Reuse old oil
Many people tend to reuse excess grease and oil for cooking multiple dishes in subsequent meals. However, it is important to note that reusing old oil is detrimental to your health. PGS.TS Nguyen Duy Thinh from the Institute of Biotechnology and Food Technology at Hanoi University of Technology explains that reusing old oil has several negative effects. Firstly, it often carries the smell of previous meals or turns rancid, which can compromise the taste of your dishes. Additionally, reusing oil multiple times generates digestive enzyme-breaking substances in the body and destroys the vitamins and nutrients originally present in the oil.
To maintain a healthier approach and save costs, it is advisable to control the amount of oil used and avoid reusing processed oil.
Keeping oil at high temperature for too long
When frying, it is common for individuals to wait until the oil reaches a boiling point and begins to smoke before adding the food. However, scientists have found that this practice can break down the nutrients in the oil. Once the oil reaches a temperature of 180 degrees Celsius, the fatty acids within the oil become disorderly and produce substances that can lead to cancer.
It is recommended to heat the pan or pot on the stove until it is hot before adding the oil for cooking. This way, you can gauge the temperature of the oil by its boiling point, with a higher boiling point indicating a higher temperature.
Using a variety of cooking oils
The market offers a wide range of cooking oil options, each with different nutritional profiles and heat resistance levels. It is recommended to combine multiple types of cooking oils, such as olive oil, to cater to different cooking needs. For instance, one type can be used for frying and stir-frying, while another type can be used for marinating and mixing salads. This ensures a diverse supply of nutrients for the body.
Additionally, it is advisable to choose quality and reputable cooking oil brands to prioritize your health, such as Simply cooking oil.
Not using animal fat
In reality, animal fat provides beneficial lipids for the development of body organs, especially in young children. Cooking oil, on the other hand, supplies essential fatty acids. Nutrition experts recommend a balanced approach, where normal individuals should use a combination of cooking oil and animal fat in a 50:50 ratio. However, overweight individuals, those with high cholesterol or blood fat levels, and those at risk of high blood pressure or diabetes should only consume animal fat in moderation. Individuals with heart disease should opt for vegetable oil instead.
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With the above information, I hope you can make informed decisions when it comes to using cooking oil and avoid these common mistakes for the sake of your health.