用油烹飪的習(xí)慣最有可能導(dǎo)致癌癥

用油烹飪的習(xí)慣最有可能導(dǎo)致癌癥

Improper use of cooking oil not only destroys the nutrients in the food, but also induces the carbonization of the cooking oil.

食用油使用不當(dāng)不僅會破壞食品中的營養(yǎng)成分，而且還會引起食用油的炭化。

Olive oil, soybean oil, peanut oil, margarine, animal fat ... are familiar oils in the kitchen of Vietnamese families. This is considered an important factor in creating delicious dishes. However, if you do not eliminate the habits of using cooking oil below, housewives are unintentionally bringing illnesses into their families, endangering the health of their relatives.

橄欖油、大豆油、花生油、人造油、動物脂肪……是越南家庭廚房里常見的油。這被認(rèn)為是做出美味菜肴的一個重要因素。但是，如果不杜絕以下使用食用油的習(xí)慣，就會在無意中把疾病帶進(jìn)家庭，危及親人的健康。

Use fried cooking oil several times

多次使用炸過的食用油

Because of cheap cooking oil, many people often have the habit of keeping fried oil over and over again. However, this approach is completely unhealthy.

為了節(jié)省成本，許多人經(jīng)常有反復(fù)保存油炸油的習(xí)慣。然而，這種方法是完全不健康的。

Deep fried cooking oil will reduce the value of the oil, destroying vitamins in the oil. Moreover, after cooking at high temperatures for a long time, in cooking oil, it is easy to produce transfat - a substance harmful to health.

油炸的食用油會降低油的價值，破壞油中的維生素。此外，在高溫下長時間烹調(diào)后，在食用油中容易產(chǎn)生反式脂肪——一種對健康有害的物質(zhì)。

Not only that, these substances when entering the body will destroy digestive enzymes that cause indigestion, abdominal pain, diarrhea, cardiovascular diseases, cancer ... Therefore, when cooking, housewives need suitable balance of grease and oil to avoid waste and reuse excess oil and fat.

不僅如此，這些物質(zhì)進(jìn)入體內(nèi)后會破壞消化酶，導(dǎo)致消化不良、腹痛、腹瀉、心血管疾病、癌癥……因此，家庭主婦在做飯時，需要適當(dāng)平衡油脂，以避免浪費(fèi)和重復(fù)使用多余的油和脂肪。

The improper use of cooking oil causes health risks that many housewives do not pay attention to.

食用油的不當(dāng)使用會對健康造成危害，而許多家庭主婦并沒有注意到這一點(diǎn)。

Use a single cooking oil

使用單一的食用油

Currently, most families often use only one cooking oil. In fact, it is recommended to use many types of cooking oils interchangeably or each should be used for a certain time or for a certain purpose of processing. Changing different cooking oils will benefit the body.

目前，大多數(shù)家庭通常只使用一種食用油。事實(shí)上，建議多種烹飪油交替使用，或者每一種都應(yīng)該使用一段時間或用于某種加工目的。更換不同的食用油對身體有益。

Because different cooking oils have different heat resistance levels and provide different essential substances for the body. So in the kitchen of each family should have 2 oils. One is suitable for frying because it can withstand high temperatures during cooking.

因?yàn)椴煌氖秤糜陀胁煌哪蜔崴?，為身體提供不同的必需物質(zhì)。所以每個家庭的廚房里應(yīng)該放兩種油。一種適合煎炸，因?yàn)樗艹惺芘腼冞^程中的高溫。

There is an oil that can only be used with stir-fries, marinated foods, live food, salads,such as oils such as sunflower, soybeans, canola, olives, etc. vitamins A, D, E, K in food, supplement essential fatty acids and increase the taste of food.

有一種油只能與炒菜、腌制的食物、活的食物、沙拉油等搭配使用，如葵花籽油、黃豆油、菜籽油、橄欖油等，在食物中添加維生素A、D、E、K，補(bǔ)充人體必需的脂肪酸，增加食物的口感。

Use cooking oil over high heat

在高溫下使用食用油

This is one of the mistakes that many people make when you put the oil in the pot and wait for the oil to boil to smoke before you add the food to fry and fry. Scientists believe that cooking oil, when heated above 180 degrees Celsius, will cause metamorphic oil to produce harmful substances. Specifically, when the heat is too high (cooking at high temperatures), the fatty acids in the vegetable oils will disrupt the cell structure, possibly causing genetic mutations.

這是很多人犯的錯誤之一，當(dāng)你把油放在鍋里，等待油沸騰冒煙，然后你加入食物炸。科學(xué)家認(rèn)為，食用油加熱到180攝氏度以上，會導(dǎo)致變質(zhì)油產(chǎn)生有害物質(zhì)。具體來說，當(dāng)溫度過高時(在高溫下烹飪)，植物油中的脂肪酸會破壞細(xì)胞結(jié)構(gòu)，可能導(dǎo)致基因突變。

All olive oil is the same

所有的橄欖油都一樣

Many housewives still think that olive oil is the same. There are actually two types of olive oil on the market that are used for two different purposes.

許多家庭主婦仍然認(rèn)為橄欖油也是如此。市場上實(shí)際上有兩種橄欖油，用于兩種不同的目的。

Virgin olive oil is an oil that has not been refined, extracted from the juice of an olive fruit, so it has a pure taste, rich in phenols and antioxidants. If using pure olive oil to fry vegetables, the phenol content is easily destroyed. Therefore, making salads and salads is the right choice for this rather "picky" oil.

初榨橄欖油是一種沒有經(jīng)過提煉的油，是從橄欖果的汁液中提煉出來的，所以它味道純正，富含酚類和抗氧化劑。如果用純橄欖油油炸蔬菜，很容易破壞苯酚的含量。因此，制作沙拉和沙拉是這個相當(dāng)“挑剔”的油的正確選擇。

Meanwhile, refined olive oil has lost its antioxidant content in the production process, and the taste is less delicious. However, thanks to its many unsaturated compounds and low fatty acid content, this oil is more heat resistant, suitable for use when cooking and frying foods.

同時，精制橄欖油在生產(chǎn)過程中失去了抗氧化劑的含量，口感也不太好。然而，由于它有許多不飽和化合物和低脂肪酸含量，這種油更耐熱，適合用于烹飪和油炸食品。