Volatile toxins created by deep frying may pose a respiratory risk.
Deep Frying Toxins, 5.0 out of 5 based on 2 ratings
Image thanks to Kristin.
Frying is not just bad because it destroys more nutrition and oil is such a waste of calories. We should never deep-fry foods because of the toxic volatile carcinogens that are produced. In fact we shouldn’t even let anyone deep-fry in our house. Like second-hand smoke, they may be putting your whole household at risk because of the air pollution created by deep frying. If they insist, though, we definitely want to open the windows, keep the kitchen ventilated.
And some oils, are worse than others. What’s the worst oil to deep-fry with? Canola, coconut, safflower, or extra virgin olive? The worst is coconut. The worst is coconut oil, which should not be used, period.
What’s the least harmful?…, Canola was the oil generating the least amount of potentially toxic chemicals.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by veganmontreal.
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