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橄榄油炒菜有毒只宜凉拌(图)

2007-08-18 04:08:40 编辑來源:互联网 国际版 评论
 
 
本文为【橄榄油炒菜有毒只宜凉拌(图)】的汉字拼音对照版显示拼音
  

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如今餐饮企业纷纷打出“健康牌”,不仅在材料搭配上下工夫,讲究全面营养,还争先更换炒菜油。而商家也印刷了推广健康饮食的小册子,鼓励人们在家做饭时也使用更健康的橄榄油。很多流行的烹饪类电视节目也在宣传橄榄油的好处。从菜肴的口味上来说,橄榄油确实比用色拉油、调和油炒制的清淡一些,但大部分食客表示,为了健康,可以接受这种口味。但使用橄榄油烹调真的对健康有那么多好处吗?   橄榄油素有“液体黄金”之称。橄榄油当中含有较高的单不饱和脂肪酸(55~83%),即油酸。这种物质除了供给人体所需的大量热能外,还能调整人体血浆中高、低密度脂蛋白胆固醇的浓度比例。其中的亚油酸和亚麻油酸为人体所必需,但人体不能自身合成,食用过量对人体也有害。橄榄油中所含油酸、亚油酸和亚麻油酸的比例正好是人体所需的比例,类似母乳,这也是其他植物油所不具备的。同时橄榄油富含丰富的维生素A、D、E、F、K成分和胡萝卜素等脂溶性维生素及抗氧化物等,极易被人体消化吸收。而且橄榄油不含胆固醇,对健康更加有益。   根据加工方法不同,橄榄油分为初榨和精炼两大类,营养成分上也有所区别。初榨橄榄油是直接从新鲜的油橄榄果实中采取机械冷榨的方法榨取,经过过滤等处理除去异物后得到的油汁,加工过程中完全不经化学处理。此类橄榄油质量最佳,具有独特香味,金黄色中带有绿色,口感丰富,相当于一种果汁,可以直接食用或用于凉拌、沙拉,突显原汁原味。精炼橄榄油是通过采用溶解的方法从冷榨后的油渣中提取的橄榄油。在通过脱色、除味等提炼过程后,其酸性值一般可降低到0.3%以下,虽然营养价值不如初榨的,但味道也不错,价格较为平民化,而且油酸含量仍高于其他品种的油。   正因如此,在强势的宣传下橄榄油成了不少家庭的新宠。但在东西方巨大的文化差异下,橄榄油真能替代“大油”成为中国式烹饪的主角吗?   西方世界的日常饮食中很少炒菜,而研究证明橄榄油在高温下营养成分会遭到严重破坏。其一,橄榄油中的微量物质属多酚类,在高温环境下容易被破坏,降低其营养特性。其二,单不饱和脂肪加热到冒烟后,容易变成不健康的反式脂肪,而反式脂肪已被证实是一种高致癌物。而橄榄油的冒烟温度比花生油之类的要低很多,基本上只要一炒菜,就会产生反式脂肪。   鉴于中国人的饮食习惯,在炒菜时不如选择价格便宜、冒烟点高的花生油或色拉油来得安全。
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