BTMA-What are the precautions for diet edible oil?

Edible oil is essential in our cooking process every day, but how to use it is very particular. What should we pay attention to when using edible oil?Today BTMA will help you to analyze the precautions about the using of edible oil.

No matter what kind of oil is used, the cooking oil temperature should not be too high

  First, when the edible oil is burned to smoke, the temperature has generally reached above 200°C. Not only the fat-soluble vitamins contained in the oil are destroyed, but various fatty acids essential to the human body are also oxidized in a large amount, thus greatly reducing the fat content. Nutritional value. At the same time, various vitamins in food, especially vitamin C, will also be massively destroyed, causing nutrient loss.

Second, when the oil temperature is too high, not only the fat-soluble vitamins contained in the oil itself will be destroyed, but also the water-soluble vitamins in vegetables will be destroyed more, especially when vitamin C is over 70℃.

The third is that when the oil temperature is too high, the oil will be oxidized to produce lipid peroxide. This substance will hinder the body’s absorption of protein and amino acids in the intestine. If lipid peroxide is taken in the diet for a long time and accumulated in the body, It accelerates the aging rate of the human body and can also induce cancer.

The oil temperature is too high to oxidize the oil to produce lipid peroxide. This substance is not only harmful to the human body, but also has considerable destructive power on the vitamins in the food in the gastrointestinal tract, and it also plays a role in hindering the absorption of protein and amino acids by the human body.

Therefore, the oil temperature should not be too high when cooking, especially don’t cook the oil until it smokes. Generally, the correct way is to cook the vegetables in a hot pan with cold oil.

Also eat less fried foods. If it is rare to make fried foods, it is best to wrap a layer of batter on the outside of the food to reduce the absorption of harmful substances.

Put as little oil as possible in cooking

   Many people think that it doesn’t matter if you eat more vegetable oil. In fact, if you eat it improperly, vegetable oil can also cause cardiovascular and cerebrovascular diseases such as high blood pressure and hyperlipidemia. In fact, the supply of nutrients should have an appropriate ratio. For example, the daily intake of fat for energy accounts for 20%-30% of the total energy, about 50-65g/day, except for the daily intake of meat, fish, milk eggs, and soybeans. In addition to the fat contained in vegetables, nuts, etc., a normal person’s daily intake of vegetable oil should not exceed 25-30g.

Preservation of edible oil

   Edible vegetable oil has “four fears”: one is afraid of direct light, two is afraid of air, three is afraid of high temperature, and four is afraid of water. Therefore, the storage of edible oil should be protected from light, sealed, low temperature, and waterproof. Tighten the lid after each use to reduce the contact time with air. The easiest way is to make an oil bottle cover with thick cardboard (opaque) according to the size of the oil bottle, and click on it to solve the problem of avoiding light. Try to buy oil in small packages to shorten the storage time. The fresher the oil, the better. The longer the storage time, the greater the risk of oxidative rancidity. If you have a large family, you can buy a 5-liter package. Generally, a family of three should buy 2.5 liters or smaller. Don’t be afraid of trouble if you use it up again. In addition, the expired oil must not be eaten anymore, the antioxidants are exhausted, and the reaction of oxygen free radicals will proceed at an alarming rate. Maybe after opening the bottle cap, we haven’t smelled the rancid smell, but the oxygen free radicals in it can’t be smelled.

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