Flavoring on butter is simply a popular culinary practice worldwide. Many people believe that butter not only gives the dishes taste, but is besides a healthier alternate to vegetable oils. However, are you certain that's true? Is butter frying safe for health, especially our children? The answer may surprise you.
Is frying on butter safe?
Although butter is frequently chosen for frying, it is not the safest option. erstwhile heated to advanced temperatures, as happens erstwhile frying, butter decomposes, forming toxic compounds. These substances, known as free radicals, can have a negative effect on the body, accelerating aging processes and expanding the hazard of cancer.
Problem with saturated fats
Butter contains a large amount of saturated fats that are easy decomposed during frying, creating possibly harmful substances. Additionally, while frying on butter, there may be acrolein formation – a chemical compound that irritates mucosal membranes and has carcinogenic properties. That is why, although butter is tasty and rich in aroma, is not the best choice for frying dishes.
Select Clarified Butter
Clarified butter, known as ghee, is simply a much better choice for frying. The clarification process removes proteins and water from butter, making them more unchangeable and little prone to burning. Clarified butter has a higher smoke temperature (approximately 200°C), making it perfect for frying at advanced temperatures.
Additional advantages of butter are its more intense buttery aroma, which enriches the taste of food, and longer durability so that it can be stored at area temperature.
How to replace fried butter?
When choosing healthy frying fats, it is worth betting on those that are little susceptible to negative changes under the influence of advanced temperature. Here are any options:
Vegetable oils
- Rape oil: Rich in monounsaturated fatty acids and omega-3 acids that have a beneficial effect on cardiovascular health.
- Olive oil (extra virgin): Full of antioxidants and healthy fats that defend the body from oxidative stress and chronic diseases.
What fats to avoid?
Not all oils are suitable for frying. Below are fats that are better avoided at advanced temperatures:
- Linseed, sunflower, soya and maize oil: Although they have beneficial wellness properties, they are rich in polyunsaturated fatty acids that easy oxidize, forming harmful compounds. It's better to usage them cold, like salad.
- Margarine: Even margarines without trans fats are highly processed and may contain additives that are not beneficial to health.
Fat in the baby's diet
Children request fats in the diet, but it is crucial that they are advanced quality fats, providing essential nutrients. Fried foods are not completely banned in children's diet, but it is crucial to do so in moderation and choose fats with advanced smoke temperature, avoiding butter and another fats susceptible to oxidation.
Healthier alternatives to frying
It is worth remembering that the healthier alternate to frying is baking, steaming or choking. These methods let to keep more nutritional values in foods and are little harmful to health.
Frying on butter can lead to harmful chemicals that can have a negative effect on health. By choosing suitable frying fats specified as paved butter or high-temperature vegetable oils, the hazard of toxic substances can be minimised. Taking care of a healthy diet, especially in children, requires a conscious choice of fats and culinary techniques that support well-being and wellness for long years.
Continued here:
Often made a mistake in the kitchen. That's how you turn butter into carcinogenic poison.
