When the oil temperature reaches 200 degrees, not only the beneficial unsaturated fatty acids in vegetable oils will be oxidized, but a gas called "acrylic acid" will also be produced. It is the main component of cooking fumes and extremely harmful to the human respiratory system. In addition, "acrylic acid" will also produce easily carcinogenic peroxides. Therefore, it is better to stir-fry with oil that is 70-80% hot.
Comprehensive vitamins are beneficial to health
Medical experts point out that taking more vitamins does not mean more supplementation. The doses of vitamins and minerals in some comprehensive vitamins are so high that they exceed safe values, and more and more studies also indicate that high-dose vitamins are not beneficial to health and disease prevention, but may increase the risk of certain diseases.
[China Cuisine] Eat vegetables, don't drink the soup
Many people love to eat green vegetables but not the soup. In fact, when cooking, most of the vitamins dissolve in the vegetable soup. For example, after stir-frying bok choy, 70% of the vitamin C will dissolve in the soup. When fresh peas are boiled in water for 3 minutes, 50% of the vitamin C is dissolved in the water.
Fish without scales have high cholesterol
This summary is not comprehensive enough. Indeed, some fish without scales have higher cholesterol, such as (per 100g, same below) silver fish containing 361mg of cholesterol, river eel 177mg, loach 136mg, rice eel 126mg, and cod 114mg. However, not all scaleless fish have high cholesterol. For example, hairtail has 76mg, shark has 70mg, which is similar to scaled fish like grass carp (86mg), yellow croaker (86mg), pomfret (77mg), and sea bass (86mg).