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Dangers of fried food and heated vegetable oil

kalu_miah

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I opened this thread because I noticed that a lot of Asian cuisines include deep fried food, or cooking that involves high heating of vegetable oil. These are both dangerous for health and over the long term reduces brain function, cardio vascular function and longevity. It also affects thinking power, creativity and productivity of population. Some Asian nations like Koreans do not eat fried food traditionally, mostly it is bbq or soup or sauteed without oil and I suspect this has something to do with their spectacular success as a nation. They have other healthy foods as well, such as pro-biotic Kimchee and fermented bean paste which is kind of like Miso. Japanese food is also mostly not fried, or sauteed, except for tempura. A good portion of Chinese food however is either deep fried or fried in wok.

This is not to put down any culture or country but to provide information so people can improve their food habit for better health and productivity. Increasingly I see Chinese people and China becoming key strategic component in global peace and stability, so better working brains among Chinese I think will contribute to global peace and stability and will be good for the nations that are allied with China.

Toxic compounds from fried foods cause cancer and deteriorate brain health

Toxic compounds from fried foods cause cancer and deteriorate brain health
Tuesday, February 28, 2012 by: John Phillip

(NaturalNews) Many health-minded individuals understand that eating fried or overcooked foods is unhealthy due to the chemical transition of normally stable fats to trans fats that have been shown to dramatically increase heart attack risk. Researchers from the University of the Basque in Spain publishing in the journal Food Chemistry are the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.

Breakdown chemical structures known as aldehydes are formed in cooked vegetable oils such as sunflower oil when heated to normal frying temperatures,and are also released into the air where they can be inhaled. Alternate food preparation methods such as roasting, steaming and broiling are safe methods of cooking foods to avoid the dangerous release of aldehydes andprovide a shield against cancer-forming particles and neurodegenerative decline.

Prior studies have identified the health degrading nature of aldehydes, where their presence in organisms is linked to different types of cancer and neurodegenerative diseases such as Alzheimer's and Parkinson's. Researchers also know that these compounds remain in vegetable oils after they have been used to fry foods and wanted to determine how they interact with proteins, hormones and enzymes in the body to impede its correct functioning.

Many common vegetable oils produce dangerous aldehydes when heated

The study team heated three types of oil (olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees Celsius for a period of forty hours (twenty hours was used for the flaxseed oil). This length of time was used to approximate oils used commercially at a restaurant where fryers remain heated for extended periods of time. The oils were then analyzed using gas chromatography/mass spectrometry techniques.

Researchers found that the sunflower and flaxseed oils degraded significantly and are the ones that create the most toxic aldehydes in the least amount of frying time. These oils are high in polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the health-demoting aldehyde compounds that permeate the air and penetrate into the food. Olive oil, known to be high in monounsaturated fat, generates aldehydes to a lesser degree and after cooking much longer.

The research team concluded "The fact that significant concentrations of these toxic compounds were found in some oils ... is a cause of concern for human health." Although the scientists did not use coconut oil in their tests, studies have shown that the medium-chain fatty acid does not rapidly convert to deadly trans fats when heated, and may be less likely to produce aldehydes when compared to other vegetable oils. While fried foods are not part of a healthy eating plan, it is important to avoid cooking with low flash-point oils that produce aldehydes and increase the risk of neurologic disorders and cancer.

Sources for this article include:
Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes
Fried food risks: Toxic aldehydes detected in reheated oil
Reheated Cooking Oils Contain Toxic Aldehydes

About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.

Learn more: Toxic compounds from fried foods cause cancer and deteriorate brain health

@Yzd Khalifa @Arabian Legend @al-Hasani you guys may want to check this out.
 
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People with low metabolism are likely to be at risk due to the slow deoxidization of Aldehyde in their body which may lead to many pathological effects including cancer. I myself always try to avoid fast food when I go abroad and even here in KSA however, most fast food chains and other food restaurants in KSA are under the health department control and that minimize the chances of being at risk of that over use of cooking oil.
 
Asians are screwed!

Not all Asians, except for Tempura, Japanese food is very healthy. Korean food is even more healthy, absolutely no deep fried food in their traditional cuisine and very little fried food. The main culprit is Chinese food, not all of them, but the deep fried and oil cooking under very high heat in wok.

Heating vegetable oil is the main problem, specially direct heating with no water added. Oil can be added after cooking. In fact, I add a lot of organic extra virgin olive oil in steamed vegetable and salad and it is very healthy that way. As long as oil is not heated, it is fine.
 
People with low metabolism are likely to be at risk due to the slow deoxidization of Aldehyde in their body which may lead to many pathological effects including cancer. I myself always try to avoid fast food when I go abroad and even here in KSA however, most fast food chains and other food restaurants in KSA are under the health department control and that minimize the chances of being at risk of that over use of cocking oil.

Fast food in the US is synthetic food, lots of chemicals, pesticides, food additives, you name it, its there. I haven't had fast food for many years. Even the big chain restaurants here use can food, which is full of chemical preservatives. So I usually go to ethnic food places, like Korean, Indian, Iranian etc., as the cooking is traditional, no can food or chemicals. Indian buffet places are ok, as you can pick and choose the food you like. But Iranian, Lebanese or Armenian Kabob places are better.

Next time, you or @Yzd Khalifa bro or @al-Hasani bro come to Los Angeles, please let me know, I will treat you guys to the good restaurants I got to know. It will be good to meet the real life people behind the words and thoughts.
 
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Fast food in the US is synthetic food, lots of chemicals, pesticides, food additives, you name it, its there. I haven't had fast food for many years. Even the big chain restaurants here use can food, which is full of chemical preservatives. So I usually go to ethnic food places, like Korean, Indian, Iranian etc., as the cooking is traditional, no can food or chemicals. Indian buffet places are ok, as you can pick and choose the food you like. But Iranian, Lebanese or Armenian Kabob places are better.

Next time, you or @Yzd Khalifa bro or @al-Hasani bro come to Los Angeles, please let me know, I will treat you guys to the good restaurants I got to know. It will be good to meet the real life people behind the words and thoughts.

Definitely I will,Thank you bro, :cheers:

I would recommend an indian restaurant in Santa Monica called Taj Mahal, very close to 2nd St or you can go to Westwood where a lot of ME restaurants and Hooka places are. Don't smoke hooka as its not healthy, maybe once in awhile:P but try the food is so yummy. Also if you come to Toronto let me know, I will take you to A Pakistani restaurant called Kabul and arabic restaurant named Paramount, they have very delicious food.:kiss3:
 
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Definitely I will,Thank you bro, :cheers:

I would recommend an indian restaurant in Santa Monica called Taj Mahal, very close to 2nd St or you can go to Westwood where a lot of ME restaurants and Hooka places are. Don't smoke hooka as its not healthy, maybe once in awhile:P but try the food is so yummy. Also if you come to Toronto let me know, I will take you to A Pakistani restaurant called Kabul, they have very delicious food.:kiss3:

You are welcome bro, and thanks for the invite to Toronto and Kabul restaurant :cheers:

I got a brother there, may be I will visit someday.

I will try to check out Taj Mahal if I go in that area. As for hooka, not too much into tobacco, so no worries.:)
 
Not all Asians, except for Tempura, Japanese food is very healthy. Korean food is even more healthy, absolutely no deep fried food in their traditional cuisine and very little fried food. The main culprit is Chinese food, not all of them, but the deep fried and oil cooking under very high heat in wok.

what about South Asian Food
 

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