<p>Tuturor ne plac prajelile! Fie ca este vorba despre cartofi, carne ori alte tipuri de alimente, nu putini sunt cei care spun ca mancarea are gustul cel mai bun atunci cand este prajita in ulei.</p>
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<p>Potrivit specialistilor din domeniu, cele mai bune uleiuri folosite pentru prajit sunt cele care au o temperatura de ardere mai mare de 180 grade Celsius.</p>
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<h3>Cele mai „sanatoase” uleiuri pentru prajit</h3>
<p>Cele mai indicate uleiuri pentru prajit sunt, potrivit cercetatorilor, cel de palmier, nehidrogenat, bogat in vitaminele A si E, usor digerabil si uleiul de nuca de cocos rafinat, nehidrogenat.</p>
<p>Chiar daca este cel mai des folosit, uleiul de floarea soarelui nu se recomanda pentru gatitul prin prajire deoarece elibereaza substante cancerigene, este scazut in acizi grasi si daunator datorita rolului proinflamator.</p>
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<p>Benefic pentru scaderea colesterolului este uleiul de soia in timp ce uleiul de struguri are rol de prevenire a aparitiei varicelor iar cel de sofranel are proprietati antioxidante.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad3"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>In ceea ce priveste uleiul de rapita este un bun adjuvant in tratamentul persoanelor cardiace.</p><div class="b03d97280e765d707d336f444dd9d428" data-index="5" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<h3>De cate ori se foloseste uleiul la prajit</h3>
<p>Totodata, este bine sa stiti ca, in cazul prepararii alimentelor prin prajire, nu se utilizeaza uleiuri presate la rece, iar uleiul se foloseste la prajit o singura data.</p>
<p>Mai mult decat atat, explicatii in acest sens aduce si biologul Livia Nena, care a declarat, potrivit Gandul.info, ca atunci cand este refolosit, uleiul incepe sa emane substante toxice cancerigene.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad1"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>„Uleiul trebuie folosit o singura data la gatit, deoarece prin refolosire produsul incepe sa emane substante toxice cancerigene”, spune biologul Livia Nena, potivit sursei citate.</p>
<p>Mai mult, proprietatile benefice ale uleiului sunt distruse de la prima folosire.</p>
<p>Dr. Nena completeaza ca uleiurile vegetale ofera organismului beneficii, datorita continutului bogat in omega 3 si omega 6.</p>
<h3>Care este cel mai mic rau din tigaie</h3>
<p>„Cel mai bine este sa evitam cat putem sa mancam prajit si mai ales pane, deoarece aceste procese presupun modificari biochimice in alimente ce pot genera substante extrem de periculoase, intoxicand creierul.</p>
<p>Cel mai mic rau din tigaie il reprezinta totusi uleiul de palmier, dar si cel de rapita si masline&#8221;, spunea regretatul prof. dr. Gheorghe Mencinicopschi, specialist in alimentatie, potrvit EVZ.</p>
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