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Fried
Food – is it safe? Heating vegetable oil
above 300 degrees Fahrenheit damages the oil causing toxin formation. Heating the oil increases the rate of chemical reactions
(oxidation) especially if it is in the presence of air (oxygen) and light. Many
toxic products of oxidation occur, including trans fatty acid and other
unnatural breakdown products (dimers and polymers etc). Our cells accumulate
these toxic product and age more rapidly. The nutritional value
of browned food is poor. Proteins turn into acrolein a known carcinogen. Frying food is an
unhealthy practice and should be avoided. For those who cannot
help themselves and insist on frying, the following suggestions are made. Saturated fats are the
most stable to heat. Monounsaturated are the second most stable. Polyunsaturated
fats are unstable to heat. Canola
oil, corn oil and other liquid vegetable oils form the most toxins when heated.
This is because they are damaged the quickest with heat and air.
Never fry with Canola oil. Saturated fats that are
low in the essential fatty acids are safer for frying. They are however also to be avoided because the raise your
cholesterol. Mixing water with the
oil when cooking helps prevents overheating of the oil. Safer (not safe but
less toxic) oils for frying are (in order of safety); BTW |