I have seen this statement more than once: Fatty meat can be cooked out of saturated fat and cholesterol after long-term stewing. For example, there is a recent saying, “From a nutritional point of view, eating some fatty meat properly is also good for human health, especially the elderly often eat well-cooked stewed meat (stewed for about two hours). It lowers blood fat, lowers blood pressure, lowers cholesterol, prolongs longevity and improves beauty and beauty. Relevant experts have pointed out through experiments that with the increase in the time of stewing of fatty meat, the content of saturated fatty acids in pork decreases greatly, while monounsaturated fatty acids and polyunsaturated The content of fatty acids keeps increasing. "There are some similar statements that are more specific. "Simmering for a longer period of time can reduce the saturated fatty acids by 30% to 50%, and the cholesterol content drops significantly."

　　Really Is this true? Let’s talk about saturated fatty acids first. Unlike unsaturated fatty acids, saturated fatty acids are very stable and difficult to be oxidized. It is also impossible to crack or polymerize when simmered (100°C). No matter how long it is cooked, saturated fatty acids It will not be destroyed. It is even more nonsense that saturated fatty acids will be boiled into "polyunsaturated fatty acids", which is completely inconsistent with basic chemical (energy) principles. At present, only "polyunsaturated fatty acids" can be saturated Fatty acid technology (that is, hydrogenated oil), but no, it is estimated that there will be no technology to convert saturated fatty acids into "polyunsaturated fatty acids" in the future. Therefore, the only possibility for saturated fatty acids to decrease after stewing is to dissolve In the soup. However, the fatty acids dissolved in the soup are very limited, because the fat in the fat is actually "triglyceride" (that is, one glycerol molecule and three fatty acid molecules combined), boiled does not make it hydrolyze and Free fatty acids are released, so only a small amount of triglycerides (fat) can be dissolved in the water. If it can really dissolve 30% to 50% of the fat in the soup, it means that the overall weight of the meat piece should be reduced About 30% to 50%, that is, after the stew of fat meat is simmered, only 1/2-2/3 of the weight is left, which is obviously inconsistent with the reality of life. In short, after the stew is cooked for a long time, even if it can be dissolved in the soup Some of these fats are very limited in quantity, and it is also impossible to turn saturated fatty acids (usually considered unhealthy) into "polyunsaturated fatty acids" (under the premise of moderate intake, it is generally considered to be healthy ).

　　 As for cholesterol, it is also very stable. No matter how many hours it is simmered (100°C), cholesterol will not be destroyed, nor will it become other substances. After stewing of fatty meat, cholesterol The only possibility of reduction is to dissolve in the soup, and its solubility should be very limited.

　　 In the field of diet and nutrition, there are some "common sense" that are completely wrong, there is no experimental basis, nor It conforms to basic physiological or chemical principles. It is strange that many "experts", when quoting these common senses, neither ask the source nor analyze it, which is almost a rumor.