Dietology "gives us permission", we can eat fried potatoes without a problem, but here's what to keep in mind

The chemical changes that occur in oils during frying result in the formation of unwanted substances, some of which have toxic and carcinogenic effects. In many countries of the world, oil change limits have been set in restaurants and harmful substances in cooking oil are not allowed to reach dangerous levels.

The characteristic smell of frying is the result of the formation of a very harmful product called trans-trans-2,4 decadienal. From the continuous absorption through breathing of this substance, the cases of cancer occurrence among the cooks of Chinese restaurants, which use a lot of fried food, have increased. According to Blerina Bombaj, from a study by the chemical laboratory of the Harokopio University of Athens, it has been seen that this substance is found mostly in the fried potatoes in restaurants with sunflower oil and much less in the fried potatoes at home with olive oil.

French fries at home, with olive oil, what did the study show?

After the first frying, the olive oil was not oxidized and no undesirable substances were formed. This fact comes as a result of the high content of olive oil in polyunsaturated fatty acids with a double bond (MUFA), and it withstands temperatures high enough for frying (up to 180 degrees Celsius). In addition, olive oil naturally contains antioxidants. However, these antioxidants begin to be destroyed during frying, but not completely.

Risky potatoes in restaurants with vegetable oil

The oil was oxidized from the first fry and had to be changed. Oxidation comes as a result of the high content of unsaturated fatty acids with many double bonds (PUFA), which at temperatures higher than 160°C are easily oxidized and produce harmful substances such as polymerized ingredients, acrylamide due to food which is red, etc. But usually, restaurants cook at this temperature. Among these oils we can mention sunflower oil and corn oil.

Without a doubt, the fresh potatoes, fried at home with olive oil. Extra virgin olive oil can withstand up to 30 minutes of frying. Then it should definitely be changed. However, do not keep an oil that you have used for a long time as it continues to oxidize. For the same reason, you should not throw fresh oil into used oil.

Keep only olive oil in your kitchen, possibly extra virgin! Undoubtedly, it is better to avoid fried potatoes, but if you really like fried potatoes, pre-fry them at home, fresh and fried in olive oil. Do not forget to cover the pan with a lid during frying.

- How to reduce the risk during the rash - 5 tips

- Use only olive oil for frying, the better the better

- Do not fry in iron and copper pans

- If you see that the oil emits smoke, lower the temperature

- Do not use the same oil twice

- If you are going to fry potatoes, after you cut them, leave them in water for 10 minutes, then remove the water well and throw them in the pan. Do not let them turn brown!