A lot of these substances, and to protect themselves from them, must submit, when and how they are formed. In a frying pan evaporation over the presence of substances acrolein - the simplest unsaturated aldehyde, a colorless volatile liquid with a lachrymose sharp odor. It irritates the mucous membranes of eyes and respiratory tract, has a toxic effect and contributes to the development of various inflammatory diseases.
Acrolein is dangerous, first of all, cooking at the stove, he had to breathe fumes. The most intensive substance released at a temperature of smoke generation. To avoid it useful not to use for frying oils unrefined varieties, and do not overheat the pan.
Like arolein, at the point fuming actively generated free radicals and polymers of fatty acids. They are present in the oil residue on grilled foods. Prolonged use of large doses of the substance can cause cancer.
In the delicious brown crust on potato chips and donuts hidden acrylamide. Not long ago, Swedish scientists discovered it. According to experts from the California National Medical Center City of Hope "the substance can destroy DNA and cause mutations in it. Experiments on mice have revealed its carcinogenic properties. Particularly active is the formation of acrylamide during prolonged frying in oil.
In contrast to acrylamide carcinogens - heterocyclic amines are not formed in the crust, but directly inside a piece of roast meat or fish. Carcinogenic properties - not only the risk of heterocyclic amines, their effects on heart muscle cells can cause cardiomyopathy and heart failure. To reduce the number of amines in fried foods is recommended not to overheat them during the heat treatment.
Few people like burnt hot - and it is absolutely correct. In the burnt up black fried foods contain polycyclic substances with high carbon content - strong carcinogens. The greatest number of polycyclic compounds formed during frying in vegetable oil at temperatures above the point of smoke production, especially if oil is used repeatedly. Reduce the amount of carcinogens can, if monitor temperature, not too hot skillet, turning frequently and preparing food.
Another dangerous product frying in vegetable oil - peroxides, potentially dangerous carcinogenic substances. They are formed by strong heating of vegetable oils with several unsaturated bonds. This oil is so widespread in our area, and favorite fellow sunflower. The inhabitants of hot countries were more fortunate, olive and palm kernel oils contain only one link, and peroxides are not allocated. They are better suited for frying, although more expensive.
Reduce the amount of fried food peroksinov possible, if the pan is heated to a minimum extent and to use the remainder of the hot blot excess fat tissue.
As you can see - all the trouble our health vegetable oils deliver, if they "offend" - very warm. The conclusion suggests itself, in all need moderation.
Good health.
Acrolein is dangerous, first of all, cooking at the stove, he had to breathe fumes. The most intensive substance released at a temperature of smoke generation. To avoid it useful not to use for frying oils unrefined varieties, and do not overheat the pan.
Like arolein, at the point fuming actively generated free radicals and polymers of fatty acids. They are present in the oil residue on grilled foods. Prolonged use of large doses of the substance can cause cancer.
In the delicious brown crust on potato chips and donuts hidden acrylamide. Not long ago, Swedish scientists discovered it. According to experts from the California National Medical Center City of Hope "the substance can destroy DNA and cause mutations in it. Experiments on mice have revealed its carcinogenic properties. Particularly active is the formation of acrylamide during prolonged frying in oil.
In contrast to acrylamide carcinogens - heterocyclic amines are not formed in the crust, but directly inside a piece of roast meat or fish. Carcinogenic properties - not only the risk of heterocyclic amines, their effects on heart muscle cells can cause cardiomyopathy and heart failure. To reduce the number of amines in fried foods is recommended not to overheat them during the heat treatment.
Few people like burnt hot - and it is absolutely correct. In the burnt up black fried foods contain polycyclic substances with high carbon content - strong carcinogens. The greatest number of polycyclic compounds formed during frying in vegetable oil at temperatures above the point of smoke production, especially if oil is used repeatedly. Reduce the amount of carcinogens can, if monitor temperature, not too hot skillet, turning frequently and preparing food.
Another dangerous product frying in vegetable oil - peroxides, potentially dangerous carcinogenic substances. They are formed by strong heating of vegetable oils with several unsaturated bonds. This oil is so widespread in our area, and favorite fellow sunflower. The inhabitants of hot countries were more fortunate, olive and palm kernel oils contain only one link, and peroxides are not allocated. They are better suited for frying, although more expensive.
Reduce the amount of fried food peroksinov possible, if the pan is heated to a minimum extent and to use the remainder of the hot blot excess fat tissue.
As you can see - all the trouble our health vegetable oils deliver, if they "offend" - very warm. The conclusion suggests itself, in all need moderation.
Good health.
