Have you eaten the oil on the stewed meat

Eating a small amount of oil on the surface of stewed meat is not harmful to health, but long-term excessive intake may increase the risk of obesity and cardiovascular disease. Oils and fats mainly contain saturated fatty acids, cholesterol, and fat soluble vitamins. Reasonable utilization can enhance nutrient absorption. The animal fat released during stewing is rich in saturated fatty acids, and moderate intake can provide energy for the human body and promote the absorption of fat soluble vitamins. In traditional cooking, this type of oil is often used to enhance aroma and flavor, but it is important to note that repeated heating at high temperatures may produce harmful substances. The recommended weekly intake for healthy individuals is within 20 grams, and pairing with vegetables rich in dietary fiber can slow down fat absorption. Cardiovascular disease patients, individuals with high blood lipids, and middle-aged and elderly people should strictly limit their intake of such oils. Cholesterol and saturated fatty acids in animal fats may exacerbate the process of arteriosclerosis, and long-term overconsumption can easily induce metabolic disorders. When cooking, you can first skim off the solidified oil or choose parts with a higher lean meat ratio to stew and reduce the amount of oil produced.

It is recommended to replace some animal fats with unsaturated fatty acids such as olive oil in daily diet, and use cooking techniques such as blanching to remove fat and refrigeration to skim oil to reduce intake. Maintain a balanced diet, increase healthy sources of fat such as deep-sea fish and nuts appropriately, and regularly monitor blood lipid indicators. If there are chronic diseases or special health conditions, it is necessary to adjust the fat intake ratio under the guidance of a nutritionist.