Proponents of healthy eating constantly talk that we should use less fat, eat boiled food instead of fried and so on. But is really fat such a poison for our body?
Fat is one of the most important nutrients that exist in each human cell. It is a good source of energy that is involved into the processes of thermoregulation; it gives food taste, smell and color. Since fat slows down digestion, this way it delays the feeling of hunger. Fat also improves absorbtion of vitamins A, D, E and K.
Vegetable oil depending on its type contains different amount of monounsaturated and polyunsaturated fatty acids. When exposed to light and in contact with air these unsaturated fatty acids get unpleasant odor and fat becomes unsuitable for consumption. Animal fats mostly contain saturated fatty acids and vegetable fats contain more monounsaturated and polyunsaturated fatty acids which play an important role in metabolism.
Polyunsaturated fatty acids are one of the most important components of a good diet. Oils that contain monounsaturated fatty acids are more suitable for frying. However, the sae oil can be used just once. There are also special oils for frying.
Oil should be stored in dry and cool place, it can be even stored in a fridge. Refined oils that contain lots of monounsaturated fatty acids are recommended are recommended to be used for 12 months and the ones that have polyunsaturated fatty acids only for 6 months.