"Oil" is a daily essential food, so its scientific use is crucial to human health. Improper use, accumulating over time, can even lead to cancer.
Myth 1: High-temperature stir-frying
Many people prefer to stir-fry at high temperatures, getting used to cooking only when the oil in the wok smokes. This practice is unscientific. High-temperature oil not only destroys the nutrients in food but also produces some 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.
Myth 2: Not consuming plant-based cooking oils, or not consuming animal fats
Without oil, it can lead to deficiencies in vitamins and essential fatty acids, affecting human health. It is also not advisable to insist on only consuming plant-based oils and not animal fats. In certain amounts, animal fats (saturated fatty acids) are beneficial to the human body.
Myth 3: Consuming only a single type of oil long-term
Currently, it is still difficult for most families to use different oils for different dishes. However, we recommend alternating between several oils or using one type of oil for a period and then switching to another. This is because rarely can a single oil meet all the body's fat requirements.
Myth 4: No difference in oil use for people with abnormal blood lipids or abnormal weight
For special populations with abnormal blood lipids or abnormal weight, we emphasize choosing 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 oil intake should be controlled to no more than 25 grams per day, 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 individuals with a family history of obesity, their daily oil intake per person should be even lower, possibly reduced to 20 grams.