Now, we all like eating out, always feel home dishes smell less enjoyable, only a restaurant to make special food " agar ". But, why it is so bright, so delicious, taste so good? Eat these and the risk of hypertension what relationship? This article -- take you to explore
In fact, to a great extent, is because the restaurant dishes to " oil ", some simply frying processing. For example, " one ", potatoes, eggplant are in oil over, up, and then the two frying, so neither turn black, and especially bright, shannon. For example, the so-called " the beans ", is actually the fry in a pan of oil out, fast and fragrant and beautiful. Either pork or shrimp, it must first into the pan wash oil bath, then the pot and other materials together with.
However, trouble arose so. The oil must use at least half pot of oil, and cook a dish with not so much. The remaining oil do? Of course is to the tank, and then use the next time. Therefore, oil was once again heating, and fried dough sticks when long time heating frying oil difference is small.
For the oil, diners and not too strong antipathy. The only complaint is that it, taste a bit sticky, is a bit greasy, unlike new oil so smooth. But people do not know, this repeated heating oil for bodily injury and considerable degree, terrible favourably in hydrogenated vegetable oil, or even go beyond!
Spanish scientists in a study of family, commonly used in frying oil were determined, 538 samples on oil oxidation and polymerization degree and polarity degree is evaluated, and a survey of 1226 members of the family health. It was found, the higher the degree of oil polarity, that is to say, it is heated after the deterioration degree more high, family members have high blood pressure the greater the risk. That is to say, the repeated heating oil will increase the risk of the risk of hypertension, home heating oil number is less, have such a relationship, if the restaurant did not know how many times the heating oil, it is more dangerous!
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