Why does frying food make it unhealthy?
In: Other
It’s technically not the amount of oil itself that’s the problem, but rather the properties of the oils used for deep frying today. These are oils that have been processed/neutralised/oxidised beyond recognition. For profit, accessibility, neutral taste and such.
There’s really no amazing solution for deep frying. Your best bet is probably clarified butter / ghee or tallow but that would end up being an expensive affair.
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