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Tags:, image, oil temperature, height, width,
(View ID:356701)
; high oil temperature cooking easy to cause cancer Life we cook, always first oil hot, then stir into the pot, such as Cook put.In fact, this approach to human Health at a disadvantage. From a Nutritional point of view, the food of plant oil or animal oil both are from the glycerol and fatty acids.The rapid oxidation of fat is too high oil temperature, oil and essENTial fatty acids contained in fat-soluble vitamins are in varying degrees of damage, the pan once the smoke, the oil has more than 200 ℃, the oil in a large number of oxidation of fatty acids, fat-soluble vitamins break away.While the pot and heat the oil in contact with food the moment, various vitamins, particularly vitamin C and vitamin B has been destroyed. In addition, the oil temperature is too high can produce lipid peroxide lipid oxidation.And its polymers, not only hinder the body's fat absorption, but also to change the structure and hinder the absorption of the protein, thereby reducing the protein value in use.In addition, lipid peroxidation in the gastrointestinal tract, but also destroy the vitamins in food, reduce the body's absorption of vitamins. From the Health perspective, the oil temperature 超过 200 ℃, which will quickly pyrolytic dehydration of glycerol to produce acrolein.Acrolein is the main componENT of oil, also has a strong spicy Liexin gas, on the nose, eyes, oral mucosa, which are a strong stimulating effect, can cause human discomfort.Japanese scholars in the experiment showed that the oil heated to 180 ℃ above the gas, can cause lung cancer.Therefore, the pan temperature is best controlled at below 180 ℃.Also, pay attention to the kitchen ventilation, can reduce the air pollution levels.
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