According to the validation of medical science and human science, the liver is an organ with metabolic function as the main body, which plays the roles of deoxidation, storage of liver sugar, synthesis of secretory proteins and so on. At the same time, the liver also has the function of making bile in digestive system and urea synthesis. As the largest organ of human viscera and the largest digestive gland in human digestive system, the importance of liver is self-evident.
Since the liver is so important in the human body, is there any relationship between the frying oil closely related to the human diet and the liver?
Frying oil is a kind of repeatedly heated cooking oil. If there is no effective filtration behavior of frying oil during frying process, the residue and particulate impurities in the oil will be carbonized, the acid value of the oil will rise, the trans fatty acid and saturated fatty acid will continue to increase, the oxidized polymer will increase, and the volatile toxicity will increase. Things have also increased, all of which are harmful to the human body. There is a conclusion that every 2 percentage point increase in the proportion of trans fats to total food calories doubles the incidence of coronary heart disease. The relationship between the occurrence of coronary heart disease and liver is very close: firstly, the heart and liver are connected by qi, which is physically interrelated; secondly, the heart and liver are the viscera of mother and child, which affect each other pathologically; thirdly, the liver is the main blood vessel, while the heart is the main blood vessel, and the operation of Qi and blood needs to see whether liver Qi is or not. Shunda. It seems that the disease of coronary heart disease lies in the heart, and its mechanism lies in the liver. According to the principle of dialectical treatment of traditional Chinese medicine, the health of liver has a certain influence on the incidence of coronary heart disease. On the surface, frying oil and liver do not seem to have a direct relationship, but in fact, through the non-filter frying oil there is the possibility of inducing coronary heart disease, the liver is also the first target to be protected.
In this case, when choosing frying oil, we should pay attention to choosing suitable and healthy frying oil. According to some data, this kind of frying oil should have the following three characteristics: 1. The content of polyunsaturated fatty acids is low, generally below 30% is ideal. Because the grease with high content of polyunsaturated fatty acid tends to deteriorate under high frying temperature. 2. The content of impurities in oil is low and the smoke point is high. 3. It has abundant antioxidant components and good oxidation stability.
Of course, choosing frying oil is only the first point of frying food products. What is more important next is to filter frying oil.
Our country has already formulated the standard analytical methods for the hygienic standards of edible frying oil and edible oil. The parameters such as acid value, carbonyl value, peroxide value of edible oil and the testing methods are strictly stipulated. This is enough to show that the relevant departments of the state attach importance to the health and safety of fried food, but also enough to show that frying oil in the process of repeated frying without effective filtering behavior, there will indeed be hazards. At the same time, because many frying oils are not filtered in time after repeated heating, or some filtered products and machines with poor effect are used, the acid value and peroxide value of frying oils still exceed the standard seriously, the quality of frying food can not be effectively solved, and the cost of producers has not been reduced. It also shows a continuous upward trend.
Whether from the perspective of consumers or from the perspective of producers, this is a disadvantageous situation. Consumers should first consider the health and safety issues, and producers should also take into account the cost of their own operations in addition to consumer responsibility. Under the double requirements, the importance and urgency of frying oil filtration can not be ignored.
According to the above analysis, it is not difficult to see that frying oil filtration is a necessary operation in frying food industry. It can not only ensure the quality of frying food to ensure the health and safety of consumers, but also enable producers to effectively save operating costs and energy costs. At the same time, it also actively responds to the food safety problems of relevant departments in China. Appeals and regulations can be said to be a win-. Of course, I believe that more and more people will realize the importance of frying oil filtration, and strive to implement it to create a win-win situation for the frying food market.
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