Use olive oil when cooking to minimize the risk of formation of toxins.
In the course of the experiment to study changes in the fats of the fish during frying, the scientists proved that in cooking, use olive oil.
Use olive oil when cooking to minimize the risk of formation of toxins.
It turns out that the species of fish and oil, temperature, and especially frying directly affect changes in these products. Especially important to select the oil that are able to enrich the flavor and keep all the nutrients in the product and risk to human health, leading to the formation of toxic compounds.
During prolonged heat treatment without special equipment, between fish oil and there is an exchange of fats, which eventually leads to depletion of fatty acids in fish and to the formation of toxic compounds in the oil. In the experiment, the process of cooking fish included the use of both olive and sunflower oil.
Olive oil was less saturated acyl groups contained in fish. Sunflower oil, in turn, on the contrary absorbed the greater part of these components. In addition, both types of oil absorbed a small amount of cholesterol from fish.
It should also be noted that during frying, the number of acyl groups in fish fillets significantly decreased, which led to the loss of nutritional value of the product. Tellingly, when cooking fish in microwave oven the number of components of this group remained unchanged. Remember to be and that prolonged heat treatment oil oxidizes. In salted butter in this case are formed aldehydes, but olive is more stable.
Scientists insist that the use of olive oil when frying fish allows you to keep the nutritional value of the product and does not harm the body due to the toxins generated during heat treatment. Also desirable would be the use of cooking microwave.
