Fried Foods

Fried foods refer to regular consumption of commercially prepared fried or deep-fried foods. Sautéing or stir-frying food is a little olive oil is not a problem. The problem for our health is the nature of the oil that is used for commercial frying. It is usually hydrogenated oil that sits around for a long time, is changed infrequently and is a source of oxidized fats. Any fats that is subjected to high heat for long periods of time will become oxidized or rancid, forming free radicals, which are then consumed.

The body not only have to deal with the intake of free radicals but also large amounts of hydrogenated fats, which are a source of trans fatty acids. A type of unnatural, man-made fats that has been linked with the following health problems:

1. Cancer: high levels of trans fats have been associated with an increased risk of breast cancer.
2. Trans fats have been linked with increased platelet stickiness, which is associated with coronary heart disease.
3. Pain and inflammation becomes much worse for people who eat hydrogenated fats.
4. Trans fatty acids block the body’s  production of naturallly occuring anti-inflammatories.
5. Trans fats are a source of immune system problems. They are incorporated into the cell membrane, where they increase cell memebrane permeability making them more susceptible to infection.
6. Trans fats block the body’s ability to metabolize and use the essential fatty acids, causing muscle fatigue and skin problems.

Most foods that are fried or deep-fried can be prepared in other ways: broiling, baking, or grilling. All sources of hydrogenated fats must be cut out of the diet. It is a type of food that is not compatible with health.

Reference: Weatherby, D. (2004). Signs and Symptoms Analysis from a Functional Perspective. Jacksonville, OR: Bear Mountain Publishing.