Frying
Description
Frying is a Cooking method that involves the immersion (deep frying) or coating (frying) of Foods in Dietary Oils and applying high levels of heat (above 100 degrees Celsius).
Toxic Effects of Frying
Digestive System
Excessive consumption of fried dietary Fats increases the proliferation of Detrimental Bacteria within the Digestive Tract.
Immune System
Excessive consumption of Foods that have been fried can cause Food Allergies in some persons.
Frying of dietary Oils causes the production of Benzpyrene which is strongly implicated in Cancer:
Consumption of fried foods may increase the risk of Colon Cancer. [1]
Large quantities of (carcinogenic) Heterocyclic Aromatic Amines (HAAs) are created within muscle Meats (including Red Meats, Poultry and Fish) during Frying:
You have read 30% of this topic
Keep reading Frying
- Metabolism
- Nervous System
- These Herbs may Minimize the Toxic Effects of Frying
- These Substances Should Not be used for Frying
- Dietary Oils
- Frying Destroys these Nutrients
- 2 more sections
- Every cited reference behind this topic
- All 5,000+ interlinked topics, search and notes
No credit card needed to start a trial. Already a member? Log in