Misconception 1: High-temperature stir-frying
Many people like to stir-fry at high temperatures, getting into the habit of only adding ingredients to the wok when the oil is smoking. 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. Misconception 2: Not eating animal oil
Without any fat, the body can become deficient in vitamins and essential fatty acids, affecting human health. It is also not advisable to insist on only eating vegetable oil and avoiding animal oil. In certain amounts, animal oil (saturated fatty acids) is beneficial to the human body.
Misconception 3: Eating only one type of oil for a long time
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 of oil for a period and then switching to another. This is because few oils can meet all the body's lipid needs. Misconception 4: Is there a 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 be controlled to no more than 25 grams, with polyunsaturated and monounsaturated fatty acids each accounting for about half. For the elderly, people 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.