Long-term eating a single variety of edible oil is unhealthy

Interview experts Dalian University of Technology School of Food Professor Nong Shaozhuang Liu Chunpeng this reporter Xiu Mengqing recently, foreign scientists claim that the use of corn oil or sunflower oil and other vegetable oil cooking, may lead to a variety of diseases, including cancer, recommended the use of olive oil, coconut oil, butter and even lard instead of ordinary vegetable oil In this regard, experts say these reports are exaggerated, on the other hand, foreigners' eating habits and Chinese people are different, so can not be blindly believed. Control the oil temperature, use less oil, avoid frying "This report is exaggerated and misleading, Chinese's eating habits, cooking habits, oil conditions are different from foreign countries, can not copy foreign research results Nong Shaozhuang said that the principle of healthy cooking is actually very simple: control the temperature of the oil, use less oil, avoid frying. In fact, the correct use of edible oil, in the final analysis is the "temperature control" problem Nong Shaozhuang suggested that the oil temperature of fried vegetables can be controlled at about 56% or so Every grease product has a "smoke point" - the temperature at which it begins to smoke Pour the oil into the pot first shake well, look at a little smoke is fifty-six percent hot, this time the temperature on it In addition to the wrong cooking methods, Chinese there is a problem of "overeating oil" The Dietary Guidelines for Chinese Residents recommend that the average daily amount of oil used by chinese urban residents is 25 to 30 grams, while the survey shows that the average daily consumption of oil by urban Chinese residents is 49.1 grams In terms of controlling the amount of oil, Nong Shaozhuang suggested that buy oil to buy small barrels, in accordance with the dietary guidelines, you can a week's oil consumption in an oil jug, convenient monitoring, family small white porcelain spoon fultake for 8 to 10 grams, can also use it to control the amount of oil. Edible oil is an important source of energy and essential fatty acids, many families long-term consumption of the same kind of vegetable oil, but the composition of a single oil type of fatty acids are different, nutritional characteristics are also different, Nong Shaozhuang pointed out, "long-term consumption of a single oil is difficult to achieve a reasonable intake of fatty acids, oil to diversify choice, single oil is not healthy." Nong Shaozhuang recommended three types of cooking oil, which can be used with different cooking methods One is pressed sunflower oil, which can be used to make fried and cooked vegetables without a lot of oil ymgus, the second is rapeseed oil, rice bran oil and sesame oil, only for cold mixing, sauce, or soup when added; It is a few rare argan oil and health oil, such as walnut oil, almond oil, flaxseed oil, purple seed oil, etc , they usually do not go through refining, maintain the aroma and nutritional value of raw materials, but because the taste is not very ideal, mainly as a health oil to eat. Did you use the oil right? Extra virgin olive oil for: salad, pasta, baking Not for: high-temperature fried olive oil For: salad, slightly fried, baked, seasoned Not for: Hot fried rapeseed oil Apply: roastpotato, fried vegetables Not for: Subtle taste not suitable for everyone 'Pork oil Apply: Baking, high-temperature frying Not for: Anything doesn't involve high temperature Cooking Goose/Duck Fat For: High-temperature fried, baked potatoes Not for: Any cooking without high temperature Sunflower seed oil Applies to: Baking Not for: High-temperature cooking or fried soybean oil peanut oil Applies to: Mild baking Not for: High-temperature fried coconut oil For: high-temperature frying, baking not available: Sprinkle on food