World Cuisine Net News: "Oil" is a daily necessity in people's diets, so its scientific use is crucial for human health. Improper use can, over time, even lead to cancer. Recently, Professor Hong Zhaoguang, a renowned cardiovascular expert in China, offered advice on common misconceptions people have regarding cooking oil in their daily lives.
Misconception 1: High-Temperature Stir-frying Many people prefer to stir-fry at high temperatures, waiting until the oil in the wok smokes before adding ingredients. This practice is unscientific. High-temperature oil not only destroys the nutritional value of food but also produces peroxides and carcinogenic substances. It is recommended to heat the wok first, then add the oil, and you can start cooking without waiting for the oil to smoke.
Misconception 2: Avoiding Animal Oil Without any oil, the body can become deficient in vitamins and essential fatty acids, affecting overall health. It is also not advisable to strictly consume only plant-based oils and avoid animal oils. In moderation, animal oil (saturated fatty acids) is beneficial to the human body. [China Cuisine]
Misconception 3: Using Only a Single Type of Oil Long-term While it's difficult for the average household to use different oils for different dishes, it is best to rotate and use a variety of oils, or switch to a different type after a period of time. This is because few oils can meet all the body's fat requirements.
Misconception 4: No Difference in Oil Use for People with Abnormal Blood Lipids or Weight For individuals with abnormal blood lipids or weight-related issues, it is more important to choose plant oils high in monounsaturated fatty acids. The amount of oil used should also be controlled. For people with normal blood lipids and weight, the total daily oil intake should not exceed 25 grams, with polyunsaturated and monounsaturated fatty acids each accounting for about half. However, for the elderly, individuals with abnormal blood lipids, obese individuals, those with obesity-related diseases, or people with a family history of obesity, their daily per-person oil intake should be even lower, potentially reduced to 20 grams.