Fried Food – is it safe?

Heating vegetable oil above 300 degrees Fahrenheit damages the oil causing toxin formation. Heating the oil increases the rate of chemical reactions (oxidation) especially if it is in the presence of air (oxygen) and light. Many toxic products of oxidation occur, including trans fatty acid and other unnatural breakdown products (dimers and polymers etc). Our cells accumulate these toxic product and age more rapidly.
The nutritional value of browned food is poor. Proteins turn into acrolein a known carcinogen.
Frying food is an unhealthy practice and should be avoided.
For those who cannot help themselves and insist on frying, the following suggestions are made.
Saturated fats are the most stable to heat. Monounsaturated are the second most stable. Polyunsaturated fats are unstable to heat. Canola oil, corn oil and other liquid vegetable oils form the most toxins when heated. This is because they are damaged the quickest with heat and air. Never fry with Canola oil.
Saturated fats that are low in the essential fatty acids are safer for frying. They are however also to be avoided because the raise your cholesterol.
Mixing water with the oil when cooking helps prevents overheating of the oil.
Safer (not safe but less toxic) oils for frying are (in order of safety);ButterTropical fatsPeanut oilsesame oilolive oil
BTWVirgin olive oil is the only Supermarket oil that has not been heated to 392+ during processing.