What oil is the most harmless for frying: the opinion of doctors.

Everyone knows that fried food is harmful to our body. But it is so difficult to give up the usual dishes. What can we do to reduce the negative impact of fried food on our health? The first thing experts recommend is to pay attention to the oil used for cooking.

According to the magazine Health News, based on the opinions and analyzes carried out by doctors, it is proved that the most the best option is coconut oil, which can be deep-fried for up to 8 hours continuous frying. This type of oil does not oxidize during this time and therefore does not harm the body after eating fried foods.

Even a child knows about the benefits of olive oil. It is used not only for preparing salads, which acquire a special taste, but also when frying. Deep-fried olive oil is not used so often, due to its high cost, but it can stay there without replacement for more than 20 hours.

Scientists in this publication mention the rare avocado oil, which is rich in oleic acid. Avocado oil is very beneficial for people with high blood pressure and heart disease.

The cheapest option is sunflower oil. It is most commonly used in deep fryers and frying pans both at home and in public catering establishments.

This type of oil is rich in vitamin E, which is very necessary for our body. The only drawback of sunflower oil is the fact that it needs to be changed frequently while frying in a deep fat fryer.

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