Fried food is not so terrible, according to most.
People say they were good or bad, or expensive, or brings excess weight.
Whether it’s fried chicken, fries or even ice cream — most people have everything that is cooked in oil and covered with a Golden crust, causing the wildest cravings. But there are those who are willing to spend hours telling how bad fried — remember some of the myths, scare unfortunate lovers of deep-and sow panic, sadness and sorrow. But are they right? Dispelling the 6 most popular stereotypes about fried food.
Myth 1: Vegetable oil can be used many times Each time you heat oil, it is more and more darkens and becomes viscous and thick. On top of this oil forms a lather, and it is a sure sign that it is time to pour.
Myth 2: All saturated fats in fried meals raise the level of cholesterol In the body saturated fats behave differently. Stearic acid as monounsaturated fats, does not increase the level of dangerous LDL cholesterol, but on the contrary provides the body with good cholesterol. Good saturated fats, which are contained in chocolate and coconut, are actually much better for the body than previously thought. But to consume these products need to in moderation, because there’s a lot of calories (like any other fatty foods).
Myth 3: Fried zucchini — same as fried potatoes it is Hard to believe, but the fries or home made chips — far less evil than fried eggplant or zucchini. And all because when frying they absorb much more oil than potatoes.
Myth 4: If olive oil be use for frying, its beneficial properties are lost with Even the most gentle cold pressed oil performs well during frying and did not lose its unique qualities. And all because the heart-healthy unsaturated managery contained in this oil are not affected by high temperatures. If you do not bring olive oil up to the combustion, its nutritional properties and aroma are preserved.
Myth 5: Fried food brings a heart attack If you regularly eat fried foods cooked in sunflower or olive oil, the heart problems will not. Proven research, the report of which was published in the British medical journal.
Myth 6: Fried always very greasy When boiling oil comes into contact with the product, the moisture inside it — the juice — is also beginning to boil and excreted. At this point, the juice forms a kind of barrier that reduces the penetration of the oil to a minimum (and that still permeates, it becomes crisp). Well, as it can add pounds? So if you cook using boiling oil, the product itself will be low fat, but to extinguish on weak fire — on the contrary.
