying or deep-frying. Although there are claims that fried foods are not the healthiest and are harmful to the body, many of us indulge ourselves from time to time fried potatoes, donuts or brushwood.
In this article we will figure out what it means best oil for frying and what oils are suitable for this.
Oil combustion temperature
Any cook knows exactly what oil will do for salad dressing, and which for frying. The fact is that the main indicator of oil for frying is the combustion temperature of vegetable oil or fat. It is sometimes called the smoke point. Understanding what this definition means and how it affects the food you prepare will help you avoid mistakes and cook only healthy meals.
The smoke point is the temperature at which the oil begins to burn and produce smoke. This means that fats begin to break down and release carcinogenic substances. This not only affects the taste and aroma of the prepared dish, but also makes it hazardous to health. Below is a table of the burning temperatures of the most popular and commonly used oils for frying and frying foods. You can print it out and hang it in your kitchen as a reminder.
Which frying oil is safer?
It is important to know which oil is safer for frying and does not emit carcinogenic compounds. Many people have heard about the benefits of saturated and unsaturated fats. But some fats begin to disintegrate already at low temperatures, which are not sufficient for cooking fried foods. Others are more resilient.
The most stable fats are saturated fats. Therefore, oil with a low content of such fats is simply unsuitable for frying. Vegetable oils contain a lot of polyunsaturated fats, which are less resistant to oxidation, or in other words, they are unstable when heated to high temperatures and oxidize quickly.
Heating such oils to higher temperatures will lead to the formation of oxidized compounds - free radicals. These compounds are called carcinogenic. They can be the cause of many chronic diseases. They are associated with a risk of cancer, diabetes, Alzheimer's disease, cardiovascular disease and many other health problems.
In the production of vegetable oils, unrefined oil is first obtained. This oil is aromatic and can add a special taste to the finished dish. But they are very unstable when heated and their burning point is low.
Therefore, some vegetable oils undergo special processing, during which heat-sensitive compounds are removed, while leaving compounds that are more stable when heated. Such oils are called refined. They are safer to cook at high temperatures.
How and what type of oil to choose for frying
Each type of oil has its own own species use, and when deciding on its choice, many factors must be taken into account, starting with combustion temperature. For example, extra virgin olive oil can withstand relatively low-temperature cooking, such as sautéing vegetables over medium heat or greasing a baking sheet in the oven. But at higher cooking temperatures, it is better to use canola or peanut oil.
It is allowed to use extra virgin or refined olive oil, i.e. refined, for cooking over low to medium heat. Priority in choosing oils for frying at higher temperatures should be given to those oils and fats that have a higher smoke point, even taking into account the loss of some taste and aroma of the finished dish and the dietary value of the oil. After all, during refining, all oils lose some of their beneficial substances.
Which oil is healthier for frying?
Fried foods have a reputation for being very unhealthy and many of us default to the idea that they should be avoided. Does this mean that we should abandon them completely? Not necessary. Unless you are prohibited for some health reason from eating such foods, you may be depriving yourself of many wonderful experiences and pleasures from eating. Fried foods popular in all cuisines of the world. 
To treat yourself to this type of food from time to time, you may just need to change the oils you cook with.
Before naming the most healthy oils for frying, you need to know what is meant by the term “frying”. Frying is one of the cooking methods that has its pros and cons.
When we see the word “fry” in a recipe, it does not mean that we need to heat the pan or oven to high temperature.
To fry foods in a frying pan or saucepan, you need a temperature of about 120 degrees. At this temperature or lower, vegetables for soup and other dishes, meat or fish are fried. This is a temperature that can soften foods and give a tender crust.
Deeper frying at higher temperatures typically ranges from 160 to 180 degrees. This is the temperature that allows you to get a crispy, delicious crust.
Deep frying requires a temperature of approximately 177 to 191 degrees. In this case, the products are completely immersed in boiling oil.
If the temperature is chosen incorrectly, a crust will form on the surface slowly. As a result, the fried product will absorb more fat.
On the other hand, if you cook at very high temperatures, the food will burn.
With this in mind, oils for simple frying and deep frying will be different. The key to selection is the relative saturation of the fatty acids in the oil, which comes down to the bonds between the fatty acid molecules:
Saturated fats have single bonds;
Monounsaturated – double bond;
Polyunsaturated – two or more.
Polyunsaturated fatty acids are more unstable, i.e. When heated, they oxidize quickly and should be avoided.
Safer oils and fats with saturated and monounsaturated fatty acids. These are the oils that are healthier for frying.
These include:
Avocado oil;
Refined rapeseed;
Coconut;
Olive;
Peanut;
Soybean refined;
Refined sunflower;
Ghee;
Pork fat.
A more detailed list of oils useful for frying is given in the table.
| OIL NAME | HEATING TEMPERATURE (degrees) |
| Avocado | 270 |
| Unrefined/refined peanuts | 160/232 |
| Mustard | 254 |
| Unrefined/refined walnut | 160/204 |
| Virgin/shelled coconut | 177/204 |
| Hemp | 165 |
| Unrefined/refined corn | 178/232 |
| Sesame | 177 |
| Unrefined/semi-refined flaxseed | 107/232 |
| Macadamia | 210 |
| Olive Extra Virgin | 210 |
| Olive peeled | 199-243 |
| Olive pomace | 238 |
| Palm diffraction | 235 |
| Palm unrefined | 107 |
| Palm semi-refined | 232 |
| Unrefined/refined sunflower | 107/227 |
| Sunflower deodorized | 232 |
| Unrefined/refined rapeseed | 107/204 |
| Rapeseed (expeller pressed) | 190-232 |
| Rapeseed deodorized | 246 |
| Rice (rice bran) | 254 |
| Soflora unrefined/refined | 107/266 |
| Unrefined/refined soybean | 177/238 |
| Hazelnut oil | 221 |
| Cotton | 216 |
| Mixture of vegetable oils for frying | 180-182 |
| Margarine | 182 |
| Butter | 150 |
| Melted butter | 252 |
| Rendered pork fat | 190 |
| Beef fat | 215 |
| Salo | 188 |
Temperatures above average are usually used when:
Steaming;
Baking in the oven;
Fry in a frying pan.
Sometimes when stewing it is necessary to heat above 100 degrees.
To avoid the formation of carcinogens and prepare tasty and healthy food:
Use correct temperature, which is needed to prepare a specific dish;
Use only the healthiest and non-oxidizing oils and fats;
Never reuse old oil. With each new heating, it becomes less and less resistant to oxidation.
To summarize, we note that you can eat fried foods, but not often. To prepare such food, you need to choose oils and fats that have a high burning point or “smoke point”.
Burning temperature table for vegetable oils
To print, click on the picture and open in another window.
Cholesterol and carcinogens are scary words, aren’t they? And they can end up in our body due to vegetable oil. In general, a lot of fatty foods will not lead to anything good. Only to various diseases. Is it possible to choose one with which you would be able to eat fried food without fear? Let's talk about what oil you can fry with without harm to your health!
Is sunflower oil harmful to health?
You need to understand that vegetable oil is beneficial for our body if it is obtained from sunflower seeds, but not processed! In this case, you can safely forget about any harm.
It’s only when heat treatment occurs that harmful carcinogens appear. Therefore, lovers of fried food should consume it as little as possible. Rare use acceptable, but not permanent. And most importantly, if the liquid is already smoking, you should not use the product!
Another piece of advice is that re-using sunflower oil is unacceptable. Don't skimp on your health.
The benefits and harms of flaxseed oil for frying
There are a lot of rumors about how useful it is. They include it in recipes, talk about the positive opinions of nutritionists, and even recommend it to pregnant women! However, is it really about frying? This means fresh product!
Overheating for a product made from seeds is the most fierce enemy of such oil. Even the sun’s rays can harm it, so I think it’s clear that if you choose what kind of oil to fry in, it’s definitely not linseed.
If you don’t want to poison your body in order to eat deliciously, then avoid frying. And you shouldn’t give up on it yourself – feel free to add it to salads.
If you are a meat and fish lover, then feel free to buy olive oil. In fact, it is not at all a myth that there are much fewer carcinogens in such a product. But it is worth considering that the product contains 75 percent unsaturated fat. It won't smoke. Dishes made with it are very tasty. But this frying product is notable for its taste and minimal harm to the body. In general, if you want to know what oil you can really fry with Tasty food and don’t ruin your body, take this product.
In ancient times, several centuries ago, such oil was truly a standard - today it is practically not used at all? What are the reasons? The smell of the dish will be unpleasant, and the taste will be the same. Of course, this option is ideal for our health. But who wants to devote themselves only to tasteless food?
Palm oil – why you shouldn’t use it
Firstly, the product is really harmful. Secondly, if you find it in stores, you will have to shell out a good amount of money to buy it. But this product has one advantage - it is less harmful than sunflower.
The fats in the product are saturated. However, since oil is not in particular demand in our country, it is still unknown exactly what harm it causes to our body. But it is known for sure that the product produced is far from being the most best quality.
You shouldn’t give up fried foods, and hardly anyone would want to do this, but choosing your oil carefully is not only important, but necessary! We recommend olive oil for frying - both taste and minimal harm. Most importantly, watch how much fried food you consume.
