High-temperature stir-frying can easily lead to cancer
"Oil" is a food people must eat daily, so its scientific usage is crucial to human health. Improper use, accumulated over time, can even cause cancer.
Myth 1: High-temperature stir-frying
Many people like to stir-fry at high temperatures, getting into the habit of 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 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 a deficiency of vitamins and essential fatty acids in the body, affecting human health. It is also not advisable to exclusively consume plant oil and avoid animal oil. In appropriate amounts, animal fat (saturated fatty acids) is 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, but we recommend alternating between several oils, or using one type for a period and then switching to another. This is because rarely can a single oil meet all the body's lipid needs.
Myth 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 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 be controlled to no more than 25 grams, with polyunsaturated fatty acids and monounsaturated fatty acids each accounting for about half. For the elderly, people with abnormal blood lipids, obese individuals, and those with obesity-related diseases.