kalu_miah
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I opened this thread because I noticed that a lot of Asian cuisines include deep fried food, or cooking that involves high heating of vegetable oil. These are both dangerous for health and over the long term reduces brain function, cardio vascular function and longevity. It also affects thinking power, creativity and productivity of population. Some Asian nations like Koreans do not eat fried food traditionally, mostly it is bbq or soup or sauteed without oil and I suspect this has something to do with their spectacular success as a nation. They have other healthy foods as well, such as pro-biotic Kimchee and fermented bean paste which is kind of like Miso. Japanese food is also mostly not fried, or sauteed, except for tempura. A good portion of Chinese food however is either deep fried or fried in wok.
This is not to put down any culture or country but to provide information so people can improve their food habit for better health and productivity. Increasingly I see Chinese people and China becoming key strategic component in global peace and stability, so better working brains among Chinese I think will contribute to global peace and stability and will be good for the nations that are allied with China.
Toxic compounds from fried foods cause cancer and deteriorate brain health
Toxic compounds from fried foods cause cancer and deteriorate brain health
Tuesday, February 28, 2012 by: John Phillip
(NaturalNews) Many health-minded individuals understand that eating fried or overcooked foods is unhealthy due to the chemical transition of normally stable fats to trans fats that have been shown to dramatically increase heart attack risk. Researchers from the University of the Basque in Spain publishing in the journal Food Chemistry are the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.
Breakdown chemical structures known as aldehydes are formed in cooked vegetable oils such as sunflower oil when heated to normal frying temperatures,and are also released into the air where they can be inhaled. Alternate food preparation methods such as roasting, steaming and broiling are safe methods of cooking foods to avoid the dangerous release of aldehydes andprovide a shield against cancer-forming particles and neurodegenerative decline.
Prior studies have identified the health degrading nature of aldehydes, where their presence in organisms is linked to different types of cancer and neurodegenerative diseases such as Alzheimer's and Parkinson's. Researchers also know that these compounds remain in vegetable oils after they have been used to fry foods and wanted to determine how they interact with proteins, hormones and enzymes in the body to impede its correct functioning.
Many common vegetable oils produce dangerous aldehydes when heated
The study team heated three types of oil (olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees Celsius for a period of forty hours (twenty hours was used for the flaxseed oil). This length of time was used to approximate oils used commercially at a restaurant where fryers remain heated for extended periods of time. The oils were then analyzed using gas chromatography/mass spectrometry techniques.
Researchers found that the sunflower and flaxseed oils degraded significantly and are the ones that create the most toxic aldehydes in the least amount of frying time. These oils are high in polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the health-demoting aldehyde compounds that permeate the air and penetrate into the food. Olive oil, known to be high in monounsaturated fat, generates aldehydes to a lesser degree and after cooking much longer.
The research team concluded "The fact that significant concentrations of these toxic compounds were found in some oils ... is a cause of concern for human health." Although the scientists did not use coconut oil in their tests, studies have shown that the medium-chain fatty acid does not rapidly convert to deadly trans fats when heated, and may be less likely to produce aldehydes when compared to other vegetable oils. While fried foods are not part of a healthy eating plan, it is important to avoid cooking with low flash-point oils that produce aldehydes and increase the risk of neurologic disorders and cancer.
Sources for this article include:
Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes
Fried food risks: Toxic aldehydes detected in reheated oil
Reheated Cooking Oils Contain Toxic Aldehydes
About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.
Learn more: Toxic compounds from fried foods cause cancer and deteriorate brain health
@Yzd Khalifa @Arabian Legend @al-Hasani you guys may want to check this out.
This is not to put down any culture or country but to provide information so people can improve their food habit for better health and productivity. Increasingly I see Chinese people and China becoming key strategic component in global peace and stability, so better working brains among Chinese I think will contribute to global peace and stability and will be good for the nations that are allied with China.
Toxic compounds from fried foods cause cancer and deteriorate brain health
Toxic compounds from fried foods cause cancer and deteriorate brain health
Tuesday, February 28, 2012 by: John Phillip
(NaturalNews) Many health-minded individuals understand that eating fried or overcooked foods is unhealthy due to the chemical transition of normally stable fats to trans fats that have been shown to dramatically increase heart attack risk. Researchers from the University of the Basque in Spain publishing in the journal Food Chemistry are the first to discover compounds released from common cooking oils that significantly increase the risk of neurologic degenerative diseases and a variety of different cancers.
Breakdown chemical structures known as aldehydes are formed in cooked vegetable oils such as sunflower oil when heated to normal frying temperatures,and are also released into the air where they can be inhaled. Alternate food preparation methods such as roasting, steaming and broiling are safe methods of cooking foods to avoid the dangerous release of aldehydes andprovide a shield against cancer-forming particles and neurodegenerative decline.
Prior studies have identified the health degrading nature of aldehydes, where their presence in organisms is linked to different types of cancer and neurodegenerative diseases such as Alzheimer's and Parkinson's. Researchers also know that these compounds remain in vegetable oils after they have been used to fry foods and wanted to determine how they interact with proteins, hormones and enzymes in the body to impede its correct functioning.
Many common vegetable oils produce dangerous aldehydes when heated
The study team heated three types of oil (olive, sunflower and flaxseeds) in an industrial deep fryer at 190 degrees Celsius for a period of forty hours (twenty hours was used for the flaxseed oil). This length of time was used to approximate oils used commercially at a restaurant where fryers remain heated for extended periods of time. The oils were then analyzed using gas chromatography/mass spectrometry techniques.
Researchers found that the sunflower and flaxseed oils degraded significantly and are the ones that create the most toxic aldehydes in the least amount of frying time. These oils are high in polyunsaturated fats (linoleic and linolenic) and breakdown quickly to form the health-demoting aldehyde compounds that permeate the air and penetrate into the food. Olive oil, known to be high in monounsaturated fat, generates aldehydes to a lesser degree and after cooking much longer.
The research team concluded "The fact that significant concentrations of these toxic compounds were found in some oils ... is a cause of concern for human health." Although the scientists did not use coconut oil in their tests, studies have shown that the medium-chain fatty acid does not rapidly convert to deadly trans fats when heated, and may be less likely to produce aldehydes when compared to other vegetable oils. While fried foods are not part of a healthy eating plan, it is important to avoid cooking with low flash-point oils that produce aldehydes and increase the risk of neurologic disorders and cancer.
Sources for this article include:
Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes
Fried food risks: Toxic aldehydes detected in reheated oil
Reheated Cooking Oils Contain Toxic Aldehydes
About the author:
John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit My Optimal Health Resource to continue reading the latest health news updates, and to download your copy of 'Your Healthy Weight Loss Plan'.
Learn more: Toxic compounds from fried foods cause cancer and deteriorate brain health
@Yzd Khalifa @Arabian Legend @al-Hasani you guys may want to check this out.
Last edited by a moderator:
As a matter of fact, many Asian States happen to be more progressive in terms of raising a high state of awareness if bad eating habits. Japan, South Korean, Singapore, and Malaysia are probably at the top of the list.
but try the food is so yummy. Also if you come to Toronto let me know, I will take you to A Pakistani restaurant called Kabul and arabic restaurant named Paramount, they have very delicious food.
