Overheating oil during cooking will result in a dirty smoky kitchen, poor tasting food and the creation of harmful chemicals. Olive oil is no different from other oils. If you burn it heat it above its smoke point it will taste bad and it will contain harmful chemicals. Smoke points tend to increase with olive oil quality, as the free fatty acid content tends to decrease and the antioxidant content increases. The high antioxidant content of olive oil could even reduce the amount of harmful chemicals produced during cooking.
When cooking with olive oil, any potential harms can be reduced by using high quality oil and making sure you keep the oil below its smoke point; it will also make your food taste nicer. So I agree with the author: frying in general is not the healthiest way to prepare food, but if you are going to fry then frying in olive oil is not a bad choice. In fact, the Mediterranean countries have been frying food for centuries, according to an October review published in Nutrients.
All cooking methods influence the flavor and texture of food. However, one of the benefits of fried food, and the reason it's so hard to resist, is that it simply makes food tastier.
Deep frying in oil also makes food more durable, which is why it's a common cooking method for processed foods. Unfortunately, the benefits of fried food are also why it's unhealthy. Because fried food is so appetizing and convenient, it's easy to eat too much. The Centers for Disease Control and Prevention reports that more than 36 percent of adults eat fast food every day, which often contains fried foods. Consuming too many fried foods isn't good for your waistline or your health, and may even shorten your lifespan.
It's not a secret that frying food is unhealthy, but you may wonder why. In addition to influencing taste and texture, frying also affects nutrition, especially the calories and the fat content.
Obesity Fried foods contain more calories than their non-fried counterparts, so eating a lot of them can significantly increase your calorie intake. Thus, the problem may be the type of fat, rather than the amount of fat. Summary Individuals who regularly consume fried foods may be at a higher risk of developing type 2 diabetes, heart disease and obesity.
It seems that the higher your intake, the greater your risk. It is formed by a chemical reaction between sugars and an amino acid called asparagine. While a handful of human studies have investigated acrylamide intake, the evidence is mixed. Summary Animal studies suggest that dietary intakes of acrylamide may increase the risk of several types of cancer, but more studies in humans are needed to say for sure. Healthy Oils The type of oil used for frying heavily influences the health risks associated with fried foods.
Coconut oil, olive oil and avocado oil are among the healthiest. In fact, studies have shown that even after eight hours of continuous deep frying, its quality does not deteriorate Olive oil: Olive oil contains mostly monounsaturated fats, making it relatively stable for high-temperature cooking. One analysis found that olive oil can be used in a deep fryer for up to 24 hours before a significant amount of oxidation begins to occur Avocado oil: The composition of avocado oil is similar to that of olive oil.
It also has an extremely high heat tolerance, making it a great choice for deep frying. Using these healthier oils may decrease some of the risks associated with eating fried foods. Unhealthy Oils Cooking oils that contain a high amount of polyunsaturated fats are far less stable and known to form acrylamide when exposed to high heat These machines work by circulating extremely hot air around food.
Summary Coconut oil, olive oil and avocado oil are among the healthiest oils to fry foods in. You can also try oven-frying or air-frying foods, which yield similar results using very little oil. The Bottom Line. Consuming foods fried in unstable or unhealthy oils can have several negative health effects. Fortunately, there are several other cooking methods and healthier fats you can use instead. Read this next. The Healthiest Oil for Deep Frying. None of the adults had any sign of heart disease at the start of the year study, but by the end of it heart disease events and 1, deaths had occurred.
When the researchers looked at these heart events in detail, they could find no link with fried food in the diet. This, they believe, is down to the type of oil the food is cooked in. In an accompanying editorial, Professor Michael Leitzmann from the University of Regensburg in Germany said: "Taken together, the myth that frying food is generally bad for the heart is not supported by available evidence. Mediterranean diets have long been hailed as healthy, being packed full of low-fat, high-fibre fresh fruits and vegetables, as well as fresh fish.
And numerous studies have shown a balanced diet such as this can cut the risk of illnesses like cancer and heart disease. Victoria Taylor, a senior heart health dietitian at the British Heart Foundation, said: "Before we all reach for the frying pan, it's important to remember that this was a study of a Mediterranean diet rather than British fish and chips.
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