Indians love fried and crunchy snacks. Having samosas, bhaji or french fries with evening tea is a regular habit in many households. However, as all these foods are fried in oil, many are worried about their health. But famous in America Gastroenterologist (Liver Specialist) Dr. According to Saurabh Sethi, fried foods are not very harmful to health if the right oil is used.
He said smoke point, the temperature at which the oil begins to smoke, is important when choosing an oil. Because when the oil is overheated, the healthy fats in it break down and turn into harmful compounds. Therefore, oils with a high smoke point should be used. Dr. Sethi lists four oils that are the safest for frying.
Refined Coconut Oil:
This oil Saturated fatsIt is rich in and has a smoke point of about 400°F. This makes it stable and suitable for deep frying. This preserves the flavor of the food and the oil also does not spoil quickly.
Refined Olive Oil:
Extra virgin olive oil It’s perfect for salads or slow cookers, though Refined olive oilIts smoke point is around 465°F, making it ideal for deep frying. contained in this Monounsaturated fats They are also beneficial for heart health.
Ghee (Ghee):
An integral part of Indian cooking, ghee is an oil with a smoke point of about 450°F. It gives special aroma and rich taste to fried foods. of which Butyric acid It is also considered useful for the digestive system.
Avocado Oil:
It is one of the best options for high temperature frying. It has a smoke point of about 520°F and can easily withstand high heat. The healthy fats it contains are beneficial for both the heart and the skin.
The bottom line is that if you choose the right oil, you can enjoy eating fried foods in a healthy way.
