Diet: This cooking oil is better for Frying Naturopathy naturopathy specialist portal
Edible oil and fat for Frying and deep-frying
In the choice of edible oil are the ghosts. Some use in the kitchen exclusively with olive oil. Others rely more on domestic rapeseed oil. To Fry also butter is often used. But what is healthier?
When fats and Oils are heated to high temperatures, can health harmful and partly also carcinogenic decomposition products, such as benzene or formaldehyde. Whoever wants to escape should use for Frying and deep-frying fats that are heat stable. The associations for Independent health consultation (UGB) point.
Olive and canola oil
As the Verbraucherzentrale Bayern writes on her website, is olive oil for gentle Frying and deep-frying is quite suitable. Due to its fatty acid composition, it can withstand temperatures up to 180 degrees Celsius. The experts say olive oil is up to this temperature is stable and there is no health-concern substances. However, vitamins and flavors suffer. Therefore, there is a really high quality Oil is best used in the cold kitchen.
Also rapeseed oil is heat-stable than some of the other Oil. As a result, it is suitable according to the Austrian commercial code, for Steaming, cooking or baking. High temperatures, such as those achieved during Frying or deep frying, can’t have the Golden-yellow of Oil but enough resistance. The same is true for the Fry in the Wok. Because, from 140 degrees Celsius, rapeseed oil begins to decompose.
Clarified butter is suitable in contrast to Butter, while good for the hot kitchen, because it consists of 99.8 per cent of pure butter fat, but about 170 degrees Celsius, it should not be heated.
High-oleic Oils can tolerate higher temperatures
When strong Frying foods, such as Steaks quickly to temperatures above 180 degrees Celsius can occur. In these cases it is more fat should be used that can withstand such high temperatures.
To Roast, among other things, the so-called High-oleic Oils. These are Oils of sun flower, canola and safflower varieties through breeding a higher percentage of Oleic acid. They are cold pressed and up to 210 degrees Celsius stable. In frying pan or Wok, where these temperatures can easily be exceeded, catch but also “High-oleic” Bratöle to smoke.
Coconut – and palm kernel fat has a fatty acid pattern that is able to withstand as high temperatures up to 210 degrees Celsius. In General, they are processed but quite strong. And because of the growing and very long transport distances, they are not recommended for ecological reasons, particularly to. (ad)
