Fried chicken, french fries and onion rings are a part of many picnics, fast-food joints and even high-end restaurants and are a favorite of many. Unfortunately, though, fried foods are more than just high in fat. Frying foods creates free radicals, which can cause damage to your cells and lead to long-term illnesses, including cancer. It is best to eat as little fried food as possible. See your doctor or qualified nutritionist if you have questions about dietary choices.
Identification
Free radicals are a normal part of your body but become a problem when too many are created. These molecules have an unpaired electron and therefore take an electron from another molecule to become stable, according to Dr. Stephen B. Edelson in his book, "What Your Doctor May Not Tell You About Autoimmune Disorders." Unfortunately, this creates more free radicals, which can cause DNA damage, a breakdown of cell membranes and enzyme systems and a reduction in immune system function.
Frying Food
Fried food is a part of many cultures. It is an easy method to cook quickly, according to editor Dayle Hayes in his book, "Food and Nutrition." After heating the fat at high temperature, food is placed in the fat and the heat quickly goes into the food, producing a crisp outside and a steam-cooked inside. Foods ranging from chicken to noodles to vegetables can be fried as well as candy bars and Twinkies.
Function
Frying or heating food at high temperatures causes unsaturated fats to oxidate, explains osteopathic doctor Richard Tapert in his book, "Stop Worrying About Cholesterol!" Unsaturated fats like the ones found in safflower, soy, corn and cottonseed oils become unstable at high temperatures, therefore producing free radicals. The more the oil is reused and reheated, such as in fast-food restaurants, the more free radicals are produced. Saturated oils such as coconut are more stable and therefore can be used to lightly fry food without producing free radicals, notes Tapert.
Considerations
Frying foods not only produces free radicals but such fare is high in fat, which may impact heart health. Lightly sautéing foods lessens the likelihood of producing free radicals and also keeps vitamins and minerals intact. Eating a diet rich in fried foods is linked to both diabetes and heart disease. Work with a nutritionist to determine the best diet for you, slowly removing as many fried foods as possible.
References
- "What Your Doctor May Not Tell You About Autoimmune Disorders"; Stephen B. Edelson, MD; 2003
- "Food and Nutrition"; Dayle Hayes; 2008
- "Stop Worrying About Cholesterol!"; Richard Tapert, DO; 2005
