Chinese like to eat stir-fried vegetables, pour oil from the pot, wait for the oil to start white smoke, pour the dish inside.
There was a sting, the oil was fragrant, and after a crackling operation, a plate of stir-fried vegetables full of gas came out of the pot, and the whole family ate deliciously.
Who knows, a "health assassin" who was blacklisted by the WHO also ate it into his stomach.
An inconspicuous stir-fry habit that makes the whole family eat trans fats!
That's right, that's what we're going to sayWhen the oil is smoking, stir-fry the vegetables
During the heating of the oil, the lowest temperature at which smoke begins to be produced is called the "smoke point".
Whether it is lard or vegetable oil, when the oil is heated to smoke, the temperature is already very high, lard is around 190, and vegetable oil is usually 160 or above.
The main component of edible oil is fat, which is made up of fatty acids and glycerol.
Such high temperatures will cause oxidative cleavage and isomerization of unsaturated fatty acids in them, thus giving rise to trans configurationsTrans fatty acidsIn particular, the unsaturated fatty acid content of vegetable oil is quite high.
Source: Yitu.com.
According to the "Dietary Intake Level and Risk Assessment of Trans Fatty Acids in Chinese Residents" released by the National Center for Food Safety Risk Assessment in 2013, nearly 50% of the non-natural trans fatty acids we consume are ** vegetable oils.
And from pastries, biscuits and bread, respectively, only. 5% and 23%。
Trans fatty acids are recognized as "health assassins" and are strongly recommended by the World Health OrganizationintoBoth people and children should reduce the proportion of trans fatty acids to less than 1% of their energy supply.
To translate, for an adult who needs 2,000 kcal of energy per day, the intake of trans fatty acids must be limited to 2Up to 2g.
The reason for such strict restrictions is that trans fatty acids, unlike other fatty acids that are consumed in the diet, are not beneficial to health and are not necessary for the body.
What's more, trans fatty acids are really "guilty".
1.Induce cardiovascular and cerebrovascular diseases
Trans fatty acids can lower levels of "good" cholesterol (HDL cholesterol) and increase levels of "bad cholesterol" (LDL cholesterol), as well as levels of triglycerides and lipoproteins, which increases the risk of arteriosclerosis and blood clots.
Epidemiological findings have shown that a 2% increase in the proportion of trans fatty acids in energy supply is associated with a 25% increase in the risk of coronary heart disease.
2.Not conducive to growth and development
Excessive intake of trans fatty acids will inhibit the absorption and metabolism of other essential fatty acids in adolescents, and fetuses or infants can also passively ingest trans fatty acids through the placenta or breast milk, which has a negative impact on the nervous system and growth and development.
Source: Yitu.com.
Moreover, the more you consume when you are younger, the more likely you are to develop Alzheimer's disease as you age.
3.Affects fertility
Trans fatty acids can inhibit the secretion of male hormones, making sperm motility reduced, which in turn affects sperm quality.
Anovulatory infertility is one of the common causes of female infertility, and studies have found that for every 2% increase in the energy supply ratio of trans fatty acids, the risk of ovulatory infertility will increase by more than 70%.
The higher the oil temperature, the longer it lastsThe more trans fatty acids accumulate in the oil, the less beneficial fatty acids are left.
If you don't change your cancerous body, your DNA will be quietly "tampered with"!
In 2023, a study by Stanford University in the United States also showed:DNA damage induced by high-temperature cooking may affect future generations.
Cell experiments and animal experiments have shown that high-temperature cooking will first destroy the DNA in the food, and when the food is ingested by mice, after decomposition and absorption, the damaged DNA can be directly combined into the mouse DNA.
This, in turn, leads to DNA breakage in mice, impairs gene function and promotes gene mutations, which also means, or has pathogenic and genetic risks.
Although this result cannot be directly generalized to humans, we can also know from previous studies that cooking food at high temperatures really damages human DNA.
Source: Yitu.com.
The heating temperature is more than 120, which belongs to high-temperature cooking, promotes the formation of acrylamide, heterocyclic amines, benzopyrene and other carcinogens in food.
When the temperature exceeds 120, it will promoteAcrylamideIt belongs to class 2a carcinogens and has a high carcinogenic potential. When the temperature exceeds 200, more will be generatedHeterocyclic amines, which can form adducts with DNA in organisms, exhibiting carcinogenicity and mutagenicity. When the temperature exceeds 270,BenzopyreneIt is one of the most carcinogenic polycyclic aromatic hydrocarbons and belongs to class 1 carcinogens. In general,Fifty or six percent of the hot oil can be stir-fried
You can prepare a chopstick, put the chopsticks into the oil, when there are small bubbles around it, it means that the oil temperature is OK. Or, simply stir-fry the vegetables in a hot pan with cold oil, which also avoids the loss of nutrients.
Tomorrow is Chinese New Year's Eve, and when cooking Chinese New Year's Eve dinner, there is another casual habit that please don't do again-Turn off the hood immediately after frying
The kitchen is the hardest hit area of oil smoke, and in order to prepare a hearty Chinese New Year's Eve meal, everyone is frying and frying in turn, and the concentration of oil smoke is rising.
Oil smoke contains more than 200 harmful substances that may damage the respiratory system. People who have related diseases may also aggravate their condition and induce asthma and inflammation.
The diffusion of oil smoke particles takes time, and the range hood is turned off immediately after frying, and the oil smoke particles will be trapped in the room, making PM2 in the air5 continues to rise.
After a long time, it hurts the lungs a lotIt can cause pneumonia and even lung cancer。Studies have found that this oil smoke increases the risk of lung cancer in female non-smokers379 times.
Actually,The correct usage of the range hood should be "turn on early and turn off late".。After stir-frying, continue to boil for 3-5 minutes to ensure that the harmful gases are fully discharged.
In short, change a little bit and get a little healthier! May everyone be able to eat healthy every day in the new year.