Edible oil can provide heat and unsaturated fatty acids to human body. This unsaturated fatty acid is an indispensable substance for human body. If the body lacks it, the skin will be rough, and debris and hair will fall off easily. On the contrary, if the supply of unsaturated fatty acids in the human body is sufficient, the skin will be smooth and moist, the hair will be black and the appearance will be more beautiful; Therefore, people also call unsaturated fatty acids "cosmetic acids".
Edible oil can also provide a variety of fat-soluble vitamins for the human body. Without these fat-soluble vitamins, human health will be greatly affected.
Many people think that cooking oil can play a role in seasoning, so you should choose what oil is delicious and fragrant. In view of this view, nutrition experts pointed out that it is a big misunderstanding that people use edible oil as seasoning. Edible oil is the main channel for human body to absorb fat components. 70% of the body's daily fat comes from edible oil. What kind of edible oil should be chosen from the perspective of dietary nutrition. The nutritional value of oil depends on the content of unsaturated fatty acids. The more unsaturated fatty acids, the higher the nutritional value. Soybean oil, corn oil and sunflower oil in vegetable oil contain higher unsaturated fatty acids, while cottonseed oil, sesame oil and peanut oil contain relatively less unsaturated fatty acids.
Edible oil has many benefits to human health, but if it is misused for a long time, it may cause many diseases such as hypertension, hyperlipidemia and diabetes. Therefore, it is very significant for our health to learn how to choose and use these edible oils correctly.
Now many families begin to pay attention to diet and nutrition, and know that they should eat more vegetables and less meat. But most families mainly cook vegetables by frying. In order to make the fried dishes taste more fragrant, many people like to heat the oil and put the dishes in the pot. Some even think that cooking with big fire and big oil like a chef in a restaurant can make the dishes taste more fragrant and beautiful.
But experts tell us that this cooking method is harmful to health.
First of all, after high-temperature heating, the nutritional value of edible oil will be reduced, which only provides about one-third of the heat of oil without high-temperature heating and is not easily absorbed by human body.
Secondly, oil will form an "oil film" on the surface of vegetables, which not only makes it difficult for various seasonings to penetrate, but also affects their taste, nutrition and deliciousness, and also affects the digestion and absorption of nutrients by human body.
What's more, the high temperature caused by flourishing fire will destroy the original structure and composition of oil, and make the nutrients in oil become carcinogens harmful to human body. If you eat this kind of food often, it is easy to produce digestive diseases such as gastritis and gastric ulcer, and even cause cancer in severe cases.
When the oil in the pot rolls or the oil surface ripples, the oil temperature is more suitable.
Repeated high-temperature heating of edible oil will not only reduce the nutritional value, but also have certain toxicity to human body. Repeated high-temperature heating of edible oil will produce many fatty acid polymers. Fatty acid polymers can make human growth stagnate, liver swell, liver function damage and even cause cancer.
However, used oil does not have to be dumped. There is no problem in recycling household oil once or twice, but attention should be paid to removing the residue in the oil. If the color of the oil has become dark or sticky after use, it means that the oil has deteriorated and should not be used again.
In the past, there were many impurities in bulk oil, so it was necessary to volatilize impurities after high temperature, which made it taste good, otherwise an oil air stream would be generated.
Now the barrel refined oil has been degummed, deodorized and decolored, and can be eaten directly.
In the processing of edible oil, it is decolorized and deodorized. When the oil is heated above 230 degrees, all microorganisms and bacteria can be killed and the sanitary quality of the oil can be guaranteed. At the same time, a small amount of pigments and free fatty acids will be removed during the deodorization process. After deodorization, the oil finally finished its refining process. So it can be considered ripe and can be eaten directly.