Frying

·

Frying (along with grilling, roasting, and barbequing) beef, pork, poultry, and fish creates heterocyclic amines, which may be carcinogenic. Deep frying foods can also create volatile toxins, which may pose a respiratory risk, and neurotoxins that may be linked to hand tremors. Even just the vapors of frying bacon contain the potent carcinogen nitrosamine.

Frying potatoes to make French fries and potato chips (and even frying sweet potatoes) may create acrylamide, which is a known carcinogen. Frying foods also adds a lot of relatively empty calories.

Topic summary contributed by Paul.

Page 212