New Delhi, February 1 (IANS). Deep fried food has become an essential part of today’s lifestyle. From children to adults, everyone is fond of fried food, but very few people know that the oil used in fried food is harmful for our body.
When oil is repeatedly heated on high flame, the level of oxidation in the oil increases and free radicals and trans-fats also increase, which is a threat to the stomach and intestines.
According to Ayurveda, such oil slows down the digestive fire and produces ‘Aam’ in the body, which increases fat in the body and gives rise to many diseases. Consuming too much oil or deep fried foods increases the chances of heart disease.
Now the question is which oil is suitable for eating and deep frying. In Ayurveda, desi ghee, coconut oil, mustard oil and peanut oil are considered useful for deep frying and eating. All these oils retain their properties even at high temperature standards. For example, when desi ghee is heated at 250 Celsius, the level of oxidation remains low and free radicals are also formed less.
Coconut oil contains about 90 percent saturated fat, which makes it less prone to oxidation than other oils even when repeatedly heated. Similarly, the high temperature standard of peanut oil is 230 Celsius and even when heated more, less free radicals are formed. However, heating it again and again is harmful for health.
Now let us know which oils should be avoided. Use of soybean, sunflower, corn oil, rice brown, and olive oil should be reduced for deep frying. Five rules for deep frying have been described in Ayurveda, the first of which is to avoid using oil repeatedly, not to use oil after it smokes, to avoid mixing different oils, to filter and reuse it after frying, and to use thick-bottomed utensils.
–IANS
PS/VC