In the bustling community kitchen, Aunt Li is busy preparing for tonight's family dinner. As a retired teacher, one of her great passions is researching ingredients and cooking methods, hoping to give her family the healthiest and tastiest food. However, a recent health controversy about cooking oil has left her pondering: which one is more suitable for her pursuit of health, lard, peanut oil or corn oil?
Her kitchen is filled with an assortment of oil bottles that are the companions of her years of culinary experience, each with its own unique flavor and use. But recently, Aunt Li saw an article on social media saying that certain cooking oils may be bad for health, and some should even be eaten as little or no as possible. This made her feel uneasy and full of questions about her family's health.
Tonight, she decided to go through the information about cooking oil again, hoping to find a clear answer. She knows it's not just about the taste of the food, it's about the health and future of her family. As night falls, Aunt Li's kitchen is no longer just an ordinary cooking place, but a laboratory to explore the truth about health.
As Aunt Li delved deeper into the properties and effects of each oil, she learned that each oil had very different ingredients and health effects.
Lard, a traditional cooking oil, is rich in saturated fatty acids. While saturated fats have long been considered unhealthy, recent research is beginning to reassess their impact. Aunt Li found that while a moderate intake of saturated fat is acceptable, too much may increase the risk of cardiovascular disease. She began to wonder if the lard bibimbap that she enjoyed as a young man was really a healthy choice.
One night, at a family dinner, Aunt Li decided to raise her concerns. She explained to her family her research on three types of fats, highlighting in particular the risks that higher polyunsaturated fatty acids and saturated fatty acids in corn oil and lard may pose to cardiovascular health. Her words sparked a discussion, and although the family had reservations about changing the traditional way of cooking, it was impossible to ignore the health arguments made by Aunt Li.
After talking to her family doctor and dietitian, she was given more information. Experts recommend that while there is no such thing as the "least healthy" oil, it is advisable to reduce the use of lard and corn oil due to the adverse effects on cardiovascular health when consumed in large amounts over a long period of time. In contrast, peanut oil can be a healthier choice when used in moderation due to its higher monounsaturated fatty acid content.
Aunt Li began to slowly adjust the cooking oil at home. Instead of banning lard and corn oil altogether, she reduced their frequency and replaced them with peanut oil where possible. She also began experimenting with more olive oil and other oils that are considered healthier. To get her family used to these changes, she adds more spices and herbs to her cooking to enhance the flavor of the food.
A few months later, Aunt Li and her family began to feel the positive effects of these changes. Although there was some resistance at first, the family gradually adapted to the new tastes and began to appreciate this healthier lifestyle. Aunt Li realizes that healthy choices aren't always easy, especially when it involves changing deeply rooted Xi. However, with ongoing education, proper adjustments, and support from family members, everyone can make healthier choices in life.