Volatile toxins created by deep-frying may pose a respiratory risk.
Deep-Frying Toxins
4.7/5 - (18 votes)
Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.
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, which should never be used, period.
What’s the least harmful? Canola was the oil generating the least amount of potentially toxic chemicals.
Please consider volunteering to help out on the site.
- 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.
- Katragaddaa HR, Fullanab A., Sidhua S., Carbonell-Barrachinac AA. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 59-65.
Image thanks to Kristin via flickr
Below is an approximation of this video’s audio content. To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video.
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, which should never be used, period.
What’s the least harmful? Canola was the oil generating the least amount of potentially toxic chemicals.
Please consider volunteering to help out on the site.
- 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.
- Katragaddaa HR, Fullanab A., Sidhua S., Carbonell-Barrachinac AA. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 59-65.
Image thanks to Kristin via flickr
Republishing "Deep-Frying Toxins"
Terms
You may republish this material online or in print under our Creative Commons licence. You must attribute the article to NutritionFacts.org with a link back to our website in your republication.
If any changes are made to the original text or video, you must indicate, reasonably, what has changed about the article or video.
You may not use our material for commercial purposes.
You may not apply legal terms or technological measures that restrict others from doing anything permitted here.
If you have any questions, please Contact Us
Title
Deep-Frying Toxins
LicenseCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
Content URLDoctor's Note
For more on deep frying, check out these videos:
Cancer Risk from French Fries
Prolonged Liver Function Enhancement from Broccoli
Estrogenic Cooked Meat Carcinogens
And check out my other videos on cooking methods.
If you haven’t yet, you can subscribe to my videos for free by clicking here.
Previous Video
Next Video
