What oil is best for frying. What oil to fry: advice from chefs from different countries

It is important to understand that some types of oils tolerate heat treatment better and are ideal for frying, others, on the contrary, are ideal as a dressing and are not at all suitable for frying and deep-frying, while others are whole stores of nutrients. Let's look at which oils are useful to us, and which ones can harm.

It is necessary to fry, of course, in vegetable oil. Those. in no case on butter or on any other fats. But again, we must remember that this oil should be very small. And if we can do without it for frying, then this is generally the best. What is the best oil to cook with? Cooking lunch or dinner without vegetable oil is quite difficult. Olive oil is ideal for vegetable salads and fish appetizers.

Most housewives have long understood that frying, stewing and baking is much more profitable and tastier with natural oils. But which one to choose for each type of cooking? There are many varieties of vegetable oils that are used in food. However, not all oils can be used for frying.

Recent studies by European scientists have shown that in no case should you fry in linseed oil. The fact is that during the frying process, the fatty acids contained in flaxseed oil turn into trans fatty acids, which are very dangerous for health.

These substances can provoke the development of cancer and indigestion.

Nutritionists believe that there is no better solid fat for a person than butter. Milk fat, they say, is an extremely useful product, indispensable in the diet of most people, including those who suffer from cardiovascular diseases. Milk fat is especially useful for children who have not yet strengthened the digestive, immune and endocrine systems, as well as for people with diseases of the liver and biliary tract. Any Frenchman will tell you that it is best to fry in plain butter. This is one of the main "secrets" of French cuisine.

Unlike spreads, butter contains many biologically active substances useful for humans: vitamins (A, beta-carotene - provitamin A, E, D), micro- and macroelements, phospholipids, lecithin, sterols, etc. And since milk fat is not exposed to high temperatures during the production of butter, these substances are in it in an active state.

Butter contains cholesterol, which many fear. However, in a daily serving of oil (25-30 g), it is only about 50 mg. And in small quantities, it is vital for the body to maintain the structure of cell membranes, the synthesis of steroid hormones, immune cells that protect the body from pathogenic microbes.

It is better to use butter in its natural form, spreading it on bread, cookies, pastries, adding to cereals and other ready meals. Nutritionists do not advise cooking, let alone frying in butter, since even short-term high-temperature heating significantly reduces its biological value. The oil has emollient properties and has a calming effect on irritated mucous membranes. Therefore, the medicine in the form of warm milk, honey and butter is an excellent remedy for angina.

Melted butter

Clarified butter is not only a universal fatty product for culinary products, on which it is good to fry cheesecakes and scrambled eggs, bake pies and other goodies. It also has medicinal properties: it stimulates digestive processes, in particular, improves the functioning of the small intestine, favorably affects the functioning of the liver, and nourishes the brain.

In Russia, melted butter has always been a popular fatty product and was produced in significant quantities. Now it is infrequent in stores, but it is easy to cook it yourself.

How to cook ghee. Put the butter in a saucepan (preferably stainless steel) and melt over low heat. When the butter is melted, reduce the heat to low, making sure that only a few bubbles rise from the butter. These bubbles form a foam, which must be periodically removed with a spoon until the oil becomes clear and similar in color to vegetable oil, and a dark brown precipitate forms at the bottom of the pan. Pour the finished oil through a strainer into a clean glass dish, cool and cork. Quality ghee should be yellow in color, smell and taste like milk fat, and have a fine grainy texture.

The cooking process of melted butter takes about two hours. The amount of product obtained depends on the fat content of the melted cow butter. About 600 g of ghee is usually obtained from 1 kg of 72.5% fat oil, and about 800 g from 82.5% fat oil. The resulting oil can be stored for up to a year in a dark place at a temperature of 2 to 6 ° C.

pork fat

Our ancestors fried and stewed on it, melted lard was added to the dough for pies and other pastries.

Modern scientists have proven that moderate heating of pork fat is not terrible - when melted, its biological properties and digestibility only improve. On it you can not only fry, but also just eat. Moderately salted, with black bread and garlic, lard is not only tasty, but also healthy.

Unlike other fats of animal origin, which consist mainly of saturated fatty acids, pork fat contains many useful unsaturated fatty acids, including arachidonic acid, which is rarely found in our diet.

Modern scientists believe that pork fat is one of the most complete among vegetable and animal fats. It is 5 times more biologically active than butter.

Vegetable oil

Cooking can also be done with vegetable oil, which has a high smoke point. So experts call the temperature at which the oil heated in a pan begins to smoke. It is impossible to cook food in oil with a low smoke point: it produces many products of high-temperature oxidation of polyunsaturated fatty acids that are harmful to humans.

Ideal for cooking are olive, grape and high oleic sunflower oils - all of which consist mainly of fairly heat-resistant oleic acid.

On unrefined vegetable oil: sunflower, corn, etc. - frying, in principle, is possible, but only at a moderate temperature (150-170 ° C), which should not be exceeded. The fact is that they contain a lot of polyunsaturated fatty acids, which, when heated above 180 ° C, begin to oxidize intensively with the formation of peroxides, ketones, aldehydes and other chemical compounds, which not only give the product an unpleasant taste and smell, but are also toxic substances that adversely affect human health.

Palm oil can be a good alternative to hydrogenated cooking oils. In our country, it is used so far mainly in the food industry, but it is also quite suitable for home use. You can fry, bake on it, you can season salads with it.

Like lard, palm oil is made up primarily of the thermally stable fatty acids saturated palmitic and monounsaturated oleic, so it can withstand temperatures that make most other oils smoke and break down.

In addition to high thermal stability, palm oil has other advantages. To begin with, benzene and other organic solvents are not used in its production, so it is environmentally friendly. Further. Foods fried in palm oil have a beautiful golden color. In addition, palm fat has the ability to retain the smallest air bubbles on its surface, which give the finished product a subtle taste and friability. Therefore, palm oil is not only fried, but also added to the dough for cookies, cakes, muffins and other confectionery.

Despite the excellent consumer properties, palm oil until recently was considered by many, and some still consider it to be almost the worst vegetable oil due to the high content of palmitic acid. There is really a lot of this atherogenic fatty acid in palm oil - about 50%. However, in the world of fats, not everything is so simple. Biochemists have proven that the nature of their effects on the human body depends on the location of saturated fatty acids in triglyceride molecules (in fat molecules). In palm oil, a significant part of palmitic acids is in the second, so to speak, position that is not harmful to human health. It is interesting to note that the same position in the fat molecule is occupied by part of the palmitic acids found in cow's milk.

For several years, experts from the World Health Organization (WHO) have dealt with the safety of palm oil for human health. His studies showed that people who switched to eating palm oil had a significantly reduced risk of developing cardiovascular diseases compared to those who continued to consume hydrogenated fats with 20% of trans isomers.

And the daily experience of the peoples of tropical countries, traditionally eating palm oil, indicates that it does not have a negative impact on health. Hypertension and other cardiovascular diseases, which are associated with saturated fats and cholesterol, the people of these countries suffer less often than Europeans or Americans, who until recently did not eat palm oil. Given all this, WHO experts consider palm oil as one of the most promising oil and fat products that can replace hydrogenated fats.

Do you often have enough time to think about the little things? For example, the oil on which food is fried is such a trifle, is there really nothing more to think about? The main thing is that the oil should be tasteless, odorless, cholesterol-free and cheaper - I'm sure a lot of people think so. And they buy exactly this kind of oil - refined, deodorized, that is, extracted without any respect (note - I do not write “squeezed out”, because this is not entirely true), oil that has been purified from impurities in a chemical, and rather impartial, way.

Meanwhile, the choice of oil is the most important moment, both from the point of view of both culinary and medical. The choice of oil for frying is not really limited to corn and sunflower: let's figure out which oil is best for frying, based on experience and knowledge about the chemical composition of various oils.

So, if we talk about different oils from a culinary point of view, we are concerned about a few specific things:

• The smoke point, that is, the temperature after which the oil begins to smoke, and its chemical composition changes under the influence of heat. Refined oils have the highest smoke point, extra virgin olive oil has the lowest. At the same time, let's not forget that usually - apart from deep-frying - the product cools the oil to a temperature below the smoke point, so you can fry on Extra Virgin, you just need to do it wisely, without overheating the oil before laying the products.
• Tastes and aromas that oil imparts to products. The principle “the less the better” does not always work here.
• The ability of an oil to form a brown crust is not the same for every oil.

From a health point of view, the following points are critical:

• Saturated fat content. It is saturated fats that are not completely broken down in the body that lead to the formation of fatty deposits and cause a narrowing of the lumen of the arteries. Saturated fats, of course, are not fatal, but it is highly desirable to control their consumption.
• The content of impurities. The fat content of vegetable oil is 100% or so, and the amount of impurities is minimal, other types of oil cannot boast of this.
• Smoke point. One of the most important aspects, because after the oil begins to smoke, irreversible chemical processes take place in it, which lead to the formation of carcinogens.

Now let's look at the different types of oils in relation to how they behave during frying and what effect they have on your body.

Butter

Butter is about 80% fat, with various impurities such as milk protein and water making up the remainder. It is rich in vitamin A, but also in saturated fats, which make up about 50% of the total oil. When butter is heated, the same impurities begin to burn in it rather quickly, and the butter begins to darken and emit a nutty aroma. Frying on butter is very convenient if you want to quickly get a golden crust, and if you do not allow the butter to overheat, the products fried on it acquire a pleasant taste. At the same time, let's not forget that everything said above refers to real butter: alas, some manufacturers add low-quality vegetable fats to it, which is immediately visible if you dissolve a piece of such butter in a pan.

When to fry in butter:

• when the roasting temperature is not too high.

Melted butter

Clarified butter, or ghee - the same butter, only refined from impurities. Such oil can be stored for a long time and is actively used in Indian cuisine and other cuisines of Southeast Asia, as well as in traditional medicine. Like regular butter, ghee contains a high amount of saturated fat, but unlike its cousin, it has a high smoke point of about 250 degrees, which makes it suitable for deep frying. In general, it can be a good idea to keep a small jar of ghee in the fridge for occasional frying—it works just like butter for sautéing or simmering vegetables, but won't burn if you accidentally overheat the pan.

When to fry in clarified butter (ghee):

• when you need to quickly get a golden crust;
• when you need to slowly simmer foods in oil;
• when you need to give the product a pleasant nutty flavor;

Refined vegetable oil

The cheapest oil that is in every store. It has a relatively high smoke point, lacks saturated fat, has little to no flavor of its own, and is seemingly ideal for frying. But there is one caveat. This is not too advertised, but as one of the stages in the extraction of vegetable oils, which are then subjected to purification, a chemical method is often used - the seeds are treated with chemicals in order to extract the maximum oil from them. Cleaning and deodorizing oil is also not a mechanical process, but a chemical process, so the oil that is squeezed from seeds and the one that is on the supermarket shelf do not have much in common. In general, such oil can be used for any frying, but if there is such an opportunity, I would advise not to get carried away with it.

When to fry in refined vegetable oil:

• when it is necessary to avoid the appearance of foreign flavors;
• when you are deep-frying or at a high temperature.

Olive oil

For some reason, we often oppose olive oil and some abstract “vegetable oil”. I disagree with this fundamentally, but okay, so be it. In this category, I have included all olive oil, except extra virgin oil, which we will talk about a little later. These include olive oil, which has been mechanically refined to remove impurities, allowing it to be used for frying, and pomace oil, that is, oil that is chemically extracted from the pomace after the mechanical pressing of the Extra Virgin oil is completed. In our country, such oil is not in great demand, since it costs significantly more than refined corn or sunflower oil, but it surpasses them in terms of taste and is less harmful to health.

When to fry in olive oil:

• when you need to slowly simmer foods in oil;
• when the roasting temperature can be high.

Extra Virgin Olive Oil

It is generally believed that you cannot fry with Extra Virgin oil - it has a low smoke point, a fairly powerful taste and aroma of its own, and, importantly, a high price. However, I sometimes use Extra Virgin Olive Oil if I don't want to sauté but sauté the vegetables on low heat to release the maximum flavor.

When to Fry with Extra Virgin Olive Oil:

• when you need to slowly simmer foods in oil;
• when you need to give the product a pleasant aroma of olive oil;
• when the roasting temperature is not high.

Salo

The process of making dishes should combine a pleasant taste, aroma and unconditional benefits for the body. In order for food to have a healing effect on the health of the body, and not aggravate diseases, use the correct methods of its preparation.

Contrary to judgment, the frying process can be beneficial. The main thing is to know which oil is preferable to fry.

At the present time, a large number of vegetable oils are known. In supermarkets, the choice of types and brands of edible oils is huge. Some are cheap, others are expensive and new to us.

Vegetable oils are good for the body if consumed in their natural form and in moderation. However, only a few of all varieties of vegetable oils can boast the same benefits in the frying process. When choosing an oil for frying foods, special attention should be paid to the oxidation process during high heat treatment. This fact will be decisive when choosing an oil.

Types of vegetable oils for frying

Cold-pressed coconut oil contains a large percentage of saturated lipids (fatty acids) that are resistant to the oxidation process, so it does not smoke when frying;

· Olive oil contains in its composition monounsaturated and saturated fatty acids, which practically do not oxidize when heated strongly;

Light sesame (sesame) oil;

· Avocado fruit oil;

· Peanut butter;

· Rice oil.

The benefits of vegetable oils

According to their useful and healing properties for the body, almost all popular types of vegetable oils are used in functional nutrition and diet therapy for the treatment of a number of diseases, such as atherosclerosis, chronic colitis, biliary dyskinesia.

There are no contraindications to the consumption of these oils, with the exception of hypersensitivity (allergy). You can use them both in fresh salads and for cereals, soups, boiled vegetables.

Useful properties of vegetable oils used for frying

Studies have shown that cold-pressed coconut oil, olive oil, avocado oil, and peanut oil:

Increases the protective forces of immunity;

Reduces the risk of developing cardiovascular diseases, reducing the percentage of heart attacks and strokes;

Removes cholesterol from the body, preventing atherosclerosis of blood vessels;

Improves metabolism in the body;

Plays an important role in the prevention of cancer;

Light sesame oil contains calcium obtained from seeds, and as part of complex therapy, it helps with osteoporosis and bone fractures.

Rice oil has similar healing properties, but increases appetite, which can be detrimental to those who are already obese, but may be necessary if they are underweight.

Types of oils that are undesirable for frying

Sunflower oil is not recommended for frying food due to its low smoke point. In addition, we have a low content of monounsaturated and saturated fatty acids, as opposed to a large amount of polyunsaturated lipids, which are quickly oxidized during frying;

· Corn;

· Soya;

· Linen;

· Cold-pressed rapeseed oil has been studied and confirmed its healing qualities, but there are also harmful substances that adversely affect the body. High-quality cold-pressed rapeseed oil that can be used for frying is virtually impossible to find in our shopping centers.

· Dark sesame (sesame) oil.

These types of vegetable oils are not suitable for frying because of their rapid oxidation and rancidity during strong heating. The harm of the substances formed in these oils in the process of strong heat treatment is enormous and cannot be compared with the benefits that we are accustomed to receiving from using them in their natural, unprocessed form.

Simple principles of frying

· Fry food on low heat and at a low temperature;

Reduce the amount of oil used in the frying process;

· For frying, use unrefined cold-pressed oil, which includes a large number of monounsaturated and saturated fatty acids (lipids);

Do not use oil after frying twice or more;

Remove excess oil from cooked food by blotting with paper towels;

· Store vegetable oils in a dry place, impervious to sunlight, in dark glass containers. For example, in a cabinet with closing doors without glass.

When should you stop eating fried foods?

Remember that fried foods are contraindicated in atherosclerosis, diseases of the cardiovascular system, gastrointestinal tract and liver, as the number of saturated fats increases during frying.

With peptic ulcer of the stomach and duodenum in remission, chronic gastritis with high acidity of gastric juice, atherosclerosis, chronic pancreatitis, especially with exacerbation, hepatitis, cholecystitis, the content of fats and fat breakdown products that are formed during frying should be reduced or completely excluded from the diet.

Moreover, when combining frying and improperly selected oil, carcinogens arise, which are strictly prohibited for patients with cancer. In order to prevent cancer, you should limit the consumption of fried foods.

With the above diseases, it is more correct to refuse frying altogether.

Be healthy!

Christina Teploukhova

Some types of oils tolerate heat treatment better and are ideal for frying, others, on the contrary, are ideal as a dressing and are not at all suitable for frying and deep-frying, and others are whole storehouses of nutrients. Let's look at which oils are useful to us, and which ones can harm.


It is necessary to fry, of course, in vegetable oil. Those. in no case on butter or on any other fats. But again, we must remember that this oil should be very small. And if we can do without it for frying, then this is generally the best. What is the best oil to cook with? Cooking lunch or dinner without vegetable oil is quite difficult. Olive oil is ideal for vegetable salads and fish appetizers.
Most housewives have long understood that frying, stewing and baking is much more profitable and tastier with natural oils. But which one to choose for each type of cooking? There are many varieties of vegetable oils that are used in food. However, not all oils can be used for frying.
Recent studies by European scientists have shown that in no case should you fry in linseed oil. The fact is that during the frying process, the fatty acids contained in flaxseed oil turn into trans fatty acids, which are very dangerous for health.
These substances can provoke the development of cancer and indigestion.


Nutritionists believe that there is no better solid fat for a person than butter. Milk fat, they say, is an extremely useful product, indispensable in the diet of most people, including those who suffer from cardiovascular diseases. Milk fat is especially useful for children who have not yet strengthened the digestive, immune and endocrine systems, as well as for people with diseases of the liver and biliary tract. Any Frenchman will tell you that it is best to fry in plain butter. This is one of the main "secrets" of French cuisine.
Unlike spreads, butter contains many biologically active substances useful for humans: vitamins (A, beta-carotene - provitamin A, E, D), micro- and macroelements, phospholipids, lecithin, sterols, etc. And since milk fat is not exposed to high temperatures during the production of butter, these substances are in it in an active state.
Butter contains cholesterol, which many fear. However, in a daily serving of oil (25-30 g), it is only about 50 mg. And in small quantities, it is vital for the body to maintain the structure of cell membranes, the synthesis of steroid hormones, immune cells that protect the body from pathogenic microbes.
It is better to use butter in its natural form, spreading it on bread, cookies, pastries, adding to cereals and other ready meals. Nutritionists do not advise cooking, let alone frying in butter, since even short-term high-temperature heating significantly reduces its biological value. The oil has emollient properties and has a calming effect on irritated mucous membranes. Therefore, the medicine in the form of warm milk, honey and butter is an excellent remedy for angina.

Melted butter

Clarified butter is not only a universal fatty product for culinary products, on which it is good to fry cheesecakes and scrambled eggs, bake pies and other goodies. It also has medicinal properties: it stimulates digestive processes, in particular, improves the functioning of the small intestine, favorably affects the functioning of the liver, and nourishes the brain.
In Russia, melted butter has always been a popular fatty product and was produced in significant quantities. Now it is infrequent in stores, but it is easy to cook it yourself.
How to cook ghee. Put the butter in a saucepan (preferably stainless steel) and melt over low heat. When the butter is melted, reduce the heat to low, making sure that only a few bubbles rise from the butter. These bubbles form a foam, which must be periodically removed with a spoon until the oil becomes clear and similar in color to vegetable oil, and a dark brown precipitate forms at the bottom of the pan. Pour the finished oil through a strainer into a clean glass dish, cool and cork. Quality ghee should be yellow in color, smell and taste like milk fat, and have a fine grainy texture.
The cooking process of melted butter takes about two hours. The amount of product obtained depends on the fat content of the melted cow butter. About 600 g of ghee is usually obtained from 1 kg of 72.5% fat oil, and about 800 g from 82.5% fat oil. The resulting oil can be stored for up to a year in a dark place at a temperature of 2 to 6 ° C.

pork fat

Our ancestors fried and stewed on it, melted lard was added to the dough for pies and other pastries.
Modern scientists have proven that moderate heating of pork fat is not terrible - when melted, its biological properties and digestibility only improve. On it you can not only fry, but also just eat. Moderately salted, with black bread and garlic, lard is not only tasty, but also healthy.
Unlike other fats of animal origin, which consist mainly of saturated fatty acids, pork fat contains many useful unsaturated fatty acids, including arachidonic acid, which is rarely found in our diet.
Modern scientists believe that pork fat is one of the most complete among vegetable and animal fats. It is 5 times more biologically active than butter.

Vegetable oil

Cooking can also be done with vegetable oil, which has a high smoke point. So experts call the temperature at which the oil heated in a pan begins to smoke. It is impossible to cook food in oil with a low smoke point: it produces many products of high-temperature oxidation of polyunsaturated fatty acids that are harmful to humans.
Ideal for cooking are olive, grape and high oleic sunflower oils - all of which consist mainly of fairly heat-resistant oleic acid.
On unrefined vegetable oil: sunflower, corn, etc. - frying, in principle, is possible, but only at a moderate temperature (150-170 ° C), which should not be exceeded. The fact is that they contain a lot of polyunsaturated fatty acids, which, when heated above 180 ° C, begin to oxidize intensively with the formation of peroxides, ketones, aldehydes and other chemical compounds, which not only give the product an unpleasant taste and smell, but are also toxic substances that adversely affect human health.
Palm oil can be a good alternative to hydrogenated cooking oils. In our country, it is used so far mainly in the food industry, but it is also quite suitable for home use. You can fry, bake on it, you can season salads with it.
Like lard, palm oil is made up primarily of the thermally stable fatty acids saturated palmitic and monounsaturated oleic, so it can withstand temperatures that make most other oils smoke and break down.
In addition to high thermal stability, palm oil has other advantages. To begin with, benzene and other organic solvents are not used in its production, so it is environmentally friendly. Further. Foods fried in palm oil have a beautiful golden color. In addition, palm fat has the ability to retain the smallest air bubbles on its surface, which give the finished product a subtle taste and friability. Therefore, palm oil is not only fried, but also added to the dough for cookies, cakes, muffins and other confectionery.
Despite the excellent consumer properties, palm oil until recently was considered by many, and some still consider it to be almost the worst vegetable oil due to the high content of palmitic acid. There is really a lot of this atherogenic fatty acid in palm oil - about 50%. However, in the world of fats, not everything is so simple. Biochemists have proven that the nature of their effects on the human body depends on the location of saturated fatty acids in triglyceride molecules (in fat molecules). In palm oil, a significant part of palmitic acids is in the second, so to speak, position that is not harmful to human health. It is interesting to note that the same position in the fat molecule is occupied by part of the palmitic acids found in cow's milk.
For several years, experts from the World Health Organization (WHO) have dealt with the safety of palm oil for human health. His studies showed that people who switched to eating palm oil had a significantly reduced risk of developing cardiovascular diseases compared to those who continued to consume hydrogenated fats with 20% of trans isomers.
And the daily experience of the peoples of tropical countries, traditionally eating palm oil, indicates that it does not have a negative impact on health. Hypertension and other cardiovascular diseases, which are associated with saturated fats and cholesterol, the people of these countries suffer less often than Europeans or Americans, who until recently did not eat palm oil. Given all this, WHO experts consider palm oil as one of the most promising oil and fat products that can replace hydrogenated fats.

Cholesterol, carcinogens are terrible words, aren't they? And they can be in our body due to vegetable oil. In general, a lot of fatty foods will not lead to anything good. Only to various diseases. Is it possible to choose one with which it would be safe to eat fried food? Let's talk about what kind of oil you can fry without harm to health!

Is sunflower oil bad for health?

You need to understand that vegetable oil is good for our body if it was obtained from sunflower seeds, but not processed! In this case, you can safely forget about any harm.

But when heat treatment comes, harmful carcinogens appear. Therefore, lovers of fried foods should consume it as little as possible. Infrequent use is acceptable, but not permanent. And most importantly, if the liquid is already smoky, you should not use the product!

Another piece of advice - repeated use of sunflower oil is unacceptable. Don't skimp on your health.

The benefits and harms of linseed oil for frying

There are a lot of rumors about how useful it is. And they attribute it to recipes, and they tell about the positive opinion of nutritionists, they even recommend it to pregnant women! However, is it about frying? It means fresh product!

Overheating for a seed remedy is the worst enemy of such an oil. Even the sun's rays can harm him, so I think it's clear that if you choose which oil to fry in, then definitely not flaxseed.

If you do not want to poison your body with poison in order to eat deliciously, then give up frying on. And you should not refuse him himself - feel free to add to salads.

If you are a lover of meat, fish, then feel free to buy olive oil. In fact, it is not at all a myth that there are much fewer carcinogens in such a product. But it should be borne in mind that the product contains 75 percent of unsaturated fats. It won't smoke. His meals are very tasty. But this product for frying is remarkable both for the taste of food and for minimal harm to the body. In general, if you want to know what oil you can use to fry really tasty food and not ruin your body, take this product.

In ancient times, several centuries ago, such oil was really a standard - today it is practically not used at all? What are the reasons? The smell of the dish will be unpleasant, the taste is also the same situation. Of course, this option is ideal for our health. But who wants to devote themselves only to tasteless food?

Palm oil - why you should not use it

First, the product is really harmful. Secondly, if you find it in stores, you will have to pay a good amount to buy it. But there is one plus for this product - it is less harmful than sunflower.

The fats in the product are saturated. However, since oil is not in great demand in our country, it is still not known exactly what harm it does to our body. But it is known for sure that the product is far from being of the best quality.

You should not give up fried food, and it is unlikely that anyone will want to do this, but choosing your oil carefully is not just important, but necessary! We recommend olive oil for frying - both taste and minimum harm. Most importantly, watch how much fried food you consume.