The use of sunflower oil for frying is harmful to health. Nutritionist Tatyana Yakovleva told socialbites.ca about this.
“I want to warn anyone who is frying in refined sunflower oil. Contains omega-6 polyunsaturated fatty acids. An imbalance of Omega-3 to Omega-6 leads to an inflammatory condition in the body and an increase in chronic diseases. Therefore, it is better to refuse the daily use of sunflower oil, especially in plastic containers, as we see on store shelves.
According to Yakovleva, oils with a high smoke point are best suited for frying.
The nutritionist also advised to pay attention to GHI oil (a type of clarified ghee – about “socialbites.ca”).
“It is made by evaporating the liquid of the butter at low temperature for 5-6 hours. As a result, the fat becomes easier to digest. The smoke point is 260°C,” he added.
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