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Fried Foods Avoidance
  Fried Foods Avoidance
 Recommended for…
 Conditions prevented by it
 


Fried foods are often full of fat and may fill you up with unneeded and possibly dangerous types of it. Generally you should avoid food that has been fried, unless you know the kind of oil that is being used. Function

If vegetable oils are cooked at high temperatures in the frying pan or deep fryer, oxidation occurs rapidly: this is the main argument against fried foods. Slow oxidation underlies the rancidity of fat and rancid fats may increase your cancer risk.

Directions
When you order or are buying prepared foods, look for food that is baked instead.

When frying, it is best to use olive or peanut oils because they do not so easily break down. Olive oil also has antioxidant qualities which may reduce the risk of diseases such as cancer. Olive oil can be reused many (up to 40) times, so although it is a little more expensive it turns out to be cheaper in the long run.

It is best not to fry with polyunsaturated oils such as corn, safflower or sunflower oil. If you do, throw any excess oil away as reheating these oils can form some nasty chemical compounds.





Fried Foods Avoidance can help with the following:
Allergy  Allergy to Cow's Milk
 Try to avoid fried and battered foods, because even if the batter doesn't contain milk products, the oil used to fry the foods may have been used to fry something that did contain milk.

Autoimmune
  Multiple Sclerosis
 The Swank diet includes strict avoidance of fried food and trans-fatty acids.

Diet
  Consequences of Poor Diet

Skin-Hair-Nails
  Rosacea

Uro-Genital
  Female Infertility

Fried Foods Avoidance can help prevent the following:
Tumors, Malignant  Ovarian Cancer
 16,000 Seventh Day Adventist women who consumed eggs at least 3 times weekly, had a 3 times greater risk of fatal ovarian cancer than did women who ate eggs less than once weekly. Fish, chicken and potatoes were also positively associated with fatal ovarian cancer when they were fried. Consumption of fried eggs showed the strongest association with fatal ovarian cancer, perhaps due to interference with cholesterol biosynthesis and consequently the manufacture of ovarian hormones from the production of cytotoxic oxidation products of cholesterol. [ JAMA 254(3): pp.356-7, 1985]


KEY
May do some good
Likely to help
Highly recommended


GLOSSARY

Antioxidant (Antioxidants)
A chemical compound that slows or prevents oxygen from reacting with other compounds. Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals. Examples include vitamins C and E, beta carotene, the minerals selenium and germanium, superoxide dismutase (SOD), coenzyme Q10, catalase, and some amino acids.

Cancer
Refers to the various types of malignant neoplasms that contain cells growing out of control and invading adjacent tissues, which may metastasize to distant tissues.

Cholesterol
A waxy, fat-like substance manufactured in the liver and found in all tissues, it facilitates the transport and absorption of fatty acids. In foods, only animal products contain cholesterol. An excess of cholesterol in the bloodstream can contribute to the development of atherosclerosis.

Cytotoxic
A compound that produces a toxic effect on cells.

Hormones (Hormone)
Chemical substances secreted by a variety of body organs that are carried by the bloodstream and usually influence cells some distance from the source of production. Hormones signal certain enzymes to perform their functions and, in this way, regulate such body functions as blood sugar levels, insulin levels, the menstrual cycle, and growth. These can be prescription, over-the-counter, synthetic or natural agents. Examples include adrenal hormones such as corticosteroids and aldosterone; glucagon, growth hormone, insulin, testosterone, estrogens, progestins, progesterone, DHEA, melatonin, and thyroid hormones such as thyroxine and calcitonin.

Polyunsaturated
Polyunsaturated fats or oils. Originate from vegetables and are liquid at room temperature. These oils are a good source of the unsaturated fatty acids. They include flaxseed with added vitamin B6 (pyridoxine), sunflower oil, safflower oil, and primrose oil.




Last updated: Apr 13, 2008
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