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August 20, 2008

The Dark Side of Deep Fry


As I was reading Liz Lipski's newsletter, I was reminded of a fact that we may not think about when eating deep fried foods:

Liquid fats, no matter the type, go rancid very quickly at deep-frying temperatures of 375-425 degrees. A few years ago a college student who worked in a fast food restaurant told me they changed the oil in the deep fat fryers once a week.  So for at least 6 out of 7 days, whoever eats fried foods is consuming rancid fats. And rancid fats are very toxic to liver and gall bladder.

Photo by Dyanna


Not to mention the acrylomide compounds formed when starches are cooked in unstable oils at high temps. Yuck. I avoid fried starchy foods for all sorts of reasons. You can bet paleo humans weren't consuming french fries.

Beef tallow is the best fat for high temp cooking in fat. It is more stable than PUFAs, therefore less prone to oxidation, and tastes best. Beef tallow has a long history of safe use by humans, unlike the modern industrial vegetable oils (only a little more than 100 years, similar to the dramatic rise in CVD). And saturated fats are not the cause of CVD, despite the campaign to implicate them. Unstable PUFAs, on the other hand, are implicated in cancer development and other health problems. Even if humans don't consume saturated fats, the body makes saturated fats because they are so necessary for structural materials.

Except for some olive oil in uncooked foods, I tend to avoid the common industrial vegetable oils by making my own salad dressings, mayonnaise, etc. The rest of the fats I use are home-rendered lard, coconut oil, and butter. Yum!

Hi Andy. Yes, I was thinking about this. Next time I go, I'll get the stall # so I can add it. Besides myoga, one of the highlights is their cucumbers.

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