Frying with the wrong fats. Culinary habit increasing risk of heart disease and cancer
Frying significantly affects our dietary health as it markedly increases the calorie content of the dishes we prepare. This cooking method has a substantial impact on our health, particularly on our cardiovascular and digestive systems. It can cause intestinal perforation, resulting in leakage. Despite the tempting taste and aroma of fried foods, they can lead to heartburn, indigestion, stomachaches, a heavy feeling in the stomach, belching, and painful intestinal cramps.
Limiting fried dishes is crucial in preventing heart and circulatory diseases. Consistent consumption of these products can contribute to elevated cholesterol levels in the blood, increasing the risk of stroke or atherosclerosis.
Despite these risks, many find it challenging to abandon this method of food preparation. However, for those who still indulge in fried foods like chicken, pancakes, pierogis, or croquettes, it's worthwhile to know which fats are unsuitable for high-temperature cooking.
It's best not to use first-press olive oil for frying. Although it is an outstanding fat for cold consumption, boasting numerous health benefits and a key role in the Mediterranean diet, it can produce carcinogenic compounds under high temperatures.
Despite containing valuable omega-3 and omega-6 fatty acids, Linseed oil is inappropriate for high-temperature cooking. It has a low smoke point, meaning unsaturated acids can transform into carcinogenic substances during frying. Similarly, pumpkin seed oil, milk thistle oil, grape seed oil, soybean oil, and corn oil are unsuitable for frying as they become toxic under high heat.
