According to nutritionist Alexandra Razarenova, using oil for frying that is poorly adapted to high heat is dangerous for health.
“The wrong oil is chosen for frying, it changes the composition of food and makes it unhealthy,” the doctor Razarenova said in an interview.
The doctor noticed that eating food cooked in oil that is not suitable for frying increases the likelihood of developing cancer. Razarenova explained that oil, which changes its composition under the influence of high temperatures, is filled with free radicals – particles that arise after a chemical reaction between oil and oxygen. Free radicals, in turn, contribute to persistent inflammation in the body and can act as carcinogens in the human body.
The doctor added that oils with a high smoke point are optimal for frying – those that begin to smoke only at very high temperatures. temperatures.
“Refined oils or saturated fats of animal origin are better suited, as they are highly resistant to heat,” the nutritionist clarified.
The expert also said that unrefined oils are not suitable for cooking fried foods.< br>
Earlier, the portal MedikForum.ru wrote about the health problems tea can harm. 
Alexandra Razarenova Health doctor -nutritionist, member of the Russian Union of Nutritionists, Nutritionists and Food Industry Specialists