Choose the right oil: safe frying tips for your cheat day
Dr. Adrian Sznajder, a functional medicine doctor from Milan, shares practical tips on social media to improve overall body condition. While he does not recommend deep frying on a daily basis, he advises on which oils to choose for those occasional cheat days.
Many people keep only one type of oil in their kitchen cabinet, using it for both salads and high-temperature frying. Nutritionists and doctors are increasingly highlighting the risks associated with this practice. Each type of fat has a different smoke point, beyond which carcinogens can form.
Which oils are unsuitable for frying fries?
Doctors who take a sensible approach to a reduction diet often allow a day off during which you can eat whatever you like without guilt. The next day, you return to your regular diet, and everything is fine. On such a day, you can even make breaded chicken or deep-fried fries.
However, a cheat day does not exempt you from responsibility for your health. Dr. Adrian Sznajder advises against using soybean, canola, corn, sunflower, and sesame oils for frying due to their low smoke points.
“These oils can form harmful oxidized fats at high temperatures,” we hear in a clip posted on Instagram.
Olive oil is also not a suitable choice. You should use it only for sweating onions or making scrambled eggs, ensuring the pan is kept at a moderate temperature.
Other oils are better for frying
If you decide to deep fry, opt for refined coconut oil, avocado oil, clarified butter, or beef tallow. These fats have much higher thermal stability.
The smoke point for refined coconut oil is between 399 and 450 degrees Fahrenheit, while avocado oil performs even better, maintaining stability up to 520 degrees Fahrenheit.
For animal fats, the temperatures are slightly lower—do not exceed 392 degrees Fahrenheit during frying. It's worth investing in a skewer thermometer to monitor the temperature—protecting your health is well worth the effort.
