Every cooked is concerned about the health of their family. They are faced with the question of what fat to cook their favorite dishes with, so that they don't harm their health.
The truth is that any oil, no matter how good, when heated too strongly, begins to burn, which leads to a change in its properties. Overheated oil begins to produce potentially carcinogenic compounds in the form of polycyclic aromatic hydrocarbons.
That's why it's key to choose an oil that matches the type of cooking method you'll be using. I.e. when frying or baking at a high temperature, you should use a fat that will withstand that temperature without disintegrating too much.
You should not use oils with a low smoke point, such as regular oil, to process food at high temperature. They are suitable for steaming, blanching, boiling, as well as in slow cookers and ceramic cookware.
Therefore, when frying or breading, it is good to use ordinary sunflower oil, whose boiling point is about 227°C.
High-quality cold-pressed extra virgin olive oil is not particularly suitable for heat treatment and can be used to flavor dishes taken off the stove, but not for frying.
Light refined olive oil is more suitable for frying, especially if it is mixed with regular oil in a ratio of 1:1.
An excellent choice for both cooking and direct consumption is purified ghee. It is obtained by heat treatment, during which the water in ordinary oil evaporates and proteins are separated.
The resulting refined oil consists of fatty acids with a short chemical chain and is very easily absorbed by the body and it is also devoid of the protein casein, which has the property of raising the level of cholesterol in the blood.
