Why Fried Foods Can Be Harmful
By Fred Kummerow, Ph.D.
There are problems with deep fat fried food that affect our nutrition. These problems occur because of chemical alterations in the fat that happen as a consequence of deep fat frying food.
This frying process is as follows:
1. Food picks up oxygen from the air during frying that negatively alters thefatcomposition.
2. The foods fried in these fats pick up those altered fats.
3. These altered foods have a direct and negative influence on the nutritional value of the fat.
The changes in the fat are dependent on at least four factors:
1. The length of time it was exposed to heat—in commercial operations, the length of time a food is fried leads to how much fat is absorbed on thecookedfooditem;
3. The exact composition of the fat used, such as corn oil, cottonseed oil, soybean oil, beef tallow, or hydrogenated fat, and
4. What is being fried, e.g., chicken or fish.
The longer the frying fat is heated, the greater the changes in that fat. Feeding animals fats fried at varying lengths of time led to very differentoutcomes in the health of those animals.Read further jn