Scientists have discovered that olive oil is traditionally associated with healthy product lost pig fat when comparing characteristics.
In particular, it was found that the fat (and butter) is much more appropriate for use in the preparation of hot food. reports maiden.
The difference in the use of lard and olive oil was established by scientists from the University De Montfoort in England. The researchers stated that although the use of vegetable oils well known to cook with this oil, like olive, corn and sunflower, is harmful to health.
“It is better to use for cooking lard or butter,” concluded the authors of the new work.
In favor of this conclusion are the results of 20 years of research on studying the composition of chemical compounds emitted during heating of various food fats. Experts came to the conclusion that while cooking in vegetable oil results in the release of aldehydes, substances whose effects on the body associated with an increased risk of cancer, heart disease and oppression of the cerebral functions.
“In fish, cooked in sunflower or corn oil, contains 200 times more toxic aldehydes than allowed by safety standards”, — gave the example of the study’s authors.
Scientists explain that they received information does not indicate unconditional the dangers of vegetable oils. The main benefit of this product is that it contains polyunsaturated fatty acids — important for healthy human nutrition. The problem is that when heated, these components emit more toxic compounds than monounsaturated fatty compounds found in such foods as lard, butter or coconut oil, comment the scientists. This particular danger is that these compounds tend to accumulate in the body, increasing its harmful potential for health.
For this reason, dishes capable of handling high temperatures, it is better to use thick fat, believe experts
