There are no trifles in our lives.
I want to touch on everyday topics,
which is related to food preparation.
The suppliers of harmful substances to the body are not only food products but also methods of cooking,
the dishes
we use.
When you fry or bake at high temperatures (about 180 degrees Celsius and above), the molecular structures of the fats and oils you use change.
They undergo oxidation (interact with oxygen in the air) and form harmful substances: aldehydes and lipid peroxides. If the oil you are cooking with overheats and starts to smoke, you shouldn't even BREATHE that smoke, let alone eat food cooked with that oil.
Many chefs recommend changing vegetable oil several times during the frying process.
This is how to do it.
You are frying patties (any kind, even vegetarian ones).
You fried one batch and want to add oil to the pan to fry the second batch.
Well,
this is absolutely not allowed!
After the first batch of patties,
you need to drain the oil from the pan,
wash it,
and only then fry the next batch
using new vegetable oil.
CHOOSING OIL FOR FRYING
In the post-Soviet era, advertisements for refined vegetable oil gleamed on every TV screen in the country,
as the best means for frying.
To begin with, let's understand
which thermal process is called frying.
It would be most accurate to define it as follows: surface processing at a temperature
higher
than the Maillard reaction temperature.
NB!!!
THE MAILLARD REACTION – a chemical reaction between an amino acid and a sugar,
which usually occurs upon heating.
An example of such a reaction is the frying of meat or the baking of bread,
when during the heating process of a food product a typical smell, color, and taste of cooked food arises. According to various data, the optimal temperature for the reaction to start is 130-145°C.
This means that the main question when choosing oil is how it behaves when heated above this boundary.
First of all, it should be taken into account that at a certain temperature, oil begins to oxidize more actively with atmospheric oxygen. Oxidizing, the oil turns into a product harmful to health. Therefore, the lower the oxidation temperature of the oil,
the less suitable it is for frying.
Температуру активного окисления масла еще называют SMOKE POINT.
It is at this temperature that volatile substances become visible to the naked eye. For frying, oils with a sufficiently high smoke point are suitable.
Let's consider the available options from this point of view.
############
AVOCADO OIL (smoke point – 270°C)
The first place among oils suitable for frying is rightfully occupied by avocado oil.
It contains a large amount of monounsaturated fatty acids (more than 70%),
а также ненасыщенные жиры (20%) и минимальный процент полиненасыщенных кислот (10%), разрушающихся при воздействии высокой температуры.
It withstands high temperatures better than other unrefined vegetable oils.
Thanks to this property, the product can be used both for kitchen frying (in a pan) and for open flame cooking (deep frying).
It is very difficult to overheat avocado oil during frying.
Но при экстремальном нагревании вредные вещества будут формироваться даже в таком, устойчивом к температуре, продукте.
Сократив время нагревания, можно получить действительно полезную пищу с минимальным процентом побочных веществ.
OLIVE OIL EXTRA VIRGIN (smoke point – 200–240°C, depending on purity)
According to some studies, the use of olive oil for frying is more preferable, as the molecules produced by it during frying are less harmful to the human body compared to using other oils.
This, generally speaking,
subtle point. Many chefs are convinced that olive oil should not be used for frying, and all its beneficial properties turn harmful when heated. This is not entirely true. Indeed, olive oil consists of only 14% saturated fats (it contains 75% monounsaturated acids and 11% polyunsaturated acids), but its smoke point is comparatively high.
Jamie Oliver in his blog strongly recommends using olive oil for both deep-frying and frying.
Research shows: although most of the fatty acids in olive oil are unsaturated, it is quite resistant to oxidation when heated. Only, of course,
it should always be extra virgin olive oil of the first cold pressing and with minimal acidity (no more than 0.8, and ideally 0.3 or less).
Extra Virgin olive oil is very good for simmering vegetables over low heat,
To release the fullest aroma.
RICE OIL (smoke point – 254°C)
This is a wonderful natural source of amino acids, vitamin E,
as well as three exceptionally rare antioxidants.
These are tocopherol,
oryzanol, and tocotrienol – a triad of biologically active substances
that slow down cell aging.
```html
Vitamin E (tocopherol and tocotrienol).
Both types of the vitamin are natural antioxidants
that fight free radicals.
Tocotrienol (TRF) is a rarer component
than tocopherol,
but rice bran contains more of it
than oat and barley bran.
Suitable for lowering blood cholesterol levels and preventing tumors.
```
Oryzanol is another effective antioxidant found in rice bran oil by scientists at the University of Louisiana.
In the fight against free radicals, it acts more aggressively
than vitamin C,
thanks to its ability to better penetrate cell membranes.
Попадая в организм, этот элемент снижает уровень синтеза холестерина печенью,
нормализует менструации,
снимает неприятные симптомы в период менопаузы.
Upon entering the body, this element reduces the level of cholesterol synthesis by the liver,
normalizes menstruation,
relieves unpleasant symptoms during menopause.
Phytosterols are not classified as antioxidants by scientists, but they are also very beneficial and are found in large quantities in rice bran oil.
Recent studies confirm their effectiveness in combating cholesterol,
various inflammations,
with fast-growing cancer tumors, etc. Just imagine: rice bran oil contains 27 phytosterols!
COCONUT OIL (smoke point – 172–230°C)
Perfect for frying. Composed of 92% saturated fatty acids, which makes it very heat-resistant. At room temperature, it is semi-soft and remains fresh for months (does not go rancid). It also contains beneficial lauric fatty acid.
According to some reports, it improves the cholesterol profile and helps control pathogenic bacteria. Compared to other oils, coconut oil provides a longer-lasting feeling of satiety. The key is to choose organic cold-pressed (virgin) oil. It is worth searching for it on sale or bringing it from warm countries.
MUSTARD OIL (smoke point – 250°C)
The product contains more than 20% polyunsaturated fats, which makes it optimal for frying.
In its properties, mustard oil is very similar to avocado oil,
but its beneficial effects are less pronounced.
GRAPE SEED OIL (smoke point – 214°C)
It would be good for everyone to have grape seed oil. Its cosmetic properties are well-known, while its range of medicinal qualities is no less extensive.
The cardiovascular system will be grateful for the consumption of grape seed oil. In this case, its vasodilating properties are valuable,
as well as its ability to strengthen blood vessel walls,
increase their elasticity.
Taking the oil reduces the likelihood of blood clots,
lowers cholesterol levels,
prevents the formation of atherosclerotic plaques.
Oil is not only a preventive but also a therapeutic product.
It can be safely used in the comprehensive treatment of atherosclerosis,
CHD,
in case of heart failure,
varicose veins, and couperosis.
Its anti-inflammatory, bactericidal, and wound-healing properties are useful in treating gastrointestinal diseases (erosions, gastritis, enterocolitis). Topical application, due to the aforementioned qualities,
beneficial and for skin injuries (cuts, burns, cracks).
Grape seed oil,
whose benefits and harms are due to such a rich composition – is also an immunomodulator.
А его антиоксидантные свойства бережно охраняют не только здоровье, но и красоту.
Among other healing properties are hepatoprotective,
anti-tumor,
normalization of hormonal balance,
increase in potency,
укрепление женской и мужской репродуктивной системы. Полный перечень свойств займет не одну страницу.
"Waste" of winemaking is income for our body.
BUTTER (smoke point – 120–150°C)
Butter consists of 68% saturated fat,
28% monounsaturated fat.
Everything
we know about its harm is outdated information.
Not only
is it beneficial when fresh,
but also,
as it turns out,
it's better for frying
than other vegetable oils.
It,
Among other things, it contains vitamins A and E,
as well as conjugated linoleic acid,
which aids in weight loss,
reduces inflammatory processes,
and in some experiments on mice, has even shown to be an excellent remedy for obesity.
It has only one problem: regular butter contains small amounts of sugars and proteins, which rapidly burn and blacken when frying in a hot pan.
To avoid this unpleasant (and,
certainly,
harmful) moment,
можно либо жарить на медленном огне, либо использовать топленое,
более чистое масло.
GHEE BUTTER
You can either buy it or make it yourself.
It's not too difficult.
Heat good quality butter over low heat until it melts and starts to slowly (slowly!) boil.
First, the water evaporates (the bubbles become smaller and turn into foam), then the solid particles – milk sugar and protein – begin to darken and clump together.
The butter acquires a dark golden hue (this usually happens within 8–10 minutes).
At this point, it should be removed from the heat and strained through cheesecloth into a jar.
The protein and sugar remain in the cheesecloth,
the jar is filled with pure clarified butter,
which should be placed in the refrigerator and,
as needed,
used for frying.
In general,
it's not too much trouble,
и стоит того: топленое масло идеально подходит и в смысле вкуса, и в смысле пользы.
is worth it: clarified butter is perfect both in terms of taste and in terms of benefits.
Unlike vegetable and other animal oils, such oil can be used for frying twice and even three times,
because clarified butter contains no lactose,
water and impurities,
antioxidants and other additives,
it does not form carcinogens and does not spoil food.
Обычное сливочное масло горит при высоких температурах, а топленое – нет.
Кроме того,
оно сохраняет свой ореховый вкус аромат.
However, before buying ghee,
it is necessary to carefully study the label.
Under the guise of ghee, vegetable ghee is often found on store shelves.
In the composition of real clarified butter, there should be only one ingredient: butter.
USE BUTTER MADE ONLY FROM HOMEMADE CREAM!!!
DANGEROUS FOR LIFE!!!
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SUNFLOWER OIL
Unrefined DO NOT USE.
```
It has too low a smoke point, which means it is not suitable for frying.
Refined MUST NOT BE USED at all!
What happens during the production of refined vegetable oil?
With the help of hexane (a petrochemical solvent), oil extraction is carried out.
Then the solvent is evaporated from the oil.
Но нет точных данных, что токсичный гексан выпаривается из масла полностью.
No accurate data is available that the toxic hexane evaporates from the oil completely.
Next, the oil undergoes refining – stripping it of beneficial resins and adhesives. During the hydration process, lecithin (a very important element for every cell in the body), chlorophyll, vitamin E, and minerals are removed. Essentially,
удаляется все самое важное для нашего организма, ради чего это масло и производилось.
But that's not all.
Since the oil is not yet completely "killed",
for the final removal of important nutrients,
being an undesirable substance, an alkaline solution is added to it,
and for decolorization – diatomaceous earth (this is a component of dynamite,
made famous by Alfred Nobel,
which is diatomite impregnated with nitroglycerin).
Then, the diatomite is filtered out of the oil along with carotene (vitamin A), chlorophyll, and residues of other nutrients. This completes the oil purification process.
After that, the oil is deodorized at a temperature above 230 degrees, then purified through cooling.
This process is called demargarination.
The result is a product,
devoid of everything
nature endowed it with,
as well as color,
smell,
taste,
и не обладающий никакой питательной ценностью для организма.
In the process of such "purification" of the oil, the breaking and twisting of fatty acid molecules occurs,
that leads to the creation of deformed molecules – trans isomers of fatty acids or trans fats. Refined oils contain up to 25% trans fats,
simply speaking,
toxins!
These substances do not exist in nature!
Therefore, the body does not know
how to handle them
and cannot eliminate them.
They accumulate over the years causing significant problems for the owner of the body.
Trans fats are extremely toxic and result in serious consequences – stress,
atherosclerosis,
ischemia,
heart diseases,
cancer,
hormonal imbalances (for example,
obesity), etc.
DANGEROUS FOR LIFE!!!
PEANUT BUTTER
With its regular consumption in large quantities, the presence of erucic acid in peanut butter contributes to its accumulation in the human body. An excess of this acid in the body:
– disrupts the normal functioning of the heart and blood vessels;
– impairs the contractile ability of the heart;
– contributes to fatty infiltration and cirrhosis of the liver;
– causes muscle weakness;
– suppresses the production of sex hormones;
– slows growth in children and sexual maturation in adolescents.
With the increase in consumption of peanut products,
including its oil,
может развиваться ожирение.
A significant predominance of omega-6 over omega-3 fatty acids (elsewhere you wrote Omega 3, without hyphen and with capital letter.
It is necessary to standardize the writing) when consuming this fat in large quantities, it can cause a paradoxical hypercholesterolemic effect.
Peanut oil is considered a product that is difficult to digest. It is capable of causing allergies: according to statistics, up to 0.6% of Americans are allergic to peanuts and peanut products. Peanut butter allergy manifests as a hypersensitivity reaction which, if safety precautions are not observed, can result in anaphylactic shock.
Improper storage of peanuts before pressing oil from them can lead to the accumulation of plant toxins - aflatoxins. Aflatoxins have effects dangerous to the human body:
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– hepatotoxic (disrupt liver function);
– embryotoxic (contribute to the occurrence of mutations in the tissues of the embryo up to its death);
– teratogenic (cause developmental defects in the fetus);
```
– mutagenic (increase the likelihood of oncopathology);
– immunosuppressive (suppress the immune system).
Peanut oil is not recommended for pregnant women and women,
кормящим грудью.
It is also not recommended for people suffering from:
– bronchial asthma;
– food allergies;
– arthritis;
– arthroses;
– hemophilia.
############
NB!
Unfortunately,
refined sunflower,
corn and peanut oils are widely used not only in semi-finished products and fast food (they are used to fry hamburgers and
French fries),
но и в большинстве обычных ресторанов. Причина – дешевизна,
долгий срок хранения,
нейтральный вкус и способность переносить высокие температуры (порядка 200–250˚C) без прогорания.
in most ordinary restaurants. The reasons are – low cost,
long shelf life,
neutral taste, and ability to withstand high temperatures (around 200–250˚C) without burning.
It is necessary to remember that "CHEAP CHEESE IS ONLY IN A MOUSETRAP".
The problem with CORN OIL is that it is very difficult to find high-quality oil.
HOW TO STORE VEGETABLE OILS?
Any oils should be stored in a dark, cool place,
away from direct sunlight.
Bottles must be tightly closed
to prevent contact with air.
Opened bottles of unrefined oils should ideally be stored in the refrigerator.
An exception is olive oil,
which should be stored at room temperature.
Unrefined oils should be used within a month after opening the bottles. Improper or prolonged storage can cause the oil to become rancid,
resulting in the formation of toxins (epoxides,
aldehydes, and ketones).
Прогорклое масло категорически нельзя употреблять в пищу.
Usually,
for frying, we use pans...
They are, in fact, the suppliers of nickel,
chrome,
aluminum, and Teflon.
Очень важно их правильно выбрать!
PANS "OF LIFE"!!!:
PANS WITH SILARGAN COATING
Thanks to the unique innovative material Silargan, the cooking process has become much easier and more enjoyable, and the dishes healthier and tastier.
Silargan is durable,
reliable,
long-lasting, and easy to care for.
The alloy composition is completely free of nickel,
which is harmful to health, ensuring the preparation of truly healthy food.
All Silargan products come with a thirty-year warranty.
In general, it is best to use pans with ceramic or glass-ceramic coatings for frying.
CAST IRON PANS
They do not contain dangerous complex substances. Even at high temperatures, harmful substances do not emit from the surface of such cookware.
Cast iron is extremely strong, it also holds heat excellently and withstands higher temperatures.
It possesses non-stick properties.
When using cast iron cookware, a small amount of oil is sufficient.
The main point is to heat the cookware and oil well,
before adding the food.
The oil undergoes a polymerization process,
связ(ясь с поверхностью металла и наделяя посуду из чугуна антипригарными качествами.
4. The use of cast iron cookware increases the intake of iron in the body.
Cooking in such cookware,
especially
if it is dishes
containing acid (for example,
tomato sauce),
contributes to the enrichment of the product with iron,
which then transfers to the body.
This property should be taken into account by those who already have an iron-rich diet (for example, high consumption of red meat and dark greens). In this case, it is better to prefer ceramic cookware over cast iron. Additionally,
children under three years old are very sensitive to iron toxicity, its excess can cause vomiting and diarrhea.
FRYING PANS OF "DEATH"!!!:
TEFLON-COATED FRYING PANS (non-stick coating)
Nowadays, Teflon frying pans are particularly popular.
Unfortunately,
some housewives do not even suspect that such an industrial product as Teflon negatively affects human health. The most terrifying part is that these substances can not only increase cholesterol levels in the blood, but also lead to the development of cancer.
The American Federal Environmental Protection Agency (abbreviated as EPA) has banned the manufacture of Teflon-coated pans.
FURTHERMORE,
claim,
что тефлон может провоцировать рождение детей с врожденными пороками развития. Например,
американец Баки Бейли,
родившийся с деформацией лица,
обвиняет в своем уродстве именно компанию DuPont,
один из заводов которой расположен рядом с его родным городом Паркерсбургом и сбрасывает свои сточные воды в реку Огайо.
К сожалению,
как показывают исследования,
это на самом деле так.
Одним из ключевых компонентов,
используемых для синтеза тефлона,
является перфлуорооктановая кислота (PFOA),
которая действительно является канцерогенной.
Teflon manufacturers today are paying any compensations to people affected by the toxicity of this product.
Among the largest producers of this substance, the company DuPont can be highlighted,
которая ежегодно тратит около 100 миллионов долларов на такие компенсации.
To be fair, it should be mentioned that the new series of frying pans from TEFLON company with PTFE non-stick coating are safer.
MADE OF STAINLESS STEEL
This is a supplier of NICKEL. A large amount of nickel can cause cancer.
Смотрите внимательно инструкцию к посуде и обращайте внимание на содержание никеля!
GRANITE PANS
Reviews of granite pans indicate a high percentage of counterfeits.
Often, stone coating is applied to cheap aluminum frying pans, which quickly deteriorate during use. Therefore, when choosing, you should definitely pay attention to the thickness of the walls and bottom of the granite frying pan: the thicker they are, the better.
I.V.
Perelygin
as the best means for frying.
To begin with, let's understand
which thermal process is called frying.
It would be most accurate to define it as follows: surface processing at a temperature
higher
than the Maillard reaction temperature.
NB!!!THE MAILLARD REACTION – a chemical reaction between an amino acid and a sugar,
which usually occurs upon heating.
An example of such a reaction is the frying of meat or the baking of bread,
when during the heating process of a food product a typical smell, color, and taste of cooked food arises. According to various data, the optimal temperature for the reaction to start is 130-145°C.
This means that the main question when choosing oil is how it behaves when heated above this boundary. First of all, it should be taken into account that at a certain temperature, oil begins to oxidize more actively with atmospheric oxygen. Oxidizing, the oil turns into a product harmful to health. Therefore, the lower the oxidation temperature of the oil,the less suitable it is for frying.
Температуру активного окисления масла еще называют SMOKE POINT.
It is at this temperature that volatile substances become visible to the naked eye. For frying, oils with a sufficiently high smoke point are suitable.
Let's consider the available options from this point of view.
############
AVOCADO OIL (smoke point – 270°C)
The first place among oils suitable for frying is rightfully occupied by avocado oil.
It contains a large amount of monounsaturated fatty acids (more than 70%),
а также ненасыщенные жиры (20%) и минимальный процент полиненасыщенных кислот (10%), разрушающихся при воздействии высокой температуры.
It withstands high temperatures better than other unrefined vegetable oils.
Thanks to this property, the product can be used both for kitchen frying (in a pan) and for open flame cooking (deep frying).
It is very difficult to overheat avocado oil during frying.
Но при экстремальном нагревании вредные вещества будут формироваться даже в таком, устойчивом к температуре, продукте.
Сократив время нагревания, можно получить действительно полезную пищу с минимальным процентом побочных веществ.
OLIVE OIL EXTRA VIRGIN (smoke point – 200–240°C, depending on purity)
According to some studies, the use of olive oil for frying is more preferable, as the molecules produced by it during frying are less harmful to the human body compared to using other oils.
This, generally speaking,
subtle point. Many chefs are convinced that olive oil should not be used for frying, and all its beneficial properties turn harmful when heated. This is not entirely true. Indeed, olive oil consists of only 14% saturated fats (it contains 75% monounsaturated acids and 11% polyunsaturated acids), but its smoke point is comparatively high.
Jamie Oliver in his blog strongly recommends using olive oil for both deep-frying and frying.
Research shows: although most of the fatty acids in olive oil are unsaturated, it is quite resistant to oxidation when heated. Only, of course,
it should always be extra virgin olive oil of the first cold pressing and with minimal acidity (no more than 0.8, and ideally 0.3 or less).
Extra Virgin olive oil is very good for simmering vegetables over low heat,
To release the fullest aroma.
RICE OIL (smoke point – 254°C)
This is a wonderful natural source of amino acids, vitamin E,
as well as three exceptionally rare antioxidants.
These are tocopherol,
oryzanol, and tocotrienol – a triad of biologically active substances
that slow down cell aging.
```html
Vitamin E (tocopherol and tocotrienol).
Both types of the vitamin are natural antioxidants
that fight free radicals.
Tocotrienol (TRF) is a rarer component
than tocopherol,
but rice bran contains more of it
than oat and barley bran.
Suitable for lowering blood cholesterol levels and preventing tumors.
```
Oryzanol is another effective antioxidant found in rice bran oil by scientists at the University of Louisiana.
In the fight against free radicals, it acts more aggressively
than vitamin C,
thanks to its ability to better penetrate cell membranes.
Попадая в организм, этот элемент снижает уровень синтеза холестерина печенью,
нормализует менструации,
снимает неприятные симптомы в период менопаузы.
Upon entering the body, this element reduces the level of cholesterol synthesis by the liver,
normalizes menstruation,
relieves unpleasant symptoms during menopause.
Phytosterols are not classified as antioxidants by scientists, but they are also very beneficial and are found in large quantities in rice bran oil.
Recent studies confirm their effectiveness in combating cholesterol,
various inflammations,
with fast-growing cancer tumors, etc. Just imagine: rice bran oil contains 27 phytosterols!
COCONUT OIL (smoke point – 172–230°C)
Perfect for frying. Composed of 92% saturated fatty acids, which makes it very heat-resistant. At room temperature, it is semi-soft and remains fresh for months (does not go rancid). It also contains beneficial lauric fatty acid.
According to some reports, it improves the cholesterol profile and helps control pathogenic bacteria. Compared to other oils, coconut oil provides a longer-lasting feeling of satiety. The key is to choose organic cold-pressed (virgin) oil. It is worth searching for it on sale or bringing it from warm countries.
MUSTARD OIL (smoke point – 250°C)
The product contains more than 20% polyunsaturated fats, which makes it optimal for frying.
In its properties, mustard oil is very similar to avocado oil,
but its beneficial effects are less pronounced.
GRAPE SEED OIL (smoke point – 214°C)
It would be good for everyone to have grape seed oil. Its cosmetic properties are well-known, while its range of medicinal qualities is no less extensive.
The cardiovascular system will be grateful for the consumption of grape seed oil. In this case, its vasodilating properties are valuable,
as well as its ability to strengthen blood vessel walls,
increase their elasticity.
Taking the oil reduces the likelihood of blood clots,
lowers cholesterol levels,
prevents the formation of atherosclerotic plaques.
Oil is not only a preventive but also a therapeutic product.
It can be safely used in the comprehensive treatment of atherosclerosis,
CHD,
in case of heart failure,
varicose veins, and couperosis.
Its anti-inflammatory, bactericidal, and wound-healing properties are useful in treating gastrointestinal diseases (erosions, gastritis, enterocolitis). Topical application, due to the aforementioned qualities,
beneficial and for skin injuries (cuts, burns, cracks).
Grape seed oil,
whose benefits and harms are due to such a rich composition – is also an immunomodulator.
А его антиоксидантные свойства бережно охраняют не только здоровье, но и красоту.
Among other healing properties are hepatoprotective,
anti-tumor,
normalization of hormonal balance,
increase in potency,
укрепление женской и мужской репродуктивной системы. Полный перечень свойств займет не одну страницу.
"Waste" of winemaking is income for our body.
BUTTER (smoke point – 120–150°C)
Butter consists of 68% saturated fat,
28% monounsaturated fat.
Everything
we know about its harm is outdated information.
Not only
is it beneficial when fresh,
but also,
as it turns out,
it's better for frying
than other vegetable oils.
It,
Among other things, it contains vitamins A and E,
as well as conjugated linoleic acid,
which aids in weight loss,
reduces inflammatory processes,
and in some experiments on mice, has even shown to be an excellent remedy for obesity.
It has only one problem: regular butter contains small amounts of sugars and proteins, which rapidly burn and blacken when frying in a hot pan.
To avoid this unpleasant (and,
certainly,
harmful) moment,
можно либо жарить на медленном огне, либо использовать топленое,
более чистое масло.
GHEE BUTTER
You can either buy it or make it yourself.
It's not too difficult.
Heat good quality butter over low heat until it melts and starts to slowly (slowly!) boil.
First, the water evaporates (the bubbles become smaller and turn into foam), then the solid particles – milk sugar and protein – begin to darken and clump together.
The butter acquires a dark golden hue (this usually happens within 8–10 minutes).
At this point, it should be removed from the heat and strained through cheesecloth into a jar.
The protein and sugar remain in the cheesecloth,
the jar is filled with pure clarified butter,
which should be placed in the refrigerator and,
as needed,
used for frying.
In general,
it's not too much trouble,
и стоит того: топленое масло идеально подходит и в смысле вкуса, и в смысле пользы.
is worth it: clarified butter is perfect both in terms of taste and in terms of benefits.
Unlike vegetable and other animal oils, such oil can be used for frying twice and even three times,
because clarified butter contains no lactose,
water and impurities,
antioxidants and other additives,
it does not form carcinogens and does not spoil food.
Обычное сливочное масло горит при высоких температурах, а топленое – нет.
Кроме того,
оно сохраняет свой ореховый вкус аромат.
However, before buying ghee,
it is necessary to carefully study the label.
Under the guise of ghee, vegetable ghee is often found on store shelves.
In the composition of real clarified butter, there should be only one ingredient: butter.
USE BUTTER MADE ONLY FROM HOMEMADE CREAM!!!
DANGEROUS FOR LIFE!!!
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SUNFLOWER OIL
Unrefined DO NOT USE.
```
It has too low a smoke point, which means it is not suitable for frying.
Refined MUST NOT BE USED at all!
What happens during the production of refined vegetable oil?
With the help of hexane (a petrochemical solvent), oil extraction is carried out.
Then the solvent is evaporated from the oil.
Но нет точных данных, что токсичный гексан выпаривается из масла полностью.
No accurate data is available that the toxic hexane evaporates from the oil completely.
Next, the oil undergoes refining – stripping it of beneficial resins and adhesives. During the hydration process, lecithin (a very important element for every cell in the body), chlorophyll, vitamin E, and minerals are removed. Essentially,
удаляется все самое важное для нашего организма, ради чего это масло и производилось.
But that's not all.
Since the oil is not yet completely "killed",
for the final removal of important nutrients,
being an undesirable substance, an alkaline solution is added to it,
and for decolorization – diatomaceous earth (this is a component of dynamite,
made famous by Alfred Nobel,
which is diatomite impregnated with nitroglycerin).
Then, the diatomite is filtered out of the oil along with carotene (vitamin A), chlorophyll, and residues of other nutrients. This completes the oil purification process.
After that, the oil is deodorized at a temperature above 230 degrees, then purified through cooling.
This process is called demargarination.
The result is a product,
devoid of everything
nature endowed it with,
as well as color,
smell,
taste,
и не обладающий никакой питательной ценностью для организма.
In the process of such "purification" of the oil, the breaking and twisting of fatty acid molecules occurs,
that leads to the creation of deformed molecules – trans isomers of fatty acids or trans fats. Refined oils contain up to 25% trans fats,
simply speaking,
toxins!
These substances do not exist in nature!
Therefore, the body does not know
how to handle them
and cannot eliminate them.
They accumulate over the years causing significant problems for the owner of the body.
Trans fats are extremely toxic and result in serious consequences – stress,
atherosclerosis,
ischemia,
heart diseases,
cancer,
hormonal imbalances (for example,
obesity), etc.
DANGEROUS FOR LIFE!!!
PEANUT BUTTER
With its regular consumption in large quantities, the presence of erucic acid in peanut butter contributes to its accumulation in the human body. An excess of this acid in the body:
Thanks to this property, the product can be used both for kitchen frying (in a pan) and for open flame cooking (deep frying).
It is very difficult to overheat avocado oil during frying.Но при экстремальном нагревании вредные вещества будут формироваться даже в таком, устойчивом к температуре, продукте.
Сократив время нагревания, можно получить действительно полезную пищу с минимальным процентом побочных веществ.
OLIVE OIL EXTRA VIRGIN (smoke point – 200–240°C, depending on purity)
According to some studies, the use of olive oil for frying is more preferable, as the molecules produced by it during frying are less harmful to the human body compared to using other oils.This, generally speaking,
subtle point. Many chefs are convinced that olive oil should not be used for frying, and all its beneficial properties turn harmful when heated. This is not entirely true. Indeed, olive oil consists of only 14% saturated fats (it contains 75% monounsaturated acids and 11% polyunsaturated acids), but its smoke point is comparatively high.
Jamie Oliver in his blog strongly recommends using olive oil for both deep-frying and frying. Research shows: although most of the fatty acids in olive oil are unsaturated, it is quite resistant to oxidation when heated. Only, of course,it should always be extra virgin olive oil of the first cold pressing and with minimal acidity (no more than 0.8, and ideally 0.3 or less).
Extra Virgin olive oil is very good for simmering vegetables over low heat,To release the fullest aroma.
RICE OIL (smoke point – 254°C) This is a wonderful natural source of amino acids, vitamin E, as well as three exceptionally rare antioxidants.
These are tocopherol,
oryzanol, and tocotrienol – a triad of biologically active substances
that slow down cell aging.
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Vitamin E (tocopherol and tocotrienol).
Both types of the vitamin are natural antioxidants
that fight free radicals.
Tocotrienol (TRF) is a rarer component
than tocopherol,
but rice bran contains more of it
than oat and barley bran.
Suitable for lowering blood cholesterol levels and preventing tumors.
```
Oryzanol is another effective antioxidant found in rice bran oil by scientists at the University of Louisiana.In the fight against free radicals, it acts more aggressively
than vitamin C,
thanks to its ability to better penetrate cell membranes.
Попадая в организм, этот элемент снижает уровень синтеза холестерина печенью,
нормализует менструации,
снимает неприятные симптомы в период менопаузы.
Upon entering the body, this element reduces the level of cholesterol synthesis by the liver,
normalizes menstruation,
relieves unpleasant symptoms during menopause.
Phytosterols are not classified as antioxidants by scientists, but they are also very beneficial and are found in large quantities in rice bran oil. Recent studies confirm their effectiveness in combating cholesterol,
various inflammations,
with fast-growing cancer tumors, etc. Just imagine: rice bran oil contains 27 phytosterols!
COCONUT OIL (smoke point – 172–230°C) Perfect for frying. Composed of 92% saturated fatty acids, which makes it very heat-resistant. At room temperature, it is semi-soft and remains fresh for months (does not go rancid). It also contains beneficial lauric fatty acid.According to some reports, it improves the cholesterol profile and helps control pathogenic bacteria. Compared to other oils, coconut oil provides a longer-lasting feeling of satiety. The key is to choose organic cold-pressed (virgin) oil. It is worth searching for it on sale or bringing it from warm countries.
MUSTARD OIL (smoke point – 250°C) The product contains more than 20% polyunsaturated fats, which makes it optimal for frying.In its properties, mustard oil is very similar to avocado oil,
but its beneficial effects are less pronounced.
GRAPE SEED OIL (smoke point – 214°C) It would be good for everyone to have grape seed oil. Its cosmetic properties are well-known, while its range of medicinal qualities is no less extensive.The cardiovascular system will be grateful for the consumption of grape seed oil. In this case, its vasodilating properties are valuable,
as well as its ability to strengthen blood vessel walls,
increase their elasticity.
Taking the oil reduces the likelihood of blood clots,
lowers cholesterol levels,
prevents the formation of atherosclerotic plaques.
Oil is not only a preventive but also a therapeutic product.It can be safely used in the comprehensive treatment of atherosclerosis,
CHD,
in case of heart failure,
varicose veins, and couperosis.
Its anti-inflammatory, bactericidal, and wound-healing properties are useful in treating gastrointestinal diseases (erosions, gastritis, enterocolitis). Topical application, due to the aforementioned qualities,beneficial and for skin injuries (cuts, burns, cracks).
Grape seed oil, whose benefits and harms are due to such a rich composition – is also an immunomodulator.
А его антиоксидантные свойства бережно охраняют не только здоровье, но и красоту.
Among other healing properties are hepatoprotective, anti-tumor,
normalization of hormonal balance,
increase in potency,
укрепление женской и мужской репродуктивной системы. Полный перечень свойств займет не одну страницу.
"Waste" of winemaking is income for our body.BUTTER (smoke point – 120–150°C)
Butter consists of 68% saturated fat, 28% monounsaturated fat.
Everything
we know about its harm is outdated information.
Not only
is it beneficial when fresh,
but also,
as it turns out,
it's better for frying
than other vegetable oils.
It,
Among other things, it contains vitamins A and E,
as well as conjugated linoleic acid,
which aids in weight loss,
reduces inflammatory processes,
and in some experiments on mice, has even shown to be an excellent remedy for obesity.
It has only one problem: regular butter contains small amounts of sugars and proteins, which rapidly burn and blacken when frying in a hot pan.To avoid this unpleasant (and,
certainly,
harmful) moment,
можно либо жарить на медленном огне, либо использовать топленое,
более чистое масло.
GHEE BUTTER You can either buy it or make it yourself.It's not too difficult.
Heat good quality butter over low heat until it melts and starts to slowly (slowly!) boil.
First, the water evaporates (the bubbles become smaller and turn into foam), then the solid particles – milk sugar and protein – begin to darken and clump together.
The butter acquires a dark golden hue (this usually happens within 8–10 minutes).
At this point, it should be removed from the heat and strained through cheesecloth into a jar.
The protein and sugar remain in the cheesecloth,
the jar is filled with pure clarified butter,
which should be placed in the refrigerator and,
as needed,
used for frying.
In general,
it's not too much trouble,
и стоит того: топленое масло идеально подходит и в смысле вкуса, и в смысле пользы.
is worth it: clarified butter is perfect both in terms of taste and in terms of benefits.
Unlike vegetable and other animal oils, such oil can be used for frying twice and even three times, because clarified butter contains no lactose,
water and impurities,
antioxidants and other additives,
it does not form carcinogens and does not spoil food.
Обычное сливочное масло горит при высоких температурах, а топленое – нет.
Кроме того,
оно сохраняет свой ореховый вкус аромат.
However, before buying ghee, it is necessary to carefully study the label.
Under the guise of ghee, vegetable ghee is often found on store shelves.
In the composition of real clarified butter, there should be only one ingredient: butter.
USE BUTTER MADE ONLY FROM HOMEMADE CREAM!!!DANGEROUS FOR LIFE!!!
```html
SUNFLOWER OILUnrefined DO NOT USE.```
It has too low a smoke point, which means it is not suitable for frying. Refined MUST NOT BE USED at all!What happens during the production of refined vegetable oil?
With the help of hexane (a petrochemical solvent), oil extraction is carried out.
Then the solvent is evaporated from the oil.
Но нет точных данных, что токсичный гексан выпаривается из масла полностью.
No accurate data is available that the toxic hexane evaporates from the oil completely.
Next, the oil undergoes refining – stripping it of beneficial resins and adhesives. During the hydration process, lecithin (a very important element for every cell in the body), chlorophyll, vitamin E, and minerals are removed. Essentially,удаляется все самое важное для нашего организма, ради чего это масло и производилось.
But that's not all.
Since the oil is not yet completely "killed",
for the final removal of important nutrients,
being an undesirable substance, an alkaline solution is added to it,
and for decolorization – diatomaceous earth (this is a component of dynamite,
made famous by Alfred Nobel,
which is diatomite impregnated with nitroglycerin).
Then, the diatomite is filtered out of the oil along with carotene (vitamin A), chlorophyll, and residues of other nutrients. This completes the oil purification process. After that, the oil is deodorized at a temperature above 230 degrees, then purified through cooling.This process is called demargarination.
The result is a product,
devoid of everything
nature endowed it with,
as well as color,
smell,
taste,
и не обладающий никакой питательной ценностью для организма.
In the process of such "purification" of the oil, the breaking and twisting of fatty acid molecules occurs,that leads to the creation of deformed molecules – trans isomers of fatty acids or trans fats. Refined oils contain up to 25% trans fats,
simply speaking,
toxins!
These substances do not exist in nature!
Therefore, the body does not know
how to handle them
and cannot eliminate them.
They accumulate over the years causing significant problems for the owner of the body.
Trans fats are extremely toxic and result in serious consequences – stress,
atherosclerosis,
ischemia,
heart diseases,
cancer,
hormonal imbalances (for example,
obesity), etc.
DANGEROUS FOR LIFE!!! PEANUT BUTTER
– disrupts the normal functioning of the heart and blood vessels;
– impairs the contractile ability of the heart;
– contributes to fatty infiltration and cirrhosis of the liver;
– causes muscle weakness;
– suppresses the production of sex hormones;
– slows growth in children and sexual maturation in adolescents.
With the increase in consumption of peanut products,
including its oil,
может развиваться ожирение.
A significant predominance of omega-6 over omega-3 fatty acids (elsewhere you wrote Omega 3, without hyphen and with capital letter.
It is necessary to standardize the writing) when consuming this fat in large quantities, it can cause a paradoxical hypercholesterolemic effect.
Peanut oil is considered a product that is difficult to digest. It is capable of causing allergies: according to statistics, up to 0.6% of Americans are allergic to peanuts and peanut products. Peanut butter allergy manifests as a hypersensitivity reaction which, if safety precautions are not observed, can result in anaphylactic shock.
Improper storage of peanuts before pressing oil from them can lead to the accumulation of plant toxins - aflatoxins. Aflatoxins have effects dangerous to the human body:
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– hepatotoxic (disrupt liver function);
– embryotoxic (contribute to the occurrence of mutations in the tissues of the embryo up to its death);
– teratogenic (cause developmental defects in the fetus);
```
– mutagenic (increase the likelihood of oncopathology);
– immunosuppressive (suppress the immune system).
Peanut oil is not recommended for pregnant women and women,
кормящим грудью.
It is also not recommended for people suffering from:
– bronchial asthma;
– food allergies;
– arthritis;
– arthroses;
– hemophilia.
############
NB!
Unfortunately,
refined sunflower,
corn and peanut oils are widely used not only in semi-finished products and fast food (they are used to fry hamburgers and
French fries),
но и в большинстве обычных ресторанов. Причина – дешевизна,
долгий срок хранения,
нейтральный вкус и способность переносить высокие температуры (порядка 200–250˚C) без прогорания.
in most ordinary restaurants. The reasons are – low cost,
long shelf life,
neutral taste, and ability to withstand high temperatures (around 200–250˚C) without burning.
It is necessary to remember that "CHEAP CHEESE IS ONLY IN A MOUSETRAP".
The problem with CORN OIL is that it is very difficult to find high-quality oil.
HOW TO STORE VEGETABLE OILS?
Any oils should be stored in a dark, cool place,
away from direct sunlight.
Bottles must be tightly closed
to prevent contact with air.
Opened bottles of unrefined oils should ideally be stored in the refrigerator.
An exception is olive oil,
which should be stored at room temperature.
Unrefined oils should be used within a month after opening the bottles. Improper or prolonged storage can cause the oil to become rancid,
resulting in the formation of toxins (epoxides,
aldehydes, and ketones).
Прогорклое масло категорически нельзя употреблять в пищу.
Usually,
for frying, we use pans...
They are, in fact, the suppliers of nickel,
chrome,
aluminum, and Teflon.
Очень важно их правильно выбрать!
PANS "OF LIFE"!!!:
PANS WITH SILARGAN COATING
Thanks to the unique innovative material Silargan, the cooking process has become much easier and more enjoyable, and the dishes healthier and tastier.
Silargan is durable,
reliable,
long-lasting, and easy to care for.
The alloy composition is completely free of nickel,
which is harmful to health, ensuring the preparation of truly healthy food.
All Silargan products come with a thirty-year warranty.
In general, it is best to use pans with ceramic or glass-ceramic coatings for frying.
CAST IRON PANS
They do not contain dangerous complex substances. Even at high temperatures, harmful substances do not emit from the surface of such cookware.
Cast iron is extremely strong, it also holds heat excellently and withstands higher temperatures.
It possesses non-stick properties.
When using cast iron cookware, a small amount of oil is sufficient.
The main point is to heat the cookware and oil well,
before adding the food.
The oil undergoes a polymerization process,
связ(ясь с поверхностью металла и наделяя посуду из чугуна антипригарными качествами.
4. The use of cast iron cookware increases the intake of iron in the body.
Cooking in such cookware,
especially
if it is dishes
containing acid (for example,
tomato sauce),
contributes to the enrichment of the product with iron,
which then transfers to the body.
This property should be taken into account by those who already have an iron-rich diet (for example, high consumption of red meat and dark greens). In this case, it is better to prefer ceramic cookware over cast iron. Additionally,
children under three years old are very sensitive to iron toxicity, its excess can cause vomiting and diarrhea.
FRYING PANS OF "DEATH"!!!:
TEFLON-COATED FRYING PANS (non-stick coating)
Nowadays, Teflon frying pans are particularly popular.
Unfortunately,
some housewives do not even suspect that such an industrial product as Teflon negatively affects human health. The most terrifying part is that these substances can not only increase cholesterol levels in the blood, but also lead to the development of cancer.
The American Federal Environmental Protection Agency (abbreviated as EPA) has banned the manufacture of Teflon-coated pans.
FURTHERMORE,
claim,
что тефлон может провоцировать рождение детей с врожденными пороками развития. Например,
американец Баки Бейли,
родившийся с деформацией лица,
обвиняет в своем уродстве именно компанию DuPont,
один из заводов которой расположен рядом с его родным городом Паркерсбургом и сбрасывает свои сточные воды в реку Огайо.
К сожалению,
как показывают исследования,
это на самом деле так.
Одним из ключевых компонентов,
используемых для синтеза тефлона,
является перфлуорооктановая кислота (PFOA),
которая действительно является канцерогенной.
Teflon manufacturers today are paying any compensations to people affected by the toxicity of this product.
Among the largest producers of this substance, the company DuPont can be highlighted,
которая ежегодно тратит около 100 миллионов долларов на такие компенсации.
To be fair, it should be mentioned that the new series of frying pans from TEFLON company with PTFE non-stick coating are safer.
MADE OF STAINLESS STEEL
This is a supplier of NICKEL. A large amount of nickel can cause cancer.
Смотрите внимательно инструкцию к посуде и обращайте внимание на содержание никеля!
GRANITE PANS
Reviews of granite pans indicate a high percentage of counterfeits.
Often, stone coating is applied to cheap aluminum frying pans, which quickly deteriorate during use. Therefore, when choosing, you should definitely pay attention to the thickness of the walls and bottom of the granite frying pan: the thicker they are, the better.
I.V.
Perelygin
