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Why is frying bad?

Commented on March 19, 2014
Created March 19, 2014 at 1:11 AM

The two reasons I've heard for frying being bad are:

1) Its too high in fat

2) The temperature causes fats to degrade

We now know that fat isn't bad for you as long as you pick the right oils so reason 1 doesn't apply. Most deep frying only gets up to around 375 F which is still a lower temp than grilling or pan searing so reason 2 doesn't make sense either. If you choose a healthy oil and don't reuse oil then what's so bad about it?

7904c7276d7e48f1be887fabd263bfd9

(300)

on March 19, 2014
at 05:17 PM

Need moar information! Not sure I'd stop searing either way though. >.>

7904c7276d7e48f1be887fabd263bfd9

(300)

on March 19, 2014
at 05:16 PM

Fry a potato?? *blood pressure goes up*

Be157308a0438e382b88d9db4c12ab30

on March 19, 2014
at 03:16 PM

You're wrong on caffeic acid being worse than PAHs:

"Caffeic acid has a variety of potential pharmacological effects in in vitro studies and in animal models, and inhibitory effect of caffeic acid on cancer cell proliferation"

is is listed as "possibly carcinogenic to humans" but test have show mixed results. http://en.wikipedia.org/wiki/Caffeic_acid#Pharmacology

Polycyclic aromatic hydrocarbons on the other hand are classified as "known carcinogens" including benz(a)anthracene, benzo(b)fluoranthene, benzo(a)pyrene, dibenz(a,h)anthracene and indeno(1,2,3-c,d)pyrene.

Be157308a0438e382b88d9db4c12ab30

on March 19, 2014
at 03:07 PM

If it is a matter of dose, then how can you conclude that the amount of heterocyclic amines and polycyclic aromatic hydrocarbons in BBQed meat are less harmful? Have you measured it? Do you have the equipment necessary to determine the quantity of the toxins being created? Something tells me you don't, but yet you claim BBQed meat is healthier than fried meat. Did you measure the toxic byproducts in both and compared the two? If it is a matter of dose, then how can you claim which is healthier without knowing the dose in each? It's contradictory at best.

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 19, 2014
at 02:03 PM

It is just a matter of dose. It is the dose that makes the poison (or the carcinogen). a gigantic study out of Berkeley (I think it was in 1986 or 1987) showed that the cancer-inducing power of our diet essentially comes from alcohol, or at least 90% of it (study was done with rats of course). Those aromatic hydrocarbons are not even as good at inducing cancer as caffeic acid in lettuce.

Medium avatar

(10611)

on March 19, 2014
at 01:26 PM

Real paleos in Africa only cooked with sous vide for best umami.

Be157308a0438e382b88d9db4c12ab30

on March 19, 2014
at 12:57 PM

Yes because BBQ is so much healthier and easier on the liver....never mind the Heterocyclic Amines or the Polycyclic Aromatic Hydrocarbons produced during BBQing which are extremely hepatotoxic and carcinogenic. Yes, BBQing is sooo much healthier.

Medium avatar

(10611)

on March 19, 2014
at 12:53 PM

Based on the longevity of Colonel Sanders we now know that frying does not shorten lifespan. Imagine how much longer he would have lived frying with better oils.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on March 19, 2014
at 12:18 PM

I've also heard the argument made that humans (being the only species that relies on cooking) have adapted to AGEPs, PAHs, etc… Which may be why you see proportionally high rates of cancer in animal models than you do in human populations.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 19, 2014
at 02:39 AM

**We now know that some fats are not bad for you

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5 Answers

0
Medium avatar

(10611)

on March 19, 2014
at 12:48 PM

Using pure Paleo logic first

1. Because frying pans are neolithic.

2. Because Paleo followers are obsessive about following gurus. Therefore eating fried food has a psychological effect, causing cortisol and blood pressure to rise.

Common sense says fry the food because it tastes good.

And have a potato too.

Live dangerously.

7904c7276d7e48f1be887fabd263bfd9

(300)

on March 19, 2014
at 05:16 PM

Fry a potato?? *blood pressure goes up*

0
Eed7dabde3d61910685845e04605267f

on March 19, 2014
at 10:12 AM

Depending on what's being fried AGES (Advanced glycattion end products) and or acrymalides will be formed. The latter form in context of there being a maillard reaction (think browned toast, caramalised onion, seared steak...)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on March 19, 2014
at 12:18 PM

I've also heard the argument made that humans (being the only species that relies on cooking) have adapted to AGEPs, PAHs, etc… Which may be why you see proportionally high rates of cancer in animal models than you do in human populations.

7904c7276d7e48f1be887fabd263bfd9

(300)

on March 19, 2014
at 05:17 PM

Need moar information! Not sure I'd stop searing either way though. >.>

0
Medium avatar

(238)

on March 19, 2014
at 05:29 AM

If you choose a healthy oil and don't reuse oil then what's so bad about it?

Probably nothing, but most cases of fried food are not under ideal circumstances as you know. So the general advice is good for probably 99.9% of fried foods available to the SAD eaters. As for me, I can't see spending the money for a bucket of coconut oil to fry a few pieces of chicken or whatever. I'm better off baking them with a good coating of spices.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 19, 2014
at 02:22 AM

It is just the quantity of compounds created from degrading fats, that your liver has to contend with. BBQ does get to higher temps, but inside meats stay cooler. You get a bit of chemical changes on the surface. I much prefer raw, boiled, BBQed, crock potted, or baked fats.

Medium avatar

(10611)

on March 19, 2014
at 01:26 PM

Real paleos in Africa only cooked with sous vide for best umami.

Be157308a0438e382b88d9db4c12ab30

on March 19, 2014
at 12:57 PM

Yes because BBQ is so much healthier and easier on the liver....never mind the Heterocyclic Amines or the Polycyclic Aromatic Hydrocarbons produced during BBQing which are extremely hepatotoxic and carcinogenic. Yes, BBQing is sooo much healthier.

0
7904c7276d7e48f1be887fabd263bfd9

(300)

on March 19, 2014
at 02:14 AM

Good question.

I imagine because it's expensive? Or that non-refined oils loose their ability to transfer heat effectively after a certain length of heating? I would also like to know the answer of this.

Maybe deep fried butter in Ghee? ^^

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