Another false myth is debunk: frying does not hurt!
According to a Spanish research frying food would be good for health and would be “better than the boiling“.
According to Spanish scholars, in fact, the secret of this assumption would all be contained in extra virgin olive oil, which, although more caloric, contains much less carcinogenic substances and not only, fried vegetables instead of boiled would be able to maintain much more their beneficial properties.
Some vegetables, if fried, would be able to produce more oleic acid and antioxidant substances during cooking and would therefore be suitable in the long term to avert the onset of cancerous, diabetic, and vision loss.
As Christina Samaniego Sanchez, a researcher at the Department of Nutrition at the Pharmacy Faculty in Granada, said: “Frying is the method that produces the greatest increases associated with the phenolic fraction, which means an improvement in the baking process. Over the years, research has led us to believe that frying vegetables is a big ban, and antioxidant properties do not count against the fat fear. ”
All these hypotheses would then be supported by some experiments conducted on the fried.
Apparently potatoes and other vegetables would be able to keep their nutritional properties almost unaltered if fried in extra virgin olive oil, as this type of cooking would increase the ability to produce antioxidant and anticancer substances. The fried, prepared with this kind of oil and moderately consumed would not be at all negative for the health of the human body, but rather would even contribute to its well-being, contrary to what has always been sustained.
Researchers also recommend maintaining the temperature of the extra virgin olive oil at about 180 degrees, so that the fat absorption is reduced.
At this point we can not feel guilty any time we eat a mozzarella in carrozza or a cone of mixed fried, because the fried is good, always if eaten with caution.
© ITALIAONLINE 2016