Drainage oil harm to people's health

Fan Zhihong, a professor at the Food Science and Nutrition Engineering College of China Agricultural University, believes that the greatest damage to the waste oil lies not only in the carcinogenic aflatoxin, but also in the dirty “gutter” word, but from “multiple heating” and "Oxidation" these two words. Hui Zhihong said that in restaurants, many ingredients require oil, many foods and snacks need to use oil, which is bound to bring about repeated heating of the oil. Vegetable oils are not heat-resistant. When cooking at high temperatures of 160-300°C, chemical reactions such as thermal oxidation occur, and nutrients such as vitamin E and fatty acids are lost. Less nutritious oil is already a “bad oil,” and harmful trans-fatty acids and saturated fats continue to increase. Studies have shown that eating this type of heated oil is associated with fatty liver, high cholesterol, high blood pressure, cholecystitis, and stomach problems, and may even increase the risk of heart disease and multiple cancers.

Reader's Guide

Teach you to avoid cooking oil

Although there is currently no effective method to identify the cooking oil, from the perspective of personal health, we can start from the following points:

1, eat less oil. When dining out, more cooking dishes, less oily dishes, including fried staple foods, fragrant cloth and so on. It should be noted that although some teas do not need to be fried, they are also subjected to "oily" processes, such as those with particularly tender meats and chickens. Only if people eat less oil, the waste oil used for recycling will be less, which can reduce the production of waste oil from the source.

2, too tired of oil to be vigilant. When eating out, when it is found that the dishes are greasy and the viscosity is high, the possibility of using drain oil or inferior oil is higher. The fresh and qualified vegetable oil is smooth and easy to flow, and it does not have a greasy feel. Repeated use of poor quality oil sticky feeling, there is no refreshing feeling, even in hot water are difficult to break.

3, large-scale chain restaurants more secure. Although there are also media outlets that use some cooking oil in some high-end hotels and restaurants, these places are relatively safe. The restaurant chains pay more attention to their own brands. In case the oil is checked, the reputation will collapse like a domino, so there will be scruples.

4, use the refrigerator to identify. After the dishes are packed home, they are placed in the refrigerator and taken out in a few hours. If the oil has already solidified or semi-solidified, it means that the quality of the oil is poor, and the content of trans-fatty acids and saturated fatty acids is high. It is likely that the oil has been heated many times or even waste oil. Such leftovers are best dealt with, and such restaurants should not go for the second time.

5. Do not buy bulk oil. Bulk edible oil (ditch oil and peanut oil, soybean oil, etc.) is the main sales channel for waste oil. Instead, consumers should go to large supermarkets to buy regular brand, QS certified or organic certified edible oil.

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