by
Paul
Benhaimtime. You have already started to become more aware of your
true, and not mind-led, reactions to your daily fuel.
Cooking
food
Frying, shallow or deep, are very popular methods of food
preparation and are also the most damaging to health. Frying can
be damaging due to the rapid oxidation and the other chemical
reactions that take place when oils are exposed to high
temperatures, light and oxygen. Frying with oils occasionally will
not kill us. It is the accumulation of many years of such toxic
abuse that interferes with our bodies' efficient running. This often
leads to degenerative diseases. The least damaging form of frying
is the Chinese method of 'stir-fry'. This method uses a very high
temperature for a relatively short period. This way only the outer
coating of the food matter is destroyed, usually (depending on
time cooked) leaving a majority of the food unaffected by heat,
light or oxygen.
Frying in general is not recommended, but if you cannot
give it up immediately there are some tips. Changes in the oil due
to heat, light and oxygen take place faster in EFA and unsaturated
fats than in saturated fatty acids. The least damaging fats for
frying include ghee, cocoa butter, palm oil and butter. Olive oil,
although just suitable for frying, is less preferable to these. Use
organic vegetarian fats if available. Also look for 'high oleic' on the
labels of frying oils or fats. Such oils are not as suitable for salad,
hemp is much better for this and other non-heated uses.
If heating food, it is recommended to place vegetables in
the hot pan before oil is added to stop the oil burning, which is bad
for your health and well being. The best advice I can give on this