Which oils are safe for frying food?
Nutritionists said, the choice of oil for frying depends not only on the taste of food, but also on its chemical composition.
According to experts, some types of oil have a specific feature: when heated, they actively form free radicals, particles dangerous to health. They can affect inflammatory processes, leading to degenerative changes and genetic disorders in the body.
Experts confirmed that the oil becomes toxic when it begins to smoke in the frying pan.
“For frying, it is necessary to choose those oils that have a high degree of combustion, a minimum amount of polyunsaturated fatty acids, not more than 15%, and a maximum content of saturated fatty acids.”
Experts recommend frying food with refined vegetable oil or using animal fats for this.
