Fried or not fried, that's the question. The Hamletic doubt arises every time we find ourselves having to deal with one of the tastiest, tastiest and most irresistible cooking methods, in the belief that the desire to satisfy the palate's tastes can lead us to have to deal with health. In the whirlwind of searches that, in turn, condemn or save frying, here comes a Spanish research, published in the British Medical Journal, which clarifies some obscure points.
Don't store avocado like this: it's dangerous
Fried or not fried, that is the question. The Hamletic doubt arises every time we find ourselves having to deal with one of the tastiest, tastiest and most irresistible cooking methods, in the belief that the desire to satisfy the palate's tastes can lead us to have to deal with the health. In the whirlwind of searches that, in turn, condemn or save the frying, here comes a Spanish research, published in the British Medical Journal, that of it clarifies some obscure points.
And that seems to fall "like a bean" with the carnival and his parade of strictly fried desserts on the doorstep. Lies, rags, gossip, cioffe and frappe, call them what you want, according to the Spanish study, would not hurt. But only if fried in olive or sunflower oil, the only ones able to avert the risk of heart disease, high blood pressure and high cholesterol, all linked to eating fried foods.
This is what the researchers of the Autonomous University of Madrid managed to establish, after examining the habits of beyond 40.757 people, aged between 29 and 69, in a a long time span of 11 years. Researchers recorded the number of times participants ate fried food and the number of deaths from cardiovascular problems recorded in the eleven years of follow-up, a total of 1.134, or from diseases related to heart and arterial disorders, about 606. cases. By crossing the two data, they were able to clarify that there was no association between the two.
Second Pilar Guallar-Castillon, these numbers clearly show that even in a country like Spain, where large quantities of fried foods are consumed both inside and outside the home on a daily basis, “no association has been observed between their consumption and the risk of coronary heart disease or death. Our study dispels the myth that fried food is generally linked to these diseases ”. But, according to the researchers, to save the arteries of the Spaniards, it would be the raw materials of the Mediterranean diet, namely olive oil and sunflower oil: with solid fats such as animal fats or reused, in fact, the risk would be much higher.
Having established that frying in olive oil or sunflower oil does not involve health risks, it is good to review the few and simple rules for obtaining a "healthy" home frying: it is important to maintain oil temperature between 160 ° and 180 ° C, do not fry too many foods together and make sure to “drain” them well on absorbent paper. Never ever, finally, reuse the fried oil. And let's not forget to dispose of the latter properly to avoid harming the environment as well.
Now… go ahead for carnival sweets!
Roberta Ragni
