During
our time working from home, many people
are increasingly turning to home
cooking, and of course, many dishes
require oil. There are two important
things to consider:
1.
What types of fatty acids does the oil
contain?
2. Is the smoke point of
the oil used suitable for the type of
food to be made?
And during the
time when everyone is home confined, Try
to get around as little as possible.
This may require us to look for a
healthy type of oil that can be used to
cover stir-frying. Frying In one bottle,
we should choose oils with the following
characteristics:
1. It is an oil
that contains a larger proportion of
monounsaturated fatty acids (MUFA) than
saturated fatty acids to reduce the risk
of coronary artery disease.
2.
Oil with high smoke point It can be used
for cooking foods that use high heat,
such as frying or stir-frying, to reduce
the risk of free radicals.
Taking
into account these qualities, it was
found that rice bran oil, peanut oil.
Tea seed oil and canola oil are the
ideal choice for any
menu.
So what happens if
we don't choose the right type of
oil?
• Oils
containing high proportions of saturated
fatty acids, such as lard Palm oil is
suitable for frying, but it can increase
cholesterol levels. In particular, bad
cholesterol (LDL) increases the risk of
coronary artery disease.
•
Some oils, despite their benefits due to
the presence of monounsaturated fatty
acids (MUFA) and polyunsaturated fatty
acids (PUFA) in greater proportions than
saturated fatty acids, reduce the risk
of coronary artery disease, but they are
often found to have low smoke spots,
which are not suitable for frying, since
when used over high heat, there is a
significant increased chance of free
radicals or carcinogens, making them
more suitable for stir-frying than
frying.
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