Frying Food

Frying food is not good because of the changes that take place in the molecular structure  of the fried foods. Scientific studies continue to show that frying food increase the chance of cancer. Frying our foods leads to the food having a lot of toxins that will damage the body's cells. 

It has been established that when fats are heated at high temperature their molecular structure changes  leading to the heated oil containing poisonous compounds that damage the body's cell  membranes, cell nuclei and proteins. If you therefore still require fried food, as most of us certainly do, you should to fry it at low temperature to minimise the damage.  In heating cooking oil and many convenience foods that we buy in the so called fast food restaurants good "cis" fatty acids which the body needs are changed to "trans" fatty acids, which the body cannot used.

If we cannot do without frying our food then let us make sure that we use olive oil but you still need to make sure that it is not overheated to smoking point. Olive oil has four fatty acids. You also need to include in your diet unheated virgin olive oil to provide the fatty acids that your body need. 

Because of our craving for fried food most of us have a fatty acid deficiency. For more on the effects of frying food visit my previous post Frying or Deep Frying: How Harmful Is It?