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"DEEP FRYING TOXINS"
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 *** 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.