أضرار الطعام المقلي في رمضان ونصائح مهمة لتجنبها
أضرار الطعام المقلي في رمضان ونصائح مهمة لتجنبها
Fried foods are a staple during Ramadan, as fasting individuals crave them for iftar, whether they are main dishes or appetizers. However, sometimes the harmful effects of fried foods outweigh their health benefits.
To have a healthy meal that includes some fried foods, certain considerations should be taken into account. Choosing the appropriate oil for frying is important to achieve good and healthy results. Here are some common types of oils used for frying:
– Sunflower oil: It is one of the most commonly used oils for frying due to its neutral nature and reasonable price.
– Olive oil: It has a distinctive flavor and can be used for frying in some cases, especially if the frying temperature is low.
– Canola oil: It is considered a healthy oil and suitable for frying because it can withstand high temperatures without turning into smoke.
– Corn oil: It is also widely used in frying processes because of its neutral nature and low price.
– Coconut oil: It adds a distinct flavor to food and can be used for frying certain foods.
It is important to avoid reusing the oil used for frying multiple times and to check the temperature of the oil before adding the food to ensure that the oil does not turn into smoke, which can damage the food and release harmful substances.
According to the official calculation of the Gulf Health Council, frying oils cause several damages, and here are some tips to avoid the harms of frying:
– Loss of nutritional benefits and vitamins when frying food.
– Increase in food volume due to frying, and consequently an increase in calories.
– Absorption of fats and oils from food.
One of the best ways to avoid the harms of frying is to use an air fryer to reduce the amount of oil in the food.
Saudi Food and Drug Authority also published several tips on its official account on the “X” platform for using frying oils in a healthy way, including:
– Changing the oil after two or three uses and avoiding adding new oil to the old oil.
– Minimizing food residues in the oil by filtering it after it cools using a fine-mesh strainer or cloth.
– Changing the frying oil when it changes color, smell, or viscosity.
