Fried food will get fat if eaten too much, but it will be easier if it doesn't exist. It depends on a person's physique. Some people get fat easily, and drinking water will make them fat. Some people get fat if they eat nothing.

But the most important thing is that if you lose weight by dieting, if you resume dieting, you will easily get fat and come back, so you must stick to losing weight.

Deep-frying is a processing method of cooking and drying food, that is, the process of heating food in oil at a high temperature to make it mature quickly. Frying can kill microorganisms in food, prolong the shelf life of food, improve the flavor of food, improve the nutritional value of food and give food a unique golden color. Roasted seeds and nuts are crisp, tender and beautiful in color.

Six Harms of Fried Food

High fat

Frying will turn low-fat grains, potatoes and vegetables into high-fat and high-calorie foods, with a fat content of over 20% or even over 30%. One gram of oil is 9 kilocalories. If the amount of exercise and other diets remain the same, eating 10g oil every day is 3,650g a year, which will add more than 7kg of fat to your body.

Vitamin killer

Among them, vitamin B 1 can almost be completely annihilated, and vitamin B2 has also lost more than half. Vitamin C, vitamin A, vitamin K, carotene, lycopene and omega-3 fatty acids in fish are greatly reduced after frying, and the loss varies from 30% to 80% according to the size of the pieces and the degree of frying.

Lipid oxidized polymers cause cancer.

In the frying process, when the oil is heated continuously, various chemical reactions such as hydrolysis, oxidation, polymerization, cyclization and pyrolysis will occur, resulting in a large number of oil oxidation polymerization products. Among them, polycyclic aromatic hydrocarbons carcinogens are the representative substances of oil heating for a long time, and the most famous one is "benzopyrene", which has strong contact carcinogenicity and will increase the risk of digestive tract cancers such as gastric cancer and intestinal cancer. A small amount of trans fatty acids will be produced during frying, which is very harmful to heart health. Oil that tastes a little sticky after oxidative polymerization will also damage blood vessels, liver and digestive tract.

Inhalation of lampblack can also cause cancer.

Studies at home and abroad have found that the longer women cook, the more times they cook every day, and the greater the risk of lung cancer. The risk of lung cancer in women is not only related to outdoor air pollution and second-hand smoke, but also closely related to the inhalation of cooking fumes. Of course, lampblack is also very harmful to skin care, you know.

Lead to aging

The frying process will produce a large number of toxic substances and substances that lead to aging in food, including "acrylamide" suspected of causing cancer and "advanced glycation end products" (AGEs) that promote aging. In fresh food, the content of these substances is very small, and it will rise rapidly after frying.

Heavy metals are easy to exceed the standard

Food safety monitoring found that most fried foods sold in restaurants and roadside stalls contained excessive aluminum. For hundreds of years, in order to improve the taste, alum (potassium aluminum sulfate) and baking soda are almost always added when frying food, which makes the fried food more crisp and delicious. However, too much aluminum is not conducive to the prevention of Alzheimer's disease, but also harmful to bone health. Although China began to implement new regulations in July 2004 1 2065438, it is required that aluminum-containing additives should not be added to flour food, but fried flour food and fried batter are not prohibited.

The following five tips can minimize the damage.

1. It's better to boil it in water than to fry it.

Put a little oil in the bottom of the pot, stir-fry it a little, then add water and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients thoroughly. The cooked food is crispy on the bottom and soft on the top, fragrant on the outside and tender on the inside, without too much oil, and tastes good.

2. Control the oil temperature

When frying, the temperature should be controlled at 160℃- 180℃. Too high oil temperature is not only easy to fry, but also easy to produce carcinogens. If there is a lot of smoke on the oil surface, or the food changes color too fast, it means the temperature is too high.

3. Change the oil regularly

Many people will reuse frying oil because they are reluctant to throw it away. But the oil used for frying for a long time will produce many harmful substances. It is recommended to change the oil frequently, and at worst, remove the impurities in the oil in time.

4. Eat more green leafy vegetables

Eating fried food often leads to excessive oil intake, so if there are fried dishes, other dishes should be as light as possible, and it is best to eat them with boiled dishes or cold dishes. Green leafy vegetables contain a lot of chlorophyll and antioxidants, which can reduce the mutagenicity of carcinogens in fried foods to some extent.