Is stewing fat really healthy?

If you stew the fat, there will be less fat and it will be cooked. Some people will think so. Is there any scientific basis for this idea? Is that really the case? Today, Bian Xiao will tell you the truth about fat meat. Myth: From the point of view of nutrition, proper consumption of fat is beneficial to human health, especially for the elderly. Moderate consumption of cooked fat (stewing for about two hours) can also reduce blood lipid, blood pressure and cholesterol, prolong life, and improve intelligence and beauty. Some experts have come to the conclusion through experiments that with the increase of stewing time of fat meat, the content of saturated fatty acids in pork decreased greatly, while the content of monounsaturated fatty acids and polyunsaturated fatty acids increased continuously. At the same time, the stewed fat meat retains the original nutritional components of pork, such as rich vitamin B 1, protein and essential fatty acids, and the gelatinous part is more easily digested and absorbed by the human body, so it is especially suitable for the elderly. Truth: This is a "three noes" discovery: no specific "experts", no specific data, and no paper source. As an "experimental" conclusion, the "three noes" feature itself is unconvincing. Analysis: Fat meat is mainly composed of fat. Like other animal fats, the proportion of saturated fat is high, which is also the reason why pork fat becomes solid at room temperature. The difference between saturated fat and unsaturated fat is that the latter contains double bonds. This myth does not explain how the saturated fat content decreases and the unsaturated fat content increases in the process of cooking meat. However, there are only two possible outcomes: first, saturated fat is converted into unsaturated fat; Second, saturated fat is dissolved in water, and unsaturated fat remains in meat. These two possibilities are unrealistic: the process of stewing cannot produce single bonds in saturated fat, and naturally it will not produce new unsaturated fat; Saturated fat does not melt into soup more easily than unsaturated fat. In fact, the fat content of cooked fat is close to 90%, and the saturated fat content is usually above 35%. Stewing for a long time may make more fat enter the soup, but it will not have a big impact on the proportion of saturated fat. It is generally recommended that the daily intake of saturated fat should not exceed 20 grams, and the patients with "three highs" are even lower. The fat in 60 grams of fat alone has exceeded this amount. In addition, people have to eat other foods, which inevitably contain some saturated fat. Pork is indeed rich in vitamin B 1, but it is mainly lean meat. Moreover, vitamin B 1 is soluble in water and unstable to heat. After a long period of stewing, the fat content will become very low. 1 cup of cooked fat (foreign measurement standard) contains fat113g, while vitamin B 1 does not exceed 3% of the daily requirement of human body, but the calories exceed half of the daily requirement of ordinary people. Pork fat also contains some unsaturated fatty acids necessary for human body, but it is not "rich", but is accompanied by a lot of saturated fat. Commonly used vegetable oil is more "rich" and the saturated fat content is much lower. There is little protein in the fat meat, and the protein content in a cup of fat meat mentioned above is less than 5g. The "glial part" is collagen and elastin. The content of essential amino acids in these protein is low, so from the point of view of nutrition, they are not high-quality protein. Stewing for a long time makes it "easier to be digested and absorbed by the human body" and has little nutritional significance. Conclusion: The rumor is cracked. Fat contains a lot of saturated fat, and long-term stewing can't make it "healthy". Not only the "three high" patients and the elderly, but also ordinary people should try to reduce the intake of fat. Copyright belongs to the author, and no one may reprint or use all or any part of it without the written permission of the author. Print recipes