Frying with caution: The harmful impact of certain oils on your health

Doctors, nutritionists, and scientists have long agreed that frying is one of the least healthy methods of cooking. Regrettably, completely eliminating it from our lives is not always achievable. Therefore, when we do choose to fry, it is crucial that we know which fats to avoid. Here are the three most harmful for this purpose.

Olive oil is widely known as one of the healthiest products. It boasts helpful components like vitamins A, D, E, and K, as well as oleic acid, palmitoleic acid, and erythritol acid. This type of fat has anti-inflammatory properties, anti-atherosclerotic benefits, and contributes to healthier digestion and stronger bones. While it works well in sandwich spreads, salads, or on cooked vegetables, it's important to remember that frying with olive oil is not advisable. Its low smoke point leads to quick burning of food and the production of harmful carcinogenic compounds when exposed to high temperatures.

Oil derived from fresh flaxseeds contains ample amounts of omega-3 and omega-6 polyunsaturated fatty acids, which have numerous health benefits when consumed in the right proportions. They boost immunity, enhance the cardiovascular and nervous systems, aid in digestion, and alleviate symptoms of gut inflammation. Despite these advantages, flaxseed oil should not be used for frying. The heat treatment oxidizes its alpha-linolenic acid, transforming it into a substance that heightens the risk of atherosclerosis, cardiovascular diseases, and cancer.

Margarine is high in dangerous trans fats, which are produced during the hardening of vegetable oils. Consuming these harmful isomers regularly can lead to an increase in bad LDL cholesterol and decrease in beneficial HDL cholesterol levels in our bloodstream. Consequently, frequent use of margarine for frying greatly heightens the risk of atherosclerosis, stroke, and heart attack.