As rich diet and convenient, and have a major potential cause is not enough attention: Dietary fat is not new among many more and more.
fat such food components, there is a special kind of nature: It is very prone to oxidation. As long as these stored in the air, one of the unsaturated fatty acids will happen "radical reaction", the gradual oxidation, the final adverse odor, that is, the so-called "Ha La style." Fat oxidation is a silent process, wait to be able to faintly hear the degree of unpleasant odor, oxidation level has been out of control are no longer fit for human consumption has been.
However, a lot of processed foods containing oils and fats are the shelf-life for several months or even years in 2012, they contain fat oxidation then why not? Typically, in order to retard the oxidation of fat, producers will take a series of measures: first, tight packaging, vacuum or Nitrogen, cut off from oxygen as much as possible; followed by the opaque packaging, as far as possible to block the promotion of fat oxidation and ultraviolet light; are then used "antioxidant" category of food additives; final selection are not easily oxidized fat, which is a high proportion of unsaturated fatty acid containing oils and fats as raw materials - for example, hydrogenated vegetable oil, butter, palm oil, lard, etc. , because saturated fatty acids at room temperature is not easy to oxidation.
fried instant noodles at processing them, it fully reflects the efforts of these four aspects.
Even so, in many cases, oxidation will still happen quietly, but obviously have not reached the degree of odor. In other words, the storage time of food, especially those of poorer quality, packaging, there is no full separation of oxygen containing fat food, already contains a number of free radicals promote aging. These free radicals enter the body after the promotion of low-density lipoprotein cholesterol oxidation, thus contributing to the occurrence of cardiovascular disease; also probably hurt the biofilm, thereby increasing the risk of cancer.
Therefore, people buy those "long shelf-life food" when it should seriously look at the ex-factory date, try to buy a relatively new product, reduce the harmful oxidation of fat. For those of bulk food and not vacuum-packed frozen food, but also attach great importance to the production date, the best buy the freshest products arrival!
long kept apart from processed foods, another source of fat is not new is the restaurants, fast food and fried foods. These fats tend to place after several "oil" heating or deep-fried long heating, has been very fresh, the mobility variation, texture, viscosity change, taste change greasy. Role at high temperature, the unsaturated fatty acids will happen Express hydrolysis and oxidation, further cyclization, polymerization reaction, generating a wide range of toxic substances; even fatty acids are also oxidized metamorphic happen.
as long as the observation and taste, we know that fresh oil is silky not greasy, and the year is usually very low, easy flow; while inside the range hood viscous oil outflow and color depth, it is happen the result of oxidative polymerization. This grease, if we went into the human body, what would happen happen? On the one hand, they lose their nutritional value, resulting in a large number of toxic substances; On the other hand, they will damage gastroenteritis, especially gastrointestinal patients will feel胃胀, stomach pain, bloating and other discomfort; On the other hand, not fresh grease will be absorbed by the body, damage the liver, and to promote chronic diseases.
think about it, if you flow of blood Nien such ambiguous fat oxidative polymerization of the corporation, if the fat in your body full of lipoprotein, it is a horrible scenario, however.
a lot of people have found that restaurant dishes packaged to take home, from the refrigerator out, the grease has solidified often, or very sticky. This shows that the oil has oxidative polymerization, or saturation level is very high. Such dishes, even if the re-heating it is very difficult to eat, but are harmful to health. If by "trench oil" and repeated heating oil used to cook, this situation is even more obvious.
in order to protect their own health, when dining out, it should be careful to note the quality of food in grease.贪便宜not to because, on the lowering of food quality requirements, so that their health to pay the price. As long as the poor quality of oil found on the firm to fire the restaurant, using the Consumer Choice give you vote against it!
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