Guest guest Posted January 4, 2002 Report Share Posted January 4, 2002 I have what may seem like a totally lame question. But here it is. Why is frying food bad? Is it the action of frying? Or is it the type of oil used? Since olive oil is good for us, is it ok to fry if using olive oil? Sindea driving Geoff nuts since 1994... family site: http://sindea5.homestead.com/home.html Business sites: www.sindea.net http://www.homestead.com/sindeadoula/doulahome.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2002 Report Share Posted January 7, 2002 - " sindea.horste " <sindea.horste Saturday, January 05, 2002 6:59 AM frying question > I have what may seem like a totally lame question. But here it is. Why is frying food bad? Is it the action of frying? Or is it the type of oil used? Since olive oil is good for us, is it ok to fry if using olive oil? Hi Sindea, Two reasons: 1) The high heat of frying alters the chemical structure of most fatty acids in the fat or oil. Coconut oil is the most resistant. 2) Frying generates chemical cross links between glucose and protein molecules called AGEPs (Advanced Gylcemic End Products) which have been found to be very aging. ======================== Good Health & Long Life, Greg Watson, http://optimalhealth.cia.com.au gowatson USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/ PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe Patch file for above http://www.walford.com/download/dwidp67u.exe KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe Quote Link to comment Share on other sites More sharing options...
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