The harm from this cooking method is proportionally dependent on the following factors:
- Product of preparation;
- Type of oil used for dish preparation;
- Cooking time;
- Maximum frying temperature.
It is strongly not recommended to use the same oil for re-cooking food. Each time you take out the pan for cooking, you must use a fresh portion of oil on a well-washed surface of the dishes.
Repeated as well as prolonged use of oil leads to the formation of carcinogenic substances that provoke the formation of cancer cells. Regular consumption of dishes cooked in old oil leads to the formation and growth of cancerous tumors.
Another important factor is the increased age index. Any food that has been heat treated and has a dark crust, forms glycation products. These substances cause an oxidative stress in the body, inflammatory reactions and lead to the formation of atherosclerosis, diabetes, liver cirrhosis, heart attack or stroke; they also contribute to the development of oncological processes.
The darker and denser the crust on a fried steak or potato, the stronger its carcinogenic and destructive properties.
Photos are from open sources.