Myths and truth about food cooked in a deep fryer

Numerous statements about the dangers of home-made French dishes are greatly exaggerated. American nutritionists have presented substantiated refutations of the three most popular myths about deep fat.

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Myth 1. Frying oil saturates foods with dangerous carcinogens

Deep fried foods are often blamed for the prohibitive content of toxic substances - carcinogens. Among the deadly toxins mention acrylamides, aldehydes, ketones, polycyclic substances. With the use of such products in food, poison accumulates in the body and has an extremely negative impact on health.

True. In fact carcinogens are formed in oil, heated to a smoking temperature. For refined sunflower oil, the limit is 232 degrees Celsius. A quality home fryer allows you to adjust the heating within 160-190 degrees. There is one exception: the carcinogen acrylamide is formed when frying starchy foods( potatoes, puffins, etc.) at a lower temperature - only 120 degrees.

By the way: carcinogens penetrate into the products when o

il is reused. French fries will not contain carcinogens if you change the oil after each cooking cycle.

Myth 2. When deep frying, a large number of harmful trans-fats are formed

The main argument of the opponents of French dishes is the high content of trans fats in finished products. At many sites, information is found that french fries 40% consists of trans-isomers of fatty acids, which violate many metabolic processes in the body. Such a high concentration of dangerous substances is explained by two myths:

  1. When heated to a temperature of 160-180 degrees in vegetable oil, trans fats are formed.
  2. Refined vegetable oil already contains up to 25% of trans fats.

True. In fact, trans-isomers are contained in industrial vegetable oils, processed by hydrogenation. To produce trans fats, it is not enough only for heating, which is provided by household appliances. A chemical reaction occurs with the simultaneous participation of two other factors: high pressure and pure hydrogen.

Myth 3. Frying dishes are too fat

The ideal ratio of vegetable oil to the product is 4 to 1. There is an opinion that when in contact with such a huge amount of oil the product will be oversaturated with fat. From this follows the conclusion about the excessively high caloric content of the french fries and about their harm to the liver and the figure.

True. In fact, the fat content of some dishes from the deep fryer( for example, french fries, made from fresh unfrozen food) does not exceed 5-7%.The product does not absorb a lot of fat thanks to the "protective" crust, which is formed in hot oil almost instantly. A similar effect is achieved with a heating temperature of 190 degrees.