Debunking popular myths about vegetable oil

Debates around vegetable oils continue: some consider sunflower oil harmful, others - necessary. Practicing nutritionist Irina Popkova in a conversation with "Gazeta.Ru" dispelled common myths.

Myth #1: "You can't fry with sunflower oil"
In fact, you can fry with sunflower oil. Its smoke point is higher than that of unrefined olive oil, making it more resistant to heating. The main thing is not to overheat it and avoid smoking. Refined oils are preferable for frying.

Myth #2: "Frying = carcinogens"
Carcinogenic substances occur when proteins and fats are severely overheated. If you cook carefully and avoid burning, the risks are minimal. It's important to alternate cooking methods: stewing, baking, and frying with non-stick coating.

Myth #3: "Oil can only be stored in a glass bottle"
The packaging material is not as important as storage conditions. The main thing is protection from light. Refrigeration is not recommended, except for flaxseed oil, which oxidizes quickly.

Myth #4: "You should only use trendy oils"
It's better to choose oils traditional for your region. In Russia, these are sunflower, flaxseed, and hemp oils - they are familiar to the body and suitable for the climate.

Conclusion:
You can fry with sunflower oil, but without overheating. Combine different oils for a balance of fatty acids, store them in a dark place, and prefer local products. The main thing is moderation and conscious choice.