What is better to fry. Harm of fried food on vegetable oils

Hello friends and all fried food lovers! In this article, I want to tell you why frying in oil is bad? And then everyone around says that frying is harmful and why it is harmful, few people know. And also you will find out how the chemical composition of this or that oil affects the degree of harmfulness of the frying process itself? And the most important thing: what oil can you fry, and whether there are safe cooking oils or is it a myth? So get ready to assimilate and digest information. Perhaps today you will learn something new about frying.

Why is frying bad?

All vegetable oils in their raw form contain useful omega-3, 6 and 9 fatty acids. Some oil contains one acid to a greater extent, some another, but the essence vegetable oil frying it does not change from this. The fact is that with any heat treatment, the temperature of which is above 100 degrees, useful fatty acids Omega-3 and Omega-6 turn into very toxic and poisonous substances.

A small addition to complete the picture:

• The boiling point of water is 100 degrees
• Extinguishing temperature on the stove - 80-95 degrees
• The temperature of languor is 60-80 degrees
• Frying temperature in a pan - 120-180 degrees
• Baking temperature in the oven - 150-250 degrees
• The temperature of frying on an open fire is over 220 degrees.

We see that the boiling point of oil in a pan ranges from 120 to 180 degrees. And already at temperatures above 110 degrees, fatty acid molecules are cleaved from unsaturated fatty acids and their further decay with the formation of toxic isomers - aldehydes and ketones. This suggests that literally from the first minutes of frying, ANY vegetable oil, which contains a lot of polyunsaturated fatty acids (and this is more than 70% of all oils), turns into nothing but OLIFA! And the more useful the oil, the more it contains primarily Omega-3 and Omega-6 polyunsaturated fatty acids, the faster the chain of aldehydes and ketones is split off, and the more toxic this oil becomes!

The same applies to those that are so rich in polyunsaturated fatty acids.

The most useful oils rich in omega-3 fatty acids are linseed, hemp, pine nut oil. So they are the most dangerous when heat treated over 100 degrees.

And just a few words about the dangers of these very aldehydes and ketones, which are formed during frying.

These toxic compounds come in the form of free radicals that destroy our cells, tissues and organs. Thanks to them, the wear rate of all organs accelerates several times, and the aging process of the body occurs ten times faster ... In simple words, they slagging the body, settling on the walls of blood vessels, making them fragile and vulnerable.

So we found out that frying in oil is bad due to the fact that POLYUNSATURATED fatty acids form very dangerous and toxic compounds at high temperatures. And first of all the most unhealthy cooking oils, these are the oils that are rich in these acids.

From the table we see that not all oils are rich in polyunsaturated fatty acids, there are those that consist of 50-70% of monounsaturated or saturated fatty acids. And from here we will push off, finding out if there is safe frying oil or not.

What oil can be used to fry without harm?

Looking ahead, I immediately warn you that, unfortunately, there is no completely harmless frying in oil, I say this so that you do not indulge yourself in illusions and do not run to buy all the “safe” oils in the supermarket. But it is true that there are LESS harmful oils for frying. And now we will analyze what kind of oils they are.

Before moving on to the list, you need to understand why some oils can be used in frying, while others absolutely cannot.

First, it depends on the amount of polyunsaturated, monounsaturated and saturated fatty acids. The more oil has polyunsaturated fatty acids in its composition, the more useful it is in its raw form, but it becomes dangerous and poisonous when heated (we found this out in the first part of the article). The more monounsaturated and saturated fatty acids an oil contains, the safer it is to cook. From here, analyzing the composition of this or that oil (see the table above), below I wrote out several types of oils that are suitable for frying.

COCONUT OIL

In the first place is edible COCONUT OIL. It is the only oil that does not break down or become poisonous when heated. It is almost 90% saturated fatty acids of vegetable origin. Because of this, it can withstand temperatures up to 350 degrees, so it can be used for frying, and even baking your favorite foods. Scientists have proven that coconut oil is completely absorbed and is not deposited in fats, since the fatty acids that make up coconut oil are converted by the body into ketone bodies during absorption, which are used later as a direct source of energy, so you can safely use it in your daily diet as a source of healthy fats. But there is one minus of this oil - it is not cheap (200-250 UAH per 300 ml) ... And its consumption for making the same pancakes or cheesecakes comes out several times more than any other vegetable oil ... But if this is not a problem for you , then you can safely buy it and fry whatever you want in coconut oil. By the way, it is used not only for baking, but also for cooking any hot dishes: soups, side dishes, vegetable and even meat and fish dishes. It may sound crazy, but in fact, pilaf cooked in coconut oil turns out to be unusually tasty)) Try to experiment somehow, I think you will like it.

GHI OIL

Next to "possible" frying oils refers to ghee oil. This is a kind of ghee, it is very widely used in South Asian countries. It can withstand temperatures up to 250 degrees without emitting any harmful substances. But this type of oil is not often found on supermarket shelves, but you can safely order it on the Internet, since now this is not a problem for most). And this oil is already 2 times cheaper than coconut oil (from 100 UAH per 500 ml).

GRAPE SEED OIL

Next in line is grape seed oil. Due to its high content of oleic acid and low content of omega-3 fatty acids, grapeseed oil is highly resistant to heating to high temperatures (the "smoke point" of this oil is 216 degrees), and therefore it can be used for frying or baking in the oven (up to the specified temperature, not higher). The price of this oil is on average 200 UAH per 1 liter.

OLIVE OIL

Following oil to fry, it's olive oil. And you may have heard somewhere that olive oil is not suitable for frying, it is not. Because olive oil is 76% monounsaturated fatty acids, which we have found to be more resistant to oxidation, it is considered one of the safest oils to use in frying.

Better yet, fry not in oil, but in lard (melted lard) or goose fat. I know it's possible, it will seem wild and unpleasant to most, but from the point of view of usefulness, lard is rich in monounsaturated acids, so it is much safer to fry in it than in sunflower or butter.

- avocado oil (270 degrees)
- peanut (225 degrees)
- rice (255 degrees)

Well, here's the whole list. "safe" oils for frying. I put this word in quotation marks, because I still think that frying is not a very good process, and you definitely won’t get any benefit from frying, but you will get very much from stewing or heating. Therefore, try to slowly retrain yourself to alternative and more healthy ways of cooking. Personally, I find a lot of pluses:

• no need to buy oil every month (or even more often);
• the pan is much easier and more pleasant to wash when there is not a drop of fat on it;
• products during cooking do not lose their natural taste;
• the benefits of cooked meals without the use of oil are much greater, since even in "safe oils" for frying, although in a small amount, polyunsaturated fatty acids are still present, which decompose into toxic aldehydes and ketones. Therefore, to say that the oils listed above are 100% safe for frying would be wrong and dishonest. Nevertheless, a certain percentage of carcinogens is formed even in these “chosen ones”.

I hope I was able to answer the questions: Why is frying in oil bad? And is there a safe frying oil?

But if you want to know my personal opinion and attitude to the frying process, then it is this: personally, I have not used any oil in cooking my dishes for a long time (except for very rare cases of using coconut oil) and I feel great, which is what I wish you!

Sincerely yours, Yaneliya Skripnik!

Useful properties of vegetable oils can be listed endlessly. Daily consumption of vegetable fats helps people to maintain health, get rid of many diseases, and also make skin, hair and nails more beautiful.

At the moment, there is a huge variety of vegetable oils used by humans for food. The most common are olive, sunflower, corn, linseed, mustard, sea buckthorn, coconut, grape seed, almond, cedar, sesame, rice, soybean, pumpkin, peanut, apricot, etc. Rarer types include cashew oil, walnut oil, hazelnut oil, manketti oil, borage cucumber oil, black cumin oil, rosehip oil, and others. Alltypes of vegetable oils, which are eaten all over the world, do not even list. And each of them has healing properties.

But if you understand this issue in more detail, it turns out that not all oils can be used for cooking. More precisely, you can add them to salads, since in this casevegetable oilnot subjected to heat treatment. But using them for baking, frying and deep-frying dishes can be not only unhealthy, but also very dangerous. Therefore, we suggest that you figure out together which oil is better to fry in so as not to harm your health.

There is one simple principle in choosing a good frying oil: in order for the oil not to break down during the heating process and turn into a dangerous form of a carcinogen, it must consist of more saturated fat. Due to the tighter molecular bonds of fatty acids, the composition of the oil should not change under the influence of oxygen and high temperatures. This is what you need to follow.

Myself vegetable fatcan be very helpful. For example, flaxseed oil is just a magical product that, along with fish oil, is a source of omega-3 fatty acids, and also helps get rid of diabetes, gastritis, intestinal diseases, skin problems, and with constant use reduces the risk of stroke by almost 40 %. But you can use it only fresh, adding to salads and cereals. When heated, this valuable product simply turns into poison.

In order to avoid such unpleasant metamorphoses, you should always try not to heat the oil too much. At the moment when it smokes in an open frying pan, very dangerous compounds are formed in it, which after a while enter the human body with food, begin to negatively affect its cardiovascular system and contribute to the growth of cancerous tumors. If the technology of cooking a dish requires particularly intensive heat treatment, you need to choose an oil that is more resistant to high temperatures. Such oil should contain less unsaturated fatty acids.

How to choose right frying oil? Of course, we will help you with this. The very first thing you need to know is that you can’t fry on everyone’s favorite sunflower oil. This oil is an excellent source of polyunsaturated fatty acids. And it is very useful to add it to a salad. But pouring it into a hot pan is strictly prohibited. The same goes for corn, flaxseed, and safflower oils, as well as animal fats (butter and lard). They begin to smoke very quickly, leaving dangerous components in the pan.

Olive, hemp, coconut andpeanut buttercan be used when cooking dishes, but it is important to monitor their temperature. It is recommended not to let these oils burn, and always maintain a moderate temperature when frying or baking. To make it clearer, let's take a small example. The combustion temperature of sunflower oil is 107°C. That is, even if it just heats up in a frying pan, it will already begin to disintegrate and change its composition. The decomposition temperature of olive oil is already much higher - as much as 190 ° C. But even such a high indicator does not allow us to use this oil when deep-frying and baking dishes in the oven at a temperature of 220 ° C. For this it is better to take rice oil with a combustion temperature of more than 230 ° C.

The group of oils with a high decomposition temperature is quite extensive. And it will not be difficult for you to find one of them in the supermarket. The main thing to remember about this is to always buy separately healthy oil for dressing a fresh salad and separately saturated oil for grilling, deep-frying, frying and baking foods in the oven.

So, suitable oils for frying are: rice, rapeseed, mustard, red palm, Sesame oil , as well as grape seed, hazelnut and avocado oil. As you can see, there are a lot of options. Be sure to switch to safer alternatives that will keep you and your family healthy.

Image copyright AFP

The choice of oil for cooking is not an easy task, writes Michael Mosley.

When it comes to the issue of oils and fats, we are faced with a very difficult choice. Store shelves are full of all their varieties that you can imagine, but the choice is not easy. Discussions about the benefits and harms of consuming various fats do not stop.

In the Trust Me, I'm a Doctor program, we decided to look at this topic from a different angle and ask: "What fats or oils are best for cooking?"

You may think that the answer is obvious: it is healthier to fry foods with vegetable fats than with animal fats such as lard or butter. But is it really so?

To find out, we distributed a variety of fats and oils to our Leicester volunteers and asked them to cook food on them daily. The rest had to be collected from the pan and sent to us for analysis.

Among the fats distributed were: sunflower oil, vegetable oil, corn oil, cold-pressed rapeseed oil, olive oil (refined and first pressing), butter and goose fat.

The samples collected after use were transferred to the Faculty of Pharmacy at De Montfort University in Leicester, where Professor Martin Grootveld, together with assistants, conducted a parallel analysis - they heated the same types of fats to frying temperature.

If you cook food at a high temperature (about 180 degrees Celsius), then the molecular structure of sunflower oil and butter changes. The so-called oxidation occurs - the substance reacts with oxygen in the air, forming aldehydes and lipid peroxides. A similar process occurs at room temperature, but much more slowly. When fats become rancid, they oxidize.

Consumption or inhalation of aldehydes, even in small amounts, is commonly associated with an increased risk of cardiovascular disease and cancer. So what did Professor Grootveld's team find?

"We found that oils rich in polyunsaturated fatty acids (corn and sunflower) produced a lot of aldehydes," he says.

I was surprised, because I always considered sunflower oil to be good for health.

"Sunflower and corn oils are not bad," says Professor Grootveld, "unless they are heated, as is the case with frying. It's a simple law of chemistry: a healthy product in a pan turns into a very harmful one."

Olive oil and cold-pressed rapeseed oil produced significantly less aldehydes, as did oil with goose fat. The fact is that they are richer in monounsaturated and saturated fatty acids, which react much more restrained to heating. Saturated acids generally practically do not enter into an oxidation reaction.

In general, Professor Grootveld recommends olive oil for frying and other cooking. "Firstly, harmful compounds are formed in it in smaller quantities, and secondly, even those that are formed are not so dangerous for the human body."

His research also shows that saturated animal fats and oils are better for cooking and frying than sunflower or corn oil.

"If I had to choose between lard and polyunsaturated fats," he says, "I would definitely choose lard."

Despite its reputation as an "unhealthy" product, lard is rich in monounsaturated acids.

Another surprise in our study is that in some of the samples obtained from our volunteers, Prof. Grootveld's team found several new aldehydes that were not present in their simple heating experiment.

“This is new data for science. Until now, they have not yet been known to the world, so I am very, very happy,” the professor smiles contentedly.

However, I do not think that our volunteers are as happy to realize that their cooking is a source of new, potentially dangerous compounds.

So, what does Professor Grootveld advise?

First, try to fry less, especially on a very hot skillet. If you are frying, use as little oil as possible, and also remove excess oil from cooked food, for example, with a paper towel.

To reduce the yield of aldehydes, choose a fat rich in monounsaturated or saturated acids (preferably 60% or more of either, and combined - more than 80%) and, accordingly, with a low content of polyunsaturated acids (less than 20%).

According to the professor, the best "compromise" option for cooking is olive oil: "It has about 76% monounsaturated fatty acids, 14% saturated and only 10% polyunsaturated. As we already mentioned, monounsaturated and saturated fats are more resistant to oxidation than polyunsaturated."

Finally, his final piece of advice is to keep any oils in a closed cabinet, out of the light, and try to avoid reusing them as it leads to a buildup of harmful by-products.

Basic facts about fats:

Polyunsaturated fats contain two or more double bonds between carbon atoms. When eaten in foods such as nuts, seeds, fish, and green leafy vegetables, they have undeniable health benefits. However, the benefits of consuming sunflower or corn oil, although they are rich in polyunsaturated fatty acids, are rather doubtful.

Monounsaturated fats have only one double bond between carbon atoms. Contained in avocados, olives, olive oil, almonds and hazelnuts, as well as in lard, lard and goose fat. Olive oil - about 76% monounsaturated - is a key ingredient in Mediterranean cuisine, which researchers attribute to a low risk of heart disease.

Saturated fats do not have double bonds between carbon atoms. Although we have recently been advised to consume as little saturated fat as possible, in particular in dairy products and other animal products, the appropriateness of such advice is still in question.

Choosing the perfect frying oil

I have written extensively about this already. In addition, we have found out, in terms of "tastyness" and which ones are healthier.

But since frying is one of the favorite culinary techniques not only in ours, but also in most cuisines of the world, I think it's time to figure out which of the fats is still better to fry. To do this, remember what frying is and at what temperature it is carried out.

Frying (roasting) – this is the thermal processing of products using heated fat, but without the addition of water or any other liquid containing water. This process is carried out at a temperature of about 180 ° C in order to form a tasty crispy crust on the surface of the product, which is the result of the breakdown of organic substances in the composition of food under the action of high temperature and the formation of new ones.

That is, we understand that a delicious golden crust is formed approximately at a temperature of about 180 0C. However, it begins to form at a temperature at which a chemical reaction between amino acids and sugars begins (Maillard reaction temperature) - about 140-165 degrees, at a lower temperature the product will be stewed, that is, water will simply evaporate from it.

This temperature should be taken into account when you cook and choose an oil that does not start to smoke at the temperature you need. For example, if you fry vegetables, fish or scrambled eggs, for which a small fire is enough, then even oil with a low smoke point is suitable, and for meat and poultry it is better to choose oil with a maximum smoke point.

Smoke point of various fats

And now I offer you the TOP 5 best fats for frying.

Looking at the table, one would think that the best oils for frying would be the oils with the highest smoke point. But it's not like that
Just! The most “smoke-resistant” avocado oil, for example, is not only not enough where you can buy it, and it is not cheap, but there is no point in frying on it - we will completely lose its taste and benefits.

But the most popular refined sunflower and corn oils, although they have smoke points of 227 and 232 0С, respectively, I won’t include in our TOP, there are too many omega-6 fatty acids in them, which we already consume in excess.

When compiling the TOP-5, I thought for a long time which fat to give the palm to, because the winner should be not only useful, but also affordable. And there was a dilemma: if we proceed from the usefulness of fat for frying, then coconut oil would win. But where are we, and where is the coconut oil? Both in terms of price and availability ... However, I will not even include cheap and widely used palm oil in my TOP. And not because there are so many conflicting data about it, although palm oil, which consists mostly of saturated fatty acids, withstands heat with dignity, the smoke point is 232 degrees (that is, even higher than coconut oil). And because the oil that is supplied to us is of unknown quality, it is unlikely that high-quality red palm oil will be brought here. And besides, so much palm oil is now added to our food, even to those that we don’t even suspect that frying on them is eating almost palm oil alone.

And therefore, two types of fat shared my first place, and let my fellow nutritionists forgive me, both of these fats are animals: butter (true, ghee, GHI or GI) and lard. Yes, yes, they combine the benefits and accessibility for our compatriots.

But in fairness, I’ll still start with the real “winner” - on which, perhaps, the whole of Southeast Asia fries. However, it is also almost “animal”, because in composition it is closer to animal fats, it consists of 92% saturated fatty acids, and therefore it is very resistant to heat. The smoke point, depending on the variety, is from 177 to 230 0С. At room temperature, it is semi-soft, and does not go rancid for a long time. Coconut oil contains a unique complex of fatty acids, including saturated lauric acid, our body converts it into monolaurin, which fights viruses and bacteria that cause herpes, flu, HIV, listeriosis and giardia. Despite the fact that coconut oil is more than 90% saturated fat, most of which are medium chain triglycerides, lauric acid is the main factor in its absorption. It is because of this that coconut oil, in comparison with other oils, gives a feeling of satiety for a longer period.

So long subjected to "persecution" of nutritionists wins back its rightful positions, returning to the diet healthy and sick people. Natural butter is very useful for skin, hair, vision, bone and muscle tissue. It contains vitamins A, D, E, C, B, calcium, phospholipids (building material for cells, especially nerve cells) and essential amino acids. The oil normalizes digestion, heals ulcers in the stomach and duodenum, cures some skin diseases, colds, diseases of the bronchi and lungs, and even such a formidable disease as tuberculosis.

But it is still not recommended to use it for frying, although it has a smoke point of 177 0C. And all because it foams, splashes and quickly turns black when heated, because pure butter contains a small amount of sugars and proteins, which quickly burn out on fire and turn black when frying in a hot pan. Although I remember very well the taste of scrambled eggs in butter - all my childhood, first my mother, and then I myself fried eggs that way.

These shortcomings are deprived, which is quite accessible to anyone - you can buy it or cook it yourself. GHI, in fact, is almost 99% fat (which includes up to 36% polyunsaturated fatty acids in combination with vitamins A, E and D), and the remaining 1% is milk proteins and carbohydrates. Ghee oil is considered the most useful for cooking, as it promotes its absorption and removal of food residues from the body, protects our body from the harmful effects of free radicals, is an ideal source of fatty acids, and also improves complexion.

Next to the ghee, I will put my favorite product -. Still better for frying. lard - fat rendered from lard. In it, as in GHI, there are no protein residues and “extra” water. Nevertheless, it is very good to fry in ordinary fat, given the smoke point of 182 0C.

The only “but” for both butter and lard is that the composition of their fatty acids largely depends on the diet of the animal. Ideally, buy oil and lard from familiar vendors who have pigs grazing in the meadows, then their fat will have more saturated and monounsaturated fats and less polyunsaturated omega-6s, which, again, we already eat too much.

Next I would put olive oil. But, I'm afraid, my colleagues, and even many
chefs will raise their eyebrows in surprise and even say their “fi”. Because many are sure that olive oil should be eaten exclusively raw, ideally - high quality (low acidity), first pressing - High quality (low acidity) extra virgin. I don't mind! Included in the famous Mediterranean diet, recognized by UNESCO as a World Heritage Site, this oil is best eaten in salads and other dishes without heating. However, the entire Mediterranean region has been frying in this oil for thousands of years. And the smoke point of olive oil, depending on the quality and degree of purification, from 160 0C for extra virgin olive oil to 238 0C for olive pomace oil (Olive pomace oil) and 242 0C for clarified refined olive oil (Extra light olive oil). And do not believe that olive oil becomes almost a poison when heated, otherwise the civilization of the Mediterranean would have died out millennia ago, barely born. Even though most of the fatty acids in olive oil are unsaturated, it is highly resistant to oxidation when heated. One tip: choose an oil with minimal acidity - ideally 0.3 or less. And by the way, even one of the most famous restaurateurs and chefs Jamie Oliver uses olive oil everywhere, even for deep frying! Once I met him with such a recipe: pour a thick layer of oil into a frying pan, heat it, break an egg and fry, gently turning over with a spoon or slotted spoon. The output is something like a poached egg.

I would give fifth place. It has a good ratio of omega -6 to omega -3 - approximately 2:1, but where did you see it for sale with us? I myself first saw and tried rapeseed oil (canola oil) quite recently in Israel, by the way, fish and vegetables fried on it had a taste different from fried on other types of vegetable oils and resembled fried on butter. So, if you see a bottle of oil with small yellow flowers in the supermarket, feel free to take it!

But based on all of the above, we didn’t even succeed in the TOP-5 ... Coconut oil is rare and expensive, rapeseed oil is even rarer, olive oil is also not cheap ... Most nutritionists took up arms against lard and butter (but I’m not one of them numbers!). There are sunflower and corn oils familiar to us. If we take their composition and benefits, then they are very far from ideal, because they have too much omega-6 fatty acids and practically no omega-3. But they still remain the most affordable for our consumers. And therefore, “for lack of stamped paper, we write on plain”, that is, we use them for frying. But I want to give some tips to minimize the harm from these oils:

• fry more or less quickly in a pan
• we conduct a protracted slow frying process in a cauldron, stewpan, cauldron - in a deep bowl, and in a deeper layer of oil
• Extra fast frying is carried out in a deep dish (eg deep fat fryer) and in a large amount of boiling oil.

A thickened bottom is the main requirement for frying pans. It is not advisable to fry in a dish with a thin bottom.

Many people love fried food. Of course, this is not the healthiest food, but how useful or harmful it will be depends largely on the oil in which we fry.

WHICH OIL IS BETTER TO FRY?

This article will discuss which oil is best for frying in terms of health benefits.
How to fry to reduce harm to a minimum?
What kind of oil can be used to fry, and which one cannot be categorically?

Why is frying in oil bad?

• Calorie content of fried food. Fried food absorbs a lot of oil, which makes it very high in calories.
• Destruction of nutrients. At high temperatures, many useful substances are destroyed.
• Toxic breakdown products of fats. Many oils break down under the influence of high temperatures and form extremely harmful carcinogens: ketones, peroxides and aldehydes.

And yet, this is not a sentence for your favorite fried potatoes! Fried food can be far less harmful if, on and not used!

How to fry in oil so that fried food is healthier?

Why is it better to fry in oil with a high smoke point?

What oil should not be used for frying: SOYBEAN OIL

The smoke point of unrefined soybean oil is 160 degrees. Saturated fats in its composition - 15% (which is not bad), but polyunsaturated - more than 60%. Frying in soybean oil is slightly more harmful than frying in corn oil. In general - not recommended.

What oil should not be fried: GRAPE SEED OIL

The smoke point of unrefined grape seed oil is 205 degrees, which is why it is often suggested to be used for cooking. However, it contains more than 70% of the most degradable polyunsaturated fats.

Can you fry in grapeseed oil? It is not as harmful as on rapeseed or sunflower, so it is possible. But why? Unrefined grape seed oil is not the cheapest. For the same price, you can choose a much safer oil from the list.

What oil should not be used for frying: PALM OIL

Palm oil has a high smoke point (230 degrees), a high percentage of saturated fats (50%) and a low percentage of polyunsaturated fats (10%). However, this oil is not only not recommended for frying, but it is also advisable not to eat it at all.

There are many claims to palm oil:

• Palm oil is not absorbed by the body due to its melting point, which is much higher than the temperature of the human body. Getting into our stomach along with other components, palm oil remains a plastic sticky mass and sticks to the surface of the digestive tract, making it difficult to absorb other substances. Thus, although it cannot be said that palm oil is not absorbed by the body at all, its harm lies in the fact that it is not only not completely absorbed by itself, but also interferes with the absorption of other products.
• Palm oil has the ability to adhere tightly to any surface it is applied to (which is why it is used in the manufacture of lubricants, for the treatment of fabrics, leather, wood, to give them water-repellent properties). Once in the body, it easily clings to the walls of blood vessels, is not washed off by the bloodstream and accumulates in the form of fatty plaques that reduce their throughput.
• You can read more about the benefits and dangers of palm oil.

What kind of oil can not be fried: BUTTER, ghee

Butter is harmful. And no matter what you do with it, it will not become more useful. It contains:

• Animal fat is one of the main factors causing cardiovascular disease.
• Consumption of animal products leads to an increase in cholesterol levels in general, and especially LDL cholesterol, which causes atherosclerosis.
• There is a link between animal fat and certain types of cancer (breast cancer, prostate cancer, colon cancer, and pancreatic cancer).
• Milk (and its derivative - butter) contains a large amount of hormones. These are both growth hormones (in a huge concentration intended for calves) and estrogen (in the modern dairy industry, a cow is pregnant almost all the time, and the milk of a pregnant cow contains 5-20 times more estrogen). Read more >>"> about hormones in milk >>
• Antibiotics are found in dairy products in large quantities (such are the realities of today's dairy industry). Heat treatment only partially destroys antibiotics (for more details - Are antibiotics destroyed during heat treatment of products?). The result of regular consumption of foods with antibiotics is reduced immunity and resistance to many drugs with antibiotics (more - How do antibiotics in meat, fish, milk and eggs affect health?).

Often you will see recommendations to fry in ghee (clarified ghee) because its smoke point is quite high. Given the harm of butter as such, I see no reason to discuss the question of whether it is possible to fry ghee in butter. For me, the answer is obviously no.

What oil can not be fried: GOOSE FAT, LAT

Animal fats are bad. Dot. If you use them for food (in any form, not only fried), then at least do not deceive yourself - this is harmful. If you really want to eat a piece of fried meat or a dish cooked with animal fat, then, of course, you don’t have to scold yourself, but you should think about why? You may find the answer in this article: