As a television show helped figure out what you need to cook a meal on the lard
Vegetable oil, so rich in healthful polyunsaturated fats, it was the most harmful overlooking oil, British scientists have found.
This summer, , the channel «BBC» suggested Professor Martin Grutveldu from De Montfort University (Leicester, UK) participate in the filming of a TV show called «Trust Me, I’m a Doctor» («Believe me, I’m a doctor»).
The scientist who specializes in research in the field of analytical chemistry and biomedicine, was asked to find out whether the vegetable oil, so rich in polyunsaturated fats, good for health. It also participated in the show volunteers
fried fish and potatoes, using different types of oil: sunflower, lean, corn, canola, olive, and butter, goose fat and lard.
Once cooking party to collect the remains of the oil from the frying pan and sent to the laboratory of Martin Grutvelda for chemical analysis.
It should be noted that vegetable oils are considered very healthy products. They contain large amounts of polyunsaturated fatty acids omega-3. These fatty acids lower cholesterol in the blood, and thus prevent the development of cardiovascular disease, atherosclerosis, normalize blood pressure. In 2004, the Office of FDA Food and Drug Administration (FDA) has recognized that the consumption of polyunsaturated omega-3 fatty acids reduces the risk of coronary heart disease.
However, based on received Professor Martin Grutveldom results, vegetable oil use is possible only in “cold” form.
Scientists have conducted a chemical analysis of the remaining after cooking oils and found that vegetable oils when heated emit aldehydes in quantities that are dangerous to health.
The aldehydes – a toxic class of organic compounds that can accumulate in the body. These substances have neurotoxic effects, irritate the mucous membranes of the eyes and upper respiratory tract, have a negative impact on the nervous system. Martin Grutveld informed that the standard serving of fish and potatoes, fried in vegetable oil, contains several dozen times more aldehydes than permitted by the World Health Organization.
The heating butter and lard this had no effect, so like coconut oil and heating – according to researchers, it is the least harmful proved it.
However, most of this oil is used for the manufacture of various cosmetics – masks for hair and skin soap. If we talk about food, the coconut oil used for the production of margarine and stuffing for waffle cakes, but nevertheless potatoes or meat on it fire, do not.
By the way, despite the fact that such a useful and safe coconut oil is used to make margarine, change the oil and margarine is also not to be. Margarine – this emulsion product, which serve as the basis for fractionated natural or modified vegetable oils and animal fats. Essentially, margarine is an emulsion of water in oil, in which the added flavorings, salt, sugar, emulsifiers, antioxidants, and other components. Margarine is widely used in the confectionery industry as a substitute for butter, but scientists do not recommend doing this in everyday life.
In addition to these components margarine contains trans fats – a type of unsaturated fat molecules change their configuration. The formation of these substances is a “side effect” of heat treatment oil with the addition of catalysts.
There are numerous studies showing that trans fats are harmful to humans: for example, in 2008 the American Journal of Epidemiology published an article which states that the use of trans fats is associated with an increased risk of cancer in 2011, the journal PLoS ONE said: scientists over six years conducted supervision over 12,059 people and found that frequent consumption of trans fats by 48% increases the risk of depression .
That is why Martin advises Grutveld used for frying foods butter or lard.
«For decades we were told what harmful products are butter and lard. However, we found that these products are very well suited for frying – commented Professor Grutveld.
– At the same time we were told that in the corn and sunflower oil contains a lot of beneficial polyunsaturated fatty acids . However, if you start to study this issue more closely, exposing the oil to heat in a frying pan or in the oven, it becomes clear that they occur a variety of chemical reactions that lead to the formation of large amounts of toxic substances ».
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