Just as some fats are vital to life and help us heal. There are fats that must be avoided because they contribute to degenerative disease conditions.
Frying and deep-frying are two of the most popular methods of fast food preparation, they are also the most damaging to health. Deep-frying exposes oils to light, which causes free-radical reactions; oxygen, which leads to oxidation rancidity; and heat, which leads to heat-twisting which synergize the destructive nature; these are three of the most damaging influences to fatty acids. Frying and deep-frying also produce some trans-fatty acids.
Consider Free-Radicals. They serve some normal functions, but injure, age, degenerate, and kill cells and tissue. Our body produces free-radicals every second which are neutralized by antioxidants: Vitamins C, B3, E, carotene, cysteine, selenium, bioflavenoids, and CoQ10, as well as several enzymes containing zinc, manganese, and copper. If deficient in antioxidants, free radical reactions occur, leading to biologically unsuitable biochemical reactions, abnormal and toxic substances, and disease.
The following oils should not be used for frying: flax seed oil and hemp seed oil. These fresh, unrefined, mechanically pressed, light- and oxygen- protected EFA-rich seed oils can support and improve health. EFA rich oils help bring oxygen into cells which is necessary for health and life.
I’m sure you have heard of Trans-fatty acids. Frying and deep-frying produces trans-fatty acids, which are damaging to health. Recall the chemistry of unsaturated fats and the cis configurations vs. trans configurations . . . cis- fats are bent, once altered to trans- they are straightened. Shapes alter fats melting points, chemical activities and enzyme fit. Trans-fats are altered and break down slower than cis-fatty acids, putting holes in cell membranes, impairing immune function and increasing allergic phenomena. They disrupt the flow of energy (electrons) through the body and disrupt Essential Fatty acids by interfering with prostaglandins (hormone-like substances that regulate arteriole muscle tone, blood pressure, platelet stickiness, inflammatory response, etc.). Trans-fats are detrimental to the cardiovascular system, reproductive system, energy metabolism, fat and essential fatty acid metabolism, liver function, and cell membranes.
Frying and deep-frying destroy ALL oils and can’t be recommended for health. They are prohibited if optimum health is what you are after. But, if you insist on frying or deep-frying use refined oils that contain the lowest amount of EFA’s and the greatest amounts of saturated fatty acids and monounsaturated fatty acids. Use sulfur-rich foods (garlic and onions) to help minimize free-radical damage. Oils least damaged by high temperatures and oxygen include: butter, tropical oils (coconut, palm), and peanut oil.
Consuming fried-fats and trans-fats rarely may not kill us and may appear harmless. However, as they body copes with toxic substances over 10, 20, or 30 years, our cells accumulate altered and toxic products which the body can’t efficiently detoxify. These altered and toxic substances interfere with the bodies life chemistry (aka: bio-chemistry) causing degenerative processes and cellular degeneration, which manifest as degenerative diseases.
