Several common misunderstandings about China eating oil

1. Does everything with oil contain trans fats?

No. The production of trans fat mainly comes from the following three sources: 1. Vegetable oil is formed by solidification of liquid oil. 2. During the high-temperature heating process, light, heat and catalysts act to isomerize vegetable oil fats into trans fats. 3. In nature, the stomachs of ruminants such as cattle, such as milk and beef, contain trace amounts of trans fat. Therefore, there are no trans fats in unheated vegetable oils.

2. Will oil without trans fat produce trans fat when heated?

Yes. When cooked at high temperatures or for a long time, the more abundant the oil (such as soybean oil, safflower oil, etc.), the more likely it is to produce trans fats-because unsaturated fatty acids are "active" and easily oxidized. These oils are suitable for cold dressing, stewing or quick frying without coming out of smoke. When cooking at home, just boil the oil 70% hot. Don't wait until the smoke comes before cooking the food. When frying food, consider using oils with higher saturation such as lard and palm oil. In addition, repeated heating of the oil will produce more trans fat, so fried oil cannot be reused and must be thrown away.

3. Can we avoid consuming trans fatty acids at all?

It's okay. Because there is very little trans fat in natural foods. Trans fat in dairy products and beef and mutton only accounts for a few tenths of their fat content, and under normal circumstances, it cannot reach the level of eating more than 2 grams a day. If the cooking temperature is low and the time is short, the trans fat produced is negligible and can be basically negligible. By living a healthy life, using fresh oil, rarely frying at high temperatures, eating more cold stews, making fresh meals at home, and not eating