Your oil is easy to be manipulated. Who can guarantee that it will be difficult for snack vendors and catering businesses outside to use this cooking oil? Then what should I do? Next, you will learn how to deal with the remaining oil after frying. With edible oil suitable for frying, you can safely eat more fried things? Although edible oil is resistant to high temperature, the food used for frying may not be resistant to high temperature. For example, cholesterol in food is easily oxidized at high temperature, and protein will deteriorate after high-temperature frying. The fried foods that China people like to eat are often rich in protein or cholesterol, such as chicken chops, salted chicken, fried squid, fried cuttlefish, fried shrimp and other seafood and meat foods. Therefore, no edible oil can solve the unhealthy problem of frying, and the harm of fried food to human body is not spared by oil. * The fundamental way is to eat less fried food and reduce the harm of fried food to health. Why not use cooking oil? Let's first take a look at the influence and change of frying on oil quality. Unsaturated fatty acids in edible oil are unstable in nature, and will be oxidized when heated at high temperature to produce free radicals for polymerization. In the absence of oxygen, the polymerization reaction will be more intense, which will change the refractive index of oil, lead to the deepening of oil color and the increase of viscosity, and affect the quality and nutritional value of oil. The experiment also found that frying oil will be hepatotoxic if it is heated for more than 20 hours. Furthermore, the smoke point of used oil will be reduced, so it is difficult for ordinary people to accurately grasp the smoke point of edible oil, and it is easy to exceed the standard when cooking. Cooking oil is harmful to health (Editor: Spring Sleep)