"Oil" is a food people must eat daily, so its scientific use is crucial to human health. Improper use, accumulating over time, may 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 diet.
Misconception 1: High-temperature stir-frying
Many people prefer to stir-fry at high temperatures,习惯于等到锅里的油冒烟了才炒菜 (getting used to waiting until the oil in the wok smokes before stir-frying). 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 stir-frying without waiting for the oil to smoke.
Misconception 2: Not consuming animal oil
Without oil, the body can become deficient in vitamins and essential fatty acids, affecting health. It is also not advisable to exclusively consume vegetable oil and avoid animal oil. In moderation, animal oil (saturated fatty acids) is beneficial to the human body.
Misconception 3: Consuming only a single type of oil long-term
Currently, it is difficult for most families to use different oils for different dishes, but it is best to alternate between several types of oils. For example, use one type for a period and then switch to another. This is because rarely can a single type of oil meet all the body's lipid needs.
Misconception 4: No difference in oil use for people with abnormal blood lipids or abnormal weight
For special groups with abnormal blood lipids or abnormal weight, we emphasize choosing vegetable 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 oil intake per person should be even lower, possibly reduced to 20 grams.