Which oil, according to doctors, is the safest for frying.

In the modern world, instant food is becoming more and more popular, and deep-fried dishes occupy a significant place.

And, of course, such a question as the quality of the oil for frying becomes important.

Scientists have been studying this problem for a long time and as a result, they came to the conclusion that the best oil to use in deep fat is coconut oil.

Due to the fact that this plant product contains substances that do not allow it to oxidize too quickly, unlike other types of oil, it can be used for deep-frying food for 8-10 hours without replacing it with fresh.

A good option, and also more common, is olive oil. It is also suitable for continuous deep frying without the threat of oxidation.

Avocado oil, which is not always found in our stores, is also recommended by scientists for frying food.

This type of oil is very beneficial for health, as it is saturated with oleic acid, which has a beneficial effect on the cardiovascular system and helps lower blood pressure.

Common sunflower oil also has beneficial properties. For example, it contains vitamin E, which is a natural antioxidant and has antipyretic, vasodilatory and antiplatelet effects.

The only thing to remember is that the vegetable oil should be changed as often as possible when deep-frying.

If you follow this simple condition, then fried food will not do too much harm to our body.

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