Are All Frying Techniques Unhealthy?
|January 25, 2012||Posted by Alex under Lifestyle|
It’s no secret that deep frying isn’t the most healthy cooking technique out there, but are all oils as bad as the others?
Frying is a cooking technique where food loses the water and absorbs oils in its place. The more times one uses the same oil, the more it degrades and increases the amount of saturated and trans fats. Oils absorbed in this way generally contribute to clogged arteries and heart disease.
According to a recent study, not all oils are created equally when it comes to deep frying. Researchers examined the cooking habits of Spanish adults and discovered that using both sunflower and olive oils when frying foods does not necessarily contribute to heart disease, as other oils do.
The studt examined over 40, 000 adults between the ages of 29 and 69 over an expansive study period of 11 years. At the beginning on the study none of the participants were affected by any heart conditions. By the end of the study, the researchers discovered absolutely no link between the rate of heart disease with the usage of sunflower and olive oil in frying.
It should be noted that this survey largely only covered reasonable cooking techniques, such as light stir fries, pasta sauces and the like. Deep frying still probably isn’t the best choice.
However, if these oils are re-used for extended periods of time, they can still become degraded and lead to health complications. Still, it’s interesting to note that frying isn’t necessarily an unhealthy cooking technique.