28 Mar Which oils are best to use when frying, sautéing, or eating raw atop a salad?
It’s important to consider the oils, “smoke point.” I will help you. The smoke point is determined by the type of oil. Grape seed oil can be heated to 420 degrees Fahrenheit before it starts to smoke. Extra virgin olive oil starts to smoke at 320 degrees. While refined or, “light” olive oil can be heated to 420 degrees. Once the oil is heated beyond its smoke point, it starts to chemically change; this is when the molecules break forming free radicals and other harmful compounds. Minimizing free radicals in our diet is important so that we reduce the amount of anti-oxidants needed from our bodies to combat the bad effects of oxidation caused by free radicals. What I mean by bad effects is (aging process, endothelial vascular damage which includes our arteries and veins, etc.)Нужно ли штукатурить гипсокартон под обои
Beyond smoke point, the other important piece to consider is a harmful compound called HNE. This happens when a polyunsaturated fat such as soy or corn is heated beyond its smoke point. HNE ends up in the food that the oil is cooked in, consumed and taken up by the body and once again the body needs anti-oxidants to combat the oxidant effects as described earlier. Having said all that, here are a list of oils and their heating or smoke point. Again, it is beyond the heating or smoke point that molecular bonds break causing oxidation in the body. Also note that most frying happens at around 350 degrees.