How about the higher potential for harm when repeatedly heating the same oil in commercial deep fryers? If all you do at home is heat the oil up once to cook an immediate meal and conscientiously try to keep the heat down to a reasonable level(350°F?), maybe the oil does not degrade enough …
How about the higher potential for harm when repeatedly heating the same oil in commercial deep fryers? If all you do at home is heat the oil up once to cook an immediate meal and conscientiously try to keep the heat down to a reasonable level(350°F?), maybe the oil does not degrade enough to cause significant harm.
Somebody should do an experiment including type's of seed oils and temps while documenting acrylamide and other nasties. . .
Man, interesting post, from the Ukraine no less!
How about the higher potential for harm when repeatedly heating the same oil in commercial deep fryers? If all you do at home is heat the oil up once to cook an immediate meal and conscientiously try to keep the heat down to a reasonable level(350°F?), maybe the oil does not degrade enough to cause significant harm.
Somebody should do an experiment including type's of seed oils and temps while documenting acrylamide and other nasties. . .