As health awareness increases, people have a better understanding of cooking oils. However, there are important considerations when using cooking oil, as improper use can harm one's health. How can you distinguish between good and bad cooking oil? Let's take a look.

　　The proper way to use cooking oil

　　I. Dosage matters

　　Adults should consume no more than 25 grams of peanut oil per day. Studies have shown that 25 grams of peanut oil can meet people's various needs in terms of nutritional components, taste, color, and flavor.

　　II. Variety matters

　　Nutritionists believe that using "combined oils" is an effective method. When consuming oils, add two parts vegetable oil to one part animal oil to achieve a balanced ratio of saturated and unsaturated fatty acids. This enhances the flavor of food without increasing the risk of disease. Since we also consume cooking oil and other oils in our daily diet, our total daily oil intake should be controlled.

　　III. There are specific rules for its use.

　　Stir-frying, roasting, steaming, boiling, stewing, braising, and other cooking methods have enriched our dietary lives. However, among these methods, deep-frying and pan-frying are prone to causing food safety issues. Oil peroxides, heterocyclic amines, and benzo[a]pyrene are all harmful substances formed during the deep-frying and other cooking processes, most of which have been proven to be potent carcinogens.

　　Methods for distinguishing the quality of cooking oil

　　Generally speaking, the sensory evaluation of edible oil can be approached from four aspects: sight, smell, taste, and questioning.

　　Look: First, check the transparency. Edible oils that meet national standards should be clear and transparent. Generally, oils are light yellow (sesame oil is slightly darker, and olive oil has a light green tint).

　　Smell: Each type of oil has its own unique and inherent odor, which can be smelled when the oil container is opened. Alternatively, put a drop or two of oil on your palm, rub your hands together, and smell the aroma when it's warm. Oil with an unusual odor indicates a quality problem.

　　Taste: Use clean chopsticks to dip a little oil and drop it on the tip of your tongue. Oil with a sour and burnt taste indicates that it has gone rancid, and oil with an off-flavor may be adulterated.

　　Q: Ask the merchant about their sourcing channels, and if necessary, request to see the purchase invoices or check the sampling and testing reports from the local food hygiene supervision department.