Which oil is best used for frying to exclude oncology?

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To exclude the development of cancer, products must be fried on “correct” Oils with minimal smoke.

How to choose such oil, experts explained. They said that when roasting any product, whether it is meat or vegetables should be remembered that it is better to use oil that does not burn or smoke at maximum heating.

, it is olive oil, and purified – refined. This oil, according to experts at a boiling point of 240 ° C does not burn, does not splash and does not give a heavy smoke. In addition, in this oil monounsaturated fatty acids Omega-9 in the composition that are neutral to the health of the body. This product also has a high oxidation temperature at 254 ° C. These oils have the lowest smoke temperature of 170 ° C. Even with slow frying, they secrete harmful substances.