Four common misunderstandings in cooking oil
misunderstanding 1: high temperature stir fry many people like to stir fry with high temperature, used to wait until the oil in the pot to stir fry dishes, this practice is unscientific. High temperature oil not only destroys the nutritional components of food, but also produces some peroxide and carcinogenic substances. It is advised to heat the pan first and then pour the oil. Then you can cook the dishes without waiting for the oil to smoke.
misunderstanding 2: if you don't eat animal oil, if you don't have oil, it will cause the lack of vitamins and essential fatty acids in the body and affect the health of the human body. It is not enough to emphasize only eating vegetable oil instead of animal oil. At certain doses, animal oil (saturated fatty acids) is beneficial to the human body.
misunderstanding 3: for a long time eating only a single variety of oil, it is difficult for the general family to make any oil for cooking, but we suggest that it is better to use a few kinds of oil alternatively, or for some time, with one kind of oil and another for the next time, because there is very little oil that can solve all the oils needed. The problem.
misunderstanding 4: people with abnormal blood lipid or abnormal body weight, there are no different oils for people with abnormal blood lipid or abnormal body weight, we emphasize the selection of high monounsaturated fatty acids in vegetable oil. The amount of oil should also be controlled. The total oil consumption of those with normal blood fat and body weight should be controlled at no more than 25 grams per day, and polyunsaturated fatty acids and monounsaturated fatty acids are each half of the total. The elderly, people with dyslipidemia, obese people, people with obesity related diseases, or people with a history of obesity, they have lower oil consumption per person, or even to 20 grams per day.