When frying food, boil the oil. The boiling point of oil is 2 10℃. After a long time or repeated high temperature, oil will undergo a series of chemical changes, such as oxidation, hydrolysis and thermal polymerization, and become deteriorated oil. Deteriorated oil contains aldehydes, copper, lower fatty acids, oxides, epoxides, internal lipids and hot polymers. After these chemicals are eaten into human body with fried food, some of them have destructive effects on human enzyme system and cause poisoning; Some long-term accumulation in human tissues can induce cancer.
High-temperature fried food will destroy many nutrients. Vitamin a, vitamin d and vitamin e suffer losses, and the heat supply is reduced; The destruction of essential fatty acids affects the absorption and utilization of vitamins and the digestion and absorption of food, so the nutritional value of food is greatly reduced.
Fried food can also induce cancer, especially gastric cancer. According to research, after food is fried and coked, the sugar and fat in it will produce benzofuran, a strong carcinogen; After frying protein and some amino acids at high temperature, diazo, a pyrolytic derivative, was produced, which was 0/00 times more carcinogenic than benzofuran.
The delicious fried food masks its harm to human body. Fried food can cause obesity, diabetes, coronary heart disease, hypertension, stroke, increased cholesterol intake and some cancers. According to the data, as many as 300,000 obese patients die from fried food every year in the United States. It is conceivable that McDonald's food with absolute standard oil is still so harmful, so how terrible is the food made of waste oil, recycled oil and repeated oil in China! Especially the carcinogenicity of acrylamide in fried food is more than ten times that of cigarettes!
Cooking and frying are two different cooking methods, but too much cooking oil is not good!