用油烹饪的习惯最有可能导致癌症

用油烹饪的习惯最有可能导致癌症

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

食用油使用不当不仅会破坏食品中的营养成分，而且还会引起食用油的炭化。

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.

橄榄油、大豆油、花生油、人造油、动物脂肪……是越南家庭厨房里常见的油。这被认为是做出美味菜肴的一个重要因素。但是，如果不杜绝以下使用食用油的习惯，就会在无意中把疾病带进家庭，危及亲人的健康。

Use fried cooking oil several times

多次使用炸过的食用油

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.

为了节省成本，许多人经常有反复保存油炸油的习惯。然而，这种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.

油炸的食用油会降低油的价值，破坏油中的维生素。此外，在高温下长时间烹调后，在食用油中容易产生反式脂肪——一种对健康有害的物质。

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.

不仅如此，这些物质进入体内后会破坏消化酶，导致消化不良、腹痛、腹泻、心血管疾病、癌症……因此，家庭主妇在做饭时，需要适当平衡油脂，以避免浪费和重复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.

食用油的不当使用会对健康造成危害，而许多家庭主妇并没有注意到这一点。

Use a single cooking oil

使用单一的食用油

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，大多数家庭通常只使用一种食用油。事实上，建议多种烹饪油交替使用，或者每一种都应该使用一段时间或用于某种加工目的。更换不同的食用油对身体有益。

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.

因为不同的食用油有不同的耐热水平，为身体提供不同的必需物质。所以每个家庭的厨房里应该放两种油。一种适合煎炸，因为它能承受烹饪过程中的高温。

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.

有一种油只能与炒菜、腌制的食物、活的食物、沙拉油等搭配使用，如葵花籽油、黄豆油、菜籽油、橄榄油等，在食物中添加维生素A、D、E、K，补充人体必需的脂肪酸，增加食物的口感。

Use cooking oil over high heat

在高温下使用食用油

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.

这是很多人犯的错误之一，当你把油放在锅里，等待油沸腾冒烟，然后你加入食物炸。科学家认为，食用油加热到180摄氏度以上，会导致变质油产生有害物质。具体来说，当温度过高时(在高温下烹饪)，植物油中的脂肪酸会破坏细胞结构，可能导致基因突变。

All olive oil is the same

所有的橄榄油都一样

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.

许多家庭主妇仍然认为橄榄油也是如此。市场上实际上有两种橄榄油，用于两种不同的目的。

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.

初榨橄榄油是一种没有经过提炼的油，是从橄榄果的汁液中提炼出来的，所以它味道纯正，富含酚类和抗氧化剂。如果用纯橄榄油油炸蔬菜，很容易破坏苯酚的含量。因此，制作沙拉和沙拉是这个相当“挑剔”的油的正确选择。

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.

同时，精制橄榄油在生产过程中失去了抗氧化剂的含量，口感也不太好。然而，由于它有许多不饱和化合物和低脂肪酸含量，这种油更耐热，适合用于烹饪和油炸食品。