Frying
Frying food in oil leads to the formation of rancid products of oxidation, polymerization, and other deleterious, unintended toxic compounds such as acrylamide.“Frying food damages otherwise healthy oils. The high temperature makes the oil oxidize so that instead of being good for you, it generates harmful ‘free radicals' in the body” (Optimum Nutrition Bible, page 52). Frying also destroys the essential fats in food, and when consumed, the free radicals produced by frying can damage cells in the body, increasing the risk of cancer and heart disease and can cause premature aging. Frying foods can destroy Vitamins A and E, which also protect us from these dangerous substances. The damaging effects of frying depend on the oil, the temperature and the length of time.
“Scores of unnatural breakdown dimer and polymer products with unknown effects on health are produced by frying and deep-frying” (Fats That Heal, Fats That Kill, Udo Erasmus).Lots more information on the dangers of eating fried food in the book, Raw Foods Bible.
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