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中国人炒菜,总觉得油放得越多越好。水煮肉片、鱼香茄子、豉油鸡……不论哪个菜系,不论家里还是饭店,各道菜都油光水亮,对于目前大多数不缺“油水”的国人炒菜时适度用油不仅能为美味增色,还能提供人体70%的脂肪酸。然而据统计,目前我城市居民平均吃油量高达45至50克,远远超出中国营养学会推荐每人每日25至30克的标准。英国《每日邮报》曾综合大量研究指出,过量吃油会带来癌症、高脂血症、冠心病、关节炎、胆囊炎、痤
Chinese people cooking, always feel that the more oil the better. Shuizhurou, fish-flavored eggplant, stir-fried chicken ... ... no matter what the cuisine, regardless of home or restaurant, the dishes are shiny, for the current most do not lack “oil and water For the delicious color, but also provide 70% of the body’s fatty acids. However, according to statistics, at present, the average oil consumption of our urban residents is as high as 45 to 50 grams, far exceeding the standard of 25 to 30 grams per person per day recommended by Chinese Nutrition Society. The British ”Daily Mail" has a comprehensive large number of studies have pointed out that excessive consumption of oil will bring cancer, hyperlipidemia, coronary heart disease, arthritis, cholecystitis, acne