Healthy Eating Fried [Part 2]

Healthy Eating Fried - Unsaturated fats are called good fats because of the kind of fat that can improve blood cholesterol levels, ease inflammation, stabilize heart rhythm, and a number of benefits that are good for health. These fats are divided into two, monounsaturated fats (monounsaturated fat or MUFA abbreviated) and polyunsaturated fats (polyunsaturated fats-PUFA).

Olive oil is known as a healthy oil because of its high content of MUFA, while low in saturated fat. Unsaturated fats have double bonds. However, the heating process can make a double chain was broken and turned into one chain. This heating process can make unsaturated fats or saturated fats are so free radicals because they do not have ties to another atom.

Oil was broken like that that would raise levels of bad cholesterol in the body and cause a heart attack in the future. That is why olive oil is not recommended for deep fried due to heating to high temperatures can damage the benefits of good olive oil.

Damage to the cooking oil to the detriment of health occurs when the oil is heated past the smoke point. It occurs when using waste oil to fry over and over.

Signs of oil already passed the point of smoke was visible oil smoke while it is frying. Fry at a temperature above the smoke point will change the unsaturated fatty acids contained in the oil becomes saturated fatty acids are dangerous because of increased cholesterol.

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