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“the oil” is food which the people must eat every day, therefore its usage scientifically is whether very important to the human body health, if uses improper, accumulates over a long period of time even possibly initiates cancer. The other day, our country renowned cardiovascular expert Professor Hong Zhaoguang some erroneous zones which easy to create to the cooking oil aspect put forward the proposal in view of the people in the diet life.


　　Erroneous zone 1: High temperature stir-fried dish

　　Many people cook when liked exploding with the high temperature fries, is accustomed to pot's oil belches smoke has only then cooked, this procedure was unscientific. Not only the high temperature oil will destroy food the nutrient content, will also produce some peroxide and the carcinogen. The suggestion sautes the first heat, then drains the oil, by now might cook, when does not need the oil to belch smoke.

　　Erroneous zone 2: Does not eat the animal oil

　　If does not have the oil, will create in vivo Vitamin and essential fatty acid lacking, will affect human body's health. The emphasis only eats the vegetable oil constantly, does not eat the animal oil, is also incorrect. Under certain dosage, the animal oil (saturated fatty acid) to the human body is beneficial.

　　Erroneous zone 3: Only eats the sole variety for a long time the oil

　　, Generally the family also is very now difficult to achieve stirs fry any vegetable with any oil, but we suggested that should better be several kind of oils matches alternately edible, or period of time with one kind of oil, the next period of time trade another kind of oil, because very little has one kind of oil to be possible to solve the problem which all fat need

Erroneous zone 4: The blood fats not normal crowd variant form heavy not normal crowd, oil used anything has been dissimilar

　　Regarding the blood fats not normal crowd variant form heavy not normal special crowd, what we stressed is chooses in the vegetable oil Gao Dan the unsaturated fatty acid. In oil used quantity, must have the control. The blood fats, the body weight normal person always use the oil mass to control in surpass 25 grams every day, the multi-unsaturated fatty acid and the single unsaturated fatty acid basically respectively occupy half. But the senior citizen, the blood fats unusual crowd, the obese crowd, the obese related disease's crowd or has the obese family history crowd, their each person must be lower every day with the oil mass, even must fall to 20 grams.

　　Slightly arranges the recommendation: Gao Dangu the alcoholemia and coronary disease patient with contain the multi-unsaturated fatty acid vegetable oil richly elected ......[details please look at the >>>> high blood fats “cooking oil principle”]

　　Tips:

　　Cooking oil selecting and purchasing:

　　Purchase cooking oil time one needs to look at the rank, divides into 4 ranks according to the newest standard cooking oil, the fourth level for lowest grade; Two need to look at the habitat, is mainly refers to the product raw material yieldly; Three need to look at raw material, namely whether is transgene raw material; Four need to look at the technique of production, namely this cooking oil is “the squeezing law” the production “the leaching process” the production, the expressed oil can maintain raw material original nutrient content and the oil quality is quite pure.

　　Cooking oil quality main performance: Luster, smell, transparency, taste.

　　Luster: The quality good soybean oil is the deep yellow, what generally is faint yellow; The rapeseed oil is Huang Zhongdai green or golden yellow; The peanut oil is faint yellow or the shallow orange, the cottonseed oil is faint yellow.

　　Smell: Moistens as soon as with the finger lubricates, wipes in the hand palm, after rubbing, hears its smell, the quality good oil, should regard the variety to have the respective oil taste differently, should not have other unusual smells.

　　Transparency: The transparency is high, the moisture content impurity are few, the quality is good. The good vegetable oil, settles for 24 hours later, should be clear transparent, not muddy, does not have the precipitation, not to have the suspension.

　　Taste: Stains as soon as with the chopsticks lubricates puts in between lips, should not have, the burnt odor, the rancidity unusual smell bitterly and astringently.

　　It is noteworthy that inside these cooking oil always has “because of the oil, but different” exceptional cases. The salad oil should be limpid transparent, colorless or faint yellow, the peanut oil, the soybean oil, the rapeseed oil and so on assume translucent to the orange yellow, the sesame oil are faint yellow the orange yellow or the brown. What the soybean, the vegetable seed, the shelled peanut, the sesame seed and so on obtains after the primary treatment is the unrefined oil, the luster depth, the pollution, not suitable edible, if the vegetable oil transparency difference, the viscosity fill-out, have the air bubble, often is the deterioration symbol. Peanut oil when the winter low temperature will coagulate not the transparency, this will be the normal phenomenon, when the distinction should have the difference.