1. High-temperature cooking Many people like to stir-fry at high temperature when cooking, and they are used to waiting for the oil in the pot to smoke before cooking. This is unscientific. High temperature oil will not only destroy the nutrients of food, but also produce some peroxides and carcinogens. It is suggested to heat the pot first, and then pour the oil. At this time, you don't have to wait for the oil to smoke.
2. Don't eat vegetable oil or animal oil. If there is no oil, it will cause the lack of vitamins and essential fatty acids in the body and affect human health. You can't just emphasize eating vegetable oil instead of animal oil. In a certain dose, animal oil (saturated fatty acid) is beneficial to human body.
3. Eat only a single variety of oil for a long time. At present, it is difficult for ordinary families to fry with any oil, but we suggest that it is best to use several oils alternately, or use one oil for a while and change another oil for a while, because few oils can solve all the problems of oil demand.
For people with dyslipidemia or abnormal weight, it makes no difference to use oil. For people with dyslipidemia or special people with abnormal weight, we emphasize the choice of high monounsaturated fatty acids in vegetable oil. The amount of oil used should also be controlled. For people with normal blood lipids and weight, the total oil consumption should be controlled at no more than 25 grams per day, and polyunsaturated fatty acids and monounsaturated fatty acids basically account for half. The elderly, dyslipidemia, obesity, people with obesity-related diseases or people with a family history of obesity, their daily oil intake is even lower, even as low as 20 grams. Choosing oil depends on the fatty acid content first. Edible oil experts said that the evaluation of edible oil quality mainly depends on fatty acid content. The ratio of saturated, polyunsaturated and monounsaturated fatty acids should be at least 1: 1: 1, but monounsaturated fatty acids should be slightly higher, which is more conducive to health. Generally speaking, the contents of these three fatty acids will be marked on the edible oil packaging of regular manufacturers, so consumers can pay attention to it when buying. Blending oil is a mixture of two or more finished vegetable oils. Generally, refined peanut oil, soybean oil and rapeseed oil are selected as main raw materials, and refined corn germ oil, wheat germ oil, rice bran oil and tea seed oil can also be added. From the point of view of nutrition, blending oil can reasonably match the types and contents of fatty acids by selecting different kinds of vegetable oils. The same blended oil has different kinds and contents of unsaturated fatty acids, so pay attention to the description of product components (saturated, monounsaturated and polyunsaturated fatty acids) when buying. The quality of edible oil can also be distinguished by color and smell. Generally speaking, different types of edible oils have different colors and tastes. Soybean oil and peanut oil are darker than corn oil and olive oil. Peanut oil has a strong taste. Corn oil is golden and transparent, and its taste is light.