The potential dangers of fried foods

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Fried and stir-fried dishes are very appealing to diners, both in color and flavor, and are quick to prepare and usually eaten hot, making them suitable for everyday meals and parties. However, fried and stir-fried foods can sometimes be harmful to your health, specifically:

Fried and stir-fried foods are difficult to digest and bad for the stomach.

- Fried and stir-fried foods are difficult to digest and bad for the stomach. For young children, sick people, and the elderly, whose intestinal and stomach functions are weaker than normal, high-temperature stir-fried dishes can damage the stomach lining, causing gastritis.

- The oil and fat in stir-fried dishes can cause indigestion, so eating a lot of fried or stir-fried food often leaves you feeling full for a long time, even experiencing bloating and nausea, affecting your enjoyment of other dishes in the meal.

Cooking oil heated to high temperatures contains carcinogens, especially oils that have been reused multiple times, or burnt onion and garlic residue from fried dishes. Fried and stir-fried dishes are very high in calories. People who prefer fried and stir-fried foods are at a higher risk of obesity and cardiovascular diseases than those who regularly eat boiled or steamed dishes.

- To reduce the amount of cooking oil used, we can steam or blanch vegetables before stir-frying so that they don't absorb too much oil. All dishes are prepared in advance, chopped into small pieces depending on the dish, and seasoned with fish sauce, salt, and oil before or during stir-frying, depending on the cooking method and individual taste.

- Use oil or fat, preferably vegetable oil. Olive oil should be added later as it cannot withstand high temperatures. Before stir-frying, add 2 tablespoons of oil or fat to heat the pan and prevent burning. Stir continuously with long chopsticks to ensure the food cooks evenly and doesn't burn or become undercooked.

Furthermore, using non-stick pans at high temperatures is also a common mistake made by housewives. High temperatures can cause non-stick pans to release compounds called PFCs (perfluorocarbons) in the form of fumes. Numerous studies have shown that PFCs are linked to liver damage and developmental problems.

For those with diabetes, high blood pressure, kidney disease, atherosclerosis, high cholesterol, etc., fried and stir-fried dishes are a silent killer. You should persuade your family members to eat less fried and stir-fried food to protect their health.

According to Health and Life