“Oil” is a food that people must eat every day, so whether its usage is scientifically important for human health, if used improperly, it may even cause cancer. Recently, Professor Hong Zhaoguang, a famous cardiovascular specialist in China, put forward suggestions for people's misunderstandings about edible oils in their eating habits.

Myth # 1: High-temperature cooking

Many people like to use high-temperature stir-fry when cooking, accustomed to wait until the oil in the pan smoked before cooking, this approach is unscientific. High-temperature oil not only destroys the nutrients of food, but also produces peroxide and carcinogens. It is recommended that you heat the pan first, then pour the oil, then you can cook it, do not wait until the oil smoke.

Myth 2: Do not eat animal oil

If there is no oil, it will cause the lack of vitamins and essential fatty acids in the body and affect the health of the body. It is also not acceptable to insist on only eating vegetable oils and animal oils. At certain doses, animal oils (saturated fatty acids) are beneficial to the human body.

Myth 3: Eat only a single variety of oil for a long time

Now, it is very difficult for ordinary families to fry what oils they use. However, we suggest that it is better to use several oils alternately for food, or use one oil for a period of time and another for the next, because there is rarely one. Oils can solve all grease problems.

Myth 4: People with abnormal blood lipids or people with abnormal body weight are not different from oil

For people with abnormal blood lipids or people with unusual body weight, we are more concerned with the choice of high monounsaturated fatty acids in vegetable oils. The amount of oil used must also be controlled. The total lipid consumption of people with normal blood lipids and normal weight should be controlled at no more than 25 grams per day, with polyunsaturated fatty acids and monounsaturated fatty acids accounting for half of the total. The elderly, people with dyslipidemia, obese people, people with obesity-related diseases, or those with a family history of obese people are using less fuel per person per day, even down to 20 grams.

Tips: Purchase of edible oils:

When purchasing edible oil, it is necessary to look at the grade. According to the latest standard, edible oil is divided into 4 grades, and the fourth grade is the lowest grade. Secondly, it depends on the place of production, mainly referring to the raw material production place of the product; Is a genetically modified raw material; four depends on the production process, that is, the edible oil is a "press method" production or "leaching method" production, press oil can maintain the original nutrient composition of raw materials and oil quality is relatively pure.

The main performance of edible oil is color, odor, transparency and flavor.

Color:

Good quality soybean oil is dark yellow, generally light yellow; rapeseed oil is yellow with a little green or golden yellow; peanut oil is light yellow or light orange, and cottonseed oil is light yellow.

odor:

Finger touch a little oil, wipe in the palm of your hand, then smell the smell, good quality oil, should be based on the different varieties have their own oily flavor, there should be no other smell.

transparency:

High transparency, less water impurities, quality is good. The good vegetable oil, after standing for 24 hours, should be clear and transparent, not cloudy, no precipitate, no suspended matter.

taste:

Use chopsticks to dip a little oil into your mouth. There should be no bitter, greasy smell, rancid odor.

It is worth noting that there are always individual cases of "oil-dependent" in these cooking oils. Salad oil should be clear, transparent, colorless or light yellow, peanut oil, soybean oil, vegetable oil and other translucent pale yellow to orange yellow, sesame oil is orange or brown. Soybeans, rapeseeds, peanuts, sesame, etc. are obtained through preliminary treatment of oil, deep color, turbidity, unfit for human consumption, if the vegetable oil is poor in transparency, viscosity becomes large, there are bubbles, often a symbol of deterioration. Peanut oil solidifies into an opaque state at low temperatures in winter. This is a normal phenomenon and should be differentiated when it is identified.

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