Small child

What to fry baby on? And do you fry at all?

What to fry baby on? And do you fry at all?

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Frying is not healthy. For many reasons, below. However, let's not be hypocrites, sometimes this method of heat treatment is simply the most attractive and it is difficult to replace it with another. Used with certain principles in mind, it is acceptable. This finding, however, says little and does not explain everything. Parents are confused and it is hardly surprising. There are still discussions about what to fry - in butter, lard, and maybe oil or olive oil, from when you can give your child fried products - whether after the age of one year or later and what to look for so that frying has the least negative impact bless you.

Since when should I give my child fried?

There is a general rule that a child who is one year old can eat like an adult. This is a very general wording, because if you look and think so closely, questions arise.

Does this mean that when a child is one year old, he can eat a fried piece of meat and scrambled eggs from pan every day for breakfast? I don't think so. This is not recommended. It is clear that frying must be avoided, and instead choose cooking, braising and baking.

You can also minimize the adverse impact of frying on health by opting for the original preparation of dishes in a pan in baking paper - this method is recommended by many bloggers.

To sum up this part of the article: it can be assumed that fried foods may slowly appear in a two-year-old's diet. Agreement? So-called authorities say so.

But what about all the suggestions available in many cookbooks for parents, on culinary portals or on websites of food producers for children, which take into account heat treatment by frying while expanding the infant's diet? You can easily find recipes for fried fritters or baby fish.

So how can it be or can't be served fried before the child is one year old?

Here, as you can guess, sentences are divided and there are a lot of inaccuracies and inconsistencies in the subject, hence it is best to use common sense and approach the subject individually, taking into account the presence of possible food intolerances, digestive problems. e.t.c.

How often fried?

According to the regulation of the Minister of Health, safe for health, you can fry twice a week. Once it can be a flour dish, once it can be meat. These are the recommendations.

Practice shows, however, that recommendations itself and life itself. Why? It has been estimated that about 20% of food consumed in the diet of an adult Pole are fried products. Some of them contain up to 40% fat, imagine the number of calories that can satisfy all-day demand with one fried product, and where are other meals?

What does the situation look like for children? Of course, at the beginning, when a toddler gets his dishes, prepared only with him in mind, usually he does not eat fried, but over time he dines with his parents, which is why he eats like everyone else. When habits are not the best, the child eats too much fried products from an early age. It can therefore be suspected that frying is chosen much more often than recommended and it does not matter that the diet of a child or an adult is considered.

What to fry if you fry it already?

Remembering that it is safe to serve small portions of fried meals (pancakes, scrambled eggs) twice a week, you have to answer the question of what to fry properly. Opinions are divided on this topic and for many years there have been changes in views, similar to those that focus around the topic - butter or margarine.

The latest results of the research seem to be the most convincing. According to them vegetable fats, including polyunsaturated oils and olive oil, are not suitable for frying, because they are easily oxidized. At high temperatures, free radicals are released from oils, responsible for premature aging, as well as inflammation ... and cancer. In this way, a strong toxin is formed from a harmless, beneficial product. Therefore, it is best to avoid frying in oil. The advantages of oils can be used, but cold, pouring them, for example, salads.

So what to fry on?

We fry on what does not oxidize or oxidizes slightly:

  • on coconut oil, which is an exception among vegetable oils because it has over 80% of the fraction that is saturated, which is why it does not oxidize with high intensity.
  • on lard - because it is animal fat with a predominance of saturated fat
  • on clarified butter - free of proteins that burns less in a pan and oxidizes.

Whatever your choice - fry as short as possible and avoid smoking fat. The iron rule is non-heating of fat, preventing smoking - if this happens, replace the fat used, it is broken. The temperature of most fried products should be around 160-180 degrees Celsius, not higher. And definitely fry rarely, use other methods.

Oils for frying - a trap worth remembering

The latest research results clearly indicate that frying on most oils, including those recommended and long used in many Polish cuisines, is not the best idea. Forgetting this rule, it's worth seeing what the big concerns recommend. Here you can truly be surprised!

The market for various frying oils is enormous. Most parents, when making a decision to buy a specific product, are guided by the manufacturer's recommendations, looking for information on virtually every label: whether the oil is recommended for frying or not. The matter seems simple, but it turns out not necessarily.

In the screenshot below obtained from the manufacturer of well-known oil you can see the product obtained from 3 grains - rapeseed oil enriched with linseed oil and pumpkin seed oil. And the manufacturer recommends this frying oil! Could the manufacturer not know that heating linseed oil is inadvisable, that it is an oil that oxidizes very quickly, that even in the fridge after a few weeks it goes rancid? You don't need specialized knowledge to know that heated linseed oil is a toxin. We will read about linseed oil in every article devoted to this product. And the producer of Kujawski doesn't know that? Seriously?

On the website and on the product label we receive the same information that the oil containing linseed oil is suitable for frying ... And how can you trust the producers here? How to follow their recommendations? Fear to be afraid.

What do you think about this? What are you frying on? And when did you serve fried baby for the first time?