Quality we use press press of edible oil also has exquisite and varieties. People come to the conclusion that in the practice of life: eat vegetable oil benefits, can avoid the cholesterol, elevated blood lipids, beneficial to the prevention of cardiovascular disease. In fact, overlooked is that vegetable oil also can't eat too much.vegetable oil plant contains rich unsaturated fatty acid, this substance is very easy to auto oxidation of toxic peroxides, resulting from a vegetable oil and produce too much not saturated fatty acid, so that increased the peroxidase. According to the related literature at home and abroad research, peroxide will make a variety of vitamins, especially vitamin C oxidative decomposition, loss of normal function, thereby affecting the absorption of vitamins used by the body, causes the body's vitamin deficiency. Peroxide may also make the red cell membrane of human body with the mitochondrial membrane damage, the occurrence of hemolysis and other symptoms, and can combine with protein aging pigment lipofuscin formation, to produce age spots on the skin. In addition, the peroxide formation in the vessel wall, liver, cell, can produce arteriosclerosis, cirrhosis of the liver, cerebral thrombosis and other symptoms. Nutritionists believe that eating "fit oil" is the effective method. When the food to 2 vegetable oil and add 1 animal oil, obtained reasonable proportion of saturated fatty acids and unsaturated fatty acids of both, this can increase the delicious food, and not easy to cause disease.
Three is the use of stress. Method of cooking fried, grilled, steamed, boiled, stewed, braised and other characteristics of the enriched our life of diet, but in a variety of cooking, fried, fried and other cooking methods easily lead to the problem of food safety. Lipid peroxide, heterocyclic amines, benzopyrene are harmful substance to form a food fried in the cooking process, most of which have been proved to be a strong carcinogen.
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