Modern cooking uses a wide range of vegetable oils, some of which are unsuitable for frying, as it can turn into carcinogenic trans fats. However, this is not a reason to confine oneself only to sunflower oil or refuse fried dishes - after all, there are oils on which you can safely fry your favorite food.
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Instruction manual
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Coconut has a good taste and a large amount of nutrients, which retains all its benefits even at high temperature and is suitable for frying any products. Coconut oil does not emit carcinogens and does not change its chemical composition. The only caveat is that it smokes heavily over a large fire, so when cooking it needs to be reduced to medium. No less useful is grape seed oil, which lowers cholesterol and the risk of developing cancer, while maintaining all its beneficial properties when frying.
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Refined corn oil is ideal for frying. It has a neutral taste and is rich in vitamins A, B, C and K, as well as lecithin, a number of minerals and phytosterols. It does not burn, does not emit carcinogens and does not foam, due to which it is widely used for cooking meat, fish, vegetables and many other dishes. In addition, corn oil is the richest source of vitamins E and F, as well as a complex of unsaturated fatty acids. Less useful are palm and sunflower, but you can still fry them anyway.
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For frying, it is best to choose oil made from plants growing in local regions - the stomach and immune system are used to them. However, this is not the main criterion and they should use allergies rather than all other people. It is very important to pay attention to the melting temperature of the oil - the higher it is, the more suitable it is for frying foods. Also important is the oxidative stability index, on which the change in oil properties at high temperatures depends - it should be more than 3-6 hours.
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Professional chefs claim that the most suitable cooking oils for frying are sunflower and corn oils, ideal for mid-latitude regions and the organisms living in them. However, they do not recommend the use of extremely popular olive oil for frying various products, which has a low melting point and is most useful exclusively in its raw form.
note
In almost all vegetable oils there are amino acids necessary for the body, which enter it only with food.
Useful advice
The advantage of grape seed oil is resistance to heat, the absence of smoke and "shooting" in the pan.
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