Saturday, April 28, 2012

Deep Fried Foods




Deep Fried Foods

Deep fried foods are weapons of mass destruction to your body. Remove deep fried food from your diet. Never eat anything that is deep fried.

Deep-frying is a method of cooking which involves submerging food in pre-heated fat or oil at high temperatures. Overheating or over-using the frying oil leads to the formation of rancid-tasting products and harmful or even toxic compounds such as acrylamide. In 2002  a team of Swedish researchers announced that many common foods, especially those that are fried, contain a potentially cancer-causing  chemical called acrylamide. 

High Calories
Deep fried foods are high in calories which increase your risk of gaining weight and becoming obese. Oils used to fry foods provide 9 calories per gram, compared to carbohydrates and proteins which each provide 4 calories per gram. Foods absorb the oil during frying, increasing the total fat content of the products you consume. 

Cardiovascular Risk
Foods deep-fried in oils containing saturated fat or trans fat increases your risk of coronary heart disease, a condition characterized by narrowing or blockage of the coronary arteries, usually caused by atherosclerosis, that can lead to blood clots, heart attack and stroke. Atherosclerosis is characterized by deposits of plaque made of fat, calcium and other substances in the blood that clog the arteries. 

Diabetes Risk
Deep frying at 356 degrees Fahrenheit produces chemicals called advanced glycation end products. Advanced glycation end products increases oxidant stress and inflammation, which are associated with diabetes and cardiovascular disease.

Changes In Flavor and Nutritional Composition
Deep-frying affects the flavor and nutritional composition of the food. Scientists report that deep-frying changes the flavor and stability of the oil and degrades essential amino acids, fatty acids and antioxidants, such as tocopherols, in foods. Scientists also report that frying oils oxidize and decrease the nutritional value and safety of the foods.


Gary Rumel, Corrective Therapist


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