Olive oil, oil, butter or maybe lard? Probably every housewife has an opinion about which of these fats is best for frying. Which is the healthiest choice? The dietitian dispels these doubts.
- Polish cuisine abounds in fried dishes. We often use butter, lard or lard to prepare them
- We use olive oil or sunflower oil much less frequently
- We can seriously harm ourselves by frying food. And most of us make these mistakes regularly
- More information can be found on the Onet homepage.
What oil to fry on?
Question: Husband and kids love fried foods. I know it’s unhealthy, but I can’t convince them to change their culinary preferences. Since I have no other option, at least I would like to know what fat should I use for frying to keep my dishes healthy? ~ kama
The nutritionist’s answer: Rapeseed oil and olive oil are suitable for use at high temperatures. Heat treatment should not be subjected to butter, margarine, lard or bacon, because they not only contain large amounts of saturated fatty acids, but most of all, when heated, they form compounds that are very harmful to health, increasing the risk of heart disease and cancer.
- The seven worst heart conditions in adults
Oils such as sunflower, soybean, linseed, grape seed, wheat germ and others are intended for “cold” use – as an addition to salads and salads and ready-made, cooled dishes.
As for the frying process itself, it is also harmful to health from a nutritional point of view. Therefore, it is safer to choose other techniques of food preparation, e.g. steaming, baking in foil or casserole dish, stewing.
Read also:
- Which foods stay in the stomach the longest?
- What is forbidden to eat before bedtime?
- What products are better not to reheat? Why do they then become harmful to health?
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