Captain_Coconut
Member
- Joined
- Feb 26, 2018
- Messages
- 988
So I know clearly that frequently consuming food fried in PUFA is a major health risk, largely because it is PUFA but I suspect it is even more dangerous than consuming 'virgin pufa' - since frying will speed up the rate which the PUFA is oxidized.
What about food that is deep fried in palm oil or coconut oil? Should it also be avoided for health reasons or is it relatively as safe as consuming the same food with an equivalent amount of 'virgin' palm or coconut oil?
I have read that Advanced Glycation End-products are one of the main reasons fried food is not healthy, but I am not sure if this should be thought of as specific to deep frying - any form of dry heat cooking will raise the AGE, even if oil is not added to the cooking process. The Maillard reaction in cooking is what creates AGE.
Other than AGE, is frying doing anything else that would be bad to get a lot of? Or could it be that the negative health association here is mainly due to PUFA use being so common in fried food?
Palm oil is increasingly being found in many fried snack foods etc, while not as PUFA free as coconut oil - it has a similar fat profile to beef tallow or lard - so it seems favorable to something like canola.
Because I haven't reached a conclusion here yet on this subject, I keep avoiding fried food, even at home where the oil used is completely under my control. Am I just being silly? If I am living very close to the RP ideal diet, should I worry about AGE and low-pufa fried foods at all? Your thoughts are appreciated.
What about food that is deep fried in palm oil or coconut oil? Should it also be avoided for health reasons or is it relatively as safe as consuming the same food with an equivalent amount of 'virgin' palm or coconut oil?
I have read that Advanced Glycation End-products are one of the main reasons fried food is not healthy, but I am not sure if this should be thought of as specific to deep frying - any form of dry heat cooking will raise the AGE, even if oil is not added to the cooking process. The Maillard reaction in cooking is what creates AGE.
Other than AGE, is frying doing anything else that would be bad to get a lot of? Or could it be that the negative health association here is mainly due to PUFA use being so common in fried food?
Palm oil is increasingly being found in many fried snack foods etc, while not as PUFA free as coconut oil - it has a similar fat profile to beef tallow or lard - so it seems favorable to something like canola.
Because I haven't reached a conclusion here yet on this subject, I keep avoiding fried food, even at home where the oil used is completely under my control. Am I just being silly? If I am living very close to the RP ideal diet, should I worry about AGE and low-pufa fried foods at all? Your thoughts are appreciated.
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