Advisory

Frying

Frying is a popular method of food preparation, but it can have a negative impact on our health. During frying, food is subjected to high heat, which can lead to the formation of harmful substances such as trans fats and acrylamide. These substances are associated with various health issues, including obesity, heart diseases, and certain types of cancer. Additionally, fried foods often contain high amounts of fat and calories, which can contribute to weight gain and other health problems.

From a nutritional standpoint, frying is also problematic. At high temperatures, some nutrients in food can be destroyed or significantly reduced. This means that although fried foods can be tasty, they are often not as nutritious as they could be. Furthermore, if unhealthy fats are used for frying, it can add unhealthy fats to the food, which can negatively impact overall nutrition. Therefore, it is important to limit the consumption of fried foods and opt for healthier cooking methods, such as baking, boiling, or grilling.

Good day,
does cholesterol oxidize in butter/lard when frying/baking, even if we pay attention to the correct temperature, i.e., when we pay attention to the smoke point? And in this regard, is it better to use ghee for similar preparations, or does it not matter?
Thank you in advance for your response.

During heat processing, cholesterol oxidation occurs, but the extent of oxidation is determined by the specific temperature (higher values lead to an increased share of oxidized cholesterol) and the duration of thermal manipulation. This applies to butter in general, including ghee. It is always more advantageous to use clarified butter for heat processing due to its higher smoke point (this point is determined by the content of impurities in the fat, not the lipid profile). However, in relation to cholesterol oxidation, the cooking process should be as short as possible.

Hello,

I am currently using Manka rapeseed oil in the kitchen, which is labeled as cold-pressed, gently refined, and suitable for use in both hot and cold cooking. Could it be said that this is a kind of universal form of oil, suitable for use in both cold and hot dishes without making a mistake? However, I understand that this oil might not be suitable for frying?

Thank you for your response :)

Rapeseed oil is a reasonable (= universal) choice in terms of the ratio of represented fatty acids. It contains a low proportion of saturated fats, does not display an unnecessary excess of omega-6, and thanks to its high smoke point, it can also be used for higher temperatures. Like any other fat, it has its limitations; caution is needed during frying to avoid overheating it.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

Martin Jelínek's articles