Why Is Fried So Harmful?

Pity the fried food. Why is fried so harmful? Fried food with excess fat. Harm of fried food on the cardiovascular system. Carcinogens in fried food.

We know from hearsay that fried foods are harmful. The American Heart Association strongly recommends that everyone throw away the frying pan. According to doctors, this will be the best investment in health. Why is it so harmful to eat fried food?

It is rare to do without fried food. Morning scrambled eggs, fried potatoes, juicy steak and fried fish - a delicacy that is difficult to refuse. Unfortunately, the taste buds are arranged in such a way that they often like the most harmful things, and fried food is no exception. However, the obsession with fried food invariably leads to serious health problems.

A large amount of fat

As a rule, we cook fried food with inexpensive refined sunflower oil. Such oil (in contrast to extra virgin olive oil) does not bring any benefit, but there is a lot of harm from it. First of all, sunflower oil greatly adds calories to food. So, if the calorie content of raw potatoes (100 g) is about 70 kcal, then 100 grams of fried potatoes contain as many as 250 kcal! This is how you significantly increase the calorie content of meat, fish and vegetables that you fry.

Lack of vitamins

In addition to a large amount of fat, fried food has another significant drawback - it is practically devoid of vitamins. High heat treatment destroys vitamins A, C, E, which are the main antioxidants. Note that these vitamins are also destroyed during cooking or stewing, but not as intensively as during frying.

Thus, fried food loses its biological value. You just eat delicious food, but you deprive your body of useful substances.

Load on the heart

Many cardiovascular diseases could be avoided if we refused fried food. Excessive consumption of fried food significantly increases the level of lipids and cholesterol in the blood, which leads to the development of cardiovascular diseases.

 

Dangerous carcinogens

Carcinogens are substances that contribute to the development of cancer. According to medical observations, Chinese chefs who specialize in frying are more likely to suffer from various types of cancer than others. For several hours a day, they inhale carcinogens that evaporate during the arching of products, which increases the likelihood of the appearance of malignant tumors.

When frying foods containing carbohydrates (for example, potatoes), acrylamide is formed, which has carcinogenic properties, as well as those that disrupt the work of the nervous system.

What is the way out?

The most correct (and at the same time radical) way is to refuse fried products, and to get a frying pan only on holidays. Replace fried foods with stewed, boiled or baked in foil. They are no less tasty, and at the same time useful. They contain useful substances that are destroyed during frying.

Note that giving up fried food is a matter of habit. The first 2-3 weeks will naturally be very difficult, but then you will wean yourself off fried food, and healthy food will seem very tasty to you again.