2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Many people can not give up fried food, although they are sufficiently informed about its harmful effects on the heart and stomach, as well as on the condition of the skin.
With prolonged heating at a temperature of more than 200 degrees, each fat decomposes completely. During this process, many harmful substances are formed.
If you notice that after eating fried, you go to a dermatologist, give up the delicacies. They only bring you trouble!
According to scientists, fried activates and exacerbates neurodermatitis, psoriasis, acne, seborrheic dermatitis and other skin diseases. The same goes for people who have stomach and heart problems.
The only fat that does not have a harmful effect on the body is olive oil - and unrefined. It is useful to add to salads and hors d'oeuvres, can be used for roasting meat and fish.
However, the temperature should not exceed 200 degrees. It can also be used for fast frying. Refined olive oil is suitable for longer frying. It is of no use, but no harm.
This olive oil is much more harmless than if you use sunflower or corn oil for frying. According to scientists, this is due to the fact that olive oil contains monounsaturated omega-9 acids.
And in sunflower and corn oil there are less useful omega-6 fats. But if you can avoid frying, do it.
Heat-treated oils do not give the body the necessary building material for its proper and healthy functioning.
Under the influence of high temperature, fats are oxidized and form a huge amount of harmful substances and free radicals, which trigger pathological reactions in the body.
Fried foods also have a negative effect on the liver, provoking metabolic disorders, contributing to the development of atherosclerosis, diseases of the nervous and immune systems and the skin.
According to experts, the delicious crispy crust, which is formed during frying, is strictly prohibited for people with any skin diseases and especially for those suffering from psoriasis.
Instead of in a frying pan with fat, cook in ceramic pots or steam. Never use the fat in which you have fried something again. As much as the oil, pour it out.
If you have a deep fryer, hide it out of sight or use it to fry large amounts of food once. Because the oil must then be discarded.
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