How to eat edible oil scientifically is good for health?

"Oil" is a food that people must eat every day, so whether its usage is scientific or not is very important to human health. If used improperly, it may even cause cancer over time. A few days ago, Professor Hong Zhaoguang, a famous cardiovascular expert in China, put forward some suggestions on some misunderstandings about edible oil in people's diet. Myth 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. Myth 2: not eating oil-free animal oil will cause the lack of vitamins and essential fatty acids in the body and affect your 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. Or use one oil at a time and change another oil at a time, because few oils can solve all the problems needed by grease. 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. Tips: the choice of edible oil: when choosing edible oil: first, look at the grade. According to the latest standards, edible oil is divided into four grades, and the fourth grade is the lowest grade; Second, it depends on the place of origin, which mainly refers to the place of origin of raw materials; Third, it depends on the raw materials, that is, whether they are genetically modified raw materials; Fourth, it depends on the production process, that is, whether edible oil is produced by "squeezing method" or "leaching method". The squeezed oil can keep the original nutrients of raw materials, and the quality of the oil is relatively pure. The quality of edible oil mainly includes color, smell, transparency and taste. Color: Good quality soybean oil is dark yellow, generally light yellow; Rapeseed oil is yellow, with some green or golden yellow; Peanut oil is light yellow or orange, and cottonseed oil is light yellow. Smell: Touch a little oil with your finger and rub it on your palm. It smells good after rubbing. Good quality oil should have its own oil flavor according to different varieties, and there should be no other peculiar smell. Transparency: high transparency, less moisture impurities and good quality. Good vegetable oil, after standing for 24 hours, should be clear and transparent, without turbidity, precipitation and suspended matter. Taste: put a little oil in your mouth with chopsticks, and there should be no bitter, burnt or rancid smell. It is worth noting that there are always some cases in which these edible oils are "different from oil". Salad oil should be clear, transparent, colorless or yellowish, peanut oil, soybean oil and vegetable oil should be translucent yellowish to orange, and sesame oil should be orange or brown.