Three unhealthy cooking habits
Frying at high temperatures, often with fried oil, the diet is not coordinated with the substance group…resulting in the loss of nutritional supplementation, people are at risk of disease.
Cooking at high temperature
According to the Institute of Nutrition, frying oil and fat at high temperatures (over 180 degrees Celsius) causes chemical reactions that destroy vitamins A, E and some nutrients in the oil, creating aldehydes, fatty acid oxides… which are harmful health. Burning the oil produces acrolein, which can cause eye and respiratory irritation.
The consumption of this food can cause the user to experience indigestion, headaches, dizziness, abdominal pain, diarrhea, high blood pressure, fatigue…; Long-term use in large quantities can cause disease. The higher the temperature of the oil (like letting the oil burn in a pan), the more you process the used oil, the more toxic substances are produced.
Use the oil again and again for frying
Experts advise that after frying, excess fat should be discarded and not cooked for the next time, especially with heat-resistant varieties. Because as mentioned above, the nourishment of the oil has become a pollutant. Leftover food can continue to burn and produce toxins when cooked, changing the color and flavor of dishes and causing chronic diseases such as cancer, diabetes, heart disease…; It’s easier to see that the skin is oilier, which is prone to acne.
Fried and grilled dishes are crispy and fragrant, thus stimulating the taste buds and creating hunger while eating. However, with regular consumption, there may be an imbalance in the group of substances, too much protein and fat, and spices.
Experts recommend a balanced daily diet. The substance group of grain is 55-67% energy, 20-25% fat, 13-20% protein. Eat three meals a day (breakfast, lunch, dinner) with a proportion of 30%, 40%, 30% energy meals. You should eat breakfast regularly, you should not overeat in the evening.
As for the processing method, it is necessary to limit the dishes to high heat, do not often use oil for frying. A great way to prepare delicious fried food is to use an air fryer. There are a number of fryers that use steam technology to cook food to avoid high temperatures and improve user health.
Launched in 2022, the Mishio Air Fryer utilizes third-generation steam technology to generate hot, humid air to reduce the rate of fat burning at high temperatures. The product combines the functions of baking, roasting and steaming so that the food is cooked evenly; Crispy on the outside and soft on the inside from the moisture added in the oven.
As of 2020, nearly 100,000 Mishio fryers are distributed in Vietnam through many major retail systems such as Dien May Xanh, Coopmart, Emart, Kohnan, Lazada, Tiki, Shopee… with 24 months warranty and extension policy. 30 days usage. For more information, see Vietnam Yes fan page