We’ve all heard the warnings against fried foods, but do we really know why it is bad for us? Here are some of the reasons why to think twice about those deep fried wings or truffle fries!
1. Multiplied calories
Frying foods multiplies the calorie density of the food as there’s much more fat absorbed by the deep-frying or frying process, especially when it comes to frying foods at lower temperatures. Frying in lower temperatures equals to longer frying time and therefore exposes the food to a longer duration for fat absorption.
2. Reduces nutritional value
The exposure to high temperatures and the frying process debilitates the value of the food. What is key is to avoid oxidation of the food, as “Oxidation is a reaction that takes place when oxygen has access to products containing fat or pigments” and “if fats oxidize, vitamins also oxidize and lose their activity” (http://shelflifeadvice.com/faq/what-oxidation-and-how-does-it-alter-food-products).
3. Clogs arteries
Fried foods are high in cholesterol and are a culprit to clogging arteries, especially when foods are deep-fried. This increases your chances of heart problems and a heart attack down the road. It’s best to avoid fried foods altogether (or avoid as much of it as you can). This is definitely a strong case for, ‘a moment on the lips, forever for everything else!’
4. The type of oil matters A LOT!
The oil the food is being fried in matter a whole lot. The type of cooking oils which are popular like canola oil or palm oil are what is categorized as trans fat. These are the worst oils to fry with, as these oils are man made. These oils have been modified to increase shelf life.