Don't cultures such as China and Vietnam pretty much fry, sear, etc. everything? And they are thin and have long life expectancies relative to level of medical care. Is there evidence that cultures which fry, saute, etc. have more Cancer than cultures which bake, poach, etc.?
Can someone who understands cooking and nutrition explain to me why fried food is unhealthy?
Injury/Nutrition
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Its not a cancer issue. Look at those old skinny SE Asians. Look at all the frail old wrinkly people. Not a vital look. Not an argument in favor of fried foods.
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For one thing, chicken is a health food(specifically dark meat) because it is a great source of taurine, which without supplementation vegetarians and vegans don’t get an adequate amount. Vegetarians and vegans tend to lack adequate amounts of taurine, choline, and creatine, which come from animal products. We make some of each and choline is present in some vegetables, but they are far more present in animal products, specifically meats and organ meats. Neglecting these things make the body not run as smoothly as it should. For instance vegans and vegetarians who take a creatine supplement see an IQ increase of one standard deviation and people who eat adequate amounts of meat don’t see this since they already get plenty. Pretending that meats aren’t a health food is not only ignorant but shows a lack of understanding of human physiology and science.
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jamin wrote:
Don't cultures such as China and Vietnam pretty much fry, sear, etc. everything? And they are thin and have long life expectancies relative to level of medical care. Is there evidence that cultures which fry, saute, etc. have more Cancer than cultures which bake, poach, etc.?
My wife is chinese. She does fry a lot but with rice and noodles. Lots of vegetables. She doesn't eat salads with ranch and never eats fast food. -
Chicken fried in Duck Fat.
I get inflammation and eczema with veggie oils and seed oils. I do fine with avocado and coconut oil and animal fat though. -
It's simple, just read this article https://www.bbc.com/news/health-16691754#:~:text=When%20food%20is%20fried%20it,risk%20factors%20for%20heart%20disease.
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Also causes atherosclerosis in which circulation deteriorates.
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BS to everyone who makes proclamations with words like crosslinking without citing reliable sources.
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BS to your BS! Look it up yourself. Look up something like "crosslinking of collagen by AGE's". It's too cumbersome for me to post relevant links with my phone., and I don't own a computer.
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jamin wrote:
I'm teaching myself how to cook and I also want to be somewhat healthy.
My diet is absolutely pitiful now and I'm afraid of getting things like Cancer, Chron's, etc.
Trying to understand
Chicken breast = healthy
Olive oil = healthy
Heat up a frying pan and cook a chicken breast in olive = unhealthy ???
Cooking meat zaps it of its nutritional value and anti-inflammatory effect. The optimal nutrition for humans is raw red meat, which has the ideal balance of hormones and protein to produce the perfect human form. The Raw Red Meat Diet (RRMD) is scientifically proven to eliminate heart disease, cancer, and diabetes. The science is settled, you cannot debate this.
Christ created animals to be the perfect source of nutrition for humans, but liberals want to deny the bible and force vegan extremism down our throats!
MAGAKAGA
"Four more years!"
The Trump Family Dynasty is a Mandate from Heaven! -
u know this wrote:
The extra fat contained in fried foods adds empty calories with little nutritional value.
Most people are overweight already and do not need more empty calories.
You really want to saute the chicken breast using as little olive oil as possible, and not dunk it in a pan full of hot oil. Use just enough oil to keep it from sticking. A very thin layer of oil coating the outside of the meat can help keep the meat from drying out during cooking.
The higher temperatures achieved in frying destroy vitamins and nutrients more than the lower temps common in other forms of cooking.
Many times foods are coated in a batter and then deep fat/oil fried. The batter adds extra calories, esp since it absorbs some of the fat and oil its being fried in. Again its extra calories with little nutritional value.
Foods are frequently fried in fats and oils other than olive oil, including lard. These other oils and fats are frequently saturated fats and trans fats(unhealthier than other fats) and contain things like cholesterol, which most people do not need to consume more of.
It's nice to see at least one intelligent, balanced answer to what may be an honest question. -
amkelley wrote:
u know this wrote:
The extra fat contained in fried foods adds empty calories with little nutritional value.
Most people are overweight already and do not need more empty calories.
You really want to saute the chicken breast using as little olive oil as possible, and not dunk it in a pan full of hot oil. Use just enough oil to keep it from sticking. A very thin layer of oil coating the outside of the meat can help keep the meat from drying out during cooking.
The higher temperatures achieved in frying destroy vitamins and nutrients more than the lower temps common in other forms of cooking.
Many times foods are coated in a batter and then deep fat/oil fried. The batter adds extra calories, esp since it absorbs some of the fat and oil its being fried in. Again its extra calories with little nutritional value.
Foods are frequently fried in fats and oils other than olive oil, including lard. These other oils and fats are frequently saturated fats and trans fats(unhealthier than other fats) and contain things like cholesterol, which most people do not need to consume more of.
It's nice to see at least one intelligent, balanced answer to what may be an honest question.
Most would agree my response was the best. -
Canola has mostly healthy fats (mono/poly/omega 3), but all oils are still processed, high calorie, low nutrient foods just like sugar and flour.
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Applying heat to foods provides no nutritional benefit to the food and is detrimental to the person ingesting the cooked food. There are reported instances where, by heating food, certain nutrients are more easily released, like lycopene from tomatoes. However, this ignores that hundreds of other nutrients in that heated tomato were damaged or destroyed. And it also assumes that more of a specific nutrient is better, instead of trusting that the body knows how to extract just the right amount that it needs for optimal health. Many nutrients are deadly toxic if we overdose on them, and more is definitely not always better. Many foods that we cook would otherwise be unappetizing or inedible to humans, such as meats, grains, and starches, thus bypassing sensory safeguards that normally protect the body from ingesting unnatural and unhealthy substances. Studies have shown that the immune system often reacts to the introduction of cooked food into the bloodstream the same way it does to foreign pathogens such as bacteria, viruses, and fungi. Cooking food denatures the proteins, renders the fats carcinogenic, and caramelizes the carbohydrates. Many other nutrients are damaged, deranged, or destroyed by the heating process, leaving mostly empty calories. Regular consumption of cooked foods results in a detrimental enlargement of the pancreas.
As humans moved away from the tropics, they began eating the flesh of animals to substitute for missing fruits and vegetables. The farming of grains, the hunting of animals, and civilization's reliance on eating them cooked, came within the last 10,000 years, the same length of time man has been using fire to prepare food. As such, cooked foods are considered to be a major contributor to what are called the diseases of civilization: cancer, heart disease, and diabetes. -
No oils are healthy because they are refined from their original state, oils are no longer safe to ingest into the body. In their concentrated forms, they are pure fat and large amounts of that fat will be directly absorbed into the bloodstream, adversely affecting the blood viscosity (thickness) and the blood chemistry. It takes 24 hours for your red blood cells to unstick after a fatty meal. Fat blocks blood flow and slows down recovery, performance is all about peak blood flow.
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jamin wrote:
I'm teaching myself how to cook and I also want to be somewhat healthy.
My diet is absolutely pitiful now and I'm afraid of getting things like Cancer, Chron's, etc.
Trying to understand
Chicken breast = healthy
Olive oil = healthy
Heat up a frying pan and cook a chicken breast in olive = unhealthy ???
First of all, olive oil is considered "healthy" because out of all the cooking oils out there, it is low in saturated fat, and has a decent omega 3 to omega 6 ratio. Saturated fat is considered bad since it raises blood cholesterol. A high omega 6 intake is linked to inflammation, and your body has a higher affinity for omega 6 than 3, so you need to try to eat things with more omega 3's so that your body can actually absorb it.
Now, oil is still refined fat. You take a food that naturally has some oil in it - like olives, then you squeeze the oil out of it and refine it - removing the other nutrients that were in the olives to begin with. It isn't really "healthy" - it is just "healthier" than other cooking oils. Kind of like how whole wheat bread is considered "healthy" - but really, it's not amazingly healthy, it's just healthier than white bread.
Fried food is generally considered unhealthy because it is very high in fat, and because it is usually fried with oils that aren't as healthy as olive oil. Olive oil has a pretty low smoke point, so it is not really supposed to be used for cooking - in other words, at a comparably low temperature, it starts to burn, and create carcinogens. This is why canola oil/grapeseed oil/other oils with high smoke points are preferred here. Generally olive oil is supposed to be used for things like salad dressings. -
natv wrote:
Applying heat to foods provides no nutritional benefit to the food and is detrimental to the person ingesting the cooked food. There are reported instances where, by heating food, certain nutrients are more easily released, like lycopene from tomatoes. However, this ignores that hundreds of other nutrients in that heated tomato were damaged or destroyed. And it also assumes that more of a specific nutrient is better, instead of trusting that the body knows how to extract just the right amount that it needs for optimal health. Many nutrients are deadly toxic if we overdose on them, and more is definitely not always better. Many foods that we cook would otherwise be unappetizing or inedible to humans, such as meats, grains, and starches, thus bypassing sensory safeguards that normally protect the body from ingesting unnatural and unhealthy substances. Studies have shown that the immune system often reacts to the introduction of cooked food into the bloodstream the same way it does to foreign pathogens such as bacteria, viruses, and fungi. Cooking food denatures the proteins, renders the fats carcinogenic, and caramelizes the carbohydrates. Many other nutrients are damaged, deranged, or destroyed by the heating process, leaving mostly empty calories. Regular consumption of cooked foods results in a detrimental enlargement of the pancreas.
As humans moved away from the tropics, they began eating the flesh of animals to substitute for missing fruits and vegetables. The farming of grains, the hunting of animals, and civilization's reliance on eating them cooked, came within the last 10,000 years, the same length of time man has been using fire to prepare food. As such, cooked foods are considered to be a major contributor to what are called the diseases of civilization: cancer, heart disease, and diabetes.
^This guy gets it.
THE OPTIMAL HUMAN FOOD IS RAW RED MEAT. Cooking destroys nutrients and vegetables cause cancer, diabetes, meningitis.
Stop the count!
"Four More Years!"
The Trump Family Dynasty is a Mandate From Heaven!
MAGAKAGA -
Hey, digestion drastically changes the makeup of food too. Who cares if cooked food is denatured. When it gets digested, it gets broken down into its natural component parts. Some nutrients are lost in the cooking process, but if you eat enough, you make that up. Cooking enables people to chew and swallow and digest food easily. Otherwise, you'd have to eat organs, like liver. No thanks. And factory farmed animal meat is loaded with E-coli contamination, factory grown poultry are salmonella contaminated. And you want to eat it raw? Hey, go for it!
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Frying isn't inherently evil. Typically fried foods are heavily breaded, which supplies high loads of both carbs and fat in a few bites. If you only ate once every few days like our ancestors, a fried meal would do much to improve your life.
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RyecorDone wrote:
Hey, digestion drastically changes the makeup of food too. Who cares if cooked food is denatured. When it gets digested, it gets broken down into its natural component parts. Some nutrients are lost in the cooking process, but if you eat enough, you make that up. Cooking enables people to chew and swallow and digest food easily. Otherwise, you'd have to eat organs, like liver. No thanks. And factory farmed animal meat is loaded with E-coli contamination, factory grown poultry are salmonella contaminated. And you want to eat it raw? Hey, go for it!
You are delusional. A robust immune system from a lifetime of the RRMD will easily dispatch any toxins.
