Cardiovascular disease, including heart disease and stroke, is the 'killer' number one in the world. Globally, 17.5 million people die each year from the disease.
Associate Director and Head of the Cardiac Cath Lab at Max Super Speciality Hospital, dr. Manoj Kumar, figuring out what to eat to prevent it from day-to-day. Kumar highlighted the cooking oil of any type that works well and is safe to use.
Kumar said, there are a number of heart-healthy oils and prevent cardiovascular disease. Some of them are olive oil, coconut oil, canola oil, vegetable oil, avocado oil, mustard oil, almond oil, and peanut oil.
However, he does not recommend oil Vanaspati ghee. Hydrogenated vegetable oils commonly used as a less expensive substitute for ghee in India it should be consumed with caution given the high levels of trans fats.
Oil well last of all, he said, not everything is suitable for cooking at high temperatures. Applying excessive temperatures on certain types of oil actually makes its nutritional quality is lost and produce harmful substances.
For example, olive oil is not suitable for frying or cooking food. This type of oil is more suitable for use as a dressing or marinade.
Excessive heating olive oil cause oxidation leading to the formation of carcinogens, substances that are not healthy. It also destroys the good nutritional quality of the oil.
Instead, sunflower oil, coconut oil and mustard oil has good heat resistance and suitable to be used for frying. Especially for sunflower oil, Kumar did not advise it for people with diabetes because it can increase blood sugar levels.
In addition, stop the habit of reusing cooking oil. Habits that cause free radicals that lead to cancer, increased levels of bad cholesterol, and blood vessel blockage.
If you want to reuse the leftover cooking oil for cooking, make sure the oil is cooled and transferred into an airtight container through the filter first. The move could help remove food particles that make nutrients in the oil breaks down faster.
The color and texture of oil should also be checked. If the oil is too dark colored and stickier than usual should not be reused.
Last Kumar reminded to see smoke at the time of our heating oil before frying. If more smoky than normal, a sign that the oil should be discarded because it may have accumulated HNE, a toxic substance that has been linked to Parkinson's, Alzheimer's, stroke, and heart disease, was quoted by the Times of India.
Associate Director and Head of the Cardiac Cath Lab at Max Super Speciality Hospital, dr. Manoj Kumar, figuring out what to eat to prevent it from day-to-day. Kumar highlighted the cooking oil of any type that works well and is safe to use.
Kumar said, there are a number of heart-healthy oils and prevent cardiovascular disease. Some of them are olive oil, coconut oil, canola oil, vegetable oil, avocado oil, mustard oil, almond oil, and peanut oil.
However, he does not recommend oil Vanaspati ghee. Hydrogenated vegetable oils commonly used as a less expensive substitute for ghee in India it should be consumed with caution given the high levels of trans fats.
Oil well last of all, he said, not everything is suitable for cooking at high temperatures. Applying excessive temperatures on certain types of oil actually makes its nutritional quality is lost and produce harmful substances.
For example, olive oil is not suitable for frying or cooking food. This type of oil is more suitable for use as a dressing or marinade.
Excessive heating olive oil cause oxidation leading to the formation of carcinogens, substances that are not healthy. It also destroys the good nutritional quality of the oil.
Instead, sunflower oil, coconut oil and mustard oil has good heat resistance and suitable to be used for frying. Especially for sunflower oil, Kumar did not advise it for people with diabetes because it can increase blood sugar levels.
In addition, stop the habit of reusing cooking oil. Habits that cause free radicals that lead to cancer, increased levels of bad cholesterol, and blood vessel blockage.
If you want to reuse the leftover cooking oil for cooking, make sure the oil is cooled and transferred into an airtight container through the filter first. The move could help remove food particles that make nutrients in the oil breaks down faster.
The color and texture of oil should also be checked. If the oil is too dark colored and stickier than usual should not be reused.
Last Kumar reminded to see smoke at the time of our heating oil before frying. If more smoky than normal, a sign that the oil should be discarded because it may have accumulated HNE, a toxic substance that has been linked to Parkinson's, Alzheimer's, stroke, and heart disease, was quoted by the Times of India.
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