Volatile toxins created by deep frying may pose a respiratory risk.
Which beverages have been found to have benzene levels exceeding safety standards?
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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Hercberg S, Czernichow S, Galan P. Tell me what your blood beta-carotene level is, I will tell you what your health risk is! The viewpoint of the SUVIMAX researchers. Ann Nutr Metab. 2009;54(4):310-2. Epub 2009 Sep 22.
Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on cooking methods. Also, there are 1,686 other subjects covered in the rest of my videos--please feel free to explore them as well!
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