Belatucadrus Posted July 28, 2015 Report Share Posted July 28, 2015 Yes folks it seems that polyunsaturates that we've been told for years are good for us when heated oxidise to form aldehydes and lipid peroxides. Consuming or inhaling aldehydes, even in small amounts, has been linked to increased risk of heart disease and cancer. BBC article Prof Grootveld of Leicester School of Pharmacy at De Montfort University in Leicester says after running tests. "If I had a choice," he says, "between lard and polyunsaturates, I'd use lard every time." Link to comment Share on other sites More sharing options...
Gandalph Posted July 28, 2015 Report Share Posted July 28, 2015 Next week they will be saying fry everything in Diesel it's better than anything else. Link to comment Share on other sites More sharing options...
Irene Posted July 28, 2015 Report Share Posted July 28, 2015 The entire subject is mind boggling! Link to comment Share on other sites More sharing options...
AlanHo Posted July 28, 2015 Report Share Posted July 28, 2015 The article mentions that the main danger comes from elevating the oil to its smoke point. We use sunflower oil which has a smoke point of 260 C. Our deep fat fryer has a high temperature limit of 190 C which is well below the danger point. Where the danger lies is in using oil in a frying pan on top of a gas hob. It is impossible to control the oil temperature where it is in contact with the pan bottom and we have all probably have caused a pan to smoke from time to time. Link to comment Share on other sites More sharing options...
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