Dr. Alexandra Rasarinova, a member of the Russian Federation of Nutritionists and Food Industry Specialists, said that oil with high smoke is the best oil for frying food.
In an interview with Radio “Sputnik”, the expert pointed out that the choice of oil for frying food depends not only on the taste of food, but also on its chemical composition.
He added, in some types of oils, certain properties, for example, when heated, free radicals are formed, which represents a real health risk.
“These free radicals support inflammatory processes in the body and lead to degenerative changes and genetic disorders in the body. In addition, they have carcinogenic properties, which pose a serious health threat, ”he said.
He points out that food material saturated with this type of oil becomes harmful to the body.
He said: “When we use in the frying process an oil that is not resistant to high temperatures, instead of a useful food ingredient, we get a harmful food ingredient that is saturated with free radicals.”
According to him, the oil becomes poisonous when smoke is emitted from the pan. Therefore, you should choose the type of oil that does not emit smoke except at high temperatures. And it is the oil with a high content of saturated fatty acids is generally resistant to heat.
He says, “For frying foods, you should choose oil that has a high flash point and contains the least amount of polyunsaturated fatty acid, no more than 15 percent, and the most saturated fatty acid. ”
He added that unrefined vegetable oils generally do not meet these standards. For this reason, it is better to use refined oils, or tallow, to fry foods, as they are more resistant to heat.
Source: RIA Novosti
Source: Arabic RT
